Shrimps in Culichi Salsa is a light, dairy-free take on the classic Mexican dish featuring prawns bathed in a creamy green salsa made from roasted poblano and serrano chilies, avocado, and coconut yogurt. This version cuts down on saturated fats by swapping traditional crema and cheese for healthier, plant-based alternatives without sacrificing the vibrant, fresh flavors. It’s perfect as a starter or main dish served with rice or tortillas.

Full Recipe:

Ingredients

• 4 poblano green chili peppers

• 4 serrano green chili peppers

• 2 garlic cloves

• 4 spring onions

• 40 g extra virgin olive oil (about 1 tbsp)

• 100 g coconut yogurt

• ¼ avocado

• Juice of ½ lime

• 1 tbsp fresh cilantro

• 200 g shrimps

Directions

1. Preheat the oven to 180°C (355°F). Chop the poblano and serrano chilies, garlic, and spring onions. Toss them with olive oil, salt, and pepper, and spread on a roasting tray. Roast for 15 minutes, tossing halfway.

2. Transfer the roasted peppers to a food processor. Add coconut yogurt, avocado, lime juice, cilantro, and a splash of water. Blitz until smooth and creamy to make the salsa.

3. In a non-stick skillet, pan-fry the shrimps for 2-3 minutes until they turn pink. Avoid overcooking to keep them tender. Remove from heat.

4. Pour the green salsa into serving bowls, top with shrimps, and garnish with lime wedges, cracked black pepper, and chopped cilantro.

Nutritional Information (per serving)

• Calories: Approximately 225 kcal

• Saturated Fat: 3.5 g

• Protein: Moderate, from shrimp

• Carbohydrates: Low

• Healthy fats from avocado and olive oil

Building Flavor with Roasted Chilies

The magic of this dish starts with roasting the poblano and serrano chilies, alongside garlic and spring onions. Roasting is an essential step that transforms these ingredients by softening their intense raw heat and coaxing out their natural sweetness. The slight charring that develops during roasting adds layers of smoky complexity and depth to the salsa that fresh, raw chilies simply cannot match.

Poblano peppers bring a mild, earthy heat with a subtle bitterness that balances beautifully with the sharper, more intense serrano chilies. The combination creates a harmonious heat level—robust enough to excite the taste buds but not overwhelming. Garlic and spring onions roasted alongside the chilies soften and mellow, infusing the salsa with savory, aromatic undertones. Tossing everything with olive oil before roasting ensures even cooking and adds a rich mouthfeel, helping to meld the flavors into a cohesive base.

The Creamy, Dairy-Free Salsa Base

Traditionally, Culichi salsa relies heavily on crema or cheese for creaminess, but this version opts for coconut yogurt and avocado—both of which contribute healthy fats and a silky texture without the added saturated fat content of dairy. Coconut yogurt lends a subtle tanginess that brightens the salsa and adds a luscious body, while the avocado contributes richness, creaminess, and a buttery flavor that rounds out the sharpness of the lime juice and the heat of the chilies.

The lime juice is crucial not only for its fresh, zesty brightness but also for balancing the richness of the avocado and coconut yogurt, preventing the salsa from feeling heavy or one-dimensional. Fresh cilantro ties the ingredients together, infusing the salsa with herby, citrusy notes that elevate the dish to another level.

By blending these ingredients together, the salsa achieves a smooth, creamy consistency that coats each shrimp perfectly and enhances every bite with vibrant, fresh flavor.

Cooking the Perfect Shrimp

Shrimp are the ideal protein for this dish due to their naturally sweet flavor and tender texture. The cooking process is quick and straightforward—pan-frying the shrimp for just 2 to 3 minutes until they turn pink ensures they remain tender and juicy. Overcooked shrimp can become tough and rubbery, so timing is key.

The shrimp’s slight brininess and sweetness complement the smoky, creamy salsa beautifully, creating a contrast of textures and flavors that make the dish incredibly satisfying. The shrimp also add lean protein, making the dish both nourishing and filling without being heavy or greasy.

Serving Suggestions and Presentation

Presentation plays a big role in elevating Shrimps in Culichi Salsa. Serving the shrimp atop a generous bed of the green salsa allows each bite to be drenched in the creamy, smoky sauce. Garnishes such as lime wedges invite diners to customize the dish with additional acidity, while freshly cracked black pepper and chopped cilantro add visual appeal and extra layers of flavor.

This dish pairs wonderfully with simple sides like steamed jasmine rice, which soaks up the vibrant salsa, or soft corn tortillas for a more traditional Mexican experience. It also pairs well with a light salad of fresh greens or a citrusy slaw to balance the richness and add crisp freshness.

For a full meal, complement the dish with other Mexican staples like black beans, grilled vegetables, or pickled onions. The combination creates a colorful and balanced plate that’s both nutrient-dense and bursting with flavor.

Health Benefits and Nutritional Overview

Shrimps in Culichi Salsa offers a well-balanced, healthful meal with approximately 225 calories per serving, making it light yet satisfying. The moderate protein content from shrimp supports muscle maintenance, immune function, and overall body repair, while being low in fat and carbohydrates.

The healthy fats from avocado and olive oil contribute to heart health, improve nutrient absorption, and provide long-lasting energy. These fats are predominantly monounsaturated, known to support healthy cholesterol levels and reduce inflammation.

The low carbohydrate content and absence of refined sugars make this dish suitable for a variety of dietary plans, including low-carb and gluten-free diets. Additionally, the fiber from avocado and herbs aids digestion and promotes gut health.

Importantly, by using coconut yogurt instead of dairy-based cream or cheese, the recipe is suitable for those who are lactose intolerant or following a vegan or dairy-free lifestyle. This swap reduces saturated fat and calories while keeping the creamy texture and tangy flavor intact.

Why Choose a Dairy-Free Version?

Many traditional Mexican dishes rely on dairy products, which can be rich in saturated fat and may not be suitable for everyone’s dietary needs or preferences. Choosing coconut yogurt and avocado for this recipe not only caters to those with lactose intolerance or vegan diets but also aligns with a growing trend towards plant-based eating and heart-healthy cuisine.

Coconut yogurt provides probiotics beneficial for gut health, while avocado supplies essential vitamins, minerals, and antioxidants. This makes the dish not just flavorful but also nutrient-dense and supportive of overall wellness.

Conclusion

Shrimps in Culichi Salsa is a fresh, light, and nutrient-packed dish that breathes new life into a traditional Mexican favorite. By incorporating roasted poblano and serrano chilies, creamy avocado, and tangy coconut yogurt, this recipe delivers smoky, creamy, and vibrant flavors without relying on heavy dairy components. The tender shrimp soak up every bit of the luscious salsa, creating a harmonious blend of taste and texture that’s both satisfying and wholesome.

Whether served as a starter or a main, alongside rice or tortillas, this dish offers a versatile and healthy option for those craving authentic Mexican flavors in a contemporary, dairy-free form. Adding this recipe to your website will inspire readers to enjoy bold, fresh, and nutritious meals that celebrate tradition while embracing modern dietary preferences. It’s a delicious reminder that eating clean doesn’t mean sacrificing flavor or indulgence.