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Marinated Shrimp with Mango & Radishes

Marinated cooked shrimp or Escabeche is originally from Spain. In this updated version, the shrimp marinade is prepared with pickling spice and rice vinegar. Colorful mango, poblano chiles and radishes are marinated in the same piquant mixture.

Ingredients
Serves:
Directions
15 mins Prep time 10 mins Cook time
15 mins Prep time
10 mins Cook time
  • Mix mango, poblano chiles, radishes and salt in shallow glass dish. Set aside.

  • Place pickling spice in the center of piece of cheesecloth or coffee filter. Tie tightly with string. Place in 3-quart saucepan with vinegar, water and coconut rum. Bring to boil on high heat. Reduce heat to low; simmer 5 minutes. Carefully remove 1/4 cup of the pickling marinade. Pour over mango mixture. Toss to coat well. Cover. Refrigerate until ready to serve, stirring occasionally.

  • Return remaining pickling marinade in saucepan to simmer. Add shrimp; simmer 2 minutes. Remove from heat. Cover. Let stand 15 minutes to cool. Refrigerate at least 1 hour, stirring occasionally.

  • To serve, place mango mixture on serving platter. Drain shrimp. Arrange over mango mixture. Sprinkle with chopped cilantro.

Nutrition information

(Amount per serving)

  • Calories: 81Cholesterol: 104mg
  • Sodium: 155mgProtein: 12g
  • Total Fat: 1gFiber: 1g
  • Carbohydrate: 6g

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