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Shrimps in Culichi Salsa

Shrimps in Culichi Salsa: A Healthy Mexican Flavor Boost

Shrimps in Culichi Salsa is a healthy Mexican dish combining grilled shrimp and creamy avocado salsa, perfect for a nutritious meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimps
  • 500 grams Shrimps Fresh or thawed frozen shrimp provides the best flavor and texture.
  • 2 tablespoons Olive Oil Use for roasting to enhance the overall taste.
For the Salsa
  • 2 pieces Green Chilli Peppers Swap with jalapeños if needed.
  • 3 cloves Garlic Fresh garlic adds aromatic depth.
  • 3 pieces Spring Onions Finely chopped for mildness; green onions are a suitable substitute.
  • 1 cup Coconut Yogurt This dairy-free alternative offers creaminess without the fat.
  • 1 piece Avocado Use ripe avocados for the best results.
  • 2 tablespoons Lime Juice Freshly squeezed brightens the flavors.
  • 1/4 cup Fresh Cilantro Brings herbal freshness; feel free to omit if preferred.
  • to taste Salt Adjust according to your palate.
  • to taste Pepper Adjust according to your palate.
To Serve
  • 2 pieces Lime Wedges A zesty garnish that enhances the overall dish experience.
  • to taste Cracked Black Pepper Sprinkle for an added kick.

Equipment

  • Oven
  • food processor
  • Baking sheet
  • Skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (355°F) to prepare for roasting.
  2. Chop the green chili peppers, garlic, and spring onions into sizable chunks. Drizzle them lightly with olive oil and season with salt and pepper. Spread them on a baking sheet and roast for about 15 minutes, tossing halfway through.
  3. Once roasted veggies have cooled slightly, transfer them to a food processor. Add coconut yogurt, ripe avocado, lime juice, and cilantro if using. Blend until smooth, adding water if needed.
  4. In a skillet over medium-high heat, add olive oil and then the shrimp. Cook for 2-3 minutes until pink and opaque.
  5. Serve the shrimp topped with the salsa in small bowls, garnished with lime wedges and cracked black pepper.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 150mgSodium: 400mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 20mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days. Avoid reheating salsa after preparation.

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