If you’ve never had the pleasure of diving into a plate of shrimps in culichi salsa, get ready to meet your next seafood obsession. This Sinaloan shrimp in creamy green culichi sauce is a rich, bold dish from Mexico’s Pacific coast that blends the natural sweetness of shrimp with a velvety, herbaceous green sauce. The “culichi” part? That’s not just a fun name—it refers to the people and food of Culiacán, Sinaloa, where this regional favorite was born. The creamy green sauce is made with roasted poblano peppers, cilantro, cream, and just enough heat to keep things interesting. Whether you’re new to Mexican seafood or already a fan of seafood dish recipes, this one’s a must-try.
It’s the kind of recipe that makes you want to grab a warm tortilla, spoon up every last bit of sauce, and rethink everything you thought you knew about shrimp recipes. It’s luxurious enough for a date night, yet quick and approachable enough for a weeknight dinner. And if you’re curious about how to cook shrimp to tender, juicy perfection, you’re in the right place.
Sinaloan Shrimp in Creamy Green Culichi Sauce
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Mexican
Large skillet or sauté pan This is your go-to for cooking both the shrimp and finishing the sauce. Cast iron or stainless steel works best for even heat.
Blender or food processor Essential for creating that silky smooth culichi sauce.
Tongs or spatula To flip and stir your shrimp without tearing them.
Baking sheet and foil For roasting the poblano peppers (you can also char them over an open flame if you have a gas stove).
Cutting board and knife For prepping your peppers, onions, and herbs.
For the Shrimp
- 1.5 pounds large raw shrimp peeled and deveined (tail-on or off, your choice)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika optional, for added depth
For the Culichi Sauce (Green Sauce)
- 3 large poblano peppers
- 2 serrano peppers optional, for extra heat
- 2 garlic cloves
- ½ white onion roughly chopped
- ½ cup fresh cilantro stems and leaves
- 1 cup Mexican crema or sour cream
- ½ cup cream cheese softened
- ¼ cup milk more if needed to thin the sauce
- Salt to taste
- Juice of ½ lime
Optional Garnishes
- Chopped fresh cilantro
- Sliced avocado
- Crumbled queso fresco
- Lime wedges
Roast the Peppers
Start by roasting your poblano and serrano peppers. You can do this under a broiler, on a grill, or directly over a gas flame. Turn them occasionally until the skins are charred and blistered on all sides, about 10 minutes.
Once charred, place the peppers in a sealed bowl or zip-top bag to steam for 5 minutes. This makes the skins easier to remove. Peel off the skins, remove the stems and seeds, and set aside.
Make the Culichi Sauce
In a blender, combine the roasted peppers, garlic, onion, cilantro, crema, cream cheese, milk, lime juice, and salt. Blend until completely smooth and creamy. Taste and adjust seasoning. If the sauce is too thick, add a bit more milk to reach your desired consistency.
This creamy green salsa is the star of the dish—herby, mildly spicy, and irresistibly rich.
Cook the Shrimp
Pat the shrimp dry and toss them with olive oil, salt, pepper, garlic powder, and paprika.
Heat a large skillet over medium-high heat. Once hot, add the shrimp in a single layer. Cook for 2–3 minutes on each side until they’re opaque and just cooked through. Remove shrimp and set aside.
Tip: Avoid overcrowding the pan. If necessary, cook the shrimp in batches for the best sear.
Combine and Simmer
In the same skillet, pour in your culichi sauce. Bring it to a gentle simmer over medium heat.
Return the shrimp to the pan, stirring gently to coat them in the sauce. Simmer for 3–4 more minutes to let the flavors meld.
Serve
Spoon the shrimp and sauce over a bed of rice, tuck them into warm corn tortillas, or serve them with grilled veggies for a low-carb option. Top with cilantro, queso fresco, or sliced avocado, and serve with lime wedges.
Pairings
This Sinaloan-style shrimp dish is creamy, spicy, and deeply savory, so you’ll want to pair it with sides and drinks that complement those bold flavors.
Side Dishes
- Cilantro-lime rice: The freshness of cilantro and citrus cuts through the richness of the sauce.
- Grilled vegetables: Zucchini, bell peppers, and onions make a smoky, vibrant companion.
- Charred corn esquites: Think of it as Mexican street corn salad—a creamy, tangy counterpoint that mirrors some of the same flavors.
- Black beans or refried beans: A grounding, comforting side that adds fiber and balance.
Beverages
- Mexican lager or pilsner: Crisp, clean beers are perfect for cutting through the richness.
- Margaritas: Classic lime or spicy jalapeño margaritas complement the citrusy heat.
- Agua fresca: Try cucumber-lime or hibiscus (agua de jamaica) for a refreshing non-alcoholic option.
For a seafood spread
This dish plays beautifully with other seafood dishes like grilled prawns, ceviche, or even fish tacos. It also sits well next to lighter proteins if you’re planning a larger feast.
FAQs
1. What kind of shrimp should I use for this recipe?
Large or jumbo shrimp are ideal. You can use tail-on or peeled completely depending on your presentation preference. Make sure they’re deveined and cleaned. Fresh or frozen both work—just thaw thoroughly if using frozen.
2. Can I substitute another protein for the shrimp?
Yes! This culichi sauce works beautifully with chicken breast or thighs, grilled fish (like snapper or tilapia), or even tofu if you're aiming for a vegetarian version.
3. How spicy is culichi sauce?
It has a gentle warmth, thanks to the poblano peppers. Serrano peppers can add heat, but they’re optional. You can control the spice level by adjusting how many serranos you include.
4. Can I make the sauce ahead of time?
Absolutely. The green sauce can be made up to 3 days ahead and stored in the fridge. It also freezes well for up to a month.
5. Is this dish authentic to Sinaloa?
Yes—this is a traditional and beloved Mexican seafood dish from the Sinaloa region. While variations exist, the culichi sauce and shrimp combo are classic components in regional seafood dishes.
