Mojo Shrimp recipe

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Ingredients

¼ cup extra-virgin olive oil
3 limes, zested and juiced
1 orange, zested and juiced
6 cloves garlic, finely chopped
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground cumin
1 pound large shrimp - peeled, deveined, and butterflied
2 tablespoons extra-virgin olive oil

Nutrition Info

318.3 calories
carbohydrate: 12.2 g
cholesterol: 172.6 mg
fat: 22 g
fiber: 2.8 g
protein: 19.6 g
saturatedFat: 3.2 g
servingSize: -
sodium: 491.1 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine 1/4 cup extra-virgin olive oil, lime juice and zest, orange juice and zest, garlic, oregano, salt, black pepper, and cumin in a bowl. Add shrimp, cover, and place in the refrigerator to marinade for 4 to 6 hours.

  2. Remove shrimp from the marinade. Heat 2 tablespoons extra-virgin olive oil in a large skillet. Add shrimp and cook until pink, 4 to 7 minutes. Remove shrimp from skillet and set aside.

  3. Pour marinade into the skillet, bring to a boil, and simmer until slightly thickened, 5 to 8 minutes. Serve shrimp with marinade sauce on the side.

Recipe Yield

4 servings

Recipe Note

Cuban-inspired shrimp marinated in a mixture of orange juice, lime juice, and both zests to compensate for the hard-to-find bitter oranges. I serve it with white rice, crusty bread, a green salad, and the mojo sauce on the side for dipping.

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