Cuban-Style Mojo Shrimp recipe
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Ingredients
- ½ cup lime juice ¼ cup orange juice ¼ cup grapefruit juice ¼ cup lemon juice ¼ cup vinegar ¼ cup extra-virgin olive oil 5 cloves garlic, peeled and chopped ½ teaspoon dried Mexican oregano ¼ teaspoon red pepper flakes, or to taste ¼ teaspoon ground cumin 1 pinch salt and ground black pepper to taste 1 pound fresh shrimp - peeled, deveined, and tails removed 2 tablespoons chopped fresh cilantro
Nutrition Info
- 372.4 caloriescarbohydrate: 18.6 gcholesterol: 156.6 mgfat: 25 gfiber: 0.8 gprotein: 19.6 gsaturatedFat: 3.8 gservingSize: -sodium: 345.4 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Cuban-Style Mojo Shrimp
Directions
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Pour lime, orange, grapefruit, and lemon juices into a blender or food processor. Add vinegar, oil, garlic, Mexican oregano, red pepper flakes, and cumin. Pulse several times, then blend until the garlic pieces disappear, about 1 minute. Season with salt and pepper and pulse one more time.
Pour marinade into a 1-gallon resealable bag and add shrimp. Squeeze most of the air out of the bag and seal. Refrigerate for 15 minutes, with the shrimp inside the bag in a single layer. Drain and reserve marinade.
Heat a nonstick skillet over medium heat and cook shrimp in a single layer, 1 to 1 1/2 minutes per side. Shrimp are done when they are opaque, pink and white, and curled into a \"C\" shape. Remove shrimp from the skillet and set aside.
Pour reserved marinade into the same skillet and bring to a boil. Boil until marinade is reduced to about 2/3 cup, about 6 minutes. Pour into a small serving pitcher or sauce boat.
Serve shrimp with sauce on the side as a dipping sauce, or toss shrimp in the sauce. Garnish with fresh cilantro.