Culichi Salsa Shrimp is a tasty dish filled with juicy shrimp smothered in a creamy and spicy salsa. It’s bright with flavors that will make your taste buds dance!
This dish is perfect for a fun dinner or a gathering with friends. I love serving it with rice or tortillas to soak up all that delicious sauce—yum!
Key Ingredients & Substitutions
Shrimp: Use large shrimp for best results, but you can substitute with medium shrimp or even scallops if preferred. If shrimp is unavailable, cooked chicken can work in a pinch!
Olive Oil: I love using olive oil for the flavor, but any neutral oil, like canola or vegetable oil, works too! It’s all about what you have on hand.
Spices: Ground cumin and smoked paprika bring depth to the dish. If you don’t have them, you could use taco seasoning as an alternative, which adds spice and flavor. Just adjust amounts for taste.
Cilantro: Fresh cilantro brightens the dish. If you’re not a fan, parsley can be a good substitute for a milder flavor. You may also skip it entirely if needed.
Lime Juice: Fresh lime juice is awesome for tanginess, but lemon juice can be a decent substitute. Adjust to your taste if sweetening is needed!
How Can I Cook Shrimp Perfectly Every Time?
Cooking shrimp might seem tricky, but it’s all about timing. For perfectly cooked shrimp, follow these simple steps:
- Pat the shrimp dry before seasoning. This helps the spices stick better.
- Heat your skillet until it’s nice and hot, but not smoking. Add oil and let it heat up before adding shrimp.
- Cook shrimp in a single layer, making sure they aren’t overcrowded. This allows them to sear and turn golden.
- Cook for about 2-3 minutes on each side until they turn pink and opaque. A great sign is when they curl into a “C” shape.
- Don’t overcook! Shrimp can become tough if left on the heat too long, so keep a close eye. When in doubt, undercook slightly.
Follow these steps, and you’ll have perfectly tender, flavorful shrimp every time!
How to Make Culichi Salsa Shrimp
Ingredients You’ll Need:
For the Shrimp:
- 1 lb large shrimp, peeled and deveined (tails on or off as preferred)
- 2 tbsp olive oil or vegetable oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- Salt and freshly ground black pepper, to taste
For the Broth:
- 2 cloves garlic, minced
- 1 cup chicken broth or seafood stock
- 1 bunch fresh cilantro, chopped, divided
- 1/4 cup fresh lime juice (about 2 limes)
For the Salsa Topping:
- 1/4 cup finely chopped white onion
- 1 medium tomato, finely diced
- 1 jalapeño, thinly sliced (remove seeds for less heat)
- 1 ripe avocado, sliced (for garnish)
- Optional: thin slices of red onion for garnish
How Much Time Will You Need?
This delicious Culichi Salsa Shrimp can be prepared in about 30 minutes. You’ll spend around 10 minutes prepping and marinating the ingredients, then about 20 minutes cooking and assembling everything together. A quick yet impressive dish!
Step-by-Step Instructions:
1. Prepare the Shrimp:
In a mixing bowl, toss the shrimp with olive oil, ground cumin, smoked paprika, chili powder, salt, and pepper. Make sure the shrimp are evenly coated. Let them marinate for about 10 minutes to absorb the delicious flavors.
2. Cook the Shrimp:
Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook for about 2-3 minutes per side or until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
3. Prepare the Salsa Broth:
In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Then pour in the chicken broth or seafood stock and bring it to a gentle simmer.
4. Add Fresh Herbs and Lime:
Stir in half of the chopped cilantro and the fresh lime juice into the simmering broth. Taste the broth and adjust the seasoning with salt and pepper as needed.
5. Assemble the Dish:
Divide the cilantro-lime broth into serving bowls. Carefully arrange the cooked shrimp on top of the broth in each bowl.
6. Make the Culichi Salsa Topping:
In a small bowl, mix together the chopped onion, diced tomato, remaining cilantro, and jalapeño slices. Spoon this fresh salsa generously over the shrimp in each bowl.
7. Garnish and Serve:
Top the dish with fresh avocado slices and, if you’d like, extra cilantro leaves and additional jalapeño slices for some spice. This will make your dish look even more appetizing!
8. Enjoy:
Serve immediately, either as a vibrant appetizer or a light main dish. Pair it with warm tortillas or rice to soak up that flavor-packed broth. Enjoy your homemade Culichi Salsa Shrimp!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. You can do this by leaving them in the refrigerator overnight or by placing them in a sealed plastic bag and submerging in cold water for about 30 minutes.
What Can I Use Instead of Cilantro?
If you’re not a fan of cilantro, you can substitute it with fresh parsley for a milder flavor. If you prefer to skip fresh herbs altogether, consider adding a touch of fresh lime zest to brighten the dish.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, simply warm them on the stove over low heat, adding a splash of broth or water to prevent drying out.
Can I Make This Dish Spicier?
Definitely! If you want more heat, leave the seeds in the jalapeño or add a few dashes of your favorite hot sauce to the broth. You can also include more chili powder, if desired. Adjust to your spice preference!
