Vacuum Insulated Food Jars Recipes

Shrimp Escabeche

Dive into this refreshing beach-side dish! Chilled shrimp is marinated in garlic and oregano infused vinaigrette. Pack a side of bread and turn it into a tasty lunch!


 <For 12 oz. Zojirushi Stainless Steel Food Jars> 
Ingredients (serves 1):

  • 0.5 lb. large shrimp, precooked, peeled, deveined and tail on
  • 3 Tbsp. olive oil
  • 1/4 small red onion, thinly sliced
  • 2 Tbsp. white wine vinegar
  • 1/4 tsp. dried oregano
  • 1 bay leaf
  • 1/3 tsp. minced garlic
  • 1/8 tsp. black pepper
  • 1/8 tsp. salt

 <For 17 oz. Zojirushi Stainless Steel Food Jars> 
Ingredients (serves 1 - 2):

  • 0.7 lb. large shrimp, precooked, peeled, deveined and tail on
  • 4 Tbsp. olive oil
  • 1/3 small red onion, thinly sliced
  • 3 Tbsp. white wine vinegar 
  • 1/4 tsp. dried oregano
  • 1 bay leaf
  • 1/2 tsp. minced garlic
  • 1/8 tsp. black pepper
  • 1/4 tsp. salt

*This recipe was developed for 12 oz. and 17 oz. Zojirushi Stainless Food Jars. Adjustments may be required for making this recipe in other Food Jar sizes. 

1

Place cooked shrimp in a heat resistant bowl, set aside.

2

In a medium saucepan, heat olive oil over medium heat until shimmering. Add onion and cook until soft.

3

Add vinegar, oregano, bay leaf, garlic, black pepper and salt to the mixture, then bring to a boil. Turn heat off, remove from heat and immediately pour the mixture over the shrimp and stir to coat. Allow to cool to room temperature, then cover and chill in a refrigerator. Stir occasionally for at least 8 hours or up to 12 hours.

4

Pre-chill the food jar by filling with ice cubes and water (not included in the ingredients list). Close the lid and allow to chill.

5

Discard ice water from the food jar and fill with prepared shrimp from step 3. Discard bay leaf. Fill until 1 cm below the ridge and close lid.

6

Make sure to consume within 6 hours to prevent from spoiling. Enjoy!

PRINT: