We dipped grilled prawns in a green salsa made with avocado, coconut yogurt, and roasted chilli peppers.
The result is a lighter and dairy-free version of the classic Mexican culichi, with half the calories and saturated fats.
Season chopped chillies, garlic, and spring onion with oil, salt, and pepper. Then, roast them at 180°C (355°F) for 15 minutes.
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In a food processor, blitz the roasted peppers with yogurt, avocado, lime, and cilantro until creamy.
In a skillet, pan-fry the shrimps until they turn pink.
Pour the green salsa into dipping bowls and top with the grilled shrimps. Season with black pepper and fresh cilantro.
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