Best 7 Shrimp In Escabèche Recipes

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**Embark on a Culinary Adventure with Shrimp in Escabèche: A Trio of Delectable Recipes**

Prepare to tantalize your taste buds with a culinary journey into the world of shrimp in escabèche, where tangy, savory, and aromatic flavors intertwine. This versatile dish, originating from Spain, presents a delightful combination of marinated shrimp, pickled vegetables, and a flavorful sauce. Immerse yourself in the vibrant escabèche experience as we present three distinct recipes that capture the essence of this extraordinary dish.

Firstly, embark on a classic escabèche adventure with our traditional recipe. This culinary masterpiece features succulent shrimp marinated in a zesty mixture of vinegar, olive oil, garlic, and paprika. The shrimp are then gently poached in the marinade, infusing them with a burst of tangy and savory goodness. Accompanied by a medley of pickled vegetables, this classic escabèche promises an explosion of flavors in every bite.

Next, ignite your taste buds with our spicy escabèche rendition. This recipe takes the traditional escabèche to new heights with the addition of fiery chili peppers. The shrimp are marinated in a vibrant blend of vinegar, olive oil, garlic, paprika, and a generous helping of chili peppers. The result is a tantalizing balance of heat and flavor that will leave you craving more.

Finally, embark on a unique culinary journey with our escabèche ceviche. This innovative recipe combines the classic escabèche flavors with the refreshing essence of ceviche. Fresh shrimp are marinated in a zesty mixture of lime juice, cilantro, red onion, and aji amarillo, creating a vibrant and tangy ceviche. The addition of pickled vegetables adds a delightful crunch and depth of flavor, making this escabèche ceviche a truly unforgettable dish.

As you embark on this culinary adventure, remember to adjust the recipes to suit your personal taste preferences. Experiment with different types of vinegar, herbs, and spices to create your own unique escabèche masterpiece. Whether you prefer the classic, spicy, or ceviche variation, the shrimp in escabèche journey promises an explosion of flavors that will leave you craving more.

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

GRILLED SHRIMP ESCABECHE



Grilled Shrimp Escabeche image

Provided by Bobby Flay

Categories     appetizer

Time 8h32m

Yield 8 servings

Number Of Ingredients 13

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

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.

SHRIMP ESCABèCHE WITH BLOOD ORANGE MOJO



Shrimp Escabèche with Blood Orange Mojo image

Categories     Sauce     Citrus     Shellfish     Appetizer     Side     No-Cook     Picnic     Super Bowl     Lemon     Shrimp     Bell Pepper     Spring     Summer     Winter     Cilantro     Tortillas     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 14

2 cups freshly squeezed blood orange juice or other orange juice
1 cup fresh lemon juice
3 large garlic cloves, minced, divided
Pinch of salt
1/2 teaspoon dried crushed red pepper
2 pounds cooked deveined peeled shrimp, cut into 1/2-inch pieces
2 cups chopped red bell pepper
1 1/2 cups chopped celery
1 cup chopped red onion
1/2 cup chopped fresh cilantro
1/4 cup olive oil
Additional olive oil (optional)
Lemon wedges
Tortilla chips or pita chips

Steps:

  • Combine orange juice, lemon juice, and 2 minced garlic cloves in medium saucepan over medium-high heat. Add pinch of salt; boil until orange juice mixture is reduced to 1 cup, about 15 minutes. Cool. Mix in crushed red pepper.
  • Mix shrimp, bell pepper, celery, red onion, cilantro, and 1/4 cup olive oil in bowl. Toss with orange juice mixture and remaining minced garlic clove. Season with salt and pepper. Cover and chill until cold, about 2 hours. (Can be made 8 hours ahead. Keep refrigerated.)
  • Arrange escabeche in shallow bowl. Drizzle with additional olive oil, if desired. Garnish with lemon wedges. Serve with tortilla chips or pita chips.

CAMARONES EN ESCABECHE



Camarones en Escabeche image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 15

1 pound fresh shrimp, peeled and deveined
1/3 cup olive oil
2 bay leaves
1 teaspoon cumin
1/4 teaspoon ground nutmeg
4 cloves garlic, smashed
1 tablespoon paprika
1 cup white vinegar
2 small onions, thinly sliced
4 jalapeno chiles, sliced in disks
Sea salt, to taste
Freshly ground black pepper, to taste
1 head Romaine lettuce leaves
8 radishes, sliced
16 green olives, sliced

Steps:

  • Saute the shrimp, a few at a time, in a little of the olive oil until lightly brown, adding more oil as needed. Place in a covered dish or jar.
  • In a saucepan, combine the remaining oil with the bay leaf, cumin, nutmeg, garlic, paprika, vinegar, onions, chiles, salt, and pepper to taste. Bring to a boil slowly and simmer until the onions are tender, about 5 minutes.
  • Pour the vinegar mixture over the shrimp. Chill overnight.
  • Serve on Romaine leaves, garnished with radishes and green olives.

KEY WEST SHRIMP ESCABECHE



Key West Shrimp Escabeche image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

3 1/4 cups unsweetened coconut milk
1/2 cup plus 1 tablespoon lime juice
5 tablespoons kosher salt
5 tablespoons sugar
2 1/2 tablespoons white distilled vinegar
4 to 6 tomatillos
3 ears corn, left in husks
1 pound shrimp (no smaller than 16/20 per pound), peeled and deveined
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 Fresno chiles, sliced thin
1 bunch fresh cilantro, leaves only, sliced very thin
1/2 red onion, thinly sliced

Steps:

  • For the marinade: Combine coconut milk, lime juice, salt, sugar and vinegar in a bowl and mix well.
  • For the escabeche: Preheat a grill to medium heat.
  • 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.)
  • 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.

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

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

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

SHRIMP, CUCUMBER, AND MANGO ESCABECHE



Shrimp, Cucumber, and Mango Escabeche image

Marinating poached shrimp in lime juice infuses the seafood with a zesty citrus flavor. Sweet mango, spicy jalapeno, and sharp cilantro add even more zing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 3h

Number Of Ingredients 8

1 pound large shrimp (about 30), shell-on
1/2 cup plus 3 tablespoons fresh lime juice (from 12 limes)
1/2 English cucumber, halved lengthwise and cut crosswise 1/4 inch thick
2/3 cup chopped mango
1/2 cup finely chopped red onion
1 jalapeno chile, stem and seeds removed, finely chopped
1/4 cup plus 3 tablespoons chopped fresh cilantro
Coarse salt and freshly ground pepper

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.

Nutrition Facts : Calories 165 g, Cholesterol 172 g, Fiber 1 g, Protein 24 g, Sodium 335 g

Tips:

  • Use fresh, high-quality shrimp. This will ensure that your escabeche is as flavorful as possible.
  • Clean the shrimp thoroughly. This will remove any impurities and ensure that the shrimp is cooked evenly.
  • Marinate the shrimp in the escabeche sauce for at least 2 hours. This will allow the shrimp to absorb the flavors of the sauce.
  • Cook the shrimp gently. Overcooking will make the shrimp tough and chewy.
  • Serve the shrimp escabeche chilled. This will allow the flavors to meld together and develop.

Conclusion:

Shrimp escabeche is a delicious and refreshing dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like your escabeche tangy, sweet, or spicy, there is a recipe out there for you. So next time you are looking for a new and exciting way to enjoy shrimp, give shrimp escabeche a try. You won't be disappointed.

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