why make this recipe
This dish mixes fresh shrimps with a bright, creamy green Culichi sauce. It cooks fast and feels special. You get creaminess from coconut yogurt and avocado, heat from roasted poblanos and serranos, and fresh lime and cilantro for brightness. It is quick, flavorful, and fits weeknight meals or a small party.
introduction
Shrimps in Culichi Sauce is a simple Mexican-style dish with roasted green peppers and a creamy green salsa. The sauce is smooth and fresh, and it pairs well with rice, salad, or warm bread. For a very quick side, try a basic bread recipe like 10-minute garlic bread in air fryer to soak up the sauce.
how to make Shrimps in Culichi Sauce
Ingredients :
- 4 Poblano Green Chilli Peppers
- 2 Serrano Green Chilli Peppers
- 4 Garlic Cloves
- 40 g of Spring Onion
- 1 tbsp of Extra Virgin Olive Oil
- 100 g of Coconut Yogurt
- 0.25 Avocado
- 0.5 Juiced Lime
- 1 tbsp of Fresh Cilantro
- 200 g of Shrimps
Directions :
- Season chopped chillies, garlic, and spring onion with oil, salt, and pepper. Then, roast them at 180°C (355°F) for 15 minutes.
- In a food processor, blitz the roasted peppers with yogurt, avocado, lime, and cilantro until creamy.
- In a skillet, pan-fry the shrimps until they turn pink.
- Pour the green salsa into dipping bowls and top with the grilled shrimps. Season with black pepper and fresh cilantro.
how to serve Shrimps in Culichi Sauce
Serve the sauce in small bowls and place the shrimp on top. Eat with rice, warm tortillas, or crusty bread. You can also spoon it over a green salad or serve with a side of grilled vegetables. Garnish with extra cilantro and a lime wedge.
how to store Shrimps in Culichi Sauce
Cool the sauce and shrimp to room temperature. Put the sauce in an airtight container and store in the fridge for up to 2 days. Store cooked shrimp in a separate airtight container for up to 2 days. Reheat gently or eat cold. Do not freeze the sauce with avocado — texture will change.
tips to make Shrimps in Culichi Sauce
- Roast the peppers until they are slightly charred for more flavor.
- Use peeled and deveined shrimp for quick cooking.
- Adjust serrano peppers if you want milder heat.
- Blend until smooth but not too thin — keep some body in the sauce.
- Taste and add a little more lime or salt at the end.
variation (if any)
- Use plain yogurt or Greek yogurt instead of coconut yogurt for a different creaminess.
- Swap shrimp for grilled chicken or firm white fish.
- Add a small handful of toasted pumpkin seeds to the blender for a nutty note.
- Make it spicier by leaving seeds in the serranos or adding a bit of hot sauce.
FAQs
Q: Can I make the sauce ahead of time?
A: Yes. Make the sauce and store it in the fridge up to 24 hours. Add the shrimp just before serving.
Q: Can I use frozen shrimp?
A: Yes. Thaw and pat them dry before cooking. Cook briefly until pink and firm.
Q: Is this dish spicy?
A: It can be. Serrano peppers add heat. Reduce heat by using fewer serranos or removing seeds.
Q: Can I skip the avocado?
A: You can, but avocado adds creaminess. If you skip it, add a little more yogurt to keep texture.
Q: How do I reheat without losing flavor?
A: Reheat shrimp gently in a skillet over low heat for a minute or two. Warm the sauce slightly, but avoid high heat to keep the avocado texture.
