RECIPE STORY

Shrimps in Culichi Salsa

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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.

Health

Time

25m

Cost

Nutrients

218 kcal

Carbs 12 grams

Sugars 3 grams

Total Fats 11 grams

Saturates 3 grams

Fibers 2 grams

Proteins 20 grams

Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 50% of maximum recommended intake for a meal
Between 50% and 95% of maximum recommended intake for a meal
More than 95% of maximum recommended intake for a meal
Fibers, Proteins
More than 50% of recommended intake for a meal
Between 25% and 50% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Alcohol-Free
  • Pescatarian
  • Paleo
  • Ketogenic

Contains Allergens

  • Fish

Servings

2

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.

Ingredients List

Poblano Green Chilli Peppers4
Serrano Green Chilli Peppers2
Garlic Cloves4
Spring Onion40g
Extra Virgin Olive Oil1tbsp
Coconut Yogurt100g
Avocado0.25
Juiced Lime0.5
Fresh Cilantro1tbsp
Shrimps200g
Step 2

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

Ingredients List

Poblano Green Chilli Peppers4
Serrano Green Chilli Peppers2
Garlic Cloves4
Spring Onion40g
Extra Virgin Olive Oil1tbsp
Coconut Yogurt100g
Avocado0.25
Juiced Lime0.5
Fresh Cilantro1tbsp
Shrimps200g
Step 3

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

Ingredients List

Poblano Green Chilli Peppers4
Serrano Green Chilli Peppers2
Garlic Cloves4
Spring Onion40g
Extra Virgin Olive Oil1tbsp
Coconut Yogurt100g
Avocado0.25
Juiced Lime0.5
Fresh Cilantro1tbsp
Shrimps200g
Step 4

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

Ingredients List

Poblano Green Chilli Peppers4
Serrano Green Chilli Peppers2
Garlic Cloves4
Spring Onion40g
Extra Virgin Olive Oil1tbsp
Coconut Yogurt100g
Avocado0.25
Juiced Lime0.5
Fresh Cilantro1tbsp
Shrimps200g

MEAL PLAN

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