Elote Cauliflower Rice with Shrimp + Mango Salsa

Sautéed corn and cauliflower rice with Mexican spcies and tangy cotija cheese. Topped with a sweet and zesty mango salsa and seared shrimp!

Print Recipe

Course Appetizer, Main Course, Side Dish

Cuisine American, Mexican

Servings

Ingredients

Mango Salsa

1/4 cup diced red onion or shallot
1/4 cup diced tomato
1/4 cup diced mango
2 tsp lime juice or just the juice of half a lime
Pinch of salt to taste
Chopped cilantro to taste

Elote Cauliflower Rice

Avocado oil for pan can sub with olive oil or any cooking oil of your choice
2 1/2 cups cauliflower rice you can grind cauliflower in a food processor to make, or you can also use pre-made cauliflower rice, just be sure to drain the water from thawed frozen cauliflower rice
2 cups corn frozen or fresh, off the cob
1 1/2 tsp onion powder
2 tsp chili powder
1 tsp garlic powder
2 tsp lime juice or just squeeze half a lime if you don't want to measure
1/4 cup crumbled cotija cheese can sub feta cheese, for mixing in the rice
Pinch of salt or to taste (about 1/4 tsp if you want to measure)
1 avocado sliced, for topping
2 tbsp cilantro chopped, for topping
1 tbsp crumbled cotija cheese for topping, can sub feta cheese

Seared Shrimp

12-16 shrimp peeled and deveined. However many you use depends on size
Pinch of salt to taste
Pinch of pepper to taste
1 tsp lime juice or to taste

Instructions

Prepare the mango salsa by combining all of the ingredients in a bowl and mixing together. Feel free to add more salt, adjust the lime juice, or add some black pepper as well. Set the salsa aside.
Time to make the cauliflower rice! If using frozen cauliflower rice, make sure to drain all of the excess water out of it. Set aside.
Season a wok or skillet with oil over medium heat. Add the cauliflower rice and corn (if using frozen, you can add it directly to the pan.) Sauté for 5 minutes until the corn is cooked and the rice begins to crisp a bit. Add the chili powder, onion powder, garlic powder and salt. Continue sautéing for another 3 minutes. Add the cotija cheese (or feta, if using) and lime juice. Mix until the cheese is melted and the rice appears to be creamy. Taste to make sure all of the seasoning is to your liking. If it's not, feel free to adjust!
Plate the rice with sliced avocado on top, fresh cilantro and some extra crumbled cheese.
You can make the shrimp while the rice cooks, or you can make it in the same pan once the cauliflower rice is done. Pat the shrimp dry and sprinkle salt and pepper on each side. Season a skillet with oil over medium high heat. Once the oil is shimmering, place the shrimp onto the pan and let them cook for 1-2 minutes, until golden brown on one side. Then, flip the shrimp and let them cook again for 1-2 minutes, until golden brown on the other side. Right before removing from the pan, squeeze of drizzle lime juice onto the shrimp and toss once more.
Top the rice with some seared shrimp and add some mango salsa on the side, or also on top of the rice. Plate however you like! Serve immediately.

Keyword cauliflower, cauliflower rice, corn, cotija cheese, feta cheese, garlic powder, mango salsa, onion powder