Shrimp Escabeche with Ginger Grilled Pineapple
Elevate your summer dining with this vibrant Shrimp Escabeche with Ginger Grilled Pineapple recipe, a stunning fusion of tangy, sweet, and savory flavors. Succulent shrimp are briefly boiled before being marinated in a zesty blend of rice vinegar, olive oil, and aromatic spices, bringing brightness to every bite. Paired with smoky, caramelized pineapple rings brushed with a ginger-honey glaze and perfectly charred on the grill, this dish is a show-stopping combination of tropical warmth and briny seafood elegance. Ready in under an hour and served chilled or at room temperature, it’s the ultimate make-ahead recipe for effortless entertaining. Garnished with fresh cilantro, it doubles as a visually striking centerpiece for BBQs, potlucks, or alfresco dinners.
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Recipe Information
Ingredients
- 1 pound Raw shrimp, peeled and deveined
- 1 cup Rice vinegar
- 0.25 cup Olive oil
- 1 medium Red onion, thinly sliced
- 1 medium Bell pepper (red or yellow), thinly sliced
- 4 cloves Garlic, thinly sliced
- 2 Bay leaves
- 1 teaspoon Black peppercorns
- 1.5 teaspoons Salt
- 1 medium Pineapple, peeled, cored, and cut into 1-inch rings
- 2 tablespoons Fresh ginger, grated
- 2 tablespoons Honey
- 1 tablespoon Vegetable oil (for grilling)
- 2 tablespoons Fresh cilantro, chopped (for garnish)
Instructions
In a medium saucepan, combine rice vinegar, olive oil, red onion, bell pepper, garlic, bay leaves, black peppercorns, and salt. Bring the mixture to a simmer over medium heat. Let it simmer for 3-4 minutes, then set aside to cool slightly.
Bring a pot of water to a boil. Add shrimp and cook for 2-3 minutes, or until pink and just cooked through. Drain and transfer shrimp to a shallow dish.
Pour the slightly cooled escabeche marinade over the shrimp. Allow the shrimp to marinate in the refrigerator for at least 1 hour (or up to overnight) to soak up the flavors.
While the shrimp marinates, prepare the ginger grilled pineapple. Preheat a grill or grill pan over medium-high heat.
In a small bowl, mix grated ginger, honey, and vegetable oil. Brush this mixture onto both sides of the pineapple rings.
Place the pineapple rings on the grill. Cook for 3-4 minutes per side, or until grill marks appear and the pineapple is lightly caramelized.
To serve, arrange the shrimp on a platter with the grilled pineapple slices. Garnish with chopped cilantro. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 4061 mg | 177% | |
| Total Carbohydrate | 110.0 g | 40% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 84.7 g | ||
| Protein | 113.9 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 429 mg | 33% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2084 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
