Pin it
Every time I want a dinner that looks super fancy but is actually a breeze at home, Camarones Culichi is my secret weapon. The shrimp are smothered in a silky roasted poblano sauce that’s smoky, bright, and totally rich. Serve it up with whatever sides you’re craving and suddenly you’ll feel like you’re right by the Sinaloa seaside.
The first time I had this was at a big family meal ages ago and chasing that old-school flavor has become a kitchen tradition for me. Even picky eaters and hardcore shrimp fans can’t help but ask for seconds when I make it.
Tasty Ingredients
- Poblano peppers: Bring gentle smoky warmth and lots of body to the sauce Look for ones that are firm and deep green
- Jalapeño: Dials up the spice Boost for extra kick if you want Choose smooth shiny ones
- Garlic: Boosts depth and savory flavor Fresh is best every time
- Cilantro: Adds a pop of green and earthiness Pick leaves that look perky with no droop
- Avocado: Makes everything super creamy and rich Go for just-ripe not squishy avocados
- Mexican crema: The tangy backbone of the sauce Find versions with hardly any extras
- Chicken bouillon: Bumps up richness and brings that umami Punch Low salt kinds work too
- Milk: Loosens up the sauce and adds a touch of sweetness Dairy milk works great
- Shrimp: This is their moment to shine Go for big, freshly cleaned shrimp
- Lime: Lifts the flavors and adds a zippy edge Use plump juicy limes
- Cayenne pepper: Turn up the heat if you want totally up to you Just use a good brand for bold taste
- Salt and pepper: Tweak the flavors as you go Try kosher salt and fresh-ground pepper for best results
- Mozzarella cheese: Melts into dreamy gooey bliss Whole milk mozzarella does the trick
Easy-to-Follow Steps
- Bake with Cheese:
- After mixing shrimp and sauce, pile it in a baking dish Layer on mozzarella Shove under the broiler and pull out once bubbling and golden
- Combine Shrimp with Sauce:
- Pour the green poblano sauce over shrimp in your skillet Let it simmer and bubble, stirring to coat every bite Check for a little thickening
- Sear the Shrimp:
- Set a skillet on high heat Toss the shrimp in for a quick sizzle—cook till barely opaque and pink Squeeze lemon as they turn color Don’t let them overcook
- Make the Poblano Cream Sauce:
- Drop roasted peppers, garlic, cilantro, avocado, crema, chicken bouillon, milk and lots of lime in your blender Blitz until extra smooth Taste as you go and change the salt and cayenne to your liking Set to the side
- Clean and Seed the Peppers:
- Let those hot veggies cool, then pluck off tops, stems and seeds from your peppers If you like it hot, keep some jalapeño seeds behind Pull out the garlic cloves too
- Prep the Shrimp and Herbs:
- While your veggies char, peel the shrimp and dry them—helps to get a good sear Sprinkle generously with salt and pepper Chop cilantro and cut the avocado open so blending’s easy
- Roast the Vegetables:
- Turn on your broiler Pop garlic, jalapeños and poblanos on a baking sheet with a splash of oil, salt and pepper Broil until the skins char and puff up about ten minutes Keep an eye out so nothing burns
Pin it
Good Things to Know
- Packed with healthy protein and good-for-you vitamins from shrimp and avocado
- You can blitz up the sauce a day in advance for a shortcut dinner
- Easily doubles or triples for big hangouts—feeds crowds without fuss
The cheese on top is hands-down my favorite part The bubbling mozzarella always draws people to the table One birthday, we all fought over the last cheesy scoop, so of course, the dish made a comeback the next week
Keeping It Fresh
Leftovers chill well for up to forty-eight hours in a tightly sealed container To reheat without drying out, use gentle heat on the stove or a short spin in the microwave If the sauce thickens up, just add a splash more milk or cream when warming
Swap Ideas
No Mexican crema? Mix the same amount of sour cream and heavy cream for similar tang and texture For a veggie twist, use sautéed mushrooms instead of shrimp The rest can stay Serrano peppers bring a bit more fire if you swap them in for jalapeños
Pin it
Ways to Serve
Spoon your Camarones Culichi over fluffy rice or with warm corn tortillas Add some sliced tomatoes for cool crunch Black beans and pickled onions make yummy extras Trying to eat fewer carbs? Pile the shrimp and sauce onto roasted veggies or fresh greens instead
About the Dish
Hailing from sunny Sinaloa, Camarones Culichi takes its name from Culiacán, the main city in the region It’s all about that love for seafood and green sauces—total staples in local cooking It’s a go-to for parties and family meals since everyone always wants seconds
Frequently Asked Questions
- → What is Camarones Culichi?
Shrimp gets covered in a creamy poblano-cilantro sauce, topped with gooey cheese. This Sinaloa favorite pops up on loads of local tables.
- → How spicy is the poblano cream sauce?
The poblano cream’s pretty mild but you can make it hotter by leaving in jalapeño seeds or tossing in some cayenne. Do what feels right for you.
- → What sides pair best with this dish?
Try fresh tomato slices, rice, a pile of beans, or plenty of tortillas. They’re perfect for soaking up the cheesy poblano sauce.
- → Can I substitute the shrimp?
Chicken or white fish both work instead of shrimp. Just watch the time so your meat or fish stays juicy, not dry.
- → How do I avoid overcooking the shrimp?
Hit the shrimp with high heat for just a bit—don’t cook them all the way. Pop them into the sauce to finish and they’ll stay tender and plump.