Best Mojo Garlic Orange Shrimp Recipes

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CUBAN-STYLE MOJO SHRIMP



Cuban-Style Mojo Shrimp image

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.

Provided by Bibi

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 50m

Yield 4

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 372.4 calories, Carbohydrate 18.6 g, Cholesterol 156.6 mg, Fat 25 g, Fiber 0.8 g, Protein 19.6 g, SaturatedFat 3.8 g, Sodium 345.4 mg, Sugar 2.3 g

MOJO SHRIMP



Mojo Shrimp image

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.

Provided by Yoly

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 4h45m

Yield 4

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 318.3 calories, Carbohydrate 12.2 g, Cholesterol 172.6 mg, Fat 22 g, Fiber 2.8 g, Protein 19.6 g, SaturatedFat 3.2 g, Sodium 491.1 mg, Sugar 4.8 g

PLATTER OF SHRIMP WITH GARLICKY CUBAN MOJO (FUENTE DE CAMARONES AL AJILLO)



Platter of Shrimp with Garlicky Cuban Mojo (Fuente de Camarones al Ajillo) image

Provided by Lourdes Castro

Categories     Garlic     Backyard BBQ     Dinner     Seafood     Shrimp     Summer     Grill     Grill/Barbecue     Healthy     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 11

Mojo
7 cloves garlic, peeled
2 teaspoons salt
1/3 cup lime juice (from 4 to 5 limes)
1/4 cup orange juice (from 1 orange)
1/4 cup olive oil
Shrimp
2 pounds jumbo shrimp, peeled, deveined, and butterflied
1/4 cup vegetable oil
Salt and black pepper
2 limes, cut into small wedges

Steps:

  • Prepare the mojo
  • Make a wet garlic paste by mashing the garlic cloves with salt in a mortar and pestle. If you do not have one, you can use a cup and the back of a wooden spoon; otherwise, simply sprinkle the garlic with the salt and use your knife to chop it very finely into a paste.
  • Place the garlic paste in a small bowl and pour the lime juice and orange juice over it. Allow the mixture to sit for 20 minutes.
  • Place the olive oil in a small saucepan and set it over medium-high heat. (This can be done on your grill or on your stove.) When small bubbles begin to rise to the surface of the oil, carefully add the garlic and citrus mixture to the pan (the oil will sizzle a bit, so be careful that it does not splatter on you). Give the mixture a quick stir and allow to cook over medium-high heat for 1 minute before removing from the heat. Set aside.
  • Season and grill the shrimp
  • Place the shrimp in a large mixing bowl and drizzle the vegetable oil over them. Liberally season with salt and pepper and toss well. It's best to use your hands for this, as you want to make sure the oil and seasonings get inside the slits you made in the shrimp.
  • Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing. Oil the grill grates with a vegetable oil-soaked paper towel held with a long pair of tongs.
  • It is important to properly place the shrimp on the grill so that they cook quickly and evenly. Again, it is best to use your hands for this. Holding the shrimp by its tail, place the butterflied shrimp on the grill one by one, slit side down. Curl the tail down toward the head of the shrimp. Close the lid and cook for about 5 minutes, or until the flesh of the shrimp has turned white and is no longer translucent. You will not need to turn the shrimp over.
  • Serve the shrimp and mojo
  • Mound the grilled shrimp on a large platter and garnish with lime wedges. Serve with the garlicky mojo for your guests to use as a dipping sauce.

SHRIMP ESCABèCHE WITH BLOOD ORANGE MOJO



Shrimp Escabèche with Blood Orange Mojo image

Categories     Sauce     Citrus     Shellfish     Appetizer     Side     No-Cook     Picnic     Super Bowl     Lemon     Shrimp     Bell Pepper     Spring     Summer     Winter     Cilantro     Tortillas     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 14

2 cups freshly squeezed blood orange juice or other orange juice
1 cup fresh lemon juice
3 large garlic cloves, minced, divided
Pinch of salt
1/2 teaspoon dried crushed red pepper
2 pounds cooked deveined peeled shrimp, cut into 1/2-inch pieces
2 cups chopped red bell pepper
1 1/2 cups chopped celery
1 cup chopped red onion
1/2 cup chopped fresh cilantro
1/4 cup olive oil
Additional olive oil (optional)
Lemon wedges
Tortilla chips or pita chips

Steps:

  • Combine orange juice, lemon juice, and 2 minced garlic cloves in medium saucepan over medium-high heat. Add pinch of salt; boil until orange juice mixture is reduced to 1 cup, about 15 minutes. Cool. Mix in crushed red pepper.
  • Mix shrimp, bell pepper, celery, red onion, cilantro, and 1/4 cup olive oil in bowl. Toss with orange juice mixture and remaining minced garlic clove. Season with salt and pepper. Cover and chill until cold, about 2 hours. (Can be made 8 hours ahead. Keep refrigerated.)
  • Arrange escabeche in shallow bowl. Drizzle with additional olive oil, if desired. Garnish with lemon wedges. Serve with tortilla chips or pita chips.

GRILLED SHRIMP WITH ORANGE-HABANERO MOJO



Grilled Shrimp With Orange-Habanero Mojo image

Provided by Aarón Sánchez

Categories     appetizer

Time 25m

Yield 8 servings

Number Of Ingredients 8

1/2 cup fresh orange juice
1/2 cup extra-virgin olive oil
1 tablespoon seeded and chopped pickled habanero chile peppers (or use 1 tablespoon habanero hot sauce)
2 cloves garlic, finely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon dijon mustard
Kosher salt and freshly ground pepper
16 jumbo shrimp, peeled and deveined (about 1 pound)

Steps:

  • Soak eight 8-inch wooden skewers in cold water for at least 15 minutes and up to 1 hour. Meanwhile, make the mojo: Combine the orange juice, 1/4 cup olive oil, the pickled habaneros, half of the garlic, the cilantro, mustard, and salt and pepper to taste in a medium bowl; whisk well and set aside.
  • Combine the remaining garlic and 1/4 cup olive oil in a small bowl. Preheat a grill or grill pan over medium-high heat. Skewer the shrimp and brush with some of the oil-garlic mixture on both sides; season with salt and pepper. Grill until opaque, about 2 minutes per side, brushing with the remaining oil-garlic mixture. Arrange on a platter and drizzle with the orange-habanero mojo.

MOJO SHRIMP



Mojo Shrimp image

Categories     Bake     Shrimp

Yield serves 2

Number Of Ingredients 14

Olive oil spray
1 medium sweet potato, cut into julienne strips
1/2 to 3/4 pound shrimp, peeled and deveined
1/2 cup fresh orange juice
2 tablespoons fresh lime juice
1 tablespoon chopped fresh oregano
1 teaspoon paprika
1/2 teaspoon red pepper flakes
1/2 teaspoon allspice
4 to 6 garlic cloves, chopped
1/4 teaspoon sea salt
1/2 medium zucchini, halved lengthwise and cut into 1/2-inch slices
2 bananas, sliced 1/2 inch thick
1/2 orange bell pepper, cored, seeded, and sliced

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

MOJO GARLIC-ORANGE SHRIMP



Mojo Garlic-Orange Shrimp image

Make and share this Mojo Garlic-Orange Shrimp recipe from Food.com.

Provided by BarbryT

Categories     High Protein

Time 18m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
3 garlic cloves, minced
1 lb medium shrimp, peeled and deveined
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated orange peel
1 large orange, juice of
pasta or polenta

Steps:

  • Heat the olive oil in a large nonstick skillet over medium high heat.
  • Add garlic, cook and stir 30 seconds.
  • Immediately add shrimp; cook and stir 3 minutes or until the shrimp begin to turn opaque.
  • Add oregano, cumin, crushed red pepper, orange peel and orange juice.
  • Cook and stir for 2 minutes or until the shrimp are cooked through.
  • Serve over mixed greens, rice, pasta or polenta.

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