Introduction
Experience the rich flavors of Sinaloan cuisine with this Shrimp in Culichi Salsa—a luscious dish featuring plump shrimp bathed in a vibrant creamy green salsa made with poblano peppers, cilantro, and Mexican crema. This restaurant-style recipe comes together in 30 minutes and delivers an irresistible combination of smoky, spicy, and tangy flavors.
Perfect for tacos, over rice, or with warm tortillas, this dish is easy enough for weeknights but impressive enough for guests. Let’s dive into how to make authentic Camarones en Salsa Culichi at home!
Why You’ll Love Shrimp in Culichi Salsa
Authentic Mexican Flavor – Creamy, herbaceous, and slightly spicy.
Quick & Easy – Ready in 30 minutes with simple steps.
Versatile Serving Options – Great for tacos, bowls, or as an appetizer.
Customizable Heat – Adjust the spice level to your preference.
Step-by-Step Guide to Perfect Shrimp in Culichi Salsa
Step 1: Gather Your Ingredients & Tools
For the Culichi Salsa:
- 3 poblano peppers, roasted & peeled
- 1 jalapeño (optional, for heat)
- 1 cup fresh cilantro
- 2 garlic cloves
- ½ white onion, chopped
- 1 cup Mexican crema (or sour cream)
- ½ cup chicken or seafood broth
- 1 tsp cumin
- Salt & pepper to taste
For the Shrimp:
- 1 lb large shrimp, peeled & deveined
- 2 tbsp butter
- 1 tbsp olive oil
- 1 lime, juiced
For Serving:
- Warm tortillas
- Queso fresco
- Avocado slices
- Lime wedges
Tools Needed:
- Blender
- Large skillet
- Tongs
Step 2: Making the Culichi Salsa
- Roast the Peppers – Char poblanos (and jalapeño, if using) over an open flame or under the broiler until blackened. Place in a sealed bag to steam, then peel off the skin.
- Blend the Salsa – In a blender, combine roasted peppers, cilantro, garlic, onion, crema, broth, and cumin. Blend until smooth. Season with salt and pepper.
Step 3: Cooking the Shrimp
- Sear the Shrimp – Heat butter and olive oil in a skillet over medium-high heat. Add shrimp, season with salt, and cook for 2 minutes per side until pink.
- Add the Salsa – Pour the blended Culichi salsa over the shrimp. Simmer for 3-4 minutes until heated through.
- Finish with Lime – Squeeze fresh lime juice over the top.
Step 4: Serving Suggestions
- Serve over cilantro lime rice or with warm tortillas.
- Garnish with queso fresco, avocado, and extra cilantro.
- Pair with a cold Mexican beer or margarita.
Tips for the Best Shrimp in Culichi Salsa
Char the Peppers Well – Deep roasting adds smoky depth.
Use Fresh Cilantro – Essential for authentic flavor.
Don’t Overcook the Shrimp – They should be just opaque.
Make It Spicier – Add serrano peppers or a dash of hot sauce.
For a lighter version, substitute Greek yogurt for Mexican crema.
Common Mistakes to Avoid
Skipping the Pepper Roasting – Raw poblanos lack depth.
Over-blending the Salsa – Can make it too thin.
Using Pre-Cooked Shrimp – Fresh shrimp have better texture.
Not Tasting Before Serving – Adjust salt and lime as needed.
FAQs About Shrimp in Culichi Salsa
Q: Can I use frozen shrimp?
A: Yes! Thaw completely and pat dry before cooking.
Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 2 days. Reheat gently.
Q: Is this dish very spicy?
A: Poblanos are mild—add jalapeños or serranos for more heat.
Q: Can I make the salsa ahead?
A: Yes! The salsa keeps for 3 days in the fridge.
Conclusion
This Shrimp in Culichi Salsa is a creamy, flavorful Mexican classic that’s surprisingly easy to make at home. With its vibrant green sauce and tender shrimp, it’s sure to become a favorite.
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Shrimp in Culichi Salsa: A Creamy, Spicy Mexican Delight
- Total Time: 25 MINS
Description
Spice up your dinner with these delicious Shrimps in Culichi Salsa! This vibrant and flavorful dish features tender shrimp cooked in a creamy, spicy green sauce made from poblano peppers. Perfect for a quick and tasty meal!
Ingredients
1 lb shrimp, peeled and deveined
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
3 poblano peppers, roasted and peeled
1 cup heavy cream
1/2 cup chicken broth
Salt and pepper to taste
Fresh cilantro for garnish
Lime wedges for serving
Instructions
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Add the minced garlic and cook for another minute.
In a blender, combine the roasted poblano peppers, heavy cream, and chicken broth. Blend until smooth.
Pour the poblano sauce into the skillet with the onions and garlic. Bring to a simmer and cook for 5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
Add the shrimp to the skillet and cook for 3-4 minutes, or until the shrimp are pink and cooked through.
Serve the shrimps in Culichi Salsa hot, garnished with fresh cilantro and lime wedges on the side. Enjoy this spicy and creamy seafood delight!
Prep Time: 15 minutes
