Description
A vibrant dish featuring succulent shrimp in a creamy sauce made of roasted chiles and coconut yogurt, perfect for elevating any meal.
Ingredients
- 4 Poblano Green Chilli Peppers
- 2 Serrano Green Chilli Peppers
- 4 Garlic Cloves
- 40 g of Spring Onion
- 1 tbsp of Extra Virgin Olive Oil
- 100 g of Coconut Yogurt
- 0.25 Avocado
- 0.5 Juiced Lime
- 1 tbsp of Fresh Cilantro
- 200 g of Shrimps
Instructions
- Preheat your oven to 180°C (355°F).
- Chop the poblano and serrano chilis, garlic, and spring onion.
- Toss in a bowl with olive oil, salt, and pepper.
- Spread the mixture on a baking sheet and roast for 15 minutes until tender and lightly charred.
- Transfer roasted mix to a food processor; add coconut yogurt, avocado, lime juice, and cilantro. Blitz until creamy.
- Pan-fry the shrimp in a skillet over medium heat for 3-4 minutes on each side until pink.
- Serve the shrimp topped with the green salsa, cracked pepper, and extra cilantro.
Notes
Use fresh and high-quality shrimp and produce for the best flavor. Adjust roasting time based on your oven’s performance.