How to make Shrimps in Culichi Salsa

BY FOODACIOUSLY

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We dipped grilled prawns in a green salsa made with avocado, coconut yogurt, and roasted chilli peppers.

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The result is a lighter and dairy-free version of the classic Mexican culichi, with half the calories and saturated fats.

quick
dairyfree
glutenfree
lowfat
highprotein
lowcarbs
Step 1

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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Step 2

In a food processor, blitz the roasted peppers with yogurt, avocado, lime, and cilantro until creamy.

Step 3

In a skillet, pan-fry the shrimps until they turn pink.

Step 4

Pour the green salsa into dipping bowls and top with the grilled shrimps. Season with black pepper and fresh cilantro.

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