Description
Shrimps in Culichi Salsa is a vibrant and flavorful Mexican seafood dish featuring succulent shrimp coated in a tangy and zesty Culichi salsa inspired by the culinary traditions of Sinaloa. Ready in under 30 minutes, this fresh, colorful, and protein-rich dish is perfect for weeknight dinners, gatherings, or as a lively appetizer that delights the palate with bold citrus and herb flavors.
Ingredients
Scale
Shrimp and Seasonings
- 1 lb fresh shrimp, peeled and deveined
- Salt, to taste
- Black pepper, to taste
- 2 tbsp olive oil
Culichi Salsa
- 3 ripe tomatoes, finely diced
- 1/2 cup white onion, finely diced
- 2 cloves garlic, minced
- 1–2 chili peppers (mild or fiery), finely diced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp fresh lime juice
- Salt and pepper, to taste
Optional Garnishes
- 1 fresh avocado, sliced
- Extra chopped cilantro
- Queso fresco, for sprinkling
Instructions
- Prepare the Culichi Salsa: Finely dice the tomatoes, white onion, garlic, and chili peppers. In a mixing bowl, combine these ingredients with chopped cilantro and freshly squeezed lime juice. Season the mixture with salt and pepper, stir thoroughly, and set aside to allow the flavors to meld while you cook the shrimp.
- Cook the Shrimps: Heat olive oil in a skillet over medium heat. Add the peeled and deveined shrimp and cook for 2-3 minutes on each side, until they turn pink and opaque. Lightly season with salt and pepper during cooking. Remove the shrimp from the pan once fully cooked.
- Combine Shrimp with Salsa: Gently toss the cooked shrimp into the bowl with the Culichi salsa, mixing carefully to coat the shrimp evenly without breaking them apart. This allows the shrimp to absorb the bright, vibrant flavors of the salsa.
- Serve and Garnish: Serve the shrimp and salsa immediately. Garnish optionally with fresh avocado slices, extra cilantro, or queso fresco. This dish pairs well with crispy taco shells, warm tortillas, or can be enjoyed on its own as a fresh seafood salad.
Notes
- Use the freshest shrimp possible for the best texture and flavor.
- Do not overcook the shrimp; cook them just until pink to keep them tender and juicy.
- Adjust the amount of lime juice to balance acidity according to your taste.
- Chop all salsa ingredients evenly for uniform texture and flavor in every bite.
- Allow the Culichi salsa to rest for at least 10 minutes before combining it with shrimp to deepen the flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 190 mg