Key West Shrimp Escabeche
Recipe provided by Coolinary Cafe
- Level: Intermediate
- Yield: Serves 4
- Nutritional Information (per serving): Calories 695, Total Fat 49 g, Saturated Fat 36 g, Carbohydrates 45 g, Dietary Fiber 4 g, Sugar 25 g, Protein 31 g, Cholesterol 183 mg, Sodium 1238 mg
- Total time: 1 hour
- Active time: 50 minutes
Marinade Ingredients:
- 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
Escabeche Ingredients:
- 4 to 6 tomatillos
- 3 ears of corn, husks on
- 1 pound shrimp (size no smaller than 16/20 per pound), peeled and deveined
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 2 Fresno chiles, thinly sliced
- 1 bunch fresh cilantro (only leaves), finely sliced
- 1/2 red onion, thinly sliced
Cooking Instructions:
- Whip up the vibrant marinade by blending 3 1/4 cups unsweetened coconut milk, 1/2 cup plus 1 tablespoon lime juice, 5 tablespoons kosher salt, 5 tablespoons sugar, and 2 1/2 tablespoons white distilled vinegar until smooth and irresistible.
- Fire up your grill to medium heat and get ready for flavor magic.
- Grill the tomatillos until soft and beautifully caramelized, then chop. Grill the corn in husks, remove them, and slice off those sweet kernels. Keep the grill hot!
- Toss the shrimp with olive oil, salt, and pepper. Grill 2-3 minutes per side until they caramelize and pink up slightly (keep them juicy!). Cool, then slice lengthwise along the back for that pro touch.
- In a big bowl, unite the sliced shrimp with grilled tomatillos, corn, sliced Fresno chiles, chopped cilantro, red onion, and the zesty marinade. Toss well and dive in immediatelythis tropical explosion awaits!
Pro tip: Use a sheet pan rack for effortless shrimp grilling. Pair with homemade yuca chips (peel, thinly slice, fry at 350F until golden, 3-4 minutes) or crunchy tortilla chips for pure bliss.
Note: Shared by a culinary expert; not tested for home kitchens.
Recipe courtesy of Coolinary Cafe, Palm Beach Gardens, FL
