Escabeche, a quick pickling of already-cooked food, is a
common way of preparing fish and vegetables in Mexico. In this healthy
shellfish recipe, the shrimp are grilled first, then infused with flavor from a
vinegar marinade. Serve with tortilla shells for tacos, on top of a salad or
with toothpicks for an easy appetizer.
Makes: 8 servings
Serving Size: 4 shrimp & 2 Tbsp. sauce
Active Time: 30 minutes
Total Time: 50 minutes
Equipment: Eight 12-inch skewers
1/4 cup extra-virgin olive oil plus 1 tablespoon, divided
1 medium white onion, thinly sliced
1 teaspoon dried oregano, preferably Mexican
6 whole black peppercorns
2 dried bay leaves
1 teaspoon kosher salt, divided
2 tablespoons finely chopped fresh serrano or jalapeño peppers
3 medium cloves garlic, thinly sliced
1/2 cup cider vinegar
32 raw shrimp (16-20 count; see Tip), peeled and deveined, tails
left on if desired
1/4 cup coarsely chopped fresh cilantro
Heat 1/4 cup oil in a large skillet over medium-high heat until
it shimmers. Add onion, oregano, peppercorns, bay leaves and 1/2 teaspoon salt
and cook, stirring occasionally, until the onion starts to wilt, 4 to 5
minutes. Add chiles and garlic and cook, stirring frequently, until the garlic
is fragrant but not colored, 30 seconds to 1 minute. Remove from heat and stir
in vinegar. Transfer to a shallow glass baking dish and let cool while
Preheat grill to medium-high.
Pat shrimp dry. Toss in a bowl with the remaining 1 tablespoon
oil and 1/2 teaspoon salt. Thread the shrimp onto eight 12-inch skewers,
leaving a little space between each one.
Grill the shrimp, turning once, until just cooked through, 3 to
4 minutes total.
Remove the shrimp from the skewers and add to the onion
marinade, gently stirring to combine. Let marinate, stirring occasionally, for
at least 20 minutes or up to 1 hour. Sprinkle with cilantro just before
Make Ahead Tip: Cover and refrigerate the marinade
(Step 1) for up to 2 days; marinate grilled shrimp (Step 5) for up to 1 hour.
Shrimp is usually sold by the number needed to make one pound.
For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size
names, such as “large” or “extra-large,” are not standardized, so to get the
size you want, order by the count per pound. Both wild-caught and farm-raised
shrimp can damage the surrounding ecosystems when not managed properly.
Fortunately, it is possible to buy shrimp that have been raised or caught with
sound environmental practices. Look for fresh or frozen shrimp certified by an
independent agency, such as the Marine Stewardship Council. If you can’t find
certified shrimp, choose wild-caught shrimp from North America—it’s more likely
to be sustainably caught.
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Although this site has great recipes but watch the sodium and potassium levels in the nutritional value to stay within the your allowance of this nutrients.