Shrimps in Culichi Salsa Recipe

If you love dishes that burst with vibrant flavors and creamy textures, then this Shrimps in Culichi Salsa Recipe is an absolute must-try. Tender, juicy shrimp are bathed in a luscious, green Culichi salsa made from roasted poblanos, jalapeño, and Mexican crema, creating an irresistible blend of smoky, spicy, and tangy notes. Perfectly balanced and delightfully rich, this recipe brings a bit of Mexican coastal flair right into your kitchen, making any meal feel special and memorably delicious.

Ingredients You’ll Need

Gathering fresh and straightforward ingredients is the first step to creating this amazing dish. Each component plays a vital role in layering texture, flavor, and color, ensuring a delightful culinary experience that’s both simple and satisfying.

• 1 pound large shrimp (peeled and deveined): Choose fresh or thawed shrimp for the best juicy and tender bite.
• 1 tablespoon olive oil: Adds a subtle fruitiness and is perfect for searing the shrimp to a golden finish.
• 1/4 teaspoon salt: Enhances all the natural flavors without overwhelming the dish.
• 1/4 teaspoon black pepper: A gentle kick of warmth to complement the creamy sauce.
• 1 cup sour cream or Mexican crema: The base of the creamy green Culichi salsa, vital for richness and tanginess.
• 1/2 cup milk: Lightens and smooths the salsa, balancing the flavors perfectly.
• 2 poblano peppers (roasted, peeled, and seeded): Provide a smoky, mild heat and vibrant green color.
• 1 jalapeño (seeded for less heat): Adds a touch of spice with a fresh brightness.
• 1/4 cup chopped white onion: Offers a subtle crunch and sweetness to the salsa.
• 1 clove garlic: Infuses a warm savory depth that ties the salsa together.
• 1/4 cup fresh cilantro: Bursts with herbaceous brightness and essential freshness.
• 1/2 teaspoon chicken bouillon powder (optional): Enhances the savory complexity of the salsa without overpowering.
• Salt to taste: Adjusts seasoning to your liking for that perfect balance.

How to Make Shrimps in Culichi Salsa Recipe

Step 1: Prepare the Culichi Salsa

Start by roasting your poblano peppers until their skins char and blister, then peel and seed them carefully. Toss all the salsa ingredients into a blender: roasted poblanos, jalapeño, chopped onion, garlic, cilantro, sour cream or crema, milk, optional bouillon powder, and a pinch of salt. Blend until you have a silky, creamy green sauce that’s bursting with fresh and smoky flavors. Taste it and adjust seasoning if needed—this salsa is the vibrant soul of your dish.

Step 2: Cook the Shrimp

In a large skillet, heat olive oil over medium-high heat until shimmering. Season the shrimp with salt and pepper, then arrange them in the pan in a single layer. Sear each side for about 1 to 2 minutes until the shrimp turn pink and opaque — be careful not to overcook them so they remain tender and juicy.

Step 3: Combine Shrimp with Culichi Salsa

Once the shrimp are just cooked, reduce the heat to medium and gently pour the Culichi salsa over them. Let everything simmer together for 3 to 4 minutes, allowing the shrimp to soak up the creamy sauce while it thickens slightly. The melding of textures and flavors at this stage really brings the dish to life.

How to Serve Shrimps in Culichi Salsa Recipe

Garnishes

For a finishing touch, sprinkle freshly chopped cilantro or a few thin slices of jalapeño on top to amp up the color and freshness. A light squeeze of lime juice adds a bright zing that perfectly contrasts with the richness of the salsa.

Side Dishes

This dish pairs beautifully with fluffy white rice that soaks up every bit of the creamy Culichi salsa. Alternatively, warm corn tortillas or a bed of sautéed vegetables make excellent companions, giving you options to customize the meal to your liking.

Creative Ways to Present

Think outside the bowl by serving your shrimps in Culichi salsa on tostadas topped with crunchy cabbage slaw, or stuff them into soft tacos with avocado slices for an elevated casual dinner. You can even turn this into a party dip by serving it with tortilla chips – guaranteed to be a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Keep any leftover shrimps in Culichi salsa in an airtight container in the refrigerator for up to 3 days. The flavors actually meld even more after sitting, making for a delicious next-day meal.

Freezing

If you want to freeze, separate the shrimp and the Culichi salsa before freezing. Freezing shrimp can affect their texture, so it’s best to freeze the salsa alone in a sealed container. When ready to enjoy, thaw the salsa overnight and warm it gently before adding freshly cooked shrimp.

Reheating

Reheat leftovers gently on the stovetop over low heat to avoid curdling or drying out the creamy sauce. Add shrimp last if you’ve cooked them fresh to maintain a tender texture, and stir frequently to keep the sauce smooth and luscious.

FAQs

Can I use pre-cooked shrimp for this recipe?

Absolutely! Just add pre-cooked shrimp at the very end of cooking to warm them through in the Culichi salsa without overcooking. This is a great shortcut for busy weeknights.

What’s the difference between sour cream and Mexican crema in this recipe?

Mexican crema is slightly thinner and has a more tangy, rich flavor compared to sour cream. Both work well here, but crema adds a little extra authenticity and smoothness.

How spicy is the Culichi salsa?

The heat level is mild to moderate because the jalapeño is typically seeded to reduce spiciness. You can easily adjust by keeping seeds in for more heat or using a milder pepper.

Can I roast the poblanos in the oven instead of over a flame?

Yes! Broiling them in the oven works perfectly and still develops that smoky flavor essential to Culichi salsa. Just watch carefully to avoid burning.

Is this dish gluten-free?

Yes, Shrimps in Culichi Salsa Recipe is naturally gluten-free, making it a perfect choice for those avoiding gluten without sacrificing any deliciousness.

Final Thoughts

Now that you have this wonderful Shrimps in Culichi Salsa Recipe in your culinary arsenal, you’re all set to impress with a dish that’s both comforting and exciting. It’s easy to prepare yet full of bold, creamy flavors that will have everyone asking for seconds. Don’t hesitate—gather your ingredients and make this vibrant Mexican favorite your next go-to dinner!

Shrimps in Culichi Salsa Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 64 reviews

• Author: admin
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

Shrimps in Culichi Salsa is a flavorful Mexican dish featuring tender seared shrimp smothered in a creamy, smoky roasted poblano salsa. The Culichi salsa combines roasted poblanos, jalapeño, fresh cilantro, and creamy sour cream to create a rich and slightly spicy sauce that perfectly complements the succulent shrimp. Serve it hot with rice, tortillas, or sautéed vegetables for a satisfying main course.

---

Ingredients

Scale 1x2x3x

Shrimp

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Culichi Salsa (Creamy Green Salsa)

• 1 cup sour cream or Mexican crema
• 1/2 cup milk
• 2 poblano peppers, roasted, peeled, and seeded
• 1 jalapeño, seeded for less heat
• 1/4 cup chopped white onion
• 1 clove garlic
• 1/4 cup fresh cilantro
• 1/2 teaspoon chicken bouillon powder (optional)
• Salt to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the Culichi salsa: In a blender, combine the roasted poblano peppers, seeded jalapeño, chopped white onion, garlic clove, fresh cilantro, sour cream (or Mexican crema), milk, chicken bouillon powder (if using), and a pinch of salt. Blend all the ingredients until you achieve a smooth and creamy consistency. Taste the salsa and adjust seasoning with additional salt if needed.
2. Cook the shrimp: Heat the olive oil in a large skillet over medium-high heat. Season the shrimp evenly with salt and black pepper. Add the shrimp to the skillet and sear them for about 1 to 2 minutes per side until they turn pink and are just cooked through. Avoid overcooking to keep the shrimp tender.
3. Simmer with salsa: Reduce the heat to medium and pour the prepared Culichi salsa over the cooked shrimp in the skillet. Allow the shrimp and salsa to simmer together for 3 to 4 minutes, stirring occasionally, until the sauce is warmed through and has slightly thickened, coating the shrimp beautifully.
4. Serve: Remove from heat and serve the shrimp and Culichi salsa hot. This dish pairs wonderfully with white rice, warm tortillas, or over a bed of sautéed vegetables for a complete meal.

Notes

• You can use pre-cooked shrimp if preferred; simply add them to the sauce at the end to warm through without overcooking.
• Roasting the poblano peppers over an open flame or under the broiler enhances their smoky flavor, which is key to authentic Culichi salsa.
• Store any leftover Culichi salsa in an airtight container in the refrigerator for up to 3 days.
• Adjust the heat level by removing seeds from the jalapeño or leaving them in for extra spiciness.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican