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Shrimps in Culichi Salsa

Shrimps in Culichi Salsa

Shrimps in Culichi Salsa is a lighter, dairy-free version of the classic Mexican dish, featuring grilled prawns dipped in a creamy avocado salsa.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Mexican
Servings 4 servings
Calories 231 kcal

Equipment

  • Oven
  • Food Processor
  • non-stick skillet

Ingredients
  

Chilies

  • 4 pieces Poblano Green Chilli Peppers
  • 2 pieces Serrano Green Chilli Peppers

Other Ingredients

  • 4 cloves Garlic
  • 40 g Spring Onion
  • 1 tablespoon Extra Virgin Olive Oil
  • 100 g Coconut Yogurt
  • 1 ¼ Avocado
  • ½ units Juiced Lime
  • 1 tablespoon Fresh Cilantro
  • 200 g Shrimps

Instructions
 

Preparation

  • Chop green chilli peppers, garlic, and spring onions, and add them to a roasting tray. Drizzle with oil and season with salt and pepper. Roast in a pre-heated oven at 180°C for 15 minutes, tossing halfway through.
  • Transfer the roasted peppers to a food processor and add coconut yogurt, avocado, lime juice, and fresh cilantro. Add a splash of water and blitz into a creamy sauce.
  • In a non-stick skillet, pan-fry the shrimps for 2-3 minutes or until they turn pink. Remove from heat.

Notes

Serve the shrimps with the salsa as a starter or main course, pairing well with rice or tortillas.

Nutrition

Serving: 1servingCalories: 231kcalCarbohydrates: 10gProtein: 18gFat: 15gSaturated Fat: 3.5gFiber: 5gSugar: 1g
Keyword Dairy Free, healthy, Low-Calorie, pescatarian, salsa, Shrimps in Culichi Salsa
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