Delicious Shrimps in Culichi Salsa: A Dairy-Free Delight

Shrimps in Culichi Salsa is a dairy-free delight that combines vibrant flavors, making it a must-try appetizer or main dish.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: APPETIZERS

Cuisine: Mexican

Calories: 231

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salsa

1 lb Shrimps Fresh or frozen, deveined, and peeled
2 Green Chilli Peppers Substitute with jalapeños for milder heat
2 cloves Garlic Fresh
2 stalks Spring Onions Or red onions if preferred
1 cup Coconut Yogurt Opt for unsweetened varieties
1 whole Avocado Ripe
3 tbsp Lime Juice Freshly squeezed
1 bunch Fresh Cilantro

For Cooking

2 tbsp Olive Oil
to taste Salt
to taste Pepper

Equipment

Blender
non-stick skillet
roasting tray

Method

Instructions

Preheat your oven to 180°C (355°F).
Chop the green chilis, garlic, and spring onions. Toss them with olive oil, salt, and pepper on a roasting tray. Roast for 15 minutes, flipping halfway for even browning.
In a blender, combine the roasted vegetables with coconut yogurt, avocado, lime juice, fresh cilantro, and a splash of water. Blend until smooth for a creamy, vibrant salsa.
In a non-stick skillet, pan-fry the shrimp for 2-3 minutes until beautifully pink. Avoid overcooking; they should remain tender.
Serve the green salsa in bowls topped with your succulent shrimp. Add lime wedges, cracked black pepper, and extra chopped cilantro for that finishing touch.

Nutrition

Serving: 1servingCalories: 231kcalCarbohydrates: 10gProtein: 20gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 500mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 5IUVitamin C: 20mgCalcium: 2mgIron: 5mg

Notes

Store leftover salsa in an airtight container in the fridge for up to 2 days. Avoid reheating the salsa to preserve its creamy texture.

Tried this recipe?

Let us know how it was!