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Shrimps in Culichi Salsa

Shrimps in Culichi Salsa

A lighter, dairy-free version of classic Mexican culichi made with grilled shrimps and a creamy green salsa.
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Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes
Course Appetizer
Cuisine Mexican
Servings 4 servings
Calories 150 kcal

Equipment

  • roasting tray
  • Food Processor
  • Non-stick skillet

Ingredients
  

Chili Peppers and Aromatics

  • 4 Poblano Green Chilli Peppers
  • 2 Serrano Green Chilli Peppers
  • 4 Garlic Cloves
  • 4 Spring Onion

Salsa Components

  • 40 g Extra Virgin Olive Oil
  • 100 g Coconut Yogurt
  • ¼ Avocado
  • ½ Juiced Lime
  • 1 tablespoon Fresh Cilantro

Shrimps

  • 200 g Shrimps

Instructions
 

Preparation Steps

  • 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 at 180°C (355°F) 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 until creamy.
  • In a non-stick skillet, pan-fry the shrimps for 2 to 3 minutes or until they turn pink. Remove from heat to avoid overcooking.
  • Pour the green salsa into dipping bowls and top with the grilled shrimps.

Notes

This recipe is dairy-free and lighter than traditional culichi.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 25gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 300mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 20mgIron: 1mg
Keyword dairy free, grilled shrimp, healthy recipe, Mexican recipe, salsa, shrimp
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