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Shrimps in Culichi Sauce

A creamy and flavorful shrimp dish enveloped in a vibrant sauce, perfect for tacos, rice, or crusty bread.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound shrimp, peeled and deveined
  • 2 pieces tomatoes, chopped
  • 1/2 cup cilantro, chopped
  • 1/2 cup sour cream
  • 1-2 pieces jalapeños, diced (optional for heat) Adjust based on spice tolerance.
  • 1 tablespoon lime juice
  • 1 teaspoon garlic powder
  • to taste Salt and pepper

Method
 

Preparation
  1. In a blender, combine tomatoes, cilantro, sour cream, jalapeños, lime juice, garlic powder, salt, and pepper. Blend until smooth.
Cooking
  1. In a skillet, cook the shrimp over medium heat until they turn pink, about 2-3 minutes per side.
  2. Pour the Culichi salsa over the cooked shrimp and stir to combine. Cook for an additional 2-3 minutes.
Serving
  1. Serve the shrimp with the sauce over tacos, rice, or with crusty bread.

Notes

Leftover shrimp in Culichi Sauce can be stored in the fridge for up to three days in an airtight container. Freeze for later use, thaw in the fridge overnight, and reheat gently on the stove.