Shrimps in Culichi Salsa is a celebration of vibrant, creamy Mexican flavors that’s destined to dazzle at any dinner table. Succulent shrimp are quickly seared to perfection, then luxuriously bathed in a verdant, irresistibly creamy poblano-based salsa that’s as stunning to look at as it is unforgettable to taste. This dish effortlessly marries smoky roasted peppers, fresh herbs, and just the right touch of spice, making each bite something you’ll want to linger over. Whether you’re planning a cozy weeknight meal or looking to impress guests, Shrimps in Culichi Salsa is always a showstopper.
Ingredients You’ll Need
This recipe is proof that a handful of fresh, well-chosen ingredients can create a truly memorable meal. Each item on this list plays an essential role, enriching the taste, texture, and gorgeous color of your Shrimps in Culichi Salsa.
- Shrimp: Opt for large, peeled, and deveined shrimp for tenderness and easy eating.
- Olive oil: Adds a subtle fruity richness and helps sear the shrimp to golden perfection.
- Salt: A must for balancing flavors and bringing out the natural sweetness of the shrimp.
- Black pepper: Offers a gentle heat that complements both the shrimp and the salsa.
- Garlic powder: Infuses a savory foundation without overpowering other flavors.
- Poblano peppers: Roasted, peeled, and seeded, these provide the salsa’s signature smokiness and vibrant color.
- Mexican crema (or sour cream): Delivers creaminess and a hint of tang for a luscious sauce.
- Whole milk: Ensures a silky consistency for the culichi salsa.
- Cream cheese: Softened, it melts beautifully into the sauce for extra richness and body.
- Fresh cilantro: Brings a bright, herbal spark to the salsa and as a vibrant garnish.
- Jalapeño pepper: Adds just the right amount of heat, easy to adjust by adding seeds or omitting entirely.
- Garlic cloves: Freshly blended in for depth and aroma.
- Chicken bouillon powder: Boosts umami and rounds out the saucy flavor.
- Salt and pepper (to taste): Fine-tune the seasoning for your perfect flavor balance.
- Chopped fresh cilantro (for garnish): Scattered over top for color and lively flavor bursts.
- Lime wedges: The final squeeze brightens everything and ties the flavors together.
How to Make Shrimps in Culichi Salsa
Step 1: Prep and Season the Shrimp
Start by patting your shrimp dry with a paper towel to help them sear better. In a medium bowl, toss the shrimp with olive oil, salt, black pepper, and garlic powder until each one is glossy and well-coated. This simple seasoning ensures the shrimp comes through with its sweet, delicate flavor, all while marrying beautifully with the bold salsa later on.
Step 2: Sear the Shrimp
Heat a large skillet over medium-high, giving it plenty of time to get hot—this key moment is what delivers that irresistible golden sear. Add the shrimp in a single layer and let them cook undisturbed for about 2 to 3 minutes per side, just until they turn opaque and pink. Transfer the cooked shrimp to a plate and tent them lightly with foil to keep warm while you prepare the luscious salsa.
Step 3: Blend the Culichi Salsa
Now, it’s salsa time! In a blender, combine your roasted poblano peppers (skins and seeds removed for smoothness), Mexican crema or sour cream, milk, softened cream cheese, fresh cilantro, seeded jalapeño, garlic cloves, and chicken bouillon powder. Blend until everything transforms into a velvety, pale green sauce—add a pinch of salt and pepper, pulse again, then taste and adjust if you want more zing or creaminess.
Step 4: Simmer the Sauce
Pour the blended culichi salsa into your skillet—the same one you used for the shrimp—for maximum flavor. Let the sauce simmer gently on medium heat for about 5 minutes, stirring occasionally. It’ll thicken ever so slightly, becoming more cohesive and aromatic as it cooks. Pause to take in that wonderful aroma!
Step 5: Finish and Serve
Slide the warm shrimp back into the skillet, tossing them gently so every shrimp is enveloped in that gorgeous creamy sauce. Once they’re coated and everything is heated through, you’re ready to serve! Plate up, garnish with chopped fresh cilantro and lime wedges, and watch them disappear.
How to Serve Shrimps in Culichi Salsa
Garnishes
For Shrimps in Culichi Salsa, garnish is more than decoration—it’s a burst of flavor and freshness. Sprinkle plenty of fresh chopped cilantro over the top just before serving, and nestle a few lime wedges on the side. A zest of lime or even a few thinly sliced radishes can add sparkle and crunch if you’re feeling fancy.
Side Dishes
The best companions for Shrimps in Culichi Salsa are those that help scoop up every last bit of sauce. Fluffy steamed rice, warm corn tortillas, or even crusty bread are all perfect choices. If you love a little variety, consider serving with black beans or a bright, citrusy salad to complement the creamy richness of the dish.
Creative Ways to Present
For casual gatherings, pile the shrimp and sauce into tortillas for irresistible tacos, or serve over tostadas for a crunchy twist. If you’re hosting, plate the shrimps individually with a drizzle of sauce and a thoughtful garnish for a restaurant-quality touch. Shrimps in Culichi Salsa also works beautifully as an appetizer—simply serve in small ramekins with mini toasts or chips for dipping!
Make Ahead and Storage
Storing Leftovers
Leftover Shrimps in Culichi Salsa will keep well in an airtight container in the refrigerator for up to 2 days. The flavors actually meld and develop overnight, so don’t be surprised if it’s even more delicious the next day! Just be sure the shrimp don’t sit out at room temperature for too long before storing.
Freezing
While you can freeze the culichi salsa itself for up to 1 month, shrimp tend to lose their tender texture after freezing. For best results, store the sauce separately and prepare fresh shrimp when you’re ready to enjoy. Defrost the salsa in the refrigerator overnight and reheat gently before combining with new shrimp.
Reheating
To reheat, warm the sauce gently in a skillet over low heat, adding the shrimp at the very end just long enough to heat through. Avoid cooking them for too long or they can become rubbery. A splash of milk can help loosen the sauce if it has thickened in the fridge.
FAQs
Can I use a different type Main Course
Absolutely! Scallops, chunks of white fish, or even lobster tails can be swapped for shrimp. Just adjust the cooking time as needed to avoid overcooking the seafood.
Is there a dairy-free version of culichi salsa?
Yes—you can substitute the Mexican crema, milk, and cream cheese with high-quality dairy-free alternatives. Coconut cream makes a tasty, albeit slightly sweeter swap, and plant-based milk works just as well for creaminess.
What’s the best way to roast poblano peppers?
Place whole poblanos directly on a gas flame, under a broiler, or on a hot grill until the skins blister black, then transfer to a bowl and cover tightly for 10 minutes. The steam will loosen the skins, making them easy to peel.
How can I adjust the spice level in culichi salsa?
Omit the jalapeño for a milder sauce, or add an extra pepper (or include the seeds) if you love a good kick! You can also experiment with serrano or another preferred chili for more or less heat.
Is Shrimps in Culichi Salsa gluten-free?
Yes, this recipe is naturally gluten-free. Just serve with gluten-free sides like corn tortillas or rice if you’re avoiding wheat!
Final Thoughts
If you’re craving something that feels a little special and a lot delicious, I can’t recommend Shrimps in Culichi Salsa enough. With its creamy, green-hued sauce and juicy shrimp, this dish is sure to become a new favorite in your kitchen. Gather your ingredients, invite someone you love, and embrace every last bite!
Print
Shrimps in Culichi Salsa Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the flavors of Mexico with this delicious recipe for Shrimps in Culichi Salsa. Succulent shrimp are cooked in a creamy poblano pepper sauce that is bursting with flavor. This dish is perfect for a special dinner or a casual weeknight meal.
Ingredients
Shrimp:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
Culichi Salsa:
- 4 fresh poblano peppers, roasted, peeled, and seeded
- 1 cup Mexican crema or sour cream
- 1/2 cup whole milk
- 1/2 cup cream cheese, softened
- 1/4 cup fresh cilantro
- 1 jalapeño pepper, seeded for less heat
- 2 garlic cloves
- 1/2 teaspoon chicken bouillon powder
- Salt and pepper, to taste
Garnish:
- 2 tablespoons chopped fresh cilantro
- Lime wedges
Instructions
- Season the shrimp: Toss shrimp with olive oil, salt, black pepper, and garlic powder.
- Cook the shrimp: Cook shrimp in a skillet until pink and opaque, then set aside.
- Prepare the salsa: Blend roasted poblanos, crema, milk, cream cheese, cilantro, jalapeño, garlic, and bouillon powder until smooth.
- Simmer the sauce: Cook the salsa in a skillet until slightly thickened.
- Combine shrimp and sauce: Toss shrimp in the sauce until coated.
- Serve: Garnish with cilantro and lime wedges before serving hot.
Notes
- This dish pairs well with rice, tortillas, or crusty bread.
- Adjust the spice level by adding or omitting the jalapeño.
- The salsa can be made ahead and refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 portion (about 6 ounces shrimp with sauce)
- Calories: 360
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 225 mg
