Best 6 Shrimp Cucumber And Mango Escabeche Recipes

SHRIMP IN ESCABèCHE

Steps:

• Toss together onion, vinegar, oregano, and 1 teaspoon salt in a shallow glass or ceramic dish.
• Simmer oil, bay leaves, garlic, and peppercorns in a small saucepan 10 minutes, then let stand until ready to use.
• Add shrimp to a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water), then remove from heat and let stand, uncovered, until just cooked through, about 5 minutes. Drain well, then stir into onion mixture along with oil mixture.
• Chill shrimp in escabeche, covered when cool, stirring occasionally, at least 12 hours. Discard bay leaves and serve shrimp cold or at room temperature.

SHRIMP, CUCUMBER, AND MANGO ESCABECHE

Steps:

• Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium; poach shrimp until just cooked through, 1 1/2 to 2 minutes. Transfer shrimp to ice-water bath; let cool.
• Drain shrimp, and peel; devein, and slice each in half. Toss shrimp with 1/2 cup lime juice in a nonreactive dish. Refrigerate, covered, stirring halfway through, for at least 2 hours. Drain.
• Toss together shrimp, cucumber, mango, onion, jalapeno, cilantro, 2 tablespoons lime juice, 3/4 teaspoon salt, and a pinch of pepper. Refrigerate for 30 minutes. Stir in remaining tablespoon lime juicebefore serving.

GRILLED SHRIMP ESCABECHE

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 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.

MANGO SHRIMP SALAD

Steps:

• Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth. Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. Drizzle vinegar over salad.

SHRIMP,CUCUMBER & MANGO ESCABECHE

Steps:

• 1.Prepare an ice water bath. Bring a large pot of water to a boil. /reduce heat to medium, poach shrimp until just cooked through 1-1/2 to 2 min. Transfer shrimp to ice water bath let cool. 2. Drain shrimp, and peel; devein, and slice each in half. Toss shrimp with 1/2 cup lime juice in a glass or plastic container. Refrigerate, covered, stirring halfway through, for at least 2 hours. 3. Toss together shrimp, cumber, mango, onion, jalapeno, cilantro, 2 T. lime juice, 3/4 teas. salt and a pinch of pepper. Refrigerate for 30 min. Stir in remaining T. of lime juice before serving. 165 calories per serving. . serves 4

MANGO SHRIMP CEVICHE

Steps:

• 1. Place the shrimp in boiling water for 2-3 minutes or until they are pink and no longer translucent (do not overcook or they will be rubbery and tough). Drain and plunge them into a bowl of ice water. Let them chill while you do the next step.
• 2. Chop the mango, cucumber(scrap out the seeds first), tomatoes(I use Roma), cilantro, and red onion. Drain and chop the shrimp. Place the all the ingredients in a bowl. Add salt to taste and the juice of the limes and toss.
• 3. Chill for about an hour and serve with tortilla chips or on tostada shells.