Shrimp In Blood Orange Mojo-Style Sauce

Shrimp In Blood Orange Mojo-Style Sauce
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Mojo sauce is a classic element of Cuban cuisine. It is based on the combination of tart citrus fruits and garlic, along with a few herbs. Here, we’re using blood oranges for a rich and colorful version of the sauce, as a marinade and cooking sauce for shrimp, but the sauce can also add its luscious flavors to chicken, fish, or other seafood, or be used as a dipping sauce.
Shrimp In Blood Orange Mojo-Style Sauce
Print Recipe
Mojo sauce is a classic element of Cuban cuisine. It is based on the combination of tart citrus fruits and garlic, along with a few herbs. Here, we’re using blood oranges for a rich and colorful version of the sauce, as a marinade and cooking sauce for shrimp, but the sauce can also add its luscious flavors to chicken, fish, or other seafood, or be used as a dipping sauce.
Ingredients
Mojo-Style Sauce:
Shrimp Mojo:
Servings:
Instructions
Sauce:
  1. Combine all the ingredients in a bowl and stir to combine.
  2. If you want to make the sauce separately or ahead of time, you can store it in the fridge for up to 3 days.
Shrimp Mojo:
  1. Add the garlic, oregano, and olive oil to a medium bowl. Season with salt and pepper.
  2. Add the shrimp and toss to coat thoroughly. Cover the bowl with plastic wrap and refrigerate for about 30 minutes at least.
  3. Heat the 2 tablespoons olive oil in a skillet. Add the mojo sauce and the chicken broth, and bring to a boil. Simmer for about 2 minutes.
  4. Add the shrimp to the skillet in a single layer, and turn the heat down to medium-low. Cook the shrimp until they are pink and rounded, or about 4 minutes.
  5. Serve immediately over hot rice.
Alternate – Grilled Shrimp:
  1. Marinate the shrimp in the seasonings as well as half the mojo sauce, omitting the chicken broth.
  2. Grill the shrimp on skewers that you’ve soaked in cold water for about 20 minutes for about 3 minutes on each side.
  3. Use the remaining half of the mojo sauce for dipping.
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