| Level: | Intermediate |
| Total: | 3 days 35 min |
| Active: | 35 min |
| Yield: | 2 servings |
| Level: | Intermediate |
| Total: | 3 days 35 min |
| Active: | 35 min |
| Yield: | 2 servings |
Ingredients
- 2 ounces kalamansi juice
- 1 ounce sweet chili sauce
- 1 ounce fish sauce
- 1 ounce cane vinegar
- 2 tablespoons minced garlic
- 2 teaspoons sugar
- 1 teaspoon chopped fresh cilantro
- 2 small green papayas, shredded
- 1 carrot, shredded
- 1 ounce salt
- 2 tablespoons salad oil
- Ten 13/15 Kauai shrimp, deveined
- 1 tablespoon minced garlic
- 1 ounce butter
- 2 fresh basil leaves
- Pinch salt and pepper
Instructions
- For the kalamansi fish sauce: Mix kalamansi juice, chili sauce, fish sauce, vinegar, garlic, sugar and cilantro in a bowl until mixed well.
- For the green papaya atchara salad: In a bowl, stir together papaya, carrots and salt and let sit until wilted, about 5 minutes, then wash and drain. Squeeze out excess water and transfer to another bowl, then add 3 ounces kalamansi fish sauce. Let marinate, refrigerated, for three days before using.
- For the garlic Kauai shrimp: Heat a saute pan on medium-high heat, then add oil. Place shrimp in the pan and toast both sides of the shrimp. Add garlic, butter and basil and keep toasting until garlic starts to brown, then add 2 tablespoons kalamansi fish sauce to glaze. Season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 379 |
| Total Fat | 26 g |
| Saturated Fat | 9 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 5 g |
| Sugar | 20 g |
| Protein | 6 g |
| Cholesterol | 71 mg |
| Sodium | 1479 mg |
| Serving Size | 1 of 2 servings |
| Calories | 379 |
| Total Fat | 26 g |
| Saturated Fat | 9 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 5 g |
| Sugar | 20 g |
| Protein | 6 g |
| Cholesterol | 71 mg |
| Sodium | 1479 mg |
Reviews
Amazeballs!! We just got back from Maui and visited Joey’s kitchen in Napili multiple times. I also saw him make it from the triple D episode so was excited to make it. No calamansi in Texas – at least close by- found a good sub in Meyer lemon and it was perfect! I thought the basil would make it too strong but it was perfect with the rest of the ingredients. Quick cook time once you prep everything- Tasted like a Hawaiian-Filipino bbq shrimp equivalent to New Orleans bbq shrimp. I just wanted to drink the sauce up! This would make a great party appetizer or serve with huli huli chicken and fresh pineapple! Took us right back to the islands. Maraming Salamat Joey!