Shrimp In Blood Orange Mojo-Style Sauce

Shrimp In Blood Orange Mojo-Style Sauce

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.
Course Main Dish
Cuisine Seafood


Mojo-Style Sauce:

  • 8 garlic cloves minced
  • 1 cup fresh blood orange juice
  • 1/2 cup Fresh lemon juice
  • 1/2 cup fresh cilantro chopped
  • 1/4 cup olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon finely chopped fresh oregano
  • 1/4 teaspoon ground cumin

Shrimp Mojo:

  • 6 cloves garlic minced
  • 1 pound shrimp peeled and deveined
  • 1 teaspoon ⁄2dried oregano
  • 2 tablespoons olive oil
  • 3/4 cup Chicken broth



  • Combine all the ingredients in a bowl and stir to combine.
  • 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:

  • Add the garlic, oregano, and olive oil to a medium bowl. Season with salt and pepper.
  • Add the shrimp and toss to coat thoroughly. Cover the bowl with plastic wrap and refrigerate for about 30 minutes at least.
  • 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.
  • 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.
  • Serve immediately over hot rice.

Alternate – Grilled Shrimp:

  • Marinate the shrimp in the seasonings as well as half the mojo sauce, omitting the chicken broth.
  • Grill the shrimp on skewers that you’ve soaked in cold water for about 20 minutes for about 3 minutes on each side.
  • Use the remaining half of the mojo sauce for dipping.
Keyword Moro blood orange
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Citrus fruits