| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 50 min |
| Yield: | 4 servings |
Ingredients
- 3 1/4 cups unsweetened coconut milk
- 1/2 cup plus 1 tablespoon lime juice
- 5 tablespoons kosher salt
- 5 tablespoons sugar
- 2 1/2 tablespoons white distilled vinegar
- 4 to 6 tomatillos
- 3 ears corn, left in husks
- 1 pound shrimp (no smaller than 16/20 per pound), peeled and deveined
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 2 Fresno chiles, sliced thin
- 1 bunch fresh cilantro, leaves only, sliced very thin
- 1/2 red onion, thinly sliced
Instructions
- For the marinade: Combine coconut milk, lime juice, salt, sugar and vinegar in a bowl and mix well.
- For the escabeche: Preheat a grill to medium heat.
- Grill the tomatillos until well caramelized and soft, then chop. Grill the corn in the husks, then shuck and slice kernels from the cobs. (Keep the grill on.)
- Place shrimp in a bowl and sprinkle with olive oil and salt and pepper. Place shrimp on the grill and cook until caramelized and pink but still not cooked all the way through, 2 to 3 minutes per side. Pull from grill and let cool. Carefully slice shrimp lengthwise down the back. Add shrimp to a large bowl, then add the tomatillos, corn, chiles, cilantro, onion and marinade. Mix thoroughly and immediately serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 695 |
| Total Fat | 49 g |
| Saturated Fat | 36 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 4 g |
| Sugar | 25 g |
| Protein | 31 g |
| Cholesterol | 183 mg |
| Sodium | 1238 mg |
Reviews
It was delicious and we’ll definitely have it again and again. Perfect for dinner on a hot afternoon in Florida. My only question is why would I need 3-1/4 cups of the coconut milk mixture; I used enough to incorporate all the ingredients and threw the remaining liquid away.
Awesome