Name: Shrimps in Culichi Salsa Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 pound large shrimp, peeled and deveined; 1 tablespoon olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1 cup sour cream; 1/2 cup Mexican crema; 1/2 cup cream cheese, softened; 3 roasted poblano peppers, peeled and deseeded; 2 roasted jalapeños, deseeded; 1/2 cup fresh cilantro; 2 garlic cloves; 1/2 teaspoon cumin; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup chicken broth; juice of 1 lime; warm tortillas or rice

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If you’re dreaming of a creamy, zesty, and absolutely unforgettable dinner, let me introduce you to Shrimps in Culichi Salsa. This spectacular Mexican dish brings together juicy, perfectly cooked shrimp and a velvety culichi salsa made with roasted poblanos, jalapeños, cilantro, and a trio of luscious dairy. Every bite is bright, herbaceous, and a little bit spicy—a vibrant main course that’s stunning enough to wow guests but easy enough for a weeknight. If you love recipes that offer both comfort and a pop of excitement, Shrimps in Culichi Salsa will definitely earn a spot in your regular rotation.

Shrimps in Culichi Salsa Recipe - Recipe Image

Ingredients You’ll Need

Here’s the magic: the ingredient list for Shrimps in Culichi Salsa is refreshingly short and made up of accessible basics that work together like a dream. Each piece—the shrimp, the creamy base, the roasted peppers—plays a starring role, creating color, depth, and mouthwatering flavor all at once.

Large Shrimp (1 pound, peeled and deveined): Pick large shrimp for a deliciously meaty bite and fast, even cooking.
Olive Oil (1 tablespoon): Helps the shrimp sear quickly and evenly, adding a hint of richness.
Salt (1 teaspoon): Essential for waking up all the flavors, especially in both the shrimp and salsa.
Black Pepper (1/2 teaspoon): Adds just the right amount of warmth and edge.
Garlic Powder (1/2 teaspoon): Gives a savory, mellow garlic hit without overpowering the delicate shrimp.
Sour Cream (1 cup): The foundation for that creamy, tangy salsa texture.
Mexican Crema (1/2 cup): Brings a subtle, slightly sweet tanginess—regular cream works in a pinch, but crema is worth finding.
Cream Cheese, softened (1/2 cup): For the ultimate silky finish and just a kiss of richness.
Roasted Poblano Peppers (3, peeled and deseeded): Roasting makes them smoky-sweet and deepens their flavor immensely.
Roasted Jalapeños (2, deseeded): They bring delicate warmth and color—add more or less depending on your spice preference.
Fresh Cilantro (1/2 cup): Adds that unmistakable fresh, herbal brightness to both look and taste.
Garlic Cloves (2): For fragrant, punchy flavor that infuses the whole salsa.
Cumin (1/2 teaspoon): Grounds everything with earthy, nutty notes.
Salt (1/2 teaspoon): A second seasoning moment for the salsa so every element shines.
Black Pepper (1/4 teaspoon): Adds just enough pep to round out the salsa.
Chicken Broth (1/2 cup): Loosens the salsa and imparts savory depth—swap for vegetable broth for more softness.
Lime Juice (juice of 1 lime): Finishes the salsa with brightness and zing.
Warm Tortillas or Rice (for serving): The perfect supporting act to catch every drop of sauce and make it a meal.

How to Make Shrimps in Culichi Salsa

Step 1: Season the Shrimp

Start by patting your shrimp dry, then toss them generously with olive oil, salt, black pepper, and garlic powder. This brief marination gives each shrimp a savory dimension, and the olive oil ensures they’ll get that golden sear we crave.

Step 2: Sear the Shrimp

Heat a large skillet over medium-high heat. Once hot, add the shrimp in a single layer. Sear them for 2 to 3 minutes per side—don’t crowd the pan—until they turn pink and are just cooked through. Move them to a plate while you make the culichi salsa; they’ll finish cooking in the sauce.

Step 3: Prepare the Culichi Salsa

In a blender, combine sour cream, Mexican crema, soft cream cheese, your roasted poblanos and jalapeños, fresh cilantro, garlic, cumin, salt, pepper, chicken broth, and a squeeze of lime juice. Blend until the mixture is perfectly smooth and vibrantly green—the aroma alone will make your mouth water!

Step 4: Simmer the Sauce

Pour the blended salsa into the same skillet, scraping up any delicious bits left from the shrimp. Bring to a gentle simmer over medium heat and let it bubble for 5 to 7 minutes. The salsa should thicken a little, gleaming a rich, creamy green.

Step 5: Marry the Shrimp and Salsa

Return the shrimp (and any juices) to the skillet and stir to coat every piece in that incredible culichi salsa. Let them cook together for about 2 minutes, just until the shrimp are hot and infused with flavor. Now you’re ready to dive into a plate of Shrimps in Culichi Salsa that’s as gorgeous as it is tasty!

How to Serve Shrimps in Culichi Salsa

Garnishes

A sprinkle of fresh cilantro, extra lime wedges, and a few thinly sliced radishes take your Shrimps in Culichi Salsa from weeknight to wow. These simple garnishes add color, crunch, and pop, making every plate irresistible.

Side Dishes

This dish is heavenly spooned over fluffy white rice or scooped up with warm corn tortillas. For a heartier spread, pair it with black beans, a crisp salad, or roasted veggies. The flavors are bold yet versatile, effortlessly complementing a range of sides.

Creative Ways to Present

Try tucking Shrimps in Culichi Salsa inside soft taco shells, piling it onto crunchy tostadas, or serving over a bed of greens for a lighter meal. For fun, turn the saucy shrimp into a party-friendly dip with crispy tortilla chips on the side!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Shrimps in Culichi Salsa, store them in an airtight container in the refrigerator. The flavors are even more vibrant the next day—just be sure to eat within three days for the freshest taste and texture.

Freezing

While the salsa freezes reasonably well, shrimp are best enjoyed fresh to avoid a rubbery texture. If you must freeze, cool the salsa and shrimp completely, store in a freezer-safe container, and defrost overnight in the fridge before reheating.

Reheating

Gently rewarm Shrimps in Culichi Salsa over low heat on the stove, adding a splash of broth or water if needed to loosen the sauce. Avoid microwaving for too long, as shrimp can easily overcook—just heat until steaming.

FAQs

Can I make the culichi salsa ahead of time?

Absolutely! Prepare the culichi salsa up to three days ahead and store it in a covered container in the fridge. When ready to serve, gently rewarm the salsa and cook your shrimp for a super speedy dinner.

How spicy is Shrimps in Culichi Salsa?

The spice level is totally customizable. With two jalapeños deseeded, the salsa is zesty but not fiery; keep the seeds for more heat or reduce the jalapeños for a milder version.

What can I use instead of Mexican crema?

If you don’t have Mexican crema handy, substitute with regular sour cream mixed with a splash of milk or heavy cream. The result will be just as creamy and delicious.

Can I use frozen shrimp?

Yes, frozen shrimp work well—just thaw them completely and pat dry before seasoning and cooking. They’ll soak up all the delicious flavors just as beautifully as fresh.

Is this recipe gluten-free?

Yes, Shrimps in Culichi Salsa is naturally gluten-free—just serve it with gluten-free tortillas or rice, and you’re set for a satisfying meal everyone can enjoy.

Final Thoughts

It’s hard not to fall in love with the bold, fresh flavors and creamy textures of Shrimps in Culichi Salsa. Whether you’re making it for a quick family dinner or looking to impress friends, this recipe promises a meal that’s both comforting and exciting. I hope you’ll give it a try and make it your own—happy cooking!

Shrimps in Culichi Salsa Recipe

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4.6 from 19 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the creamy and flavorful dish of Shrimps in Culichi Salsa. This Mexican-inspired recipe features succulent shrimp smothered in a luscious culichi sauce made with roasted poblano peppers, jalapeños, and a blend of creamy ingredients. Serve this dish with warm tortillas or rice for a satisfying meal that will transport your taste buds to Mexico.

Ingredients

Scale

For the Shrimp:

1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

For the Culichi Salsa:

1 cup sour cream
1/2 cup Mexican crema
1/2 cup cream cheese, softened
3 roasted poblano peppers, peeled and deseeded
2 roasted jalapeños, deseeded
1/2 cup fresh cilantro
2 garlic cloves
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chicken broth
juice of 1 lime

For serving:

warm tortillas or rice

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Instructions

Prepare the Shrimp: Season the shrimp with olive oil, salt, pepper, and garlic powder. Cook in a skillet over medium-high heat for 2 to 3 minutes per side until pink and opaque. Set aside.
Make the Culichi Salsa: Blend sour cream, Mexican crema, cream cheese, roasted poblano peppers, jalapeños, cilantro, garlic, cumin, salt, pepper, chicken broth, and lime juice until smooth.
Simmer and Serve: Pour the sauce into a skillet and simmer for 5 to 7 minutes. Add the shrimp, stir to coat, and cook for an additional 2 minutes. Serve hot with tortillas or rice.