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This green culichi salsa transforms grilled shrimp into a breezy, flavor-packed Mexican-inspired meal. Swapping out traditional dairy for coconut yogurt and adding buttery avocado keeps all the authentic taste but makes it lighter and friendlier for your waistline.
I stumbled on this idea while trying to make restaurant-quality Mexican seafood at home without heavy cream. What began as a kitchen experiment has turned into our favorite easy-yet-impressive dinner when friends who enjoy punchy flavors come over.
Ingredients
- Poblano green chilli peppers: give that smoky richness and gentle heat that's key for real culichi taste
- Serrano green chilli peppers: bring just enough spicy punch, go for bright and firm ones
- Garlic cloves: when roasted, they turn wonderfully sweet and form the sauce's flavor foundation
- Spring onion: works better with seafood than regular onions thanks to its softer taste
- Extra virgin olive oil: grab something decent as it really boosts the roasted veggies
- Coconut yogurt: gives you that smooth, silky texture you'd normally get from heavy cream
- Avocado: delivers natural richness and good fats, pick one that's just slightly soft
- Lime juice: wakes up all the other flavors and stops the avocado turning brown
- Fresh cilantro: adds those grassy, fresh notes that make Mexican food pop
- Shrimps: go for big ones for best results, keeping tails on makes them look better
Step-by-Step Instructions
- Prep and Roast Vegetables:
- Slice up chilli peppers and take out seeds if you want it milder, then chunk up garlic and spring onions. Lay everything on a baking sheet, drizzle with oil and add some salt. Roasting at 180°C for 15 minutes flat creates deep flavors you can't get from raw blending.
- Create the Culichi Sauce:
- Dump warm roasted veggies into your blender. Add your coconut yogurt, avocado, fresh lime juice and cilantro. A bit of water helps thin things out, so start with a tablespoon and add more if needed. Blend until it's super smooth but you can still see tiny green cilantro bits.
- Cook the Shrimps:
- Get a non-stick pan really hot before throwing in your shrimp. They only need about 2-3 minutes total, turning once halfway. Watch for them to change from clear to pink. Take them off heat right away since they'll keep cooking a bit after.
- Assemble and Serve:
- Spoon the bright green sauce into shallow bowls to make a bed for your shrimp. Place your perfectly cooked shrimp on top instead of mixing them in. Add some final touches with lime wedges, fresh black pepper and a sprinkle of chopped cilantro to make it look and taste amazing.
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You might think roasting is just extra work, but it totally changes the peppers. My grandpa from Sinaloa Mexico, the birthplace of culichi sauce, always said properly roasted chiles are what gives this dish its unforgettable flavor.
Make Ahead Tips
The green sauce stays good in the fridge for up to two days, which makes planning for guests super easy. Keep it in a sealed container with a thin oil layer on top so it doesn't discolor. Don't worry if it browns slightly, it'll still taste great. Just cook your shrimp right before eating since reheated seafood gets rubbery.
Spice Level Adjustments
This version hits a medium heat that most people enjoy. Want it milder? Take out all seeds from both pepper types before roasting and maybe use half the serranos. Craving more kick? Keep all the seeds and maybe toss in a small jalapeno too. The coconut yogurt and avocado help cool things down, so the sauce stays balanced.
Serving Suggestions
This works as a starter but can easily become a full meal. Try it over cilantro lime rice or with warm corn tortillas if you want something heartier. For fancy dinner parties, put the shrimp and sauce in little glasses as an elegant appetizer. It goes great with cold Sauvignon Blanc or, to keep it authentic, a Mexican beer with lime.
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Regional Variations
Real culichi sauce comes from Sinaloa on Mexico's Pacific coast and usually has cream and cheese. Our version keeps all the bright flavors but fits modern diets better. In coastal Mexican towns, you'll see this sauce on all kinds of seafood, especially grilled fish. Some areas add tomatillos for tanginess or pumpkin seeds instead of cream to make it thick.
Frequently Asked Questions
- → What’s the easiest way to tame the spice in the salsa?
You can dial back the heat by cutting down on the serrano and poblano peppers or getting rid of their seeds before cooking.
- → Is it possible to swap out the coconut yogurt?
Sure! You can use plain Greek yogurt or a plant-based yogurt that works well with these flavors.
- → How do I make sure the shrimps stay perfectly tender?
Cook them in a hot pan for no longer than 2-3 minutes. As soon as they turn pink, take them off the heat.
- → What sides go well with this dish?
Pair the salsa and shrimps with tortilla chips, fluffy rice, or a fresh salad for a balanced meal.
- → Can I prepare the salsa ahead of time?
Absolutely. Whip it up a day early and keep it in a sealed container in the fridge. Stir it up before serving so it’s ready to go.