This Shrimps in Culichi Salsa recipe (Camarones in Salsa Culichi) is a tribute to the popular Mexican dish, with just minor adjustments to give you just as much flavour with a fraction of the saturated fats.
What's special about this recipe is the Culichi sauce. The classic Culichi salsa is made with roasted poblano chillies and Mexican crema - the Mexican version of crème fraîche, made with whipping cream, yogurt, lime, and salt. Prawns are then smothered in this lush green sauce, and topped with melted cheese.
We propose a healthier and dairy-free version without cheese and whipping cream, both of which have lots of unhealthy saturated fats. Instead, we will blitz ripe avocado with dairy-free yogurt, and the other Culichi salsa ingredients.
By using avocado, we give creaminess and structure to the salsa, but we do away with the unhealthy fats. Avocado is one of the top vegan sources of omega-3 fats, essential fatty acids that are instrumental to a healthy heart. Moreover, avocado will give a bright green tone to this salsa, making it even prettier.
These little changes give this recipe a total of 225 calories per portion, with only 3.5g of saturated fats instead of 7g that you get from the original recipe. Our version is also suited to people with dairy allergies or intolerance.
Enjoy these shrimps in green sauce on their own, as a starter, or as a main course paired with rice or tortillas.