Grilled Shrimp Escabeche Recipe

Name: Grilled Shrimp Escabeche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs medium shrimp, peeled and deveined (21 to 25 per pound); 1/3 cup olive oil, plus; 2 tablespoons olive oil; kosher salt, to taste; fresh ground pepper, to taste; 1 pinch crushed red pepper flakes (2 pinches, to add to that extra zing) (optional); 1 large red onion, peeled, halved, and thinly sliced; 4 garlic cloves, thinly sliced; 2 serrano chilies, thinly sliced; 1 teaspoon cumin seed; 1 teaspoon mustard seeds (we didn't use, personal preference); 2 cups white wine vinegar; 2 bay leaves; 8 sprigs fresh cilantro; 1/2 cup thinly sliced radish; 3 tablespoons torn cilantro leaves; 1 loaf potato bread (to sop up all the juices) or 1 italian baguette (to sop up all the juices)

Servings: persons

1 1/2 lbs medium shrimp, peeled and deveined (21 to 25 per pound)
1/3 cup olive oil, plus
2 tablespoons olive oil
kosher salt, to taste
fresh ground pepper, to taste
1 pinch crushed red pepper flakes (2 pinches, to add to that extra zing) (optional)
1 large red onion, peeled, halved, and thinly sliced
4 garlic cloves, thinly sliced
2 serrano chilies, thinly sliced
1 teaspoon cumin seed
1 teaspoon mustard seeds (we didn't use, personal preference)
2 cups white wine vinegar
2 bay leaves
8 sprigs fresh cilantro
1/2 cup thinly sliced radish
3 tablespoons torn cilantro leaves
1 loaf potato bread (to sop up all the juices) or 1 italian baguette (to sop up all the juices)

1
Heat your grill to high.
2
Toss the shrimp in a bowl with 2 tablespoons of olive oil and 1/2 teaspoon each of salt and pepper.
3
Grill the shrimp for 1 to 2 minutes per side or until just cooked through.
4
Transfer shrimp to a clean medium bowl.
5
Heat 1/3 cup olive oil in a medium saucepan over medium heat.
6
When oil is hot, add the onion, garlic, and serrano chiles and cook until soft.
7
Add the cumin and mustard seeds, if using, and cook for 1 minute.
8
Add the vinegar, bay leaves, a pinch of red pepper flakes, if using, and cilantro and bring to a boil.
9
Remove from the heat and immediately pour over the shrimp and stir to coat.
10
Let cool to room temperature, cover, and then refrigerate for at least 8 hours or overnight, stirring a few times during that time.
11
Transfer the escabeche, with a slotted spoon, to a platter and garnish with sliced radishes and torn cilantro.

629

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 lbs medium shrimp, peeled and deveined (21 to 25 per pound), 1/3 cup olive oil, plus, 2 tablespoons olive oil, kosher salt, to taste, and more.

Yes, Grilled Shrimp Escabeche falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Shrimp Escabeche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions