Shrimp is one of my favorite weeknight meals, because it is so quick to prepare! The Cuban-style marinade is full of citrus flavors with a few surprises. Normally, “mojo” means a flavor based on Seville oranges, and these sour oranges can be hard to find. A bit of extra lime, some grapefruit juice, and vinegar stand in for the brightness of the missing Seville oranges in this recipe. The red pepper flakes add just a little zing, so if you like spicy foods, feel free to add more, to your taste. We like this with simple white rice and some black beans, or a side of grilled mixed veggies.
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)
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Serve shrimp with sauce on the side as a dipping sauce, or toss shrimp in the sauce. Garnish with fresh cilantro.
Cook’s Note:
Extra time in the marinade can cause the shrimp proteins to toughen up.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 372 | |
% Daily Value * | |
Total Fat25g | 32% |
Saturated Fat4g | 19% |
Cholesterol157mg | 52% |
Sodium345mg | 15% |
Total Carbohydrate19g | 7% |
Dietary Fiber1g | 3% |
Total Sugars2g | |
Protein20g | |
Vitamin C33mg | 163% |
Calcium79mg | 6% |
Iron1mg | 8% |
Potassium334mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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