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 pounds medium shrimp (21 to 25 per pound), peeled and deveined; 1/3 cup olive oil, plus 2 tablespoons; Kosher salt and freshly ground pepper<; 1 large red onion, peeled, halved, and thinly sliced; 4 cloves garlic, thinly sliced; 2 serrano chiles, thinly sliced; 1 teaspoon cumin seeds; 1 teaspoon mustard seeds; 2 cups white wine vinegar; 2 bay leaves; 8 sprigs cilantro; 1/2 cup thinly sliced radishes; 3 tablespoons torn cilantro leaves

Servings: persons

1 1/2 pounds medium shrimp (21 to 25 per pound), peeled and deveined
1/3 cup olive oil, plus 2 tablespoons
Kosher salt and freshly ground pepper<
1 large red onion, peeled, halved, and thinly sliced
4 cloves garlic, thinly sliced
2 serrano chiles, thinly sliced
1 teaspoon cumin seeds
1 teaspoon mustard seeds
2 cups white wine vinegar
2 bay leaves
8 sprigs cilantro
1/2 cup thinly sliced radishes
3 tablespoons torn cilantro leaves

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 and cook for 1 minute.
8
Add the vinegar, bay leaves, 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.

392

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.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 1/2 pounds medium shrimp (21 to 25 per pound), peeled and deveined, 1/3 cup olive oil, plus 2 tablespoons, Kosher salt and freshly ground pepper, 1 large red onion, peeled, halved, and thinly sliced, 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

How did you like this recipe?

Frequently Asked Questions