Directions:
- Heat your grill to high. Toss the shrimp in a bowl with 2 tablespoons of olive oil and 1/2 teaspoon each of salt and pepper. Grill the shrimp for 1 to 2 minutes per side or until just cooked through. Transfer shrimp to a clean medium bowl.
- Heat 1/3 cup olive oil in a medium saucepan over medium heat. When oil is hot, add the onion, garlic, and serrano chiles and cook until soft. Add the cumin and mustard seeds and cook for 1 minute. Add the vinegar, bay leaves, and cilantro and bring to a boil. Remove from the heat and immediately pour over the shrimp and stir to coat. Let cool to room temperature, cover, and then refrigerate for at least 8 hours or overnight, stirring a few times during that time. Transfer the escabeche, with a slotted spoon, to a platter and garnish with sliced radishes and torn cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 317.97 Kcal (1331 kJ) | ||
| Calories from fat | 178.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.84g | 31% | |
|---|---|---|---|
| Cholesterol | 49.32mg | 16% | |
| Sodium | 982.02mg | 41% | |
| Potassium | 161.63mg | 3% | |
| Total Carbs | 26.51g | 9% | |
| Sugars | 0.95g | 4% | |
| Dietary Fiber | 1.54g | 6% | |
| Protein | 7.31g | 15% | |
| Vitamin C | 4.1mg | 7% | |
| Iron | 1.1mg | 6% | |
| Calcium | 42mg | 4% | |
| Amount Per 100 g | |||
| Calories | 178.08 Kcal (746 kJ) | ||
| Calories from fat | 100.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.11g | 31% | |
|---|---|---|---|
| Cholesterol | 27.62mg | 16% | |
| Sodium | 549.99mg | 41% | |
| Potassium | 90.52mg | 3% | |
| Total Carbs | 14.85g | 9% | |
| Sugars | 0.53g | 4% | |
| Dietary Fiber | 0.86g | 6% | |
| Protein | 4.1g | 15% | |
| Vitamin C | 2.3mg | 7% | |
| Iron | 0.6mg | 6% | |
| Calcium | 23.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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