Shrimps in Culichi Salsa Recipe
If you have a craving for vibrant, creamy, and utterly delicious seafood dishes, this Shrimps in Culichi Salsa Recipe is going to blow you away. Bursting with layers of flavor from roasted poblano peppers, fresh spinach, and a hint of lime, this dish perfectly balances creaminess and freshness with tender, juicy shrimp that soak up the luscious green salsa. It’s a taste of authentic Mexican coastal cuisine that’s surprisingly easy to make and sure to become a favorite in your recipe rotation.
Ingredients You’ll Need
This recipe uses a handful of simple yet essential ingredients, each playing a crucial role in building both flavor and texture. From the bright, smoky poblano peppers to the silky crema and fresh herbs, everything combines beautifully to make this dish pop.
- Large shrimp (1 pound): Peeled and deveined shrimp are the star protein, tender and juicy when cooked just right.
- Olive oil (1 tablespoon): Adds a fruity richness and helps to perfectly sear the shrimp.
- Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Just the right amount of seasoning to enhance natural flavors.
- Butter (1 tablespoon): Adds depth and creaminess to the sautéed onions and garlic.
- Garlic cloves (3 minced): Infuses the salsa with a fragrant punch.
- Small white onion (1/2 chopped): Provides a subtle sweetness that balances the peppers.
- Roasted poblano peppers (2, peeled and seeded): The foundation of the Culichi salsa, smoky and mild.
- Cooked spinach (1 cup): Gives the sauce its fresh green color and earthy notes.
- Mexican crema or sour cream (1 cup): Creates a luscious, creamy texture with a slight tang.
- Milk (1/2 cup): Lightens the sauce and helps blend all ingredients smoothly.
- Shredded mozzarella or Oaxaca cheese (1/2 cup): Melts perfectly to add gooey richness.
- Cilantro leaves (1/4 cup): Adds a fresh, herbaceous brightness that lifts the whole dish.
- Small jalapeño (1, seeded, optional): Brings optional heat for those who like a kick.
- Lime juice (juice of 1/2 lime): Brightens and balances the creamy sauce with a zesty finish.
How to Make Shrimps in Culichi Salsa Recipe
Step 1: Season and Cook the Shrimp
Start by seasoning your shrimp with salt and pepper. Heat the olive oil in a large skillet over medium-high heat, and cook the shrimp for about 2 to 3 minutes on each side until they turn that perfect pink and are just cooked through. Remove them from the skillet and set aside because the salsa needs your attention next.
Step 2: Sauté the Aromatics
In the same skillet, melt the butter and toss in the chopped onion and minced garlic. Sauté these until soft and fragrant, about 3 minutes. This step is key for building a flavorful base that complements the creamy Culichi salsa beautifully.
Step 3: Blend the Culichi Salsa
Grab your blender and combine the roasted poblano peppers, cooked spinach, Mexican crema, milk, cheese, cilantro, minced jalapeño if you’re using it, and the juice of half a lime. Blend everything into a smooth, vibrant green salsa. This luscious sauce is what truly defines the Shrimps in Culichi Salsa Recipe.
Step 4: Cook the Sauce
Pour the blended salsa into the skillet with the sautéed onions and garlic. Cook over medium heat, stirring occasionally, for 4 to 5 minutes until the sauce thickens slightly and is perfectly heated through. This step enhances all the flavors, marrying the creaminess with the smoky peppers.
Step 5: Combine and Simmer
Return the cooked shrimp to the skillet and gently toss them in the Culichi salsa until they are fully coated. Let everything simmer together for 2 more minutes so the shrimp can soak up the gorgeous flavors.
How to Serve Shrimps in Culichi Salsa Recipe
Garnishes
A generous sprinkle of fresh cilantro leaves or a few thin slices of radish add a beautiful pop of color and freshness. A wedge of lime on the side is always a brilliant addition for those who want an extra zesty touch right before eating.
Side Dishes
This dish pairs wonderfully with warm corn or flour tortillas for scooping up every drop of sauce. For a heartier meal, serve it alongside fragrant Mexican rice or even over a bed of al dente pasta to soak in all those creamy, herby flavors.
Creative Ways to Present
If you want to impress guests, present your Shrimps in Culichi Salsa Recipe in shallow bowls with a drizzle of crema and a sprinkle of toasted pumpkin seeds for crunch. You can even stuff the shrimp and salsa into roasted poblano halves for an eye-catching and tasty presentation.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftovers in an airtight container and refrigerate for up to 3 days. The flavors meld even more overnight, making for an even tastier next-day meal.
Freezing
While this dish tastes best fresh, you can freeze the shrimp and Culichi salsa separately in freezer-safe containers for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for the best texture and flavor.
Reheating
Gently reheat leftovers in a skillet over low to medium heat to avoid overcooking the shrimp. Stir carefully to keep the creamy sauce smooth and heated through without curdling.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw them completely and pat dry before cooking to avoid excess moisture that can watery down the sauce.
What can I substitute for Mexican crema?
If Mexican crema isn’t available, sour cream or even Greek yogurt make great substitutes, though the flavor and texture will be slightly different. Greek yogurt lightens the dish and adds a bit more tang.
Is the jalapeño necessary?
The jalapeño is optional. If you prefer a milder salsa, simply omit it or leave the seeds in for extra heat if you like things spicy.
Can I make this recipe dairy-free?
For a dairy-free version, substitute the butter with a plant-based alternative, use coconut cream instead of crema, and choose a non-dairy milk. Skip the cheese or find a vegan cheese substitute that melts well.
What is the origin of Culichi salsa?
Culichi salsa hails from Culiacán in the Mexican state of Sinaloa, famous for its fresh seafood dishes. The sauce is known for its vibrant green color from poblano peppers and spinach, balanced with creamy and tangy notes.
Final Thoughts
There’s something so special about this Shrimps in Culichi Salsa Recipe that makes it a standout comfort food with a sophisticated twist. Whether you’re cooking for friends, family, or just treating yourself, the creamy, smoky, and zesty flavors will have everyone coming back for seconds. Give it a try, and watch how quickly this vibrant dish becomes a beloved staple in your kitchen!
Print
Shrimps in Culichi Salsa Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Shrimps in Culichi Salsa is a flavorful Mexican main course featuring tender shrimp cooked in a creamy, green poblano and spinach salsa. This dish combines the freshness of cilantro, the mild heat of jalapeño, and the richness of Mexican crema and cheese, creating a vibrant and satisfying meal perfect for serving with rice, tortillas, or pasta.
Ingredients
Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 3 garlic cloves, minced
- 1/2 small white onion, chopped
Culichi Salsa
- 2 roasted poblano peppers, peeled and seeded
- 1 cup cooked spinach
- 1 cup Mexican crema or sour cream
- 1/2 cup milk
- 1/2 cup shredded mozzarella or Oaxaca cheese
- 1/4 cup cilantro leaves
- 1 small jalapeño, seeded (optional, for heat)
- Juice of 1/2 lime
Instructions
- Season the shrimp: Pat the shrimp dry and season evenly with salt and black pepper to enhance their natural flavor.
- Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes on each side until they turn pink and are just cooked through. Remove shrimp from the skillet and set aside.
- Sauté onion and garlic: In the same skillet, melt the butter. Add the chopped onion and minced garlic, cooking for about 3 minutes until they become soft and fragrant.
- Prepare the Culichi salsa: While the onion and garlic cook, combine roasted poblano peppers, cooked spinach, Mexican crema, milk, shredded cheese, cilantro, jalapeño (if using), and lime juice in a blender. Blend until the mixture is smooth and creamy.
- Simmer the sauce: Pour the blended salsa into the skillet with the sautéed onion and garlic. Cook over medium heat for 4–5 minutes, stirring occasionally, until the sauce thickens slightly and is heated through.
- Combine shrimp and sauce: Return the cooked shrimp to the skillet, tossing to coat them evenly in the creamy Culichi sauce. Simmer together for an additional 2 minutes to allow flavors to meld.
- Serve: Serve the shrimp hot, accompanied with rice, tortillas, or pasta as desired for a complete meal.
Notes
- For a milder version, omit the jalapeño to reduce the heat.
- Culichi sauce traditionally gets its vibrant green color from the poblano peppers and spinach — adjust the amount of spinach for a deeper green hue.
- You can substitute Mexican crema with Greek yogurt for a lighter, healthier alternative.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
