What is culichi sauce made of?

Culichi sauce is a creamy green sauce from culichi Mexico made with roasted poblano peppers, garlic, onion, Mexican crema, and broth. It’s smooth, flavorful, and mild, making it perfect for shrimp with green sauce.

Is shrimps in culichi salsa spicy?

This shrimps in culichi salsa recipe is usually mild because poblano peppers focus on flavor rather than heat. You can easily make the salsa culichi spicier by adding serrano or jalapeño peppers.

Can I make the culichi sauce recipe ahead of time?

Yes, the culichi sauce recipe can be prepared up to two days in advance and stored in the refrigerator. Reheat gently before adding shrimp to maintain the creamy poblano crema salsa texture.

What should I serve with shrimp culichi?

Shrimps in culichi salsa pairs well with rice, tortillas, or vegetables. The creamy shrimp with green sauce also works beautifully over pasta or alongside grilled vegetables.

Can I substitute the shrimp in this recipe?

Absolutely. While this shrimps in culichi salsa recipe features shrimp, the salsa culichi is also excellent with chicken, fish, or scallops.

How do I store leftover shrimp with green sauce?

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat slowly to keep the culichi sauce creamy and smooth.

Shrimps in Culichi Salsa – Easy Creamy Mexican Shrimp 2026

Name: Shrimps in Culichi Salsa
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1½ lbs large shrimp, peeled and deveined; 2 tablespoons olive oil or butter; 2 cloves garlic, minced; Salt and black pepper, to taste; 4 fresh poblano peppers; ½ white onion; 3 cloves garlic; ½ cup Mexican crema or sour cream; ½ cup heavy cream or milk; ½ cup chicken or vegetable broth; 2 tablespoons olive oil; Salt, to taste; Optional: 1 serrano or jalapeño pepper; Fresh cilantro, chopped; Sliced green onions; Lime wedges

Description

Description: Shrimps in Culichi Salsa is a classic Mexican seafood dish from Sinaloa, Mexico. Juicy shrimp are simmered in a creamy green poblano pepper sauce made with roasted poblanos, garlic, onion, and Mexican crema. The result is a rich, aromatic, and mildly spicy dish that’s perfect served with rice, tortillas, or crusty bread.

Ingredients

Scale

🛒 Ingredients (Serves 4):

For the Shrimp:

1½ lbs large shrimp, peeled and deveined

2 tablespoons olive oil or butter

2 cloves garlic, minced

Salt and black pepper, to taste

For the Culichi Salsa:

4 fresh poblano peppers

½ white onion

3 cloves garlic

½ cup Mexican crema (or sour cream)

½ cup heavy cream or milk

½ cup chicken or vegetable broth

2 tablespoons olive oil

Salt, to taste

Optional: 1 serrano or jalapeño pepper (for extra heat)

For Garnish (Optional):

Fresh cilantro, chopped

Sliced green onions

Lime wedges

Instructions

📝 Instructions:

Step 1: Roast the Poblanos

Roast poblano peppers directly over an open flame, grill, or broiler until skins are blistered and blackened on all sides.

Place peppers in a bowl, cover, and let steam for 10 minutes.

Peel off skins, remove seeds and stems, and set aside.

Step 2: Prepare the Culichi Salsa

Heat olive oil in a pan over medium heat.

Sauté onion and garlic until soft and fragrant.

Transfer to a blender and add roasted poblanos, crema, cream, broth, and salt.

Blend until smooth and creamy. Adjust seasoning and thickness if needed.

Step 3: Cook the Shrimp

Season shrimp with salt and black pepper.

Heat oil or butter in a large skillet over medium heat.

Add shrimp and cook 1–2 minutes per side until just pink. Remove and set aside.

Step 4: Combine and Simmer

Pour culichi salsa into the same skillet and simmer for 5 minutes.

Return shrimp to the pan and gently simmer for 3–5 minutes until fully coated and tender.

Adjust seasoning and heat level if needed.

📝 Notes & Tips:

Creamy Texture: For extra silkiness, strain the sauce after blending.

Spice Level: Poblanos are mild; add serrano or jalapeño for more heat.

Protein Swap: This sauce also pairs beautifully with chicken or fish.

Storage: Store leftovers in an airtight container for up to 2 days.

Notes

Creamy Texture: For extra silkiness, strain the sauce after blending.

Spice Level: Poblanos are mild; add serrano or jalapeño for more heat.

Protein Swap: This sauce also pairs beautifully with chicken or fish.

Storage: Store leftovers in an airtight container for up to 2 days.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Dish / Seafood
Method: Roasted / Blended / Simmered
Cuisine: Mexican (Sinaloan)