Cuban-Style Mojo Shrimp

In this Cuban-style shrimp dish, shrimp are marinated for 15 minutes in a citrusy mojo marinade and then quickly pan-fried.

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 372 Calories

Ingredients

• 1 pinch salt and ground black pepper to taste
• 2 tablespoons chopped fresh cilantro
• 5 cloves garlic, peeled and chopped
• 1 pound fresh shrimp - peeled, deveined, and tails removed
• 0.25 cup orange juice
• 0.25 cup lemon juice
• 0.25 teaspoon ground cumin
• 0.25 cup extra-virgin olive oil
• 0.5 cup lime juice
• 0.25 cup vinegar
• 0.25 teaspoon red pepper flakes, or to taste
• 0.5 teaspoon dried Mexican oregano
• 0.25 cup grapefruit juice

Recipe Instructions

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

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 4

Serve shrimp with sauce on the side as a dipping sauce, or toss shrimp in the sauce. Garnish with fresh cilantro.

Step 5

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.