Mojo Shrimp

Mojo Shrimp
  • PREP TIME
    30 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    1 hrs 45 mins
  • SERVING
    4 People
  • VIEWS
    27

Transport yourself to the vibrant flavors of Cuba with these zesty Mojo Shrimp! Infused with a tantalizing garlic-citrus marinade, these shrimp are a guaranteed crowd-pleaser. Serve them alongside fluffy white rice, a refreshing green salad, and crusty bread for a complete and unforgettable meal.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    12 g
  • Cholesterol
    173 mg
  • Fiber
    3 g
  • Protein
    20 g
  • Saturated Fat
    3 g
  • Sodium
    491 mg
  • Sugar
    5 g
  • Fat
    22 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Make the marinade: In a glass or ceramic bowl, whisk together 0.25 cup of extra-virgin olive oil, the zest and juice of 3 medium limes, the zest and juice of 1 medium orange, 6 finely chopped garlic cloves, 1 teaspoon of dried oregano, 0.5 teaspoon of salt, 0.5 teaspoon of ground black pepper, and 0.25 teaspoon of ground cumin. (5 minutes)

02

Step

Marinate the shrimp: Place 1 pound of peeled, deveined, and butterflied large shrimp into the marinade, ensuring they are evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 1 1/2 hours. (2 minutes)

03

Step

Remove shrimp from marinade, shaking off any excess. Reserve the marinade for later use. (2 minutes)

04

Step

Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add the shrimp and cook until they turn bright pink and opaque, approximately 4 to 5 minutes. Transfer the cooked shrimp to a plate. (5 minutes)

05

Step

Pour the reserved marinade into the same skillet. Simmer over medium-low heat until the marinade slightly thickens, about 5 to 8 minutes. Serve the reduced mojo sauce alongside the shrimp. (8 minutes)

For an extra layer of flavor, consider adding a pinch of red pepper flakes to the marinade.
Ensure the shrimp are fully submerged in the marinade for maximum flavor absorption.
Don't overcook the shrimp, as they can become rubbery. Cook until just pink and opaque.
Serve immediately for the best taste and texture.

Beulah Denesik

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.9/ 5 ( 9 Ratings)
Total Reviews: (8)
  • Jerel Powlowski

    I've never had shrimp this tasty before.

  • Marlee Zboncak

    So easy to make and a real crowd-pleaser. I've made it several times!

  • Zaria Macgyver

    The flavors are so vibrant and fresh!

  • Cecile Leuschke

    My family loved this recipe! Even my picky eaters asked for seconds.

  • Demetris Sengermclaughlin

    I added a pinch of red pepper flakes as suggested, and it was the perfect amount of heat.

  • Maya Hegmann

    Absolutely delicious! The marinade is bursting with flavor.

  • Ole Schowalter

    The shrimp were tender and juicy, and the sauce was incredible.

  • Keeley Hoppe

    This mojo sauce is amazing! I'm using it on everything now.

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