Shrimps in Culichi Salsa
A delicious recipe featuring shrimps in a creamy Culichi salsa made with roasted chili peppers, avocado, and coconut yogurt.
Equipment
- roasting tray
- Food Processor
- non-stick skillet
Ingredients
Vegetables
- 4 Poblano Green Chilli Peppers
- 2 Serrano Green Chilli Peppers
- 4 Garlic Cloves
- 40 g Spring Onion
- ½ Juiced Lime
- 1 tablespoon Fresh Cilantro
Oils and Dairy
- 1 tablespoon Extra Virgin Olive Oil
- 100 g Coconut Yogurt
- ¼ Avocado
Protein
- 200 g Shrimps
Instructions
Cooking Procedure
- Chop green chilli peppers, garlic, and spring onions, and add them to a roasting tray. Drizzle them with oil and season with salt and pepper to taste. Roast the chillies in the pre-heated oven at 180°C (355°F) for 15 minutes, tossing them halfway through cooking time.
- 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 the salsa ingredients into a creamy sauce.
- In a non-stick skillet, pan-fry the shrimps for two to three minutes or until they turn pink. Then, remove them from the heat. Avoid overcooking the prawns as they will get chewy and very small.
- Pour the green salsa into dipping bowls and top with the grilled shrimps.
Notes
This recipe is perfect for a flavorful and healthy meal with a unique salsa that pairs well with seafood.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 20gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 300mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 2mg
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