Mojo Shrimp Recipes

MOJO SHRIMP

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Scatter the sweet potato in the pot. Add the shrimp.
• In a small bowl, mix the orange juice, lime juice, oregano, paprika, red pepper flakes, allspice, garlic, and salt.
• Pour half of the mixture over the shrimp.
• Add the zucchini and the bananas. Top with the bell pepper slices.
• Pour the rest of the orange juice mixture over all.
• Cover and bake for about 40 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• nutrition information
• Calories: 238
• Protein: 9g
• Carbohydrates: 51g
• Fat: 2g
• Cholesterol: 43mg
• Sodium: 280mg
• Fiber: 6g

CUBAN-STYLE MOJO SHRIMP

Steps:

• 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.

ORANGE SHRIMP MOJO

Steps:

• In a small dry skillet over medium heat, toast cumin seeds and peppercorns until aromatic, 1-2 minutes. Remove from skillet. Crush seeds using a spice grinder or mortar and pestle., In a small bowl, combine the orange zest, oregano, salt and crushed spices. Sprinkle 1 tablespoon spice mixture over shrimp., In a large skillet, cook shrimp in oil over medium-high heat 1 minute; turn shrimp. Add orange juice, rum, garlic and 1 tablespoon spice mixture. Cook and stir until shrimp turn pink, 1-2 minutes longer; remove and keep warm. , Bring liquid in skillet to a boil. Cook until reduced to 2/3 cup, about 35 minutes. Meanwhile, for salsa, combine orange, onion, avocado, 1/4 cup cilantro, jalapeno and remaining spice mixture in a small bowl. , Stir shrimp and remaining cilantro into sauce; heat through. Serve with salsa.

SHRIMP WITH GARLIC (CAMARONES AL MOJO DE AJO)

Steps:

• In a large skillet, heat the olive oil and butter over high heat. Add the garlic and cook, stirring, until it just begins to turn golden. Add the shrimp, then immediately add lime, Tabasco and salt. Cook, stirring, until the shrimp are just cooked through, 3 to 4 minutes. Serve immediately with French bread.

MOJO SHRIMP

Steps:

• 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.
• 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.
• 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.