Best 2 Grilled Shrimp Escabeche Recipes

Embark on a culinary journey to the vibrant flavors of grilled shrimp escabeche, a delightful dish that tantalizes the taste buds with its harmonious blend of tangy, savory, and slightly sweet notes. This delectable dish features succulent shrimp grilled to perfection, marinated in a flavorful escabeche sauce, and accompanied by a colorful array of vegetables. Dive into the vibrant escabeche sauce, a symphony of flavors crafted from zesty citrus, aromatic herbs, and tangy vinegar, that infuses the shrimp with a burst of brightness. Alongside the succulent shrimp, a medley of crisp vegetables adds a refreshing crunch and vibrant hues to the dish, making it a feast for both the eyes and the palate. Discover the culinary secrets behind this tantalizing dish as we explore the step-by-step recipe, offering tips and variations to tailor it to your unique preferences. Get ready to indulge in the delightful flavors of grilled shrimp escabeche, a dish that will captivate your senses and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED SHRIMP ESCABECHE

Grilled Shrimp Escabeche image

In this recipe the fish is shrimp instead of the way I make it with swordfish! It is grilled instead of pan fried and the ingredients vary a little to make a superb escabeche! Recipe by Bobby Flay for The FoodNetwork. I didn't include resting time for the flavors to meld of 8 hours.

Provided by Manami

Categories Onions

Time 32m

Yield 8 serving(s)

Number Of Ingredients 17

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)

Steps:

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.
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, if using, and cook for 1 minute.
Add the vinegar, bay leaves, a pinch of red pepper flakes, if using, 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.

Nutrition Facts : Calories 215, Fat 14.1, SaturatedFat 2, Cholesterol 129.6, Sodium 131.9, Carbohydrate 3.9, Fiber 0.6, Sugar 1.1, Protein 17.9

SHRIMP ESCABECHE WITH GINGER-GRILLED PINEAPPLE

Shrimp Escabeche With Ginger-Grilled Pineapple image

Traditionally escabeche is made by pickling fried fish. Susser's quick version features sautéed shrimp in a cilantro marinade with tangy grilled pineapple. Liberal use of local citrus and tropical fruits and juices makes it easy for Allen Susser to add bright flavor to both savory and sweet dishes without using lots of fat. His philosophy at Chef Allen's in Miami is simple: don't try to cut out oil and rich foods altogether; just use small amounts and make sure they're top quality. This low calorie (161 a serving) - low fat (4.6 gm) recipe was created by Allen Susser, the famed Caribbean-Latin-Euro fusionist of Miami's Chef Allen's. WINE: WINE Because ginger, lemons and spices can overwhelm dry, subtle wines, look for a simpler aromatic white, such as a West Coast Riesling. The 1994 Hogue Cellars Dry Johannisberg Riesling or the 1993 Trefethen White Riesling are acidic enough to stand up to the tartness and fruity enough to magnify the flavors of the shrimp and the snapper. 30 minutes to marinate.

Provided by NcMysteryShopper

Categories Caribbean

Time 15m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 teaspoon olive oil
12 large shrimp, shelled and deveined
fine sea salt
ground pepper
1 medium onion, finely chopped
1/2 teaspoon minced garlic
1/2 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons minced scallions
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh ginger
1 teaspoon minced fresh ginger
1 tablespoon sesame oil
1 large ripe pineapple (peeled, quartered lengthwise and cored)
1 teaspoon sesame seeds

Steps:

Heat the oil in a large nonstick skillet. Season the shrimp with salt and pepper and cook over high heat for 1 minute. Add the onion and garlic and cook, stirring occasionally, until the shrimp are cooked through, about 2 more minutes. Stir in the orange juice, 2 tablespoons of the lime juice, the scallion and cilantro, transfer to a bowl and let cool.
Meanwhile, in a bowl, combine the remaining 2 tablespoons lime juice with the ginger, sesame oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Brush the pineapple with the mixture and let stand at room temperature for 30 minutes.
In a dry skillet, toast the sesame seeds over high heat, shaking the pan, until fragrant, about 2 minutes.
Light a grill or preheat the broiler. Grill or broil the pineapple for about 2 minutes per side, turning once, until lightly browned. Cut each quarter crosswise into 6 pieces and arrange the pieces on 6 plates. Set 2 shrimp on each plate, spoon on a little of the orange juice marinade and sprinkle with the sesame seeds.

Nutrition Facts : Calories 139.3, Fat 3.7, SaturatedFat 0.5, Cholesterol 23.2, Sodium 107.6, Carbohydrate 25.3, Fiber 2.7, Sugar 17.6, Protein 3.9

Tips:

For the best flavor, use fresh shrimp that are deveined and peeled.
To make sure the shrimp are cooked evenly, grill them over medium heat.
If you don't have a grill, you can also cook the shrimp in a skillet over medium heat.
The escabeche sauce can be made ahead of time and stored in the refrigerator for up to 2 weeks.
Serve the shrimp escabeche with rice, tortillas, or your favorite side dish.

Conclusion:

Grilled shrimp escabeche is a flavorful and easy-to-make dish that is perfect for a summer cookout or party. The shrimp are grilled to perfection and then marinated in a tangy and flavorful escabeche sauce. This dish is sure to be a hit with everyone who tries it.