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Cuban-Style Mojo Shrimp
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
50 minutes
"Zesty Cuban shrimp marinated in mojo for 15 mins, then pan-fried to perfection."
Ingredients:
  • 0.5 cup lime juice
  • 0.25 cup orange juice
  • 0.25 cup grapefruit juice
  • 0.25 cup lemon juice
  • 0.25 cup vinegar
  • 0.25 cup extra-virgin olive oil
  • 5 cloves garlic, peeled and chopped
  • 0.5 teaspoon dried Mexican oregano
  • 0.25 teaspoon red pepper flakes, or to taste
  • 0.25 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
Instructions:
  • Combine lime, orange, grapefruit, and lemon juices in a blender or food processor. Add vinegar, oil, garlic, Mexican oregano, red pepper flakes, and cumin. Pulse multiple times until garlic is fully blended, about 1 minute. Season with salt and pepper, then pulse once more.
  • Place shrimp in a gallon-sized resealable bag with marinade. Remove excess air, seal the bag, and refrigerate for 15 minutes, ensuring shrimp are in a single layer. Save the marinade by draining it.
  • 1. Preheat a nonstick skillet over medium heat, then sear shrimp in a single layer for 1 to 1 1/2 minutes on each side until opaque, pink, white, and slightly curled. Transfer the cooked shrimp from the skillet and set aside.
  • Pour the marinade back into the skillet and let it boil until it reduces to about 2/3 cup, which should take around 6 minutes. Transfer the reduced marinade to a small serving pitcher or sauce boat.
  • Serve the shrimp with the sauce on the side for dipping or toss the shrimp in the sauce. Garnish with fresh cilantro.

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