Kelaguin Uhang Shrimp Peppers
Bright, bold, and packed with tropical flavors, Kelaguin Uhang Shrimp Peppers is a vibrant twist on the classic Chamorro dish. This no-cook recipe combines tender shrimp "cooked" in zesty lime and lemon juice with creamy coconut milk, smoky roasted red bell peppers, and a hint of spice from Thai red chili peppers. Fresh cilantro and green onions add a fragrant, herbaceous finish, while a touch of garlic enhances its savory depth. Perfect as a chilled appetizer or light meal, this dish is a refreshing fusion of citrusy tang and creamy richness. Serve it with tortilla chips, crispy baguette slices, or enjoy it straight from the bowl. With only 20 minutes of prep time, this quick and easy recipe delivers big, exotic flavors ideal for summer gatherings or any occasion that calls for something fresh and exciting.
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Recipe Information
Ingredients
- 500 grams Fresh shrimp (peeled, deveined, and chopped)
- 1 cup Coconut milk
- 2 Red bell peppers
- 3 tablespoons Lime juice
- 2 tablespoons Lemon juice
- 3 stalks Green onions
- 2 Thai red chili peppers (optional, for spice)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cloves Garlic (minced)
- 2 tablespoons Cilantro (finely chopped)
Instructions
1. Start by roasting the red bell peppers. Place them directly on a stovetop flame or under a broiler, turning occasionally, until the skin is charred and blistered all over. Transfer to a bowl, cover with plastic wrap, and let them sit for 10 minutes to steam. Peel off the charred skin, remove seeds, and chop the peppers into small pieces. Set aside.
2. In a large bowl, combine the chopped fresh shrimp, lime juice, and lemon juice. Stir gently to coat the shrimp evenly and let it cure in the acidity for 10 minutes. The shrimp will turn opaque as it 'cooks' in the lime and lemon juice.
3. Add the coconut milk, roasted red bell peppers, minced garlic, chopped green onions, and Thai red chili peppers (if using) to the shrimp mixture. Stir to combine.
4. Season the mixture with salt and black pepper, adjusting to taste.
5. Gently fold in the finely chopped cilantro. Stir until everything is well combined.
6. Refrigerate for at least 10 minutes to allow flavors to meld, or serve immediately if you prefer a fresher taste.
7. Serve chilled as a refreshing appetizer or light main dish. Optionally, plate the Kelaguin Uhang with tortilla chips, baguette slices, or on its own.
Nutrition Facts
Calories |
750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.5 g | 4% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 976 mg | 326% | |
| Sodium | 3379 mg | 147% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 33.5 g | ||
| Protein | 125.8 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 2613 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
