If you’re craving a deliciously creamy, vibrant Mexican seafood dish that packs a punch of flavor, Shrimps in Culichi Salsa is about to become your new weeknight star. This stunning recipe features plump shrimp gently simmered in a lush culichi sauce made from roasted poblano and jalapeño peppers, herbs, and plenty of Mexican crema—it’s bright, fresh, and just spicy enough to keep you coming back for more. Whether you pile them into warm tortillas or spoon them over fluffy rice, Shrimps in Culichi Salsa brings true Sinaloan spirit to your kitchen in under an hour!
Ingredients You’ll Need
Making Shrimps in Culichi Salsa is all about simplicity and bold flavor—each ingredient brings something incredible to the table. From the smokiness of roasted poblanos to the silkiness of crema, it’s a one-pan harmony you won’t want to miss.
- Shrimp (1 lb, large, peeled and deveined): Go for fresh, juicy shrimp; their snap and sweetness are vital to the dish.
- Olive oil (1 tablespoon): Helps sear the shrimp while adding a smooth finish to each bite.
- Salt (½ teaspoon): Brings out the natural goodness of both the shrimp and the sauce.
- Black pepper (¼ teaspoon): Adds gentle earthiness and a hint of heat.
- Garlic powder (½ teaspoon): Infuses garlicky depth into the shrimp without overpowering the sauce.
- Fresh poblano peppers (4): Essential for that traditional culichi flavor, giving the salsa its color and slightly smoky taste.
- Jalapeños (2, seeds removed for milder flavor): These give the salsa a lively kick—adjust the number to suit your spice level!
- Garlic cloves (2): Roasted alongside the peppers for a mellow, nutty undertone.
- White onion (½ small): Adds sweetness and helps round out the salsa.
- Chicken broth (½ cup): Thins out the sauce, allowing all those flavors to meld.
- Mexican crema or sour cream (1 cup): The backbone of the creamy sauce; Mexican crema is richer but sour cream works beautifully in a pinch.
- Cream cheese (½ cup, softened): Adds irresistible silkiness and body to the sauce.
- Cilantro leaves (½ cup): Brings a pop of fresh, bright flavor and adds stunning green flecks to the sauce.
- Chicken bouillon powder (½ teaspoon, optional): Boosts depth and savoriness—feel free to skip if you prefer a lighter taste.
- Butter (1 tablespoon): Creates a velvety finish and helps the sauce cling to every shrimp.
How to Make Shrimps in Culichi Salsa
Step 1: Roast the Peppers and Aromatics
Start this journey by roasting the poblano peppers, jalapeños, garlic cloves, and white onion, either on a skillet or under the broiler. You want beautiful charred skins and meltingly tender insides. This step is key for bringing that signature smokiness and depth to your Shrimps in Culichi Salsa. Once everything is charred, tuck the peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes. The skins slip off so easily after this steam bath and removing the seeds dials in your ideal spice.
Step 2: Blend the Culichi Salsa
Add your peeled, seeded peppers and roasted aromatics to a blender, along with chicken broth, Mexican crema (or sour cream), cream cheese, cilantro, and bouillon powder if you’re using it. Blitz until silky smooth and brilliantly green. When you dip a spoon in, you want it to coat the back with just the right amount of lusciousness. The aroma alone will have you swooning!
Step 3: Sauté the Shrimp
In a large skillet, warm the butter with olive oil over medium heat. Pat your shrimp dry, then shower them with salt, pepper, and garlic powder. Slide them into the sizzling pan and cook for about 2–3 minutes per side. They turn a beautiful pink and stay wonderfully juicy—don’t overcook them!
Step 4: Simmer in Culichi Salsa
Now, the magic happens. Pour your freshly blended culichi salsa right into the skillet with the seared shrimp. Let everything mingle and heat through for 3–4 minutes, just until the shrimp are perfectly coated and the sauce is piping hot. This step marries all the flavors into that rich, green, irresistible Shrimps in Culichi Salsa experience!
Step 5: Serve and Enjoy
Your Shrimps in Culichi Salsa is ready to steal the show! Serve hot, with mounds of rice, stacks of warm tortillas, or even draped over freshly cooked pasta—whatever your heart desires. Don’t forget your favorite garnishes for the finishing touch.
How to Serve Shrimps in Culichi Salsa
Garnishes
Top your Shrimps in Culichi Salsa with a handful of chopped cilantro, a few slivers of fresh jalapeño for heat, or even some sliced radish for crunch and color. A drizzle of extra crema is always welcome. These little touches take the dish from homemade to restaurant-fancy with barely any effort.
Side Dishes
This dish shines alongside fluffy white rice—perfect for soaking up every bit of that glorious sauce. Warm flour tortillas turn it into a handheld treat, and soft corn tortillas give a more traditional Mexican vibe. A simple salad with avocado, lime, and cucumber is lovely for contrast, too.
Creative Ways to Present
For casual get-togethers, serve Shrimps in Culichi Salsa family-style in a big colorful platter. For date night, spoon it atop a bed of linguine or rice in shallow bowls for a luxe touch. Or, fill crisp tostadas and top with pickled onions for a fun twist. However you plate it, let that vibrant green salsa star!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Shrimps in Culichi Salsa (lucky you!), transfer leftovers to an airtight container and refrigerate for up to 2 days. The flavors actually deepen as they sit, so tomorrow’s lunch just got better!
Freezing
While the shrimp themselves are best fresh, the culichi salsa freezes wonderfully. Simply let it cool, pack into freezer-safe containers, and freeze for up to one month. Only freeze the sauce (not the shrimp), as seafood can become rubbery after freezing and reheating.
Reheating
To reheat, gently warm the leftover salsa in a saucepan over low heat, stirring occasionally. If you’re using frozen salsa, thaw it overnight in the fridge first. Add freshly cooked shrimp or pour the hot sauce over just-cooked seafood for the best results—resist microwaving shrimp directly to keep them tender!
FAQs
Can I make Shrimps in Culichi Salsa less spicy?
Absolutely! For a milder salsa, remove the seeds and membranes from your jalapeños, or use just one pepper. If you’re extra sensitive, you can swap in a green bell pepper for one jalapeño to keep that color and flavor without much heat.
What type Main Course
Large, peeled, and deveined shrimp work best for Shrimps in Culichi Salsa, but medium-sized shrimp are great too. Avoid very small shrimp, as they can overcook quickly and get lost in the sauce.
Is Mexican crema necessary, or can I substitute it?
Mexican crema gives the sauce its classic velvety texture, but sour cream is a great alternative. You’ll still get that mild tang and creamy body that makes Shrimps in Culichi Salsa so irresistible.
Can I prepare the salsa ahead of time?
Yes! The culichi salsa can be made up to 3 days in advance and stored in the refrigerator. Just reheat it gently, then add freshly cooked shrimp when you’re ready to serve. This makes Shrimps in Culichi Salsa a phenomenal make-ahead option for parties.
What are some alternatives to cilantro for the salsa?
If cilantro isn’t your thing, try flat-leaf parsley or a little fresh basil for a different twist. While the flavor won’t be quite the same as traditional Shrimps in Culichi Salsa, it will still be fresh and delicious.
Final Thoughts
If you’re ready to add a little Mexican seafood magic to your next meal, give Shrimps in Culichi Salsa a try—you’ll fall for its vibrant colors, dreamy texture, and totally unique flavor! This recipe has become a mainstay in my kitchen, and I can’t wait to hear what you think when you dig in. Happy cooking!
Print
Shrimps in Culichi Salsa Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop, Roasting
- Cuisine: Mexican
- Diet: Non-Vegetarian
Description
Shrimps in Culichi Salsa is a delightful Mexican seafood dish featuring succulent shrimp cooked in a rich and creamy poblano pepper sauce. This dish is bursting with flavor and perfect for a satisfying dinner.
Ingredients
Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
Culichi Salsa:
- 4 fresh poblano peppers
- 2 jalapeños (seeds removed for milder flavor)
- 2 cloves garlic
- ½ small white onion
- ½ cup chicken broth
- 1 cup Mexican crema or sour cream
- ½ cup cream cheese, softened
- ½ cup cilantro leaves
- ½ teaspoon chicken bouillon powder (optional)
- 1 tablespoon butter
Instructions
- Roast the Vegetables: Roast poblano peppers, jalapeños, garlic, and onion until charred; peel off skins and remove seeds.
- Blend the Salsa: Blend roasted vegetables with chicken broth, Mexican crema, cream cheese, cilantro, and bouillon powder until smooth.
- Cook the Shrimp: Season shrimp and cook in butter and olive oil until pink and cooked through.
- Simmer with Salsa: Pour culichi salsa over shrimp in skillet and simmer gently to warm through.
- Serve: Enjoy hot with rice, tortillas, or pasta.
Notes
- This dish pairs well with rice and warm flour tortillas.
- Adjust jalapeños to suit your heat preference.
- The salsa can be prepared in advance and refrigerated for up to 3 days.
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