Grilled Shrimp Escabeche

Save Recipe
  • Level: Intermediate
  • Total: 8 hr 32 min
  • Prep: 20 min
  • Inactive: 8 hr
  • Cook: 12 min
  • Yield: 8 servings
Share This Recipe

Ingredients

Directions

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

Grilled Shrimp Pizza

29m Easy 99%
CLASS
Coconut Mango Salad with Shrimp
PREMIUM
22m Easy 99%
CLASS
Shrimp Cocktail
PREMIUM
Amanda Freitag

Shrimp Cocktail

23m Easy 98%
CLASS