If you are craving a vibrant, flavorful seafood dish that perfectly balances creamy, smoky, and spicy elements, then the Shrimps in Culichi Salsa Recipe is an absolute must-try. This delicious recipe features succulent shrimp bathed in a luscious, roasted poblano and serrano pepper salsa, creating a creamy yet zesty sauce that sings with each bite. It’s quick enough for a weeknight but impressive enough to serve when company drops by. Trust me, once you try this, it might just become your new go-to for seafood dinners.
Ingredients You’ll Need
Simple yet thoughtfully chosen ingredients come together to create the vibrant flavors and textures in this dish. Each one plays a key role: the smoky poblano peppers add depth, fresh cilantro brings brightness, and Mexican crema offers a silky finish.
- 1.5 lbs large shrimp: Fresh or thawed, peeled and deveined for quick cooking and the perfect seafood base.
- 2 tablespoons olive oil: For sautéing the shrimp and garlic, adding a subtle fruity richness.
- 2 cloves garlic, minced: Adds a fragrant punch to the shrimp as they cook.
- 1 teaspoon salt: Enhances all the flavors in the salsa and shrimp.
- ½ teaspoon black pepper: Adds a mild heat that complements the peppers.
- 2 poblano peppers: Roasted to bring smoky sweetness and tender texture to the salsa.
- 1-2 serrano peppers (or jalapeños): These bring heat — serranos are a bit spicier, jalapeños are milder.
- ½ medium white onion, roughly chopped: Adds sharpness and balances the creaminess.
- 2 cloves garlic, minced (for the salsa): Deepens the flavor profile with a subtle warmth.
- 1 cup fresh cilantro, roughly chopped: Brings a fresh, herbaceous lift to the salsa.
- 1 cup Mexican crema (or thinned sour cream): Offers creamy texture and soft tanginess to mellow the peppers.
- ½ cup milk: Adjusts salsa consistency for silky smoothness.
- 1 tablespoon lime juice: Adds brightness and subtle acidity to balance flavors.
- Salt and pepper to taste: Final seasoning to make the salsa perfect.
How to Make Shrimps in Culichi Salsa Recipe
Step 1: Roast the Poblano Peppers
Start by preheating your broiler and placing the poblano peppers on a baking sheet. Broil them for about 5 to 7 minutes on each side until their skin is beautifully blackened and blistered. This roasting step is the secret to infusing the salsa with an irresistible smoky depth that sets it apart from everyday sauces.
Step 2: Steam and Peel the Peppers
Transfer the roasted peppers into a bowl and cover tightly with plastic wrap. Let them steam for 10 to 15 minutes; this softens the skin and makes peeling a breeze. Once cooled slightly, peel off the charred skin, slice them open, and remove the seeds and membranes. Roughly chop the remaining flesh for blending.
Step 3: Blend the Culichi Salsa
Into a blender or food processor, combine your chopped poblano peppers, serrano (or jalapeño) peppers, onion, garlic, cilantro, Mexican crema, milk, lime juice, salt, and pepper. Blend until you have a smooth, creamy salsa. Taste and adjust—add extra milk if you want it thinner or a pinch more salt for brightness. This salsa is the heart of the dish, bringing fresh, smoky, spicy, and creamy notes together in perfect harmony.
Step 4: Prepare the Shrimps
Pat the shrimp dry with paper towels to help them sear beautifully in the pan. This small step ensures you get a nice golden crust on the shrimp without steaming them.
Step 5: Sauté the Shrimps with Garlic
Heat olive oil in a large skillet over medium-high heat and add the minced garlic. Sauté briefly for about 30 seconds until fragrant. Then, add the shrimp, seasoning them with salt and black pepper. Cook for 2 to 3 minutes per side until the shrimp turn pink, opaque, and curl into beautiful little crescents. Be careful not to overcook or they’ll become tough.
Step 6: Combine Shrimp and Culichi Salsa
Pour the luscious Culichi Salsa over the shrimp right in the skillet. Gently stir to coat each shrimp with the creamy sauce. Let everything simmer briefly for 1 to 2 minutes to meld the flavors and heat the salsa through. Your shrimp are now perfectly infused with that smoky, tangy, and spicy vibe that makes this recipe so special.
How to Serve Shrimps in Culichi Salsa Recipe
Garnishes
A sprinkle of fresh cilantro sprigs adds a lively green contrast and refreshing fragrance. Lime wedges bring that zesty final touch for guests to squeeze on just before eating. For an extra creamy element, some sliced avocado on the side pairs beautifully and adds luxurious texture.
Side Dishes
This dish shines when paired with fluffy white rice that soaks up every drop of the salsa. Warm corn tortillas or crunchy tostadas provide a fun, hand-held option to scoop up shrimp and salsa, turning it into a party-ready meal. A simple black bean salad or grilled vegetables are also excellent companions to complete your plate.
Creative Ways to Present
For gatherings, serve the shrimp and Culichi Salsa in individual small bowls or shot glasses for charming appetizers. Layer the shrimp and salsa over a bed of mixed greens for a light, vibrant salad. You can even stuff the shrimp and salsa into crispy taco shells and top with crumbled queso fresco for an indulgent twist.
Make Ahead and Storage
Storing Leftovers
Leftover shrimp in Culichi salsa should be stored in an airtight container in the refrigerator. They will keep well for up to two days, during which time the flavors actually deepen. Just be cautious when reheating, as shrimp can overcook quickly.
Freezing
Freezing is not recommended for this dish since the creamy salsa may separate and the shrimp can become rubbery upon thawing. For best texture and flavor, enjoy fresh or refrigerated leftovers.
Reheating
Reheat the leftovers gently in a skillet over low heat. Stir frequently and add a splash of milk if the sauce looks too thick or is starting to dry. Avoid using a microwave as it can overcook the shrimp and curdle the crema.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them completely and pat dry before cooking. Proper drying ensures the shrimp sear nicely without steaming.
What can I substitute for Mexican crema?
If you can’t find Mexican crema, sour cream thinned with a little milk works great to mimic the creamy tang that balances the heat.
How spicy is this dish?
The heat level depends on the type and amount of chili peppers used. Serrano peppers bring noticeable heat, while jalapeños offer a milder warmth. Adjust according to your preference.
Can I make the Culichi Salsa ahead of time?
Yes! The salsa can be made a day in advance and stored in the fridge. This actually helps the flavors meld beautifully. Just stir well before serving.
What should I serve with Shrimps in Culichi Salsa Recipe for a full meal?
Consider serving it alongside rice and beans, grilled veggies, or wrapped in tortillas with a fresh salad to round out the meal and balance the creamy, spicy flavors.
Final Thoughts
There is something undeniably special about the Shrimps in Culichi Salsa Recipe that makes it a perfect blend of ease, bold flavor, and comfort. Whether you’re looking to impress friends or treat yourself to a cozy dinner, this dish delivers every time. Don’t hesitate—grab those fresh shrimp and poblano peppers and dive into a beautiful symphony of creamy, smoky, and spicy goodness that you will keep coming back for.
Print
Shrimps in Culichi Salsa Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Description
This vibrant and flavorful Shrimps in Culichi Salsa recipe features succulent large shrimp sautéed and simmered in a creamy, spicy roasted poblano pepper salsa. The Culichi Salsa, made with roasted poblano and serrano peppers, cilantro, Mexican crema, and lime juice, adds a rich and tangy flair that complements the perfectly cooked shrimp. Ready in just 30 minutes, this dish is a perfect fusion of smoky, creamy, and zesty flavors, ideal for a quick weeknight dinner or a festive gathering.
Ingredients
Shrimp
- 1.5 lbs large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
Culichi Salsa
- 2 poblano peppers
- 1–2 serrano peppers (or jalapeños for a milder version), stemmed and seeded
- ½ medium white onion, roughly chopped
- 2 cloves garlic, minced
- 1 cup fresh cilantro, roughly chopped
- 1 cup Mexican crema (or sour cream thinned with a little milk)
- ½ cup milk
- 1 tablespoon lime juice
- Salt and pepper to taste
For Garnish (Optional)
- Fresh cilantro sprigs
- Lime wedges
- Sliced avocado
Instructions
- Roast the Peppers: Preheat your broiler and place the poblano peppers on a baking sheet. Broil them for 5-7 minutes on each side until the skin is blackened and blistered.
- Steam the Peppers: Transfer the roasted peppers to a bowl and cover with plastic wrap. Let them steam for 10-15 minutes which helps loosen the skin for easy peeling.
- Peel and Seed the Peppers: Remove the peppers from the bowl and peel off the charred skin. Cut the peppers in half, remove the seeds and membranes, then roughly chop the flesh.
- Blend the Ingredients: In a blender or food processor, combine the roasted poblano peppers, serrano peppers, onion, garlic, cilantro, Mexican crema, milk, lime juice, salt, and pepper.
- Blend Until Smooth: Blend the mixture until completely smooth and creamy. Taste and adjust seasoning as needed. Add more milk if the salsa is too thick to achieve your desired consistency.
- Prepare the Shrimps: Pat the shrimp dry with paper towels to ensure they brown properly during cooking.
- Sauté the Shrimps: Heat olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Cook the Shrimps: Add the shrimp to the skillet and season with salt and black pepper. Cook the shrimp for 2-3 minutes per side until they turn pink and opaque, being careful not to overcook.
- Add the Salsa: Pour the Culichi salsa over the cooked shrimp in the skillet. Gently stir to evenly coat the shrimp with the sauce.
- Simmer Briefly: Allow the shrimp to simmer in the salsa for 1-2 minutes until the sauce is heated through.
- Garnish and Serve: Garnish with fresh cilantro sprigs, lime wedges, and sliced avocado if desired. Serve immediately with rice, tortillas, or tostadas for a complete meal.
Notes
- To make the salsa milder, substitute serrano peppers with jalapeños or reduce the quantity.
- Peeling the peppers after steaming is easier and ensures the salsa is smooth without any tough skins.
- Patting shrimp dry before sautéing is key to achieving a good sear and flavorful crust.
- Do not overcook shrimp; they cook quickly and become rubbery if left too long.
- This dish pairs beautifully with warm tortillas, rice, or tostadas for a full, satisfying meal.
