Esquites with shrimp

esquites with shrimp

One of the typical Mexican appetizers that can be found on almost every street corner, without a doubt, are the esquites.

We tried them, liked them and wanted to give them a different flavor, that’s why we have prepared this recipe for esquites with shrimp and chiles.


  • ½ kilogram of shrimps, cleaned and unpeeled
  • 6 guajillo chiles, seeded and deveined
  • 1 ancho chile seeded and deveined
  • 1 cup white onion, diced into squares
  • 4 cups of cacahuazintle corn or pozolero corn
  • 1 corn
  • 4 tablespoons butter
  • 4 red tomatoes or tomatoes
  • 3 units of coarse pepper
  • 3 cloves of garlic
  • 2 tablespoons olive oil
  • 3 tablespoons shrimp powder
  • Salt and black pepper to taste


  1. In a saucepan, heat the olive oil over medium heat and sauté the garlic, onion, chiles and tomatoes until soft.
  2. Then add the corn, pepper, 4 cups of water, shrimp powder and cook for another 10 minutes. Remove and let cool slightly.
  3. Remove the corn from the previous preparation, add salt to it, strain if necessary and set aside.
  4. In a deep skillet, melt the butter over medium heat and add the garlic, onion, epazote, add the previous mixture, corn kernels and cook for 10 minutes.
  5. Add the shrimp to the preparation, mix a little and once the shrimp have changed color, add the sauce, bring to a boil and cook until the corn is soft.
  6. Remove from heat, and serve your esquites with shrimp, adding queso fresco, chili powder and lime.
  • If you like corn combined with fresh shrimp in a rich Mexican soup we suggest you also check out our Shrimp Pozole section.


  • For this easy esquites recipe, keep in mind that if you overcook the shrimp, they will become rubbery, so pay close attention.
  • You can serve your shrimp esquites with queso fresco, mayonnaise, beans, lime and chile piquín.
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