Description
A vibrant, creamy, and mildly spicy dish bringing the bold flavors of Sinaloa to your kitchen. Features a velvet-smooth green sauce of avocado and Poblano peppers paired with succulent, seared shrimp. Served in bowls with fresh garnishes for a sophisticated yet easy-to-prepare meal.
Ingredients
The Creamy Culichi Salsa
- 1 ripe avocado, 1 cup Greek yogurt
- 2 large Poblano or Anaheim peppers (seeded)
- 1 lime (juiced), 4 cloves garlic (pressed)
- 3 green onions, 1 tbsp olive oil, fresh cilantro
The Seared Shrimp
- 1 lb raw shrimp (peeled and deveined)
- 1 tbsp olive oil, sea salt, and black pepper
Instructions
Blend: Process avocado, cilantro, garlic, lime, peppers, onions, and oil until finely chopped.
Cream: Add yogurt and pulse until velvety. Adjust consistency with water or lime juice if needed.
Prep: Pat shrimp completely dry with paper towels.
Sear: Heat oil over medium-high. Sear shrimp for 2 mins per side until pink and opaque. Season in the pan.
Assemble: Divide salsa into bowls, top with warm shrimp and garnishes. Serve immediately.
Notes
The ‘C’ Shape Rule: Shrimp are done when they form a ‘C’. An ‘O’ shape indicates they are overcooked and rubbery.
Dry Your Protein: Removing surface moisture is vital for a golden sear; otherwise, the shrimp will steam.
Heat Level: Remove internal white membranes and seeds from Poblanos for a completely mild flavor profile.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Category: Main Course / Seafood
- Method: Blending / Pan-Searing
- Cuisine: Sinaloan (Mexican)
Nutrition
- Serving Size: 1 Bowl
- Calories: 320
- Sugar: 4
- Sodium: 410
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 5
- Protein: 30
- Cholesterol: 185
Keywords: culichi salsa shrimp, creamy green shrimp bowls, sinaloan style shrimp, poblano avocado sauce, healthy mexican seafood, quick shrimp dinner, keto friendly mexican recipes