Culichi Shrimp Recipe

culichi shrimps, shrimps in poblano sauce chili

Culichi shrimp or shrimp in Poblano cream sauce is definitely one of the most versatile and delicious Mexican dishes you can incorporate to your table.

They are easy to prepare, you can keep the sauce and add it to your enchiladas, chicken and pork dishes, fish, scallops and in addition to shrimp, “Culichi” provides a wonderful flavor when combined with grilled scallops.



  • 1 ½ pounds (680 grams) peeled and deveined shrimp
  • 2 tablespoons of extra virgin olive oil

Poblano cream sauce

  • 3 roasted poblano peppers
  • 1 serrano chile
  • 6 cloves garlic
  • 2 green onion stalks, chopped
  • 1/3 cup Cotija cheese, grated
  • ¼ cup shredded Manchego cheese
  • ½ cup Mexican cream
  • ¼ cup chicken broth
  • ½ cup chopped avocado
  • 1 tablespoon chicken broth
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

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  1. Roast the poblano and serrano peppers in a skillet with 1 tablespoon of oil over medium-high heat, remove the skin, seeds, and veins, and keep the pure pulp. (See below for another cooking trick.
  2. Prepare the poblano cream sauce by whisking the following ingredients over high heat until smooth: serrano and poblano peppers, onion, garlic, cotija cheese, avocado, cream, chicken broth, bouillon, bouillon beans, salt and pepper.
  3. Pour the sauce from the blender into a skillet, add the manchego cheese, turn the heat to medium and cook for 5 minutes.
  4. To prepare the shrimp, transfer to a second skillet over medium-high heat and cook for 3 minutes in olive oil, turning once.
  5. Dip the shrimp in a bed of sauce or simply drizzle the sauce over the top, then top the dish with some grated manchego.
  6. Serve the extra shrimp with a small bowl of dipping sauce and you’re ready to enjoy these delicious culichi shrimp whenever you want.


  • To cook the chiles, brush generously with extra virgin olive oil, bake for 24 minutes at 425 degrees, turning once. Then, place the roasted peppers in a zip-top bag. After sealing, they should rest in the bag for 15 minutes. The skin will appear wrinkled and will come off easily. Once the skin is removed, cut off the stem of the pepper, scoop out and discard the seeds.
  • Some recipes call for browning the shrimp for just 2 minutes in butter or olive oil and finishing them in the hot sauce directly on the stove or in the oven. This is certainly a more traditional way to serve the dish. You may have guests who enjoy the sauce, but they also like to control the amount they use. For this reason, it is best to serve the sauce drizzled on top and as an extra dipping bowl. This will also allow you to reserve some of the culichi for other recipes.
  • Serving the culichi shrimp with a side salad or some cauliflower rice would be excellent. You can even use it as a sauce over rice or to make a shrimp recipe with the pasta of your choice.
  • Some recipes use part of a yellow onion, but we find that it gives too much onion flavor to the final sauce. You can substitute half of a white onion if you have it on hand.
  • Leftover sauce can be used for chicken dishes, salads, pork tenderloin and tacos, etc.
  • Poblano peppers are the key ingredient in this dish, for the culichi shrimp recipe you can use any method to roast them, and if you wish you can keep the seeds and veins.
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