Shrimps in Culichi Salsa
A delicious recipe for Shrimps in Culichi Salsa featuring roasted peppers and creamy avocado.
Equipment
- oven
- food processor
- non-stick skillet
- Roasting Tray
Ingredients
Vegetables
- 4 pieces Poblano Green Chilli Peppers
- 2 pieces Serrano Green Chilli Peppers
- 4 cloves Garlic
- 40 grams Spring Onion
Other
- 1 tablespoon Extra Virgin Olive Oil
- 100 grams Coconut Yogurt
- ¼ whole Avocado
- ½ whole Juiced Lime
- 1 tablespoon Fresh Cilantro
- 200 grams Shrimps
Instructions
Preparation
- 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.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 1000IUVitamin C: 30mgCalcium: 50mgIron: 2mg
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