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Active Time
20 min
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Total Time
1 day
In Spanish, escabeche refers to placing already cooked seafood into a marinade—a pickling of sorts—but this subtle shrimp salad is gentler than anything you might expect from the term pickled. Complemented by silky thin-sliced onions, the shrimp get their tender-firm texture from slow-poaching followed by marinating.
Ingredients
Makes 8 servings
Step 1
Toss together onion, vinegar, oregano, and 1 teaspoon salt in a shallow glass or ceramic dish.
Step 2
Simmer oil, bay leaves, garlic, and peppercorns in a small saucepan 10 minutes, then let stand until ready to use.
Step 3
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.
Step 4
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 in escabeche can be chilled up to 2 days.
Leave a Review
Reviews (16)
Back to TopThis needed more acid and salt or something and the onions were a bit odd. Didn't love it. Wouldn't make it again.
sfulton99
San Diego, CA
10/8/2017
We love this recipe and have made it at least 10 times. We made the last batch with champagne vinegar, which was outstanding. We like the onion sliced very thin, and we add crushed red pepper. Texture and taste always great, even if we tweak the basics from time to time.
ChefAndyD
Florida
5/13/2015
I have made this recipe a dozen or more times over the years, and it always pleases. A few things I've learned are, first, slice the onion as thin as possible. It should all but disintegrate in the marinade. As another reviewer suggested, a little dry basil does improve this; however, it doesn't need more heat in the form of red pepper. This is a Spanish dish, not Latin American. Still, crushing some of the peppercorns with the flat of your chef's knife is recommended. The most important thing I've found is that sherry vinegar, instead of white distilled, imparts just a hint of the nuttiness that so complements shellfish. And yes, make it at least a day ahead.
TheRealGreg
Virginia
9/20/2014
This was a big hit at our last party. Due to time constraints, I made this Thursday night for a Saturday evening party. The extra time marinating in the refrigerator allowed the flavors to seep in deeply and made the dish much, much better.
Magdala5969
12/2/2010
It is important to mix the marinade very well and let the shrimp sit in the marinade. The recipe says 12 hours but we had to let it sit (in a covered dish in the frig') for 24 hours due to our busy lives. The extra time allows the marinade to really seep into the shrimp. Both my spicy-food-loving fiance' and my mild-food-loving in laws liked this recipe.
Anonymous
cambridge, ma
8/2/2010
Very easy and very tasty. Definitely was a crowd pleaser and I agree with other reviewers--this is a mild dish.
twink
NYC
3/22/2009
Very bland. I added lemon juice, oregano and basil and served with salsa to liven it up.
Anonymous
1/25/2009
Excellent, very tasty does not overwhelm the shrimp. Good for setting out as the vinegar preserves the shrimp
john2419
Charleston, SC
7/8/2008
I was all excited to get a 4 fork recipe but when I tried it, I wasn't wowed. The marinade was a little too subtle. I was hoping for a bit more flavor. It would be good on top of a tossed salad.
Anonymous
Boston, MA
5/27/2008
Really easy, healthy and deliscious. Just have to remember to start the day before.
mchenier
Houston, TX
12/31/2007
This was very tasty. I had trouble waiting th full 12 hours - I kept sneaking shrimp when I stirred it! The only thing I thought was missing was a bit of heat. Will probably add either hot chili oil or some crushed red pepper to it nexttime.. which will be soon!
Anonymous
Cherry Hill, NJ
10/26/2007
Awesome recipe. the only thing i had to change was that i only had apple cider vinegar, otherwise everything else was according to the recipe. oh, and i used cooked shrimp but marinated it for over 12 hrs...absolutely fantastic!..a nice change from the usual shrimp cocktail with ketchup/h'radish sauce...will make again and again...this one is a keeper...We LOVED this!!
Anonymous
Oxford NC
9/14/2007
Wonderful flavors. Very important to let marinate for 12 hours. It makes a world of difference
edgar9867
9/13/2007
Very tasty! Definitely will make it again and again!
cjciha
Tupelo,MS
9/10/2007
this was a great fresh way to do shrimp. I would make it again and serve on fresh herb salade with avacado.
lsavchuk
Burlington, Ontario
9/6/2007
