Culichi Salsa Shrimp
Ingredients
- 1 ripe avocado
- large handful of fresh cilantro leaves or parsley
- 4 fresh garlic cloves, pressed
- juice of 1 lime
- 2 large Poblano or Anaheim peppers, seeded and chopped
- 3 green onions, chopped
- 1 cup plain Greek yogurt or coconut yogurt
- 1 lb raw shrimp, peeled, deveined, tail removed
- 2 Tbsps olive oil, divided
Topping suggestions:
- chopped green onions
- diced avocado
- fresh cilantro leaves
Instructions
- Place your ripe avocado, cilantro, garlic, lime juice, peppers, green onions and 1 Tablespoon of oil in a food processor or high speed blender.
- Process until finely chopped.
- Add in the yogurt and continue to pulse until very smooth.
- Drizzle a large skillet with remaining oil and cook your shrimp until pink and opaque, about 2 minutes per side, around 3-4 minutes in total.
- Season with sea salt and pepper to taste.
- Divide your smooth salsa equally into four serving bowls then topped with your cooked shrimp and garnish with chopped green onion, diced avocado, and fresh cilantro.
- (Alternately, you can serve the shrimp on the side and use the salsa as a dip to control the amount coating your shrimp.)
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