Dairy-Free Shrimps in Culichi Salsa: A Healthy Twist

Reinvent a classic with Dairy-Free Shrimps in Culichi Salsa, featuring vibrant flavors and easy preparation for a healthy meal.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: APPETIZERS

Cuisine: Mexican

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Shrimps

500 grams Shrimps Fresh or frozen, peeled and deveined

For the Roasted Salsa

3 pieces Green Chilli Peppers Can swap with jalapeños for milder flavor
4 cloves Garlic Fresh cloves for best flavor
3 pieces Spring Onions Can replace with green onions

For the Creamy Base

1 cup Coconut Yogurt Dairy-free alternative, or any plant-based yogurt
1 piece Avocado Select a perfectly ripe avocado
0.5 cup Fresh Cilantro Can be left out if not to taste
2 tablespoons Lime Juice Freshly squeezed is best

Seasoning & Cooking Essentials

1 teaspoon Salt Essential for seasoning
0.5 teaspoon Pepper Sea salt enhances flavor
2 tablespoons Oil Neutral oil like canola or olive oil

Equipment

food processor
non-stick skillet
roasting tray

Method

Preparation

Preheat the oven to 180°C (355°F).
Chop the green chilli peppers, garlic, and spring onions. Spread them on a roasting tray, drizzle with oil, and season with salt and pepper. Roast for 15 minutes, tossing halfway.
Transfer the roasted vegetables to a food processor. Add coconut yogurt, avocado, lime juice, and fresh cilantro. Blitz until creamy.
Pan-fry the shrimps in a non-stick skillet for about 2-3 minutes, or until pink.
Serve the green salsa in small bowls topped with shrimps. Garnish with lime wedges, cracked pepper, and extra cilantro.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 12gProtein: 18gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 150mgSodium: 500mgPotassium: 550mgFiber: 5gSugar: 1gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 2mg

Notes

Pair with tortilla chips for a delightful starter. Use fresh produce for the best flavor.

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