Chamorro Shrimp Kelaguen with Coconut Rice and Sesame Ginger Green Beans

Originating in Guam, Chamorro kelaguen is a bright, citrusy dish traditionally made with shrimp or chicken. This version features succulent shrimp tossed with scallions, lemon and a hint of chili, served over creamy coconut rice. The accompanying green beans are blistered and finished with a savory sesame ginger crunch for a perfect balance of umami and heat.

Ready in just 25 minutes, this recipe is ideal for a quick weeknight dinner and a wonderful way to explore Pacific Island cuisine. The combination of tangy, spicy and nutty flavors will transport your taste buds straight to the tropics.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.25 cup Shredded CoconutView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Sesame Ginger CrunchView ingredient guideLike ingredientDislike ingredient

1 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

3 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat a drizzle of oil in a small pot over medium-high heat. Add the rice and cook, stirring constantly, until toasted (1-2 minutes). Stir in the shredded coconut and cook until fragrant and lightly browned (1-2 minutes). Add the coconut milk, 1 cup water, 1 teaspoon sugar and ½ teaspoon salt. Bring to a boil, then cover and reduce heat to low. Simmer until the rice is tender and liquid is absorbed (18-20 minutes). Keep covered off heat until ready to serve.
2. While the rice cooks, prepare the aromatics: peel and mince the garlic, finely chop the scallions and quarter the lemon. Trim the green beans if needed.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the shrimp, half the minced garlic and a pinch of salt and pepper. Cook, stirring occasionally, until the shrimp are pink and cooked through (4-6 minutes). If the garlic starts to burn, lower the heat. Transfer the shrimp to a large bowl and wipe out the pan.
4. To the bowl with the shrimp, add the chopped scallions, juice from half the lemon and Korean chili flakes to taste. Stir to combine, then season with salt and pepper. Set aside (the shrimp can be served warm or at room temperature).
5. Heat another drizzle of oil in the same pan over medium-high heat. Add the green beans and the remaining garlic. Cook, stirring occasionally, until the beans are tender and slightly blistered (5-7 minutes). Turn off the heat and stir in the sesame ginger crunch and soy sauce. The residual heat will reduce the sauce and bloom the seasoning; if needed, return the pan to low heat briefly.
6. Fluff the cooked rice with a fork and stir in the butter. Taste and adjust seasoning with salt and pepper. Divide the rice and green beans between plates, top the rice with the shrimp mixture and serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken instead of shrimp?

Yes, you can substitute diced chicken breast or thigh. Cook it thoroughly until browned and cooked through, then proceed with the same seasoning.

What is sesame ginger crunch?

Sesame ginger crunch is a pre-made seasoning blend typically containing toasted sesame seeds, ginger and other spices. You can substitute with a mix of toasted sesame seeds and ground ginger.

Can I make this dish ahead of time?

Yes, you can prepare the components separately and assemble before serving. The shrimp kelaguen and rice can be refrigerated and gently reheated.