Ingredients
Poblano Green Chilli Peppers (4)
Poblano chilies are a staple in Mexican cuisine, known for their mild heat and rich, earthy flavor. When roasted, they develop a smoky sweetness that enhances the salsa’s depth. Poblano peppers also bring a vibrant green color to the dish, making it visually appealing.
Serrano Green Chilli Peppers (2)
Serrano peppers are spicier than poblanos, adding a subtle kick to the salsa. Their fresh, grassy heat balances the richness of the avocado and coconut yogurt, creating a salsa that has just the right amount of zing without overwhelming the dish.
Garlic Cloves (4)
Garlic adds a savory aroma and depth of flavor to the salsa. Roasting the garlic along with the chilies gives it a sweet, caramelized taste, which enhances the overall complexity of the dish.
Spring Onion (40g)
Spring onions, or green onions, lend a mild, slightly sweet onion flavor. When roasted, they develop a sweetness that complements the other ingredients, adding a touch of freshness and balance to the salsa.
Extra Virgin Olive Oil (1 tbsp)
Olive oil adds a smooth richness to the salsa, helping to meld the flavors together. It also aids in the roasting process, ensuring that the chilies, garlic, and onions cook evenly.
Coconut Yogurt (100g)
The dairy-free star of this recipe, coconut yogurt, provides a creamy, tangy base for the salsa without any dairy. It has a subtle coconut flavor that enhances the overall richness and helps to achieve the creamy texture that makes this salsa so indulgent.
Avocado (1/4)
Avocado serves as the perfect substitute for the traditional Mexican crema. It adds a luscious, creamy texture to the salsa while also providing healthy fats and nutrients. Its mild flavor doesn’t overpower the other ingredients, making it an essential component of this lighter version.
Juiced Lime (1/2)
Lime juice brightens the salsa, adding a zesty tang that cuts through the richness of the avocado and coconut yogurt. The acidity of lime balances the flavors, making the salsa refreshing and vibrant.
Fresh Cilantro (1 tbsp)
Cilantro is a classic herb in Mexican cuisine, known for its fresh, citrusy flavor. It brings a burst of freshness to the salsa, complementing the roasted chilies and creamy avocado. A small amount of fresh cilantro goes a long way in enhancing the overall taste.
Shrimps (200g)
The star of the dish, shrimp, is light, flavorful, and protein-packed. Its natural sweetness pairs perfectly with the creamy, tangy salsa. When cooked just right, shrimp becomes tender and juicy, making it the ideal accompaniment for the rich green salsa.
Instructions
Step 1: Roasting the Chilies and Aromatics
Start by preparing the vegetables and aromatics. Chop the poblano and serrano chilies, garlic cloves, and spring onions. Arrange them on a roasting tray and drizzle with extra virgin olive oil. Season with salt and pepper to taste. The oil helps the ingredients roast evenly while adding a subtle richness to the dish.
Preheat your oven to 180°C (355°F) and roast the chilies and aromatics for about 15 minutes, turning them halfway through to ensure even roasting. The chilies will soften and begin to char slightly, while the garlic and onions will become sweet and caramelized. This roasting process infuses the ingredients with a smoky depth of flavor that will shine through in the salsa.
Step 2: Preparing the Salsa
Once the chilies and aromatics are roasted, it’s time to make the salsa. Transfer the roasted vegetables and garlic to a food processor or blender. Add the coconut yogurt, avocado, lime juice, and fresh cilantro. Blend the ingredients until smooth and creamy. If the salsa is too thick, you can add a splash of water to reach your desired consistency.
Taste the salsa and adjust the seasoning as needed. You can add a little more lime juice for extra tang or a pinch of salt to enhance the flavors. The resulting salsa should be smooth, creamy, and vibrant green, with a balance of smoky, tangy, and savory flavors.
Step 3: Cooking the Shrimp
Next, it’s time to cook the shrimp. Heat a non-stick skillet over medium-high heat. Once hot, add the shrimp and cook for about 2 to 3 minutes, turning them as they cook. The shrimp should turn a lovely pink color and become firm to the touch. Be careful not to overcook the shrimp, as they will become chewy and lose their delicate texture. When done, remove the shrimp from the skillet and set them aside.
Step 4: Assembling the Dish
To serve, arrange the cooked shrimp on a plate and generously spoon the creamy Culichi salsa over the top. You can garnish with extra cilantro or a wedge of lime for a fresh touch. Serve the dish with rice, tortillas, or a fresh salad, and enjoy the vibrant flavors of this healthier take on a Mexican classic.
Notes
- Coconut Yogurt: If you’re not a fan of coconut yogurt, you can substitute it with almond yogurt or cashew yogurt for a similar creamy consistency. Both options are dairy-free and offer a neutral flavor.
- Shrimp: If you don’t have shrimp on hand, you can use other types of seafood, such as scallops or white fish, or even grilled chicken for a different protein option.
- Poblano Peppers: If you can’t find poblano peppers, you can use other mild chili peppers, like Anaheim peppers or even green bell peppers. Just keep in mind that the flavor may be slightly different.
- Serrano Peppers: For a spicier version, you can add more serrano peppers or include a few jalapeños for an extra kick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes