Ingredients with Measurements:
- 1 pound large shrimp, peeled and deveined
- 1/4 cup olive oil
- 1/4 cup orange juice
- 1/4 cup lime juice
- 1/4 cup chopped fresh cilantro
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, whisk together olive oil, orange juice, lime juice, cilantro, garlic, cumin, smoked paprika, salt, and black pepper.
2. Add the shrimp to the bowl and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the shrimp onto skewers, if using.
5. Grill the shrimp for 2-3 minutes per side, or until pink and cooked through.
6. Remove from the grill and serve immediately.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 6-8 minutes
5. Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 190
Fat: 10g
Carbohydrates: 4g
Protein: 21g
Sodium: 370mg
Sugar: 1g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Cilantro can be substituted with parsley or basil.
- Smoked paprika can be substituted with regular paprika or chili powder.
Variations:
- Add chopped jalapeño or red pepper flakes for a spicy kick.
- Use the marinade for grilled vegetables or steak.
- Serve the shrimp over a bed of rice or in tacos.
Tips and tricks:
- Soak wooden skewers in water for 30 minutes before using to prevent burning.
- Don't overcook the shrimp or they will become tough and rubbery.
- Use fresh citrus juice for the best flavor.
Storage instructions:
Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the shrimp in a skillet over medium heat until heated through.
Presentation ideas:
Serve the shrimp on a platter with sliced limes and fresh cilantro.
Garnishes:
Fresh cilantro, sliced limes, and chopped green onions.
Pairings:
Serve with a side of grilled vegetables or a simple salad.
Suggested side dishes:
Grilled corn on the cob, roasted sweet potatoes, or a quinoa salad.
Troubleshooting advice:
If the shrimp are sticking to the grill, brush them with a little bit of oil before grilling.
Food safety advice:
Make sure the shrimp are cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
Mojo sauce is a traditional Cuban marinade made with citrus juice, garlic, and spices.
Flavor profiles:
The marinade is tangy, citrusy, and slightly smoky from the paprika.
Serving suggestions:
Serve the shrimp as an appetizer or main dish.
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Region: Spanish