Mojo Shrimp is perfect for a Mexican or Latin themed dinner, and it couldn’t be easier. The marinade features spices and citrus which makes for a zesty shrimp and sauce. You gotta try it!
Mojo Shrimp
Course: Main, Appetizers, SeafoodCuisine: CubanDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
15
minutesIngredients
1 lb. jumbo uncooked shrimp, peeled and deveined, tails on
Zest and juice of 1/2 orange
Zest and juice of 1 lime
6 cloves garlic, minced
1 tsp. dried oregano
1/2 tsp crushed red pepper flakes (or more if desired)
3 Tbsp. olive oil
1 tsp. dried cumin
1/2 tsp. salt
1/2 tsp. fresh black pepper
Directions
- Coat the bottom and sides of a square baking dish with olive oil using a pastry brush or paper towel. Set baking dish aside. Preheat oven to 400 degrees Fahrenheit.
- To make the marinade, combine zest and juice of the orange, zest and juice of the lemon, minced garlic, dried oregano, crushed red pepper flakes, olive oil, cumin, salt and black pepper in a bowl. Whisk to combine.
- Place cleaned and deveined shrimp in the baking dish.
- Pour marinade over the shrimp and toss to coat all the shrimp with the marinade.
- Roast for 12 to 15 minutes or until pink and cooked through. Serve hot with crusty bread or rice.
