Shrimp in Poblano Cream Sauce, also called “Camarones en Salsa Culichi,” is one of our most flavorful dishes. It’s low in carbs, incredibly versatile, and so tasty it’s hard to leave any on your plate. We serve this sauce over chicken or pork, spoon it onto shredded chicken tacos, use it as the base for a poblano soup, or top enchiladas for a more traditional approach. The Culichi salsa pairs particularly well with shrimp and fish, and it also complements seared scallops beautifully.
This recipe is often baked in a bowl with melted cheese on top; mozzarella is common, but we prefer Manchego for its distinct flavor. Instead of baking, we like to pan-fry the shrimp and drizzle the Culichi over them, with a small bowl of the creamy green sauce on the side for dipping. Low-carb chips or chicharrones make excellent dippers for the salsa; in fact, chicharrones and Culichi are a delicious snack combination.
Ingredients
Poblano peppers are the star of the sauce. Use three large roasted poblanos. You can roast them in the oven, on the grill, or over a gas flame—whatever you prefer. For oven roasting, rub with a bit of extra virgin olive oil and bake at 425°F (220°C) for about 24 minutes, turning once. Place the hot peppers in a sealed bag for 10–15 minutes so the skins loosen, then peel, remove stems, and discard the seeds.
For added heat, include one Serrano pepper (seeded for milder heat or left whole for more kick). We use six large garlic cloves and chopped green onions in the sauce. Some recipes call for yellow onion, but green onions are milder and keep the sauce balanced; half a white onion can substitute if needed.
The Culichi’s creaminess comes from a blend of Cotija cheese and Mexican crema, plus half an avocado for richness and color. We finish the sauce with grated Manchego for a complementary sharpness. Use chicken stock to thin the sauce as needed while heating; add more if the sauce becomes too thick.
Preparation Tips
Many cooks sear the shrimp quickly in butter or olive oil—about 2 to 3 minutes per side—then finish them in the hot salsa on the stovetop or bake briefly. For flexibility, we often serve the Culichi drizzled over the shrimp with extra sauce on the side. Guests can control how much sauce they use, and you’ll have leftovers to use on salads, chicken, pork, tacos, or soups.
Serve the shrimp with a side salad or cauliflower rice; the sauce also works well over zucchini noodles or as a topping for roasted vegetables. For the smoothest, creamiest salsa, a high-speed blender helps, but a food processor will also do the job.
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Shrimp in Poblano Cream Sauce – Salsa with Manchego Cheese!
The color is vibrant, the taste is exquisite, and the creaminess will impress your guests. This Mexican-style Culichi salsa is a classic that’s perfect for entertaining or a special weeknight meal. It’s delicious, versatile, and truly Tasty Low Carb!
Shrimp in Poblano Cream Sauce (Culichi Salsa)
Roasted poblanos and Mexican cream make this delicious Culichi Salsa — a creamy, low-carb sauce finished with Manchego cheese.
4
20
minutes
5
minutes
249.2
kcal
5.5
g
25
minutes
Ingredients
- Poblano Cream Sauce
-
3 Poblano peppers, roasted
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1 Serrano pepper (seeds removed for milder heat)
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6 cloves Garlic
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2 stalks Green onions, chopped
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1/3 cup Cotija cheese, grated
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1/2 cup Mexican crema
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1/4 cup Chicken stock (more to thin if needed)
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1/2 Avocado, diced
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1 tablespoon Chicken bouillon granules
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1/4 teaspoon Sea salt
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1/4 teaspoon Black pepper
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1/4 cup Manchego cheese, grated
- Shrimp
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1 1/2 pounds Shrimp, peeled and deveined (15–20)
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2 tablespoons Extra virgin olive oil
Instructions
- Poblano Cream Sauce
- Blend on high until smooth: roasted poblanos, Serrano, garlic, green onions, Cotija cheese, avocado, Mexican crema, chicken stock, bouillon granules, salt, and pepper.
- Pour the salsa into a skillet, stir in the Manchego, heat over medium for about 5 minutes, then adjust seasoning and consistency with additional stock if needed.
- Shrimp
- Heat a second skillet over medium-high, add olive oil, and sear shrimp about 3 minutes total, turning once, until just cooked through.
- Plate shrimp on a bed of sauce or drizzle the salsa over them. Top with extra grated Manchego and serve additional sauce in a small bowl for dipping.
Chef’s Notes
- Carb counts may be lower than listed because you likely won’t use all the salsa. Leftovers are great on salads, chicken, pork, tacos, and more.
Nutrition Facts
- Calories: 249.2 kcal
- Fat: 20.9 g
- Saturated Fat: 5 g
- Cholesterol: 34.5 mg
- Sodium: 815.5 mg
- Carbohydrates: 8.5 g
- Fiber: 3 g
- Protein: 6.4 g
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