Garlic-Oregano Grilled Shrimp (Camarones Asada en Escabeche)

Garlic-Oregano Grilled Shrimp (Camarones Asada en Escabeche)

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From: EatingWell Magazine, May/June 2015

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 chile, herb and vinegar marinade. Serve with tortilla shells for tacos, on top of a salad or with toothpicks for an easy appetizer.

Ingredients 8 servings

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  • ¼ 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 (including seeds)
  • 3 medium cloves garlic, thinly sliced
  • ½ cup cider vinegar
  • 32 raw shrimp (16-20 count; see Tip), peeled and deveined, tails left on if desired
  • ¼ cup coarsely chopped fresh cilantro

Preparation

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  1. Heat ¼ cup oil in a large skillet over medium-high heat until it shimmers. Add onion, oregano, peppercorns, bay leaves and ½ 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 you grill the shrimp.
  2. Preheat grill to medium-high.
  3. Pat shrimp dry. Toss in a bowl with the remaining 1 tablespoon oil and ½ teaspoon salt. Thread the shrimp onto eight 12-inch skewers, leaving a little space between each one.
  4. Grill the shrimp, turning once, until just cooked through, 3 to 4 minutes total.
  5. 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 serving.
  • 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.
  • Equipment: Eight 12-inch skewers
  • 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.

Nutrition information

  • Serving size: 4 shrimp & 2 Tbsp. sauce
  • Per serving: 184 calories; 9 g fat(1 g sat); 0 g fiber; 2 g carbohydrates; 23 g protein; 4 mcg folate; 179 mg cholesterol; 1 g sugars; 0 g added sugars; 52 IU vitamin A; 2 mg vitamin C; 80 mg calcium; 1 mg iron; 274 mg sodium; 338 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 3 lean meat, 1½ fat

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