If you’re craving a dish that bursts with vibrant Mexican flavors and creamy, comforting textures, then this Shrimps in Culichi Salsa Recipe is your new go-to. Combining tender shrimp perfectly sautéed and bathed in a luscious, green Culichi salsa, this recipe brings together smoky roasted poblanos, fresh cilantro, and a hint of tangy crema that will have you licking your plate clean. It’s a delightful celebration of Sinaloa’s coastal cuisine that’s surprisingly simple to prepare yet impressive enough to serve for guests or a special family dinner.
Ingredients You’ll Need
This recipe relies on a handful of fresh, wholesome ingredients, each playing a crucial role in delivering balance, texture, and vibrant color. Together, they create a dish that feels both indulgent and wholesome.
- 1 pound large shrimp: Peeled and deveined, these are the star protein that absorb the salsa’s flavors wonderfully.
- 1 tablespoon olive oil: For sautéing shrimp to a juicy, slightly crisp finish.
- 1/2 teaspoon salt: Enhances the natural flavors without overpowering them.
- 1/4 teaspoon black pepper: Adds a gentle kick to the shrimp seasoning.
- 1/4 teaspoon garlic powder: Brings warmth and depth to the shrimp’s seasoning.
- 2 cups culichi salsa: Creamy and smoky, this homemade salsa combines roasted poblanos, crema, cilantro, and green onions—essential for the dish’s signature flavor.
- 1 tablespoon butter: Used to enrich the sauce and add a lovely glossy finish.
- 1/4 cup shredded mozzarella or Oaxaca cheese (optional): Melts into the salsa to create an irresistibly creamy texture.
- Lime wedges: Freshly squeezed for a bright, acidic contrast at the end.
- Chopped cilantro: A fresh garnish that adds vibrancy and herbal brightness.
How to Make Shrimps in Culichi Salsa Recipe
Step 1: Season and Sauté the Shrimp
Start by giving your shrimp a simple seasoning rub with salt, black pepper, and garlic powder. This basic seasoning helps the shrimp shine without stealing the spotlight from the Culichi salsa. Heat olive oil in a large skillet over medium-high heat, then cook the shrimp for about 2 to 3 minutes on each side. They should turn bright pink and opaque—perfectly cooked and juicy. Once done, transfer them to a plate and set aside. This step ensures your shrimp have a nice sear and are ready to soak up the creamy sauce.
Step 2: Prepare the Culichi Salsa and Simmer
Using the same skillet (because why dirty extra dishes?), melt butter over medium heat. Pour in the beautiful green Culichi salsa, stirring to combine it with the butter for extra richness. Let it simmer gently for about 5 minutes so all the smoky, creamy flavors meld together beautifully. If you decide to include cheese, this is when you add it—stirring until it’s melted and smooth, creating a sauce so luscious it’s hard not to dive right in.
Step 3: Combine Shrimp and Sauce
Return your beautifully cooked shrimp to the skillet and nestle them into the sauce. Let everything simmer together for another 2 to 3 minutes so the shrimp absorb some of the salsa’s vibrant flavors. The sauce will coat each shrimp with that creamy, slightly tangy goodness, guaranteeing every bite is packed with flavor.
How to Serve Shrimps in Culichi Salsa Recipe
Garnishes
Fresh lime wedges and a sprinkle of chopped cilantro are your best friends here. The lime adds a bright, zesty pop that cuts through the sauce’s richness, while cilantro brings an herbaceous freshness that lifts the entire dish. Don’t be shy—pile them on generously!
Side Dishes
This dish pairs beautifully with simple white rice, which soaks up all the delicious sauce. Warm, soft tortillas are also fantastic for wrapping these shrimp into little bites of heaven. For a heartier meal, consider serving it over pasta—the creamy Culichi salsa doubles as a fantastic sauce for noodles.
Creative Ways to Present
Why not elevate your presentation by serving the shrimp and Culichi salsa in individual mini cast iron skillets or rustic ceramic bowls? Add a few avocado slices on the side for creaminess and a pop of color. You can even serve it atop grilled corn tortillas for bite-sized appetizer portions—the perfect way to impress at your next gathering.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. They’ll stay fresh for up to 2 days. The sauce will thicken a bit, but a quick warm-up with a splash of water or stock will bring it back to life.
Freezing
Freezing Shrimp in Culichi Salsa Recipe is not ideal because of the creamy sauce’s texture changes, but if needed, place the shrimp and sauce in a freezer-safe container and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating gently to avoid curdling.
Reheating
Reheat leftovers slowly on the stovetop over low heat, stirring frequently to preserve the creamy texture without breaking the sauce. A splash of water or a touch more crema can help refresh the sauce if it thickens too much.
FAQs
What is Culichi salsa?
Culichi salsa is a creamy, green sauce from the Sinaloa region of Mexico, typically made with roasted poblano peppers, Mexican crema, cilantro, green onions, and spices. It’s rich, smoky, and tangy—perfect for seafood like shrimp.
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works well but make sure to thaw and pat them dry before cooking. This prevents excess moisture which can cause the shrimp to steam rather than sear.
How spicy is the Culichi salsa?
The traditional Culichi salsa is mild and creamy with a gentle smoky flavor, but you can easily add a roasted serrano or jalapeño to increase the heat according to your preference.
Is this recipe gluten-free?
Absolutely! All the ingredients in the Shrimps in Culichi Salsa Recipe are naturally gluten-free, making it a safe and delicious choice for those avoiding gluten.
Can I make the Culichi salsa ahead of time?
Yes, you can prepare the Culichi salsa a day or two in advance. Store it in the refrigerator in a sealed container, and bring it to room temperature before cooking for the best flavor.
Final Thoughts
There’s something incredibly satisfying about making the Shrimps in Culichi Salsa Recipe—a dish that strikes just the right balance between fresh, smoky, creamy, and bright. Once you try it, you’ll understand why it’s become a personal favorite for sharing with friends and family. So go ahead, whip up this flavorful Mexican treasure, and treat yourself to a meal that feels like a warm, vibrant hug from the coast of Sinaloa.
Print
Shrimps in Culichi Salsa Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
Delicious and creamy Shrimps in Culichi Salsa, a traditional Sinaloan green sauce made with roasted poblano peppers and Mexican crema. This recipe features tender shrimp sautéed and simmered in a luscious, flavorful salsa that’s perfect for a quick yet impressive main course.
Ingredients
Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Culichi Salsa
- 3 roasted poblano peppers
- 1 cup Mexican crema
- 1/2 cup cilantro
- 1/2 cup chopped green onions
- 1 garlic clove
- 1/4 teaspoon cumin
- Salt to taste
Additional
- 1 tablespoon butter
- 1/4 cup shredded mozzarella or Oaxaca cheese (optional)
- Lime wedges for garnish
- Chopped cilantro for garnish
Instructions
- Season the shrimp: In a bowl, season the peeled and deveined shrimp with salt, black pepper, and garlic powder to ensure they are flavorful.
- Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2 to 3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside to prevent overcooking.
- Heat the culichi salsa: In the same skillet, melt the butter over medium heat. Pour in the prepared culichi salsa and stir well. Allow the salsa to simmer gently for about 5 minutes until it is heated through and slightly thickened.
- Add cheese (optional): If using cheese, stir the shredded mozzarella or Oaxaca cheese into the salsa and cook until the cheese has melted smoothly into the sauce.
- Combine shrimp and salsa: Return the cooked shrimp to the skillet, coating them thoroughly with the warmed culichi salsa. Simmer together for another 2 to 3 minutes to meld the flavors and warm the shrimp fully.
- Garnish and serve: Serve the shrimp hot, garnished with freshly chopped cilantro and a squeeze of lime juice wedges. This dish pairs wonderfully with white rice, warm tortillas, or pasta for a complete meal.
Notes
- Culichi salsa is a creamy green sauce from Sinaloa, Mexico, traditionally made with roasted poblano peppers and Mexican crema.
- This salsa pairs perfectly with shrimp, chicken, or pasta for versatile meal options.
- You can customize the heat level by adding a roasted serrano or jalapeño pepper to the salsa mixture.
- Serve this dish with white rice, warm tortillas, or over your favorite pasta to make it a hearty meal.
