If you are craving a dish that bursts with vibrant Mexican flavours and a creamy, luscious texture, then this Shrimps in Culichi Salsa Recipe is going to be your new favorite. Juicy, perfectly cooked shrimp swim in a dreamy green Culichi salsa made from roasted poblanos, fresh spinach, and a touch of citrusy lime, creating an irresistible harmony of fresh, smoky, and tangy notes. Each bite feels like a celebration of authentic tastes paired with a smooth richness that will have you coming back for seconds and thirds. Trust me, once you make this, it’s a recipe you’ll want to share with anyone who loves bold but comforting seafood dishes.
Ingredients You’ll Need
The magic of this Shrimps in Culichi Salsa Recipe lies in its simplicity and the quality of each ingredient. Every single component plays a crucial role — from the fresh herbs that brighten the salsa to the perfectly seasoned shrimp that soak up all the delicious flavors. Here’s what you’ll need to bring this dish to life.
- 1 pound raw shrimp (peeled and deveined): Fresh or frozen, these are the stars of the dish—make sure they’re clean and ready to soak in the sauce.
- 1 tablespoon olive oil: For sautéing, adds a fruity richness without overpowering the shrimp.
- ½ teaspoon salt: Enhances the natural flavors of seafood and salsa ingredients.
- ¼ teaspoon black pepper: Adds just the right hint of warmth and spice.
- ¼ teaspoon garlic powder: Deepens the savory notes carefully without overwhelming the fresh garlic in the sauce.
- 1 cup sour cream or Mexican crema: Creates the silky creaminess of the Culichi salsa; crema brings a tangier, smoother finish.
- 1 cup cooked spinach: A beautiful deep green and an earthy undertone to balance the heat from the peppers.
- 2 roasted poblano peppers (seeds and skin removed): Roasting adds a smoky depth essential for authentic Culichi salsa flavor.
- 1 small bunch fresh cilantro: Bright and herbaceous, this fresh green herb lifts and lightens the sauce.
- 1 small jalapeño (optional): For those who want a little extra kick of heat without overpowering the creaminess.
- 2 cloves garlic: Fresh garlic gives sharpness and aromatic complexity.
- ¼ cup milk: To achieve the perfect creamy consistency without sacrificing freshness.
- ¼ teaspoon salt and ¼ teaspoon pepper (for the salsa): Balances all the vibrant flavors harmoniously.
- Juice of ½ lime: Adds a zesty brightness that wakes up every ingredient in the salsa.
How to Make Shrimps in Culichi Salsa Recipe
Step 1: Prepare the Culichi Salsa
Start by bringing all the fresh and flavorful ingredients together in a blender. Combine sour cream or Mexican crema with cooked spinach, roasted poblano peppers, fresh cilantro, jalapeño if you like it spicy, garlic, milk, salt, pepper, and the juice of half a lime. Blend everything until the sauce is silky smooth and vibrantly green. Taste it to see if it needs a little more seasoning or lime — this salsa is the exhibit A of creamy yet fresh Mexican sauces, rich with an unmistakable smoky edge from the roasted poblanos.
Step 2: Cook the Shrimp
Heat olive oil in a skillet over medium heat. While it’s warming up, season the shrimp with salt, pepper, and garlic powder. Lay the shrimp in the hot oil and cook them about 2 to 3 minutes per side, until they turn pink and opaque. Getting the shrimp cooked just right is key for locking in their natural sweetness and juicy texture that pairs perfectly with the salsa.
Step 3: Combine Shrimp and Salsa
Turn the heat down to low and carefully pour the Culichi salsa over the shrimp in the skillet. Let it simmer gently for 2 to 3 minutes, stirring occasionally so each shrimp gets coated in that luscious green creamy sauce. This step lets all the flavors marry beautifully, creating the signature taste of this Shrimps in Culichi Salsa Recipe. After simmering, the shrimp should be tender, slightly saucy, and ready to serve.
How to Serve Shrimps in Culichi Salsa Recipe
Garnishes
To elevate the presentation and add some textural contrast, try garnishing with fresh cilantro leaves and a sprinkle of finely chopped green onions. A wedge of lime on the side is always inviting for guests who want to add an extra splash of citrus brightness just before tucking in. For a little crunch, toasted pepitas or chopped toasted walnuts bring an unexpected but delightful element.
Side Dishes
This dish shines when paired with simple sides that soak up every drop of the creamy Culichi salsa. Classic fluffy white rice is a favorite, but warm corn or flour tortillas are equally fantastic for scooping the shrimp and sauce. If you want to keep it lighter, a bed of sautéed zucchini ribbons or roasted vegetables makes a colorful and nutrient-packed accompaniment.
Creative Ways to Present
For entertaining, serve the Shrimps in Culichi Salsa Recipe on a large platter garnished with lime wedges and plenty of cilantro, allowing everyone to help themselves. Alternatively, turn the shrimp and salsa into delicious tacos or even spoon the mixture over crispy tostadas topped with avocado slices. These creative serving ideas make it easy to customize the dish to your taste and occasion.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers of this Shrimps in Culichi Salsa Recipe, store them in an airtight container in the refrigerator. It will keep well for up to two days, making it a great option for an easy next-day lunch or dinner. The flavors may even deepen as it rests, but keep in mind the shrimp’s texture is best right after cooking.
Freezing
Freezing this dish is not the best option, as the creamy salsa may separate and the shrimp can become rubbery. If you want to freeze, consider freezing the Culichi salsa separately before adding the cooked shrimp. This way, you can thaw and reheat the sauce gently, then add freshly cooked shrimp for the best texture and flavor.
Reheating
To reheat leftovers, warm the shrimp and Culichi salsa gently in a skillet over low heat, stirring frequently to prevent the cream sauce from breaking. Avoid overheating for a soft, creamy finish. Serve it immediately with your choice of sides.
FAQs
What type of shrimp is best for this recipe?
Medium to large-sized raw shrimp that are peeled and deveined work best. Fresh shrimp add the most flavor, but quality frozen shrimp can be used if thawed properly.
Can I make the Culichi salsa spicier?
Absolutely! Adding the jalapeño is optional and gives a mild heat. For more spice, consider adding more jalapeño or a pinch of cayenne pepper to taste.
Is there a substitute for Mexican crema?
If you don’t have Mexican crema, sour cream is the perfect substitute. It provides a similar tangy creaminess and keeps the sauce rich and smooth.
Can this dish be made gluten-free?
Yes, this Shrimps in Culichi Salsa Recipe is naturally gluten-free as long as your ingredients are pure and uncontaminated. It’s a great option for those with gluten sensitivities.
How long does it take to prepare this dish?
From start to finish,plan for about 25 minutes. The prep is quick thanks to the simple ingredients, and cooking shrimp is always fast.
Final Thoughts
If you want to enjoy a vibrant, satisfying dish that brings the taste of Mexican coastal cuisine right into your kitchen, this Shrimps in Culichi Salsa Recipe is a must-try. The harmonious blend of smoky roasted poblano salsa and succulent shrimp is a winning combination that feels special yet surprisingly easy to prepare. I can’t wait for you to make it and share the joy it brings to your table — it really is that good!
Print
Shrimps in Culichi Salsa Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
Shrimps in Culichi Salsa is a vibrant Mexican dish featuring succulent shrimp cooked in a creamy, flavorful green sauce made from roasted poblano peppers, spinach, sour cream, and fresh herbs. This recipe delivers a perfect balance of smoky, tangy, and spicy flavors, making it ideal for a quick and satisfying main course.
Ingredients
Shrimp
- 1 pound raw shrimp (peeled and deveined)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Culichi Salsa (Creamy Green Sauce)
- 1 cup sour cream or Mexican crema
- 1 cup cooked spinach (or 1 cup fresh sautéed until wilted)
- 2 roasted poblano peppers (seeds and skin removed)
- 1 small bunch fresh cilantro
- 1 small jalapeño (optional, for heat)
- 2 cloves garlic
- ¼ cup milk
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Juice of ½ lime
Instructions
- Make the Culichi Salsa: In a blender, combine sour cream, cooked spinach, roasted poblano peppers, cilantro, jalapeño (if using), garlic, milk, salt, pepper, and lime juice. Blend until smooth and creamy. Taste and adjust seasoning if needed. Set aside.
- Cook the Shrimp: Heat olive oil in a skillet over medium heat. Season the shrimp with salt, pepper, and garlic powder. Add shrimp to the skillet and cook for 2 to 3 minutes on each side, or until they turn pink and opaque.
- Combine and Simmer: Reduce the heat to low and pour the Culichi salsa over the shrimp. Simmer for 2 to 3 minutes, stirring gently to coat the shrimp and allow the sauce to warm through fully.
- Serve: Serve the shrimp hot, accompanied by white rice, tortillas, or on a bed of sautéed vegetables for a complete meal.
Notes
- Roasting the poblano peppers enhances their smoky flavor. You can roast them over an open flame or under a broiler until the skin blisters, then peel off the skin.
- You can substitute Mexican crema with sour cream depending on your desired level of richness.
- If you like more heat, keep the jalapeño seeds or add an extra pepper.
- This dish pairs beautifully with warm tortillas or fluffy white rice to soak up the sauce.
