Shrimps in Culichi Salsa Avocado

Shrimps in Culichi Salsa are a vibrant twist on seafood that let you savor all the creamy, herby flavors of Mexico’s famous green salsa. You get bold fire-roasted peppers blended with coconut yogurt and avocado for a silky sauce that hugs each juicy prawn. It is an easy restaurant-style dish that is impossible to stop scooping up and perfect for a weeknight or festive dinner.

When I discovered Culichi salsa’s richness from blending roasted peppers with avocado I knew it would be perfect for shrimp My family loves it over rice or scooped with warm tortillas

Ingredients

• Poblano green chilli peppers: Choose firm glossy peppers with no soft spots They add deep roasted flavor and beautiful color
• Serrano green chilli peppers: Look for taut bright green skins These bring a fresh spicy kick to the salsa
• Garlic cloves: Always select plump and heavy cloves for that perfect punch of aroma
• Spring onion: Fresh bright-white bases and crisp greens are best They add a gentle onion note without overpowering
• Extra virgin olive oil: Use a fruity quality oil for both roasting and grilling It helps caramelize and brings subtle richness
• Coconut yogurt: Opt for unsweetened thick coconut yogurt for lovely tang and smooth texture
• Avocado: Pick a ripe yet slightly firm avocado The creaminess cools the heat beautifully
• Juice of lime: Select a lime with slightly thin shiny skin for juicier results The acid brightens the sauce
• Fresh coriander: Look for vibrant green leaves only Avoid any wilting for the best herby aroma
• Salt: Use flaky sea salt to make flavors pop
• Raw prawns: Choose large firm prawns peeled and deveined for convenience and to soak up the salsa easily

Step-by-Step Instructions

Roast the Peppers:

Place whole poblano and serrano peppers onto a baking tray Make sure they are evenly spaced so they roast properly Roast in a hot oven at two hundred degrees Celsius until the skins blister and blacken about fifteen minutes Let them cool until you can handle them then carefully peel off all the charred skin and remove the seeds The roasting deepens the flavor and removes bitterness

Prepare the Salsa:

In a blender add the cooled roasted peppers peeled garlic cloves chopped spring onion thick coconut yogurt creamy avocado fresh lime juice a handful of fresh coriander and a pinch of salt Blend on high until everything is silky smooth and beautifully green Taste and adjust salt to your preference The salsa should be creamy with a gentle kick

Grill the Prawns:

Drizzle olive oil over your cleaned prawns and season lightly Heat a grill pan over medium-high until it sizzles Add the prawns in a single layer grill for two to three minutes per side Flip when the undersides are pink and slightly caramelized Prawns are ready when they curl into a loose C and are juicy and opaque

Serve:

Nestle the prawns on a serving platter while hot Generously spoon over loads of that vivid creamy culichi salsa Sprinkle with extra coriander for a fresh finish The colors and aroma will make everyone hungry

Pin it

Roasting poblanos is my favorite part of this recipe It fills the kitchen with warmth and anticipation and the kids always try to sneak a piece fresh from the tray I remember dipping tortilla chips right into that warm green salsa the first time I made it with my grandmother

Storage Tips

Leftover culichi salsa keeps well for up to three days in an airtight container in the fridge I prefer to store salsa and shrimp separately for best results To reheat shrimp do so gently in a skillet over low heat to avoid rubbery texture The salsa is also delicious cold

Ingredient Substitutions

If you cannot find poblanos you can use green bell peppers for a milder flavor or even hatch chiles for more heat Greek yogurt is a good stand in for coconut yogurt if dairy is not an issue Jalapeños work in place of serranos for a gentler spice

Serving Suggestions

Serve these shrimp over steaming white rice soft corn tortillas or scoop them onto crispy tostadas It is also fantastic with roasted sweet potatoes for a fun weeknight dinner For a party I like to skewer the shrimp and serve as an appetizer drizzled with extra sauce

Pin it

Rediscover a new way to make seafood unforgettable with this creamy salsa and juicy shrimp pairing.

Frequently Asked Questions

→ What is culichi salsa made from?

Culichi salsa blends roasted poblano and serrano peppers with garlic, coconut yogurt, avocado, spring onion, and fresh coriander for a creamy, mildly spicy base.

→ Can I use regular yogurt instead of coconut yogurt?

Yes, regular yogurt can be used, but coconut yogurt adds a subtle sweetness that complements the peppers and prawns.

→ How do I ensure the prawns are cooked properly?

Grill the prawns until they turn pink and opaque, about 2–3 minutes per side.

→ Is this dish spicy?

The level of heat depends on the type and amount of peppers used. You can adjust the quantity for a milder taste.

→ What can I serve with shrimps in culichi salsa?

This dish pairs well with steamed rice, tortillas, or a fresh salad to balance the rich flavors.