Keto Cream of Green Chile Shrimp

Keto Cream of Green Chile Shrimp

Indulge in the vibrant flavors of Sinaloa, Mexico—home of the world's best shrimp. This creamy, cheesy, and slightly spicy Shrimp Culichi dish combines tender shrimp with a rich green chile sauce, making it a true crowd-pleaser. Even better, it's keto-friendly with less than 10 grams of net carbs per serving. Perfect for a quick weeknight dinner or an impressive party entrée, this dish captures the essence of coastal Mexican cuisine in just 30 minutes.

Keto Cream of Green Chile Shrimp (Shrimp Culichi)

Servings

6

Prep Time

15 minutes

Cook Time

15 minutes

Calories

385

If you like shrimp, creamy cheese and green chile, you're going to love this!  Enjoy!

Keto Cream of Green Chile Shrimp (Shrimp Culichi)

Ingredients

  • 8 roasted Hatch green chiles
  • 1 chile serrano
  • 3 cloves garlic, minced
  • 1/3 cup cotija cheese
  • 2 tbsp chicken bouillon
  • 12 oz crema Mexicana
  • 1 cup cilantro, chopped
  • 1 avocado, cubed
  • 1 tbsp olive oil
  • 1 1/2 pounds shrimp, butterflied (optional but recommended)
  • 1 cup queso quesadilla (or other good melting cheese)

Directions

  1. Prepare the Culichi Sauce: Combine roasted Hatch green chiles, serrano chile, minced garlic, cotija cheese, chicken bouillon, crema Mexicana, cilantro, and avocado in a blender. Blend until completely smooth. If the sauce is too thick to pour, add a splash of extra crema to thin it slightly.

  2. Cook the Shrimp: Heat olive oil in a skillet over medium-high heat. Add butterflied shrimp in a single layer and cook for about 1 to 1½ minutes per side. Do not fully cook the shrimp; they will finish under the broiler.
  3. Assemble the Dish: Transfer the shrimp to a broiler-safe baking dish. Pour the blended Culichi sauce over the shrimp, ensuring even coverage.
  4. Add the Cheese & Broil: Sprinkle the queso quesadilla over the top. Place under the broiler for a few minutes, just until the cheese is bubbly and golden brown.
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