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.

No additional tips available.

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

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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.

Grilled Shrimp Escabeche

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