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Citrus Mojo Shrimp

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PREP TIME
25 min
COOKING TIME
10 min
TOTAL TIME
50 min
SERVINGS
4 servings
Dinner Cuban
Citrus Mojo Shrimp
Ingredients
  • 1/2 cup lime juice
  • 1/4 cup orange juice
  • 1/4 cup grapefruit juice
  • 1/4 cup lemon juice
  • 1/4 cup vinegar
  • 1/4 cup extra-virgin olive oil
  • 5 cloves garlic, peeled and chopped
  • 1/2 teaspoon dried Mexican oregano
  • 1/4 teaspoon red pepper flakes, or to taste
  • 1/4 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
Instructions
1
Combine lime, orange, grapefruit, and lemon juices in a blender or food processor. Add vinegar, oil, minced garlic, dried Mexican oregano, red pepper flakes, and ground cumin. Blend the mixture several times until it reaches a smooth consistency, approximately 1 minute. Season with salt and pepper to taste, blending once more.
2
Transfer the marinade mixture into a 1-gallon resealable bag and add the shrimp. Remove as much air as possible from the bag before sealing it tightly. Refrigerate for 15 minutes, allowing the shrimp to marinate evenly.
3
After the marinade time has elapsed, remove the shrimp from the bag and reserve the remaining marinade. Discard any excess air that may have accumulated.
4
Heat a nonstick skillet over medium heat and cook the shrimp in a single layer, 1 to 1 1/2 minutes per side. Shrimp are done when they turn opaque, pink, and white, with a curled 'C' shape. Remove the cooked shrimp from the skillet and set them aside.
5
Pour the reserved marinade into the same skillet and bring it to a boil. Allow the marinade to reduce by approximately 1/3 cup, taking about 6 minutes to achieve this. Transfer the reduced marinade into a small serving pitcher or sauce boat.
6
Serve the cooked shrimp with the sauce on the side as a dipping option, or toss the shrimp in the sauce. Garnish with fresh cilantro leaves.