Description

This vibrant and flavorful recipe features succulent shrimps served atop a creamy Culichi salsa made from roasted poblano and serrano peppers blended with coconut yogurt, avocado, lime, and fresh cilantro. Perfect as a light meal or elegant appetizer, it combines smoky, spicy, and tangy notes with the freshness of herbs and creaminess of coconut yogurt for a delicious and healthy dish.

Ingredients

Scale

Salsa Ingredients

4 Poblano Green Chilli Peppers
2 Serrano Green Chilli Peppers
4 Garlic Cloves
40 g of Spring Onion
1 tbsp Extra Virgin Olive Oil
100 g Coconut Yogurt
0.25 Avocado (about 1/4 of a medium avocado)
0.5 Juiced Lime (juice of half a lime)
1 tbsp Fresh Cilantro, chopped

Shrimp

200 g Shrimps, peeled and deveined
Salt, to taste
Black pepper, to taste
Fresh Cilantro, to garnish

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Instructions

Roast the Pepper Mixture: Season the chopped poblano and serrano chilies, garlic cloves, and spring onion with extra virgin olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast in a preheated oven at 180°C (355°F) for 15 minutes until they are tender and slightly charred, which enhances their smoky flavor.
Prepare the Culichi Salsa: Transfer the roasted vegetables into a food processor. Add the coconut yogurt, diced avocado, juice of half a lime, and fresh cilantro. Blitz everything until you achieve a smooth and creamy consistency, adjusting seasoning if necessary.
Cook the Shrimps: Heat a skillet over medium heat and add the peeled shrimps. Pan-fry the shrimps for about 3-4 minutes per side or until they turn pink and opaque throughout. Season with salt and freshly ground black pepper during cooking.
Assemble and Serve: Pour the prepared green salsa into serving bowls or plates. Top with the warm pan-fried shrimps. Garnish with additional fresh cilantro and a sprinkle of black pepper to enhance the flavors. Serve immediately for the best taste experience.

Notes

You can adjust the heat level by reducing the number of serrano peppers or removing their seeds before roasting.
For a dairy-free but creamy texture, coconut yogurt is used, but Greek yogurt can be substituted if preferred.
If fresh cilantro is unavailable, parsley can be a milder substitute.
Make sure shrimps are peeled and deveined for a better texture and presentation.
Serve with warm tortillas, rice, or as a topping on tostadas for a fuller meal.