Culichi Salsa Shrimp is a fun and tasty dish! It features shrimp mixed with a creamy, spicy salsa made from fresh ingredients like cilantro and jalapeños.
I love how colorful and vibrant this shrimp looks on my plate! It’s a perfect meal for sharing. Just make sure to have some tortilla chips nearby—it’s hard to resist! 🥳
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp will work great. If using frozen, remember to thaw them first. If you’re allergic or prefer a different protein, cubed tofu or chicken can make tasty alternatives.
Culichi Salsa: This salsa is special for its bright flavors. If you can’t find it, blend fresh cilantro, jalapeños, garlic, and lime juice for a similar taste. You can adjust ingredients based on your spice level and preferences.
Avocado: Ripe avocados add creaminess, but if you’re in a pinch, use store-bought guacamole instead. If you’re looking for a lighter option, non-dairy yogurt can work as a substitute.
Sour Cream or Crema: Both add creaminess to the dish. Greek yogurt is a great substitute for a lighter twist or if you’re looking to avoid dairy.
Green Onions or Chives: While these add a nice garnish, feel free to use parsley or cilantro if that’s what you have on hand! They’ll give a similar fresh touch.
How Do You Perfectly Cook Shrimp?
Cooking shrimp can be quick, but you want to avoid overcooking them. It’s all about timing! Here’s how to get it right:
- Start with a hot skillet and use enough oil to prevent sticking.
- After seasoning, add shrimp in a single layer and let them cook without moving for 2-3 minutes.
- Once they turn pink on one side, flip them over and cook for another 2-3 minutes until fully cooked through and opaque.
- Always remove them from the heat as soon as they’re done. They’ll continue to cook a bit more off the heat!
Remember, shrimp cook quickly, so watch them closely. Enjoy your Culichi Salsa Shrimp! 🌟
How to Make Culichi Salsa Shrimp
Ingredients You’ll Need:
- 1 lb (450g) medium shrimp, peeled and deveined
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 cup Culichi salsa (see notes below)
- 1/2 cup sour cream or Mexican crema
- 1 ripe avocado
- 1 small bunch fresh cilantro, chopped (divided)
- 1-2 jalapeños, seeded and chopped
- 1 small clove garlic
- Juice of 1 lime
- Chopped green onions or chives, for garnish
- Lime wedges, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 10 minutes of cooking, making it an excellent choice for a quick and delicious meal. You’ll spend a few minutes preparing the salsa and the avocado cream, then just 5-6 minutes cooking the shrimp. Simple and delightful!
Step-by-Step Instructions:
1. Prepare the Culichi Salsa:
In a blender or food processor, combine the chopped cilantro (set aside some for garnish), jalapeños, garlic, lime juice, a pinch of salt, and a few tablespoons of water or olive oil. Blend until you have a slightly chunky, vibrant salsa. Taste it and adjust seasoning as necessary. Set this delicious salsa aside for later!
2. Make the Avocado Cream:
In a small bowl, mash the avocado until smooth. Add sour cream (or Mexican crema), a squeeze of lime juice, a little salt, and some of the chopped cilantro. Mix everything together until it’s creamy and well combined. Cover and refrigerate it until you’re ready to serve!
3. Cook the Shrimp:
Heat olive oil in a skillet over medium-high heat. In a separate bowl, toss the shrimp with salt, pepper, smoked paprika, and garlic powder until they’re evenly coated. Add the shrimp to the hot skillet and cook for about 2-3 minutes per side, or until they turn pink and opaque. Once cooked, remove them from the heat.
4. Assemble the Dish:
Grab some serving bowls and spoon a generous amount of that lovely Culichi salsa into the bottom of each bowl. Then, place the cooked shrimp right on top of the salsa. Finally, add a dollop of the creamy avocado mixture on the side.
5. Garnish and Serve:
Sprinkle the dish with the chopped green onions or chives and the reserved cilantro for a fresh touch. Serve the Culichi Salsa Shrimp with lime wedges and some tortilla chips or warm tortillas for dipping!
Enjoy your flavorful Culichi Salsa Shrimp as a delicious appetizer or a light main dish! 🌶️🍤
Helpful Notes:
- Culichi salsa is usually made from fresh cilantro, jalapeños, garlic, lime, and sometimes includes tomatoes or tomatillos for added flavor and tanginess.
- The creamy avocado mixture balances out the spice of the salsa and shrimp beautifully.
- Feel free to adjust the jalapeños to control the heat level based on your preference!
Can I Use Frozen Shrimp for This Recipe?
Yes, absolutely! Just make sure to thaw the shrimp completely before cooking. You can thaw them overnight in the fridge or for a quicker option, place them in a sealed bag submerged in cold water for about 30 minutes.
Can I Make the Salsa Ahead of Time?
Definitely! The Culichi salsa can be made a day in advance. Just store it in an airtight container in the refrigerator. It tastes even better after the flavors have had time to meld!
How Do I Store Leftovers?
Store any leftover Culichi Salsa Shrimp in an airtight container in the fridge for up to 2 days. To reheat, warm it gently over medium-low heat in a skillet. Avoid overheating to keep the shrimp from becoming tough.
What Are Some Good Side Dishes?
This dish pairs wonderfully with tortilla chips, warm tortillas, or a side of rice. For a lighter option, serve it alongside a fresh salad or roasted vegetables!