Recipe courtesy of Coolinary Cafe

Key West Shrimp Escabeche

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  • Level: Intermediate
  • Total: 1 hr
  • Active: 50 min
  • Yield: 4 servings





  1. For the marinade: Combine coconut milk, lime juice, salt, sugar and vinegar in a bowl and mix well.
  2. For the escabeche: Preheat a grill to medium heat.
  3. Grill the tomatillos until well caramelized and soft, then chop. Grill the corn in the husks, then shuck and slice kernels from the cobs. (Keep the grill on.)
  4. Place shrimp in a bowl and sprinkle with olive oil and salt and pepper. Place shrimp on the grill and cook until caramelized and pink but still not cooked all the way through, 2 to 3 minutes per side. Pull from grill and let cool. Carefully slice shrimp lengthwise down the back. Add shrimp to a large bowl, then add the tomatillos, corn, chiles, cilantro, onion and marinade. Mix thoroughly and immediately serve.

Cook’s Note

For easy grilling of shrimp, use a sheet pan rack on your grill. Serve with a side a fresh yuca chips (peel and slice yuca thinly with a mandoline and fry at 350 degrees F until golden brown, 3 to 4 minutes. Or serve with your favorite tortilla chips or store-bought sweet potato chips.