What is Shrimps in Culichi Salsa?

Shrimps in Culichi Salsa is a Mexican seafood dish featuring tender shrimp simmered in a creamy, zesty culichi sauce recipe made with roasted poblano peppers, cilantro, lime juice, and Mexican crema. This shrimp with green sauce is vibrant, flavorful, and perfect for quick weeknight dinners or special occasions.

Can I use Sriracha Maroc instead of traditional Mexican chilies?

Yes, Sriracha Maroc adds a mild, slightly sweet heat to the culichi sauce recipe, complementing the natural flavors of the shrimp without overpowering the dish.

How long does Shrimps in Culichi Salsa last?

Cooked shrimp in culichi sauce stays fresh in an airtight container in the refrigerator for up to 2 days. Reheat gently to maintain the creamy texture of the shrimp with green sauce.

What can I serve with Shrimps in Culichi Salsa?

This dish pairs well with rice, warm tortillas, or a fresh green salad. Garnish with avocado, lime wedges, and cilantro for extra flavor.

Can I make the culichi sauce recipe ahead of time?

Yes, the sauce can be prepared a day in advance. Store in the refrigerator and combine with freshly cooked shrimp when ready to serve for a quick shrimp with green sauce meal.

Shrimps in Culichi Salsa – Quick & Easy Mexican Shrimp 2026

Name: Shrimps in Culichi Salsa
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb (450 g) large shrimp, peeled and deveined; 1 tablespoon olive oil; 2 cloves garlic, minced; Salt and black pepper, to taste; 2 poblano peppers, roasted, peeled, and seeded; 1 small bunch cilantro; 1/2 cup Mexican crema (or sour cream); 1/4 cup lime juice (about 2 limes); 1 small onion, chopped; 1-2 tablespoons Sriracha (adjust to taste); 1/2 teaspoon salt; 1/4 teaspoon black pepper; Lime wedges (optional garnish); Fresh cilantro leaves (optional garnish); Sliced avocado (optional garnish)

Description

Succulent shrimp simmered in a creamy, zesty Culichi salsa from Culiacán, Mexico. This vibrant green sauce made with poblano peppers, cilantro, lime, and Mexican crema adds a fresh, slightly spicy kick. Perfect served over rice, with tortillas, or as a flavorful main dish for seafood lovers.

Ingredients

Scale

🛒 Ingredients (serves 4):

For the Shrimp:

1 lb (450 g) large shrimp, peeled and deveined
1 tablespoon olive oil
2 cloves garlic, minced
Salt and black pepper, to taste

For the Culichi Salsa:

2 poblano peppers, roasted, peeled, and seeded
1 small bunch cilantro
1/2 cup Mexican crema (or substitute with sour cream)
1/4 cup lime juice (about 2 limes)
1 small onion, chopped
1–2 tablespoons Sriracha (adjust to taste)
1/2 teaspoon salt
1/4 teaspoon black pepper

Optional Garnish:

Lime wedges
Fresh cilantro leaves
Sliced avocado

Instructions

📝 Instructions:

Step 1: Prepare the Salsa

Roast the poblano peppers over an open flame or in the oven until the skin chars. Peel off the skin, remove seeds, and roughly chop.
In a blender, combine roasted poblanos, cilantro, onion, crema, lime juice, Sriracha, salt, and pepper. Blend until smooth.

Step 2: Cook the Shrimp

Heat olive oil in a large skillet over medium-high heat.
Add garlic and sauté for 30 seconds until fragrant.
Add shrimp, season with salt and pepper, and cook 2–3 minutes per side until pink and opaque.

Step 3: Combine & Simmer

Reduce heat to low and pour the Culichi salsa over the cooked shrimp.
Simmer for 2–3 minutes until the shrimp are fully coated and flavors meld.

Step 4: Serve

Plate the shrimp with salsa over rice, tacos, or enjoy as-is.
Garnish with lime wedges, fresh cilantro, or avocado slices for a fresh finish.

Notes

Spice Level: Adjust Sriracha to your preference. For a milder version, use 1 teaspoon.
Make Ahead: Salsa can be prepared a day in advance for deeper flavor.
Roasting Poblanos: You can broil in the oven or char on a gas stove for authentic flavor.

Prep Time: 20 minutes
Cook Time: 10–12 minutes
Category: Main Dish / Seafood
Method: Sautéed / Simmered
Cuisine: Mexican / Sinaloa