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Black and Blue Shrimp Kinilaw

Black and Blue Kinilaw


  • 1 cup California Giant Blackberries, cut in half

  • 1 cup California Giant Blueberries, whole

  • 2 cups White Shrimp (Wild Caught, 26/30ct), cut in ½” pieces

  • 2/3 cup Coconut Vinegar

  • 1/2 cup Coconut Cream, Mae Ploy Brand

  • 2 Tablespoons Cilantro, rough chopped

  • 3 teaspoons Fresh Ginger, minced

  • 2 teaspoons Red Onion, minced

  • 1 teaspoon Fresh Garlic, minced

  • 1 teaspoon Serrano Chile Pepper, minced

  • 1 teaspoon Kosher Salt


  1. Peel, devein and cut shrimp into ½ inch pieces. Mix together the coconut vinegar, ginger, red onion, garlic, serrano and salt.

  2. Marinate the shrimp in this mixture for at least 1 hour under refrigeration. Once the shrimp is firm and slightly orange, add the coconut cream, blackberries, blueberries and cilantro.

  3. Toss thoroughly to combine all ingredients. Serve ice cold with fried won ton, chicharron, or enjoy with an ice cold beer.

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Black and Blue Kinilaw
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