Description
Culichi Salsa Shrimp brings zesty Mexican coastal flavors straight to your kitchen with tender shrimp swimming in a creamy, spicy sauce that’ll make your taste buds dance. Packed with jalapeños, cream, and fresh ingredients, this quick dinner feels like a mini vacation to Sinaloa without leaving home.
Ingredients
Scale
Main Protein:
- 1.5 lbs shrimp
Peppers and Aromatics:
- 1 poblano pepper
- 2 jalapeno peppers
- 4 cloves garlic
- ½ cup cilantro
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
Seasonings and Sauce Components:
- 2 tablespoons olive oil
- ¼ teaspoon smoked paprika
- ¼ cup mayonnaise
- ¼ cup Mexican crema
- ¼ cup milk
- ¼ cup shredded Oaxaca cheese
- 1 tablespoon lime juice
- 1 teaspoon chicken bouillon powder
- Salt
- Freshly ground black pepper
Serving Suggestions:
- Cooked white rice
- Lime wedges
- Tortilla chips
Instructions
- Mix 1.5 lbs shrimp with 2 tablespoons olive oil, 1 teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon smoked paprika, salt, and pepper until each piece is thoroughly coated.
- Preheat a large skillet to medium-high heat (375°F). Spread shrimp in a single layer, ensuring they do not touch each other.
- Cook shrimp for exactly 2 minutes on first side until edges turn pink. Flip each piece carefully to prevent breaking.
- Cook additional 1-2 minutes on second side until shrimp are completely opaque and pink. Remove immediately to prevent overcooking.
- Char poblano pepper directly over gas flame or under broiler at 500°F for 4-5 minutes, rotating to blacken entire surface evenly.
- Transfer roasted pepper to sealed container for 10 minutes. Steam will help separate skin from flesh.
- Gently peel off blackened skin from poblano. Slice open, remove seeds and white membranes.
- Place 1 poblano, 2 seeded jalapenos, ½ cup cilantro, 4 garlic cloves, ¼ cup mayonnaise, ¼ cup Mexican crema, ¼ cup milk, ¼ cup cheese, 1 tablespoon lime juice, 1 teaspoon bouillon, and salt into blender.
- Blend sauce at high speed for 45-60 seconds until completely smooth. Adjust liquid to reach desired consistency.
- Pour blended salsa into skillet at medium heat (325°F). Warm for 5-6 minutes, stirring occasionally.
- Carefully add cooked shrimp to warm salsa. Gently fold to ensure even coating without breaking shrimp.
- Simmer combined shrimp and salsa for 2-3 minutes to meld flavors. Avoid rapid boiling.
- Serve hot over white rice. Accompany with fresh lime wedges and optional tortilla chips for dipping.
Notes
- Use fresh, high-quality shrimp for the best flavor and texture, ensuring they are properly deveined and patted dry before seasoning.
- Roasting the poblano pepper develops a deeper, smokier flavor that enhances the salsa’s complexity and adds a subtle charred note.
- Wear gloves when handling jalapenos to prevent skin irritation, and adjust the number of peppers based on your personal spice tolerance.
- For a lighter version, substitute Greek yogurt for mayonnaise and use low-fat Mexican crema to reduce overall calories without compromising taste.
- Prep Time: 15-20 minutes
- Cook Time: 12-17 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 140 mg