Shrimp in Escabèche

Name: Shrimp in Escabèche
Total time: 12 h 20 min
Yield: 6 servings
Ingredients: 1 whole small red onion; ½ cup distilled white vinegar; ¼ teaspoon dried oregano; ⅔ cup extra-virgin olive oil; 2 whole Turkish bay leaves; 2 cloves garlic; 1 teaspoon black peppercorns; 2 pound large shrimp; peeled; leaving tail intact; and deveined

A flavorful Spanish-style marinated shrimp dish made with tender shrimp pickled in a aromatic mixture of olive oil, vinegar, onions, and spices. This make-ahead dish is perfect served cold or at room temperature.

6 servings

12 hr 20 min

Published October 4, 2025

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Ingredients

•1 whole small red onion
•½ cup distilled white vinegar
•¼ teaspoon dried oregano
•⅔ cup extra-virgin olive oil
•2 whole Turkish bay leaves
•2 cloves garlic
•1 teaspoon black peppercorns
•2 pound large shrimp
•peeled
•leaving tail intact
•and deveined

Cooking Instructions

1.
Toss together onion, vinegar, oregano, and 1 teaspoon salt in a shallow glass or ceramic dish.
5 min
2.
Simmer oil, bay leaves, garlic, and peppercorns in a small saucepan 10 minutes, then let stand until ready to use.
10 min
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.
5 min
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.
720 min