Shrimp is one of my favorite weeknight meals because it is so quick to prepare! The Cuban-style marinade for this Cuban-style mojo shrimp recipe is full of citrus flavors with a few surprises. Typically, mojo means a flavor based on Seville oranges, and these sour oranges can be hard to find. But some extra lime, grapefruit, and vinegar stand in for any brightness from the missing Seville oranges. The red pepper flakes add a little zing, so if you like spicy foods, feel free to add more to your taste. We like this with white rice and black beans or grilled mixed veggies.
Preparation Details
Prep Time: 25 mins
Cook Time: 10 mins
Total Time: 50 mins
Servings: 4
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 (Optional)
Steps
- Combine lime juice, orange juice, grapefruit juice, and lemon juice in a blender or the bowl of a food processor; add vinegar, oil, garlic, Mexican oregano, pepper flakes, and cumin. Pulse several times, then blend until garlic puréed, about 1 minute. Season with salt and black pepper; pulse once more.
- Pour marinade into a 1-gallon resealable plastic bag. Add shrimp, coat with marinade, squeeze out excess air, and seal the bag. Refrigerate for 15 minutes, making sure shrimp are in a single layer. Remove shrimp from marinade and shake off excess. Reserve marinade.
- Heat a nonstick skillet over medium heat. Add shrimp in a single layer; cook 1 to 1 1/2 minutes per side. Shrimp are done when they are opaque, pink and white, and curled into a “C” shape. Transfer shrimp to a plate; set aside.
- Pour reserved marinade into the same skillet; bring to a boil and boil until reduced to about 2/3 cup, about 6 minutes.
- Serve shrimp with sauce on the side for dipping, or toss shrimp with sauce; garnish with cilantro.
