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Shrimps in Culichi Salsa

Shrimps in Culichi Salsa: A Lighter, Dairy-Free Delight

Shrimps in Culichi Salsa combines succulent shrimp with a creamy, dairy-free salsa made from ripe avocado and roasted green chilies.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salsa
  • 2 pieces Green Chili Peppers Adds a delightful heat; substitute with green bell peppers for a milder taste.
  • 2 cloves Garlic Enhances flavor; fresh garlic yields the best results.
  • 2 pieces Spring Onions Provides a mild onion flavor; can be swapped for regular onions if needed.
  • 1 cup Coconut Yogurt This dairy-free base gives creaminess; opt for unsweetened for a perfect balance.
  • 1 piece Avocado Offers richness and healthy fats; ripe avocados ensure the best texture.
  • 3 tablespoons Lime Juice Brightens the dish with acidity; fresh juice is preferred for optimal flavor.
  • 1 bunch Fresh Cilantro Adds a fresh herbal element; feel free to omit if you're not a fan.
For the Shrimps
  • 1 pound Shrimps Full of protein and sweetness; use fresh or frozen, peeled shrimp for convenience.

Equipment

  • Oven
  • food processor
  • non-stick skillet
  • Roasting Tray

Method
 

Step-by-Step Instructions for Shrimps in Culichi Salsa
  1. Preheat your oven to 180°C (355°F). Chop the green chili peppers, garlic, and spring onions into small pieces. Spread them on a roasting tray, drizzle with olive oil, and season with salt and pepper. Roast for 15 minutes.
  2. Transfer the roasted ingredients to a food processor. Add coconut yogurt, ripe avocado, fresh lime juice, and cilantro. Blend until creamy, adding water if necessary.
  3. In a non-stick skillet, heat a splash of olive oil over medium-high heat. Add shrimp and cook for 2-3 minutes until they turn bright pink and opaque.
  4. Spoon the vibrant green salsa into bowls and place the cooked shrimp on top. Garnish with lime wedges, black pepper, and extra cilantro.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 12gProtein: 20gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 180mgSodium: 400mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 20mgIron: 3mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep salsa and shrimp separate for maximum freshness.

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