Shrimps in Culichi Salsa 

Shrimps in Culichi Salsa is a vibrant Mexican dish that showcases succulent shrimp enveloped in a creamy, tangy green sauce. Traditionally, the sauce is made with roasted poblano chilies and Mexican crema. This lighter, dairy-free version substitutes avocado and coconut yogurt, offering a rich texture without the saturated fats. The result is a flavorful, heart-healthy dish that's perfect as a starter or main course. It's also versatile—serve it with rice, tortillas, or enjoy it as a standalone appetizer. 

Ingredients

For the Salsa:

• 4 poblano green chili peppers
  
  

• 2 serrano green chili peppers
  
  

• 4 garlic cloves
  
  

• 40 g spring onion
  
  

• 1 tbsp extra virgin olive oil
  
  

• 100 g coconut yogurt
  
  

• 1/4 avocado
  
  

• Juice of 1/2 lime
  
  

• 1 tbsp fresh cilantro
  
  

For the Shrimp:

• 200 g shrimp (peeled and deveined)
  
  

Directions

1. Roast the Vegetables: Preheat your oven to 180°C (355°F). Place the poblano and serrano peppers, garlic cloves, and spring onion on a roasting tray. Drizzle with olive oil and season with salt and pepper. Roast for 15 minutes, turning halfway through.

2. Prepare the Salsa: Transfer the roasted vegetables to a food processor. Add coconut yogurt, avocado, lime juice, and fresh cilantro. Blend until smooth and creamy.f
   
   

3. Cook the Shrimp: In a non-stick skillet, pan-fry the shrimp over medium heat for 2–3 minutes, or until they turn pink. Be careful not to overcook them.
   
   

4. Assemble the Dish: Pour the green salsa into serving bowls. Top with the cooked shrimp. Garnish with lime wedges, cracked black pepper, and chopped cilantro.
   
   

Nutritional Information (Per Serving)

• Calories: 231 kcal
  
  

• Protein: 21.9 g
  
  

• Fat: 11.4 g
  
  

  • Saturated: 2.6 g
    
    

  • Omega-3: 0.6 g
    
    

• Carbohydrates: 10.2 g
  
  

  • Sugars: 4.7 g
    
    

  • Fiber: 3 g
    
    

• Cholesterol: 161 mg
  
  

• Sodium: 140 mg
  
  

• Potassium: 516 mg
  
  

• Calcium: 179 mg
  
  

• Vitamin A: 25 mcg
  
  

• Vitamin C: 26 mg
  
  

• Iron: 1.5 mg