Shrimps in Culichi Salsa Recipe
If you’re craving a burst of zesty flavor and a pop of color, Shrimps in Culichi Salsa is your ticket to an unforgettable seafood experience. Juicy shrimp get a lively toss in creamy, tangy, herb-packed Culichi salsa, only to be brightened by crisp red onions and a sprinkle of fresh cilantro. Whether you serve it as the star of a weeknight dinner or a dazzling appetizer for guests, this dish is quick-to-cook yet feels truly special. There’s something magical about spooning these salsa-kissed shrimps onto warm tortillas or fluffy rice — you truly can’t go wrong!
Ingredients You’ll Need
The beauty of Shrimps in Culichi Salsa is all in the simplicity and harmony of its ingredients. Each part plays a starring role: tender shrimp for a succulent bite, vivid salsa for bold character, and just the right crunch and zest from onion and lime. Here’s what you’ll need and why:
- 1 pound large shrimp, peeled and deveined: Look for plump, fresh shrimp — they’re the foundation for that sweet, delicate chew.
- 2 tablespoons vegetable oil: This creates the perfect golden sear and keeps everything juicy.
- 1 cup Culichi salsa: The hero of the dish! This vibrant green sauce is packed with cilantro, jalapeños, lime juice, garlic, and mayo, lending creamy tang and a hint of heat.
- 1 small red onion, thinly sliced: Adds crunch and a mild, savory bite, balancing the richness of the salsa.
- 1 tablespoon fresh lime juice: A citrusy hit that brightens the entire dish at the very end.
- Salt and pepper to taste: Essential for letting each flavor shine through perfectly.
- Fresh cilantro for garnish: A final shower of green that makes Shrimps in Culichi Salsa sing with freshness.
How to Make Shrimps in Culichi Salsa
Step 1: Sauté the Shrimp
Start by heating your vegetable oil in a large skillet over medium-high heat. Once the oil shimmers, add the shrimp in a single layer, and season them generously with salt and pepper. Sauté the shrimp for 2–3 minutes per side until they turn perfectly pink and opaque. Tender and just barely cooked through is the goal here — overcooking makes shrimp rubbery, and we want them to stay succulent!
Step 2: Toss in Culichi Salsa
Immediately remove your cooked shrimp from the heat and place them in a mixing bowl. Pour the Culichi salsa all over the shrimp and gently toss to coat each piece in that creamy, herby goodness. This step lets the salsa’s flavors truly infuse the shrimp while keeping everything beautifully glossy and moist.
Step 3: Add Onion and Lime
Add your thinly sliced red onion and drizzle the fresh lime juice over the sauced shrimp. Give everything a careful mix; the acidity of the lime and the crispness of the onions lift the richness of the dish, making it totally irresistible and well balanced.
Step 4: Garnish and Serve
Transfer everything to your favorite serving dish, then lavishly sprinkle with chopped fresh cilantro for an extra burst of aroma and freshness. Now, Shrimps in Culichi Salsa is ready to enjoy — serve immediately with warm tortillas or fluffy white rice for a true taste of Peru.
How to Serve Shrimps in Culichi Salsa
Garnishes
You can never go wrong with showering extra fresh cilantro on top, but a few slivers of additional red onion or even some thinly sliced jalapeños will really wake up Shrimps in Culichi Salsa. If you like a little more zing, a few avocado slices or a squeeze of extra lime over the top does wonders. The garnishes are your playground — make it as bold or as delicate as you like.
Side Dishes
To let Shrimps in Culichi Salsa take center stage, pair it with warm corn or flour tortillas and some steamed white rice or Peruvian arroz chaufa. For something bright, try a refreshing salad of cucumbers and radishes. Want to round it out even more? A scoop of creamy black beans or grilled veggies never fails to impress.
Creative Ways to Present
For an eye-catching starter, try spooning the shrimp and salsa into crispy tostada shells or piling them onto little lettuce cups. Shrimps in Culichi Salsa are fantastic over a bed of quinoa for a nutrition boost or layered into taco shells. If you’re serving a crowd, double the recipe and set up a DIY taco bar — the green salsa will be a showstopper!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the shrimp and salsa mixture in an airtight container in the fridge for up to two days. The bright flavors mellow and blend even more overnight, making tomorrow’s lunch absolutely delicious.
Freezing
Shrimps in Culichi Salsa is best enjoyed fresh, as shrimp texture can turn a bit mushy when frozen and thawed, especially once sauced. If you must freeze, store just the cooked, unsauced shrimp for up to a month, and add fresh Culichi salsa before serving.
Reheating
To reheat, gently warm the shrimp and sauce in a skillet over low heat just until hot, avoiding high heat to prevent the shrimp from overcooking. Alternatively, enjoy the dish cold over a big salad — it’s equally tasty!
FAQs
What is Culichi salsa, and where can I find it?
Culichi salsa is a creamy, tangy green sauce made with cilantro, jalapeños, lime juice, garlic, and mayonnaise. While popular in Peruvian cooking, it’s increasingly available in Latin markets, but with a blender, it’s easy to make at home from scratch.
Can I use frozen shrimp for Shrimps in Culichi Salsa?
Yes, just be sure to thoroughly defrost, peel, and pat the shrimp dry before cooking so they sear nicely and don’t water down the salsa.
Is this dish very spicy?
The heat level in Shrimps in Culichi Salsa is totally customizable! Culichi salsa has a gentle heat, but if you love it spicy, add extra jalapeño or a drizzle of your favorite hot sauce.
What are some protein alternatives in this recipe?
If you’re not a fan of shrimp, try scallops, cubed firm fish like mahi-mahi, or even chicken breast strips. The key is quick-cooking protein to let the salsa shine.
How can I make this dish dairy-free?
Most Culichi salsa recipes rely on mayonnaise for richness, so for a dairy-free version, just double-check your mayo is egg-only, or swap for a plant-based mayo alternative.
Final Thoughts
Turn any meal into a celebration with Shrimps in Culichi Salsa — there’s just something about those plump shrimp swimming in bright green, punchy salsa that brings joy to the table. I’m confident you’ll love how easy, colorful, and delicious this recipe is. Give it a try and let your kitchen be filled with the flavors of Peru!
Print
Shrimps in Culichi Salsa Recipe
- Total Time: 16 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the vibrant flavors of Peruvian cuisine with this quick and easy recipe for Shrimps in Culichi Salsa. Succulent shrimp are sautéed to perfection, then coated in a zesty Culichi salsa made with cilantro, jalapeños, and lime juice. Serve with warm tortillas or rice for a delightful meal bursting with fresh flavors.
Ingredients
Shrimp:
- 1 pound large shrimp (peeled and deveined)
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Culichi Salsa:
- 1 cup Culichi salsa (Peruvian green sauce made with cilantro, jalapeños, lime juice, garlic, and mayonnaise)
Additional:
- 1 small red onion (thinly sliced)
- 1 tablespoon fresh lime juice
- Fresh cilantro for garnish
Instructions
- Heat oil and cook shrimp: Heat vegetable oil in a skillet, add shrimp, season with salt and pepper, and cook until pink and cooked through.
- Coat shrimp with Culichi salsa: Remove shrimp from heat, toss with Culichi salsa until well coated.
- Finish dish: Add sliced red onion, fresh lime juice, mix gently. Garnish with cilantro and serve with tortillas or rice.
Notes
- For extra heat, add sliced jalapeños or hot sauce.
- Culichi salsa can be made ahead and stored in the refrigerator for up to 3 days.
- Perfect as a light main dish or appetizer.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Peruvian
Nutrition
- Serving Size: 4 ounces shrimp with salsa
- Calories: 220
- Sugar: 2g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 190mg
