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Shrimps in Culichi Salsa

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

This Shrimps in Culichi Salsa is a delicious, healthier twist on a classic dish, bursting with flavors while being dairy-free.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salsa
  • 1 lb Shrimps, fresh or frozen, peeled and deveined
  • 2 pieces Green Chillies (Poblano & Serrano) Substitute with green bell peppers and jalapeños if needed
  • 1 cup Coconut Yogurt Unsweetened
  • 1 medium Avocado
  • 2 tbsp Lime Juice Freshly squeezed
  • 1/4 cup Fresh Cilantro Substitute with parsley or omit if preferred
  • to taste Salt
  • to taste Pepper

Equipment

  • Oven
  • Food processor
  • non-stick skillet
  • roasting tray

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 180°C (355°F) and chop the green chillies, garlic, and spring onions. Spread them on a tray, drizzle with olive oil, and roast for 15 minutes.
  2. Transfer roasted ingredients to a food processor along with coconut yogurt, avocado, lime juice, and cilantro. Blend until smooth and adjust seasoning.
  3. Heat olive oil in a non-stick skillet over medium-high heat. Cook the shrimp for 2-3 minutes until pink and opaque, then remove from heat.
  4. Serve the green salsa in bowls topped with shrimp. Garnish with lime wedges and extra cilantro.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 20gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 300mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

For a creamier salsa, add more coconut yogurt or water if too thick. Enjoy fresh for optimal flavor.

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