Shrimps in Culichi Salsa is pure coastal comfort—plump, juicy shrimp swimming in a creamy, zesty green sauce, flecked with fresh cilantro and the smoky goodness of roasted poblano peppers. This dish is the kind of main course that dazzles everyone at the table with its vibrant colors and even brighter flavors. Best of all? It comes together quickly, making it equally perfect for weeknight dinners or impressing friends at a lively get-together.
Ingredients You’ll Need
Every ingredient in this version of Shrimps in Culichi Salsa matters, from the bold poblanos to the tart lime. When combined, they create irresistible depth—herby, creamy, and just the right amount of heat. Here’s exactly what you’ll need, along with tips to make each component shine.
- Shrimp: Use large, peeled and deveined shrimp for ease—fresh or thawed from frozen both work beautifully.
- Olive oil: This adds flavor and helps the shrimp sear golden brown quickly.
- Salt: A pinch draws out flavors and keeps the dish bright and balanced.
- Black pepper: Adds subtle heat and rounds out the spice profile.
- Garlic powder: Gives a gentle foundational flavor that melds seamlessly into the sauce.
- Onion powder: Helps intensify the depth of the seasoning without any chunks.
- Butter: Melts into the sauce to lend silkiness and a touch of richness.
- Mexican crema or sour cream: The backbone of the creamy salsa—use Mexican crema for authenticity, or substitute with sour cream if needed.
- Fresh cilantro leaves: Essential for that bright, herbal note and gorgeous green color.
- Milk: Thins out the sauce just enough while keeping it luscious—whole milk is best, but lower fat works too.
- Roasted poblano peppers: These bring mild heat and depth—roast and peel for maximum flavor.
- Jalapeño pepper (optional): For an extra kick, toss in a seeded jalapeño, or leave it out for a milder result.
- Garlic: A fresh clove transforms the salsa with gentle bite and warmth.
- White onion: Adds a slight sweetness that balances the tangy lime and peppers.
- Lime juice: Brightens everything, pulling together all the creamy and green notes into one harmonious bite.
How to Make Shrimps in Culichi Salsa
Step 1: Season the Shrimp
Start by patting your shrimp dry so they sear beautifully. Toss them in a bowl with salt, pepper, garlic powder, and onion powder. It may not seem like much, but this simple seasoning is crucial—each shrimp gets a light, flavorful coating that stands up to that luscious green sauce.
Step 2: Sauté the Shrimp
In a large skillet, heat the olive oil over medium-high. Add the seasoned shrimp in a single layer—don’t crowd the pan! Sauté for about 2–3 minutes per side, just until the shrimp turn pink and are cooked through. Overcooking is your only enemy here; as soon as they’re done, scoop them onto a plate and set aside.
Step 3: Blend the Culichi Salsa
Pop your roasted poblanos, cilantro, crema or sour cream, milk, jalapeño (if desired), garlic, onion, and fresh lime juice into a blender. Blend until gorgeously smooth and frothy. Take a moment to appreciate that vibrant green color—it’s going to make your Shrimps in Culichi Salsa as stunning as it is delicious.
Step 4: Cook the Salsa
Return to your skillet and melt the butter over medium heat. Pour in all that emerald-hued culichi salsa and let it simmer gently for 3–5 minutes. This warms the sauce and gives the flavors a moment to mingle—your kitchen will smell incredible.
Step 5: Combine Shrimp and Sauce
Slide the sautéed shrimp back into the skillet, gently stirring to coat every piece in the creamy green salsa. Simmer together for another 2–3 minutes, just to marry the flavors. Taste for seasoning and adjust lime, salt, or pepper as needed. Serve immediately while hot and sublime.
How to Serve Shrimps in Culichi Salsa
Garnishes
Finish your Shrimps in Culichi Salsa with a flourish! A sprinkle of freshly chopped cilantro brings extra color and freshness, while lime wedges on the side let everyone brighten up their serving to their taste. For a little crunch, finely diced red onion or a scattering of pepitas are fantastic.
Side Dishes
Keep things classic with warm corn tortillas or a fluffy scoop of white rice to catch every drop of the creamy culichi salsa. For a lighter touch, serve alongside a crisp green salad with radishes and avocado, or even tuck the shrimp into tacos for a showstopping weeknight meal.
Creative Ways to Present
For parties, arrange the shrimp and sauce on a platter over a layer of rice and dot with avocado slices. Or, serve in small ramekins or shot glasses for a clever, appetizer-style presentation. This dish is also wonderful spooned over pasta or stuffed into corn tortillas as a fresh twist on enchiladas verdes.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover Shrimps in Culichi Salsa, transfer it to an airtight container and pop it in the fridge. The flavor only gets better after a day, making your next lunch truly exciting. Eat within 2-3 days for the best taste and texture.
Freezing
While the creamy sauce is best enjoyed fresh, you can freeze the shrimp in culichi salsa if needed. Cool completely, then store in a freezer-safe container for up to one month. The sauce may separate slightly after thawing, but a gentle stir over low heat will help bring it back together.
Reheating
Gently reheat leftovers on the stovetop over low heat, stirring often to prevent the sauce from breaking. If the salsa thickens too much, splash in a little extra milk or cream to restore its silky texture. Microwave reheating works too—just use short intervals and a lower power setting.
FAQs
Can I make Shrimps in Culichi Salsa less spicy?
Absolutely! Just skip the jalapeño in the salsa to keep things on the mild side. The poblano peppers themselves are quite gentle, so omitting extra chili makes this dish family-friendly without sacrificing any flavor.
What’s the difference between Mexican crema and sour cream?
Mexican crema is a bit thinner, tangier, and richer than traditional sour cream. If you can’t find it, you can use sour cream, or mix it with a spoonful of mayonnaise to capture that creamy, slightly savory quality key to a good culichi salsa.
Do I need to roast poblanos myself?
For the most authentic, smoky flavor, roast fresh poblanos at home under a broiler or over a gas flame, then peel and seed them. In a pinch, jarred or frozen roasted poblanos can be used and will still make a delicious culichi salsa.
Can this recipe be made dairy free?
Definitely! Substitute Mexican crema or sour cream with a dairy-free version, use a plant-based milk, and swap out the butter for olive oil or a vegan butter. The results are still lush and delicious.
What shrimp size is best for Shrimps in Culichi Salsa?
Large shrimp (16–20 count per pound) are perfect—they’re meaty, quick-cooking, and soak up the sauce without getting lost in it. Medium shrimp work too; just adjust cooking time to avoid overcooking.
Final Thoughts
If you’re craving a taste of Mexico’s coastline at home, Shrimps in Culichi Salsa is the dish that will sweep you away. It’s fast, flavorful, and totally irresistible—I can’t wait for you to try it and see how this vibrant classic earns a permanent spot in your dinner rotation!
