Mojo Shrimp

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.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 318 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.