Description
A vibrant and healthy savory seafood dish featuring succulent shrimps roasted green chilies dairy-free coconut yogurt and fresh botanical cilantro.
Ingredients
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200 g shrimps.
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4 poblano chilies.
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2 serrano chilies.
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100 g coconut yogurt.
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1/4 avocado.
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40 g spring onions.
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4 cloves garlic.
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1/2 lime (juice).
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1 tbsp fresh cilantro.
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1 tbsp olive oil.
Instructions
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Roast chopped chilies garlic and onions in olive oil at 180C for 15 minutes until a professional-grade soft peak is reached.
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Blitz roasted veggies with coconut yogurt avocado lime and cilantro until a stable velvet-like emulsion forms.
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Pan-fry succulent shrimps in a non-stick skillet for 3 minutes until perfectly pink and artisanal.
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Serve the seafood in bowls topped with the Culichi salsa and garnish with fresh botanical herbs.
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Finish with lime wedges and cracked black pepper for a professional finish.
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Serve immediately for a professional-grade social appetizer finish.
Notes
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Roasting the poblanos is the secret to a professional-grade smoky flavor for these Shrimps in Culichi Salsa.
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High-protein marine seafood provides a sophisticated and nutrient-rich foundation while adhering to dietary rules.
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This dish is naturally pork-free and perfect for holiday social gatherings.
- Prep Time: 15 mins.
- Cook Time: 15 mins.
- Category: Dinner.
- Method: Roasting/Pan-Frying.
- Cuisine: Mexican-American Fusion.
Nutrition
- Serving Size: 1 bowl.
- Calories: ~ 231 kcal.
- Sugar: ~ 4 g.
- Sodium: ~ 380 mg.
- Fat: ~ 12 g.
- Saturated Fat: ~ 3.5 g.
- Unsaturated Fat: ~ 8.5 g.
- Trans Fat: ~ 0 g.
- Carbohydrates: ~ 10 g.
- Fiber: ~ 4 g.
- Protein: ~ 22 g.
- Cholesterol: ~ 145 mg.
Keywords: Shrimps in Culichi Salsa, Mexican Seafood Recipes, Healthy Dinner Ideas, Poblano Sauce Recipes, Dairy-Free Seafood, New York Recipe.