📍 Where this dish comes from: Mexico City · Canals of Xochimilco
Discover the history of this region →
Discover the history of this region →
Servings: 4 servings
Calories: 340kcal
Ingredients
- 1 lb large shrimp peeled & deveined (swap: bay scallops or cooked chicken cubes)
- 2 tbsp olive oil divided
- 1 1/2 tsp chili-lime seasoning (or 1 tsp chili powder + 1/2 tsp lime zest)
- 2 tsp fresh lime juice
- 1 medium zucchini finely diced, about 2 cups (or use cucumber for an ultra-fresh crunch)
- 1 cup riced cauliflower (fresh or thawed frozen)
- 1/4 cup crumbled Cotija cheese (feta or grated Parmesan work)
- 1 large ripe avocado diced
- 2 tbsp chopped fresh cilantro
- Salt & pepper to taste
Instructions
- Marinate the Shrimp: Toss shrimp with 1 Tbsp olive oil, chili-lime seasoning, and lime juice. Rest 10 min.
- Cook the Shrimp: Grill or sauté over medium-high heat 2 min per side until opaque and lightly charred. Remove to cool.
- Sauté “Esquites” Base: Heat remaining 1 Tbsp olive oil in a skillet. Add zucchini & riced cauliflower; cook 4–5 min until just tender. Season with salt, pepper, and half the Cotija. Spread on a plate to cool quickly.
- Assemble & Chill: In a large bowl, combine cooled veggie base, avocado, remaining Cotija, and cilantro. Gently fold. Top with chilled shrimp. Taste and adjust lime, salt, or spice as desired.
- Serve: Dish into bowls or pack into jars. Garnish with extra cilantro and lime wedges.
Nutrition
Serving: 1serving | Calories: 340kcal | Protein: 26g | Fat: 23g
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About This Dish
Think of classic Mexican street-corn esquites — then keto-flip it by swapping sweet corn for buttery zucchini pearls and cauliflower crumble. Every chilled bite is bright with lime, smoky-spicy from chile-rubbed grilled shrimp.
Health Benefits
- Zucchini and riced cauliflower recreate the texture of esquites’ corn without the carbs.
- Shrimp and avocado provide the protein and fat that make this dish filling.