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
Scale
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
