Cuban-Style Mojo Shrimp
Description
In this Cuban-style mojo shrimp recipe, shrimp are marinated in a citrusy mojo marinade with lime, grapefruit, and vinegar and then quickly pan-fried.
Ingredients
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1/2 cup lime juice
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1/4 cup orange juice
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1/4 cup grapefruit juice
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1/4 cup lemon juice
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1/4 cup vinegar
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1/4 cup extra-virgin olive oil
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5 cloves garlic, peeled and chopped
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1/2 teaspoon dried Mexican oregano
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1/4 teaspoon red pepper flakes, or to taste
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1/4 teaspoon ground cumin
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1 pinch salt and ground black pepper to taste
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1 pound fresh shrimp - peeled, deveined, and tails removed
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2 tablespoons chopped fresh cilantro
Directions
1
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.
2
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.
3
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.
4
Pour reserved marinade into the same skillet; bring to a boil and boil until reduced to about 2/3 cup, about 6 minutes.
5
Serve shrimp with sauce on the side for dipping, or toss shrimp with sauce; garnish with cilantro.