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Garlic Cilantro Shrimps Culichi

Section: Satisfying Main Dishes for Every Occasion

Garlic Cilantro Shrimps in Creamy Culichi Salsa brings bold Sinaloan flavors to your table in just 25 minutes. Juicy shrimp are sautéed with garlic and onion, then simmered in a creamy, herby culichi salsa made with tomatillos, jalapeños, and crema. Finished with lime juice and fresh cilantro, the dish strikes a balance between richness and brightness. Perfect with rice or tortillas, it’s a quick yet elegant meal. Customizable for different diets, this vibrant dish showcases the depth of Mexican coastal cuisine while staying simple enough for any home cook.

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Published By Ioana
Updated on Mon, 21 Jul 2025 17:08:13 GMT
A bowl of shrimp in a creamy sauce. Bookmark
A bowl of shrimp in a creamy sauce. | ioanacooks.com

These Garlic Cilantro Shrimps in Creamy Culichi Salsa bring a bold and herbaceous flavor to your table using the rich culinary influence of Sinaloa Mexico. The creamy green salsa made with tomatillos jalapeños cilantro and crema wraps juicy shrimps in a luscious sauce that tastes both fresh and comforting. With minimal prep and vibrant flavor it is an ideal weeknight meal that does not compromise on taste.

I discovered this dish on a trip to Mazatlán and now it is one of my favorite go to dinners when I want something vibrant but easy.

Ingredients

  • Large shrimps: peeled and deveined provide sweet tender bites and cook quickly
  • Culichi salsa: made with tomatillo jalapeño cilantro and crema creates a silky bold sauce
  • Olive oil: enhances richness and helps sauté the base flavors
  • Garlic: fresh and minced adds aromatic depth
  • Onion: finely chopped builds the flavor foundation when sautéed
  • Fresh cilantro: adds brightness and herbal freshness
  • Lime juice: lifts the creaminess with a citrus kick
  • Salt and pepper: bring everything into balance
  • Optional sliced jalapeños: add extra spice for heat lovers
  • Cooked rice or warm tortillas: soak up the creamy salsa and make it a complete meal

Step-by-Step Instructions

Sauté the Onion:
Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for about three to four minutes until soft and translucent.
Add the Garlic:
Stir in minced garlic and let it cook for thirty seconds until fragrant being careful not to burn it.
Cook the Shrimps:
Add shrimps to the skillet. Season with salt and pepper. Cook for two to three minutes until they start turning pink.
Incorporate the Culichi Salsa:
Pour in culichi salsa and stir well to coat the shrimps evenly. Let it simmer gently for five to seven minutes until the sauce thickens slightly and the shrimp are cooked through.
Finish with Lime and Cilantro:
Stir in lime juice and chopped cilantro just before serving to brighten the dish and enhance freshness.
Serve:
Serve hot over cooked rice or with warm tortillas. Garnish with more cilantro and sliced jalapeños if desired.
Shrimp with green peppers and cilantro in a creamy sauce. Bookmark
Shrimp with green peppers and cilantro in a creamy sauce. | ioanacooks.com

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or microwave with a splash of water or broth to loosen the sauce.

Ingredient Substitutions

Swap Greek yogurt for crema for a lighter protein packed option. Use coconut cream for a dairy free version. Try scallops or fish if you are out of shrimp.

Serving Suggestions

Serve with avocado slices charred vegetables or over cauliflower rice for a low carb twist. It also works well spooned into tacos or folded into warm tortillas.

A bowl of shrimp with green peppers and cilantro. Bookmark
A bowl of shrimp with green peppers and cilantro. | ioanacooks.com

Cultural and Historical Context

This dish is inspired by coastal Sinaloan cuisine where seafood and bold green sauces are staples. Culichi salsa gets its name from Culiacán and reflects the region’s love for herbaceous creamy heat filled flavors.

The creamy culichi salsa is my favorite element because it is so simple yet elevates any seafood dish instantly. I remember serving this at a family dinner and everyone went back for seconds even the kids.

Frequently Asked Questions About Recipes

→ What is culichi salsa made of?

Culichi salsa is a creamy green sauce made with tomatillos, jalapeños, cilantro, crema, and lime juice. It originates from Sinaloa, Mexico.

→ Can I use frozen shrimp for this dish?

Yes, frozen shrimp work well. Just thaw them fully, pat dry, and cook as directed to avoid excess moisture in the sauce.

→ Is this dish spicy?

The dish has a mild to moderate heat from jalapeños. You can adjust the spice level by using more or fewer peppers.

→ What sides go best with this shrimp dish?

Serve with steamed rice, tortillas, avocado slices, or charred vegetables to complement the creamy salsa and shrimp.

→ Can I make the culichi salsa ahead of time?

Yes, the salsa can be prepared in advance and stored in the refrigerator for up to 5 days, making the dish quicker to assemble.

→ What can I substitute for crema?

Greek yogurt or sour cream are good alternatives. For a dairy-free option, use coconut cream to retain the sauce’s texture.

Garlic Cilantro Shrimps Culichi

Shrimps in culichi salsa with cilantro and lime for a bold and creamy dish ready in under 30 minutes

Time Needed to Prep
10 minutes
Cooking Duration
15 minutes
Overall Time
25 minutes
Published By: Ioana

Category of Recipe: Main Dishes

Preparation Difficulty: Medium Difficulty

Type of Cuisine: Mexican

Number of Portions: 4 How Many It Serves (4 servings)

Dietary Preferences: No Gluten

Ingredients You'll Need

→ Main Ingredients

Ingredient 01 1 lb large shrimps, peeled and deveined
Ingredient 02 2 cups culichi salsa (tomatillo, jalapeño, cilantro, crema blend)
Ingredient 03 1 tablespoon olive oil
Ingredient 04 2 garlic cloves, minced
Ingredient 05 1/2 onion, finely chopped
Ingredient 06 1/2 cup fresh cilantro, chopped
Ingredient 07 Juice of 1 lime
Ingredient 08 Salt and pepper to taste
Ingredient 09 Optional sliced jalapeños, for garnish

→ For Serving

Ingredient 10 Cooked rice or warm tortillas

Steps to Follow

Step 01

Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 3 to 4 minutes.

Step 02

Stir in the minced garlic and cook for 30 seconds until fragrant.

Step 03

Add shrimps to the skillet, season with salt and pepper, and cook for 2 to 3 minutes until they begin to turn pink.

Step 04

Pour in the culichi salsa and stir well to coat the shrimps evenly.

Step 05

Simmer for 5 to 7 minutes until shrimp are fully cooked and the sauce thickens slightly. Stir in lime juice and chopped cilantro before serving.

Step 06

Serve hot over cooked rice or with warm tortillas. Garnish with extra cilantro and sliced jalapeños if desired.

Extra Tips

  1. Shrimp are done cooking when they turn opaque and curl into a C-shape.
  2. To reduce heat, remove jalapeño seeds before blending into culichi salsa.
  3. Prepare the salsa in advance and store in the fridge for up to 5 days.

Tools You'll Need

  • Large skillet
  • Chef’s knife
  • Cutting board
  • Citrus juicer

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains shellfish (shrimp)
  • Contains dairy (crema in salsa)

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 290
  • Total Fat: 18 grams
  • Carbohydrate Amount: 6 grams
  • Protein Amount: 26 grams