Grilled Shrimp Salsa (Print Version)

# Ingredients:

→ Main Ingredients

01 - Serrano chilli peppers, 2

02 - Poblano chilli peppers, 4

03 - Spring onions, 40 g

04 - Garlic cloves, 4

05 - Cilantro, 1 tbsp

06 - Avocado, 1/4

07 - Coconut yogurt, 100 g

08 - Shrimp, 200 g

09 - Fresh lime juice, 1/2

10 - Olive oil, 1 tbsp

# Instructions:

01 - Slice the garlic, spring onions, and both types of chillies. Spread them on a baking tray, sprinkle with salt, pepper, and a splash of olive oil.

02 - Put the veggies in an oven preheated to 180°C (355°F). Give them a quick stir halfway through and bake for roughly 15 minutes.

03 - Take the baked veggies and toss them in a blender with cilantro, avocado, coconut yogurt, lime juice, and a touch of water. Blend everything until it’s totally smooth.

04 - Heat a non-stick pan and cook the shrimp for just a couple of minutes on each side. Stop cooking as soon as they turn pink.

05 - Spoon the green salsa into small bowls, pop the shrimp on top, and finish with a sprinkle of chopped cilantro, lime slices, and cracked pepper.

# Notes:

01 - Cook shrimp briefly to avoid toughness—they’ll shrink if overdone.

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