Pickled shrimp

Pickled shrimp

Today we are going to prepare some pickled shrimp, but not just any shrimp! It’s one in which we combine the spicy flavor of jalapeño with a homemade tomato sauce, a dish that is crazy!

Stick around and let’s make this delicious dish in the easiest and quickest way you ever prepared such a complete meal!


  • 2 ½ kilograms of medium raw shrimp
  • 1 kilogram of ripe red roma tomatoes
  • 8 peeled garlic
  • 6 cloves
  • 6 pieces of coarse pepper
  • 4 bay leaves
  • 4 carrots, peeled and cut into slices
  • 2 red peppers cut into thin strips
  • 1 large white onion
  • 1 ½ liters of canned jalapeño pepper vinegar
  • ½ cup white vinegar
  • ½ cup vegetable oil
  • Salt to taste


  1. Clean and devein the shrimp with a knife, remove the heads, rinse with plenty of water and drain in a colander.
  2. Heat 3 liters of water in a pot, once the water boils add the roma tomatoes and cook over high heat, remove with the help of a strainer once they are cooked.
  3. In a blender add the boiled tomatoes, garlic, salt to taste and blend until you get a homogeneous paste.
  4. Peel the carrots and cut them into small slices, then clean the onions and cut them into long thin strips.
  5. In a frying pan over medium heat add the oil, carrots, onion, spices and bay leaf. Add the red pepper cut into long thin strips.
  6. Stir constantly to cook evenly. When the edges of the onion are crystal clear, reduce the heat to low and add the white and jalapeño vinegars.
  7. Add the tomato sauce and simmer for about 5 minutes, add the shrimp and cook for 4 more minutes.


  • When preparing the tomato sauce, do not add all of the cooking water, to avoid making it too light. We recommend adding ¼ of the remaining cooking water from the tomatoes.
  • You can serve this delicious shrimp escabeche with either brown or white rice, beans and of course a nice fresh salad.
  • The shrimp we like to use to prepare this dish are medium shrimp, although we have also done very well with U15 or jumbo shrimp.
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