Shrimp Escabeche al Rococo (Marinated Prawns with Grilled Corn & Chillies)

Shrimp Escabeche al Rococo (Marinated Prawns with Grilled Corn & Chillies)

By: Schwartz UK

March 11, 2026

This refreshing starter is a fusion of two traditional Latin American dishes: escabeche and tiradito. In this recipe, prawns are marinated in a tangy spiced ají rocoto sauce and served with grilled corn, honeydew, coriander and chilli.

Recipe Info

  • Prep Time:

    20 minutes

  • Cook Time:

    15 minutes

  • Servings:

    6

  • User Rating:

Ingredients

Nutrition Information

(per serving)

This refreshing starter is a fusion of two traditional Latin American dishes: escabeche and tiradito. In this recipe, prawns are marinated in a tangy spiced ají rocoto sauce and served with grilled corn, honeydew, coriander and chilli.

Key products

A clear glass jar of Schwartz Cumin Ground 37G is shown against a plain white background.
A large pan of delicious seafood paella with prawns and mussels gets its aromatic flavor from Schwartz Cumin Ground 37G, served with fresh lime wedges.

Ground Cumin

£2.30

A clear plastic jar of Schwartz Garlic Granules 50G is shown against a white background, featuring a green and black lid.
Grilled chicken wings on skewers are coated in a savory glaze, which could be made using Schwartz Garlic Granules 50G, and served on a wooden platter with a side of seasoning.

Garlic Granules

£2.30

A clear glass Schwartz Coriander Leaf 7G Jar with a green and black lid containing finely ground dried herbs.
An overhead shot shows grilled shrimp served with a green herb sauce on two blue ceramic plates from the Barrel collection, garnished with fresh lemon wedges.

Coriander Leaf

£2.30

A plate of perfectly cooked lamb chops served over a bed of greens and grains, accompanied by golden beverages.

Coarse Ground Black Pepper

£2.35

A clear glass grinder bottle of Schwartz Sea Salt, 60G shows the coarse white salt crystals through the label and features a black and red adjustable grinding cap.
A top-down view shows a rustic meal of roasted chicken, potatoes, and green beans, with drinks served in two amber-colored Barrel glasses.

Sea Salt Adjustable Grinder Mill

£3.20

Instructions

Instructions

  1. Barbecue or grill the corn on the cob over a medium-high heat for 10 minutes turning occasionally until the corn is tender and lightly charred to a golden brown. Allow to cool slightly, then slice the corn kernels off the cob with a knife.
  2. Mix the lemon juice, liqueur, rocoto paste, Cumin, Garlic Granules, Coriander Leaf, Sea Salt and Black Pepper in a medium bowl until well blended.
  3. Add the prawns to the rocoto marinade and toss until well coated. Cover and refrigerate for 30 minutes.
  4. To serve, arrange the prawns, corn and honeydew melon in shallow serving plates. Drizzle with the rocoto marinade. Garnish with diced red pepper and coriander.

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