Orange Shrimp Mojo Recipe

5 1 1
Orange Shrimp Mojo Recipe
Orange Shrimp Mojo Recipe photo by Taste of Home
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Orange Shrimp Mojo Recipe

Read Reviews
5 1 1
Publisher Photo
With jalapeno, orange and avocado, every bite of this enticing entree is spicy, tangy and fresh. The sauce beautifully glazes the shrimp. —Don Thompson, Houston, Ohio
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 45 min.

Ingredients

  • 1 tablespoon cumin seeds
  • 1 tablespoon whole peppercorns
  • 1 tablespoon grated orange or tangerine zest
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 pound uncooked jumbo shrimp, peeled and deveined
  • 4 teaspoons olive oil
  • 3 cups orange juice
  • 3 tablespoons rum or chicken broth
  • 1 garlic clove, minced
  • 1 large navel orange, peeled, sectioned and chopped
  • 1/2 cup chopped sweet onion
  • 1 cup cubed avocado
  • 1/2 cup minced fresh cilantro, divided
  • 1 teaspoon chopped seeded jalapeno pepper

Directions

In a small dry skillet over medium heat, toast cumin seeds and peppercorns until aromatic, 1-2 minutes. Remove from skillet. Crush seeds using a spice grinder or mortar and pestle.
In a small bowl, combine the orange zest, oregano, salt and crushed spices. Sprinkle 1 tablespoon spice mixture over shrimp.
In a large skillet, cook shrimp in oil over medium-high heat 1 minute; turn shrimp. Add orange juice, rum, garlic and 1 tablespoon spice mixture. Cook and stir until shrimp turn pink, 1-2 minutes longer; remove and keep warm.
Bring liquid in skillet to a boil. Cook until reduced to 2/3 cup, about 35 minutes. Meanwhile, for salsa, combine orange, onion, avocado, 1/4 cup cilantro, jalapeno and remaining spice mixture in a small bowl.
Stir shrimp and remaining cilantro into sauce; heat through. Serve with salsa. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Orange Shrimp Mojo in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p231

Nutritional Facts

1 serving: 172 calories, 6g fat (1g saturated fat), 69mg cholesterol, 218mg sodium, 16g carbohydrate (11g sugars, 2g fiber), 11g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat.

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  • 1 tablespoon cumin seeds
  • 1 tablespoon whole peppercorns
  • 1 tablespoon grated orange or tangerine zest
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 pound uncooked jumbo shrimp, peeled and deveined
  • 4 teaspoons olive oil
  • 3 cups orange juice
  • 3 tablespoons rum or chicken broth
  • 1 garlic clove, minced
  • 1 large navel orange, peeled, sectioned and chopped
  • 1/2 cup chopped sweet onion
  • 1 cup cubed avocado
  • 1/2 cup minced fresh cilantro, divided
  • 1 teaspoon chopped seeded jalapeno pepper
  1. In a small dry skillet over medium heat, toast cumin seeds and peppercorns until aromatic, 1-2 minutes. Remove from skillet. Crush seeds using a spice grinder or mortar and pestle.
  2. In a small bowl, combine the orange zest, oregano, salt and crushed spices. Sprinkle 1 tablespoon spice mixture over shrimp.
  3. In a large skillet, cook shrimp in oil over medium-high heat 1 minute; turn shrimp. Add orange juice, rum, garlic and 1 tablespoon spice mixture. Cook and stir until shrimp turn pink, 1-2 minutes longer; remove and keep warm.
  4. Bring liquid in skillet to a boil. Cook until reduced to 2/3 cup, about 35 minutes. Meanwhile, for salsa, combine orange, onion, avocado, 1/4 cup cilantro, jalapeno and remaining spice mixture in a small bowl.
  5. Stir shrimp and remaining cilantro into sauce; heat through. Serve with salsa. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Orange Shrimp Mojo in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p231

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MY REVIEW
browns19fan User ID: 919833 287647
Reviewed May. 9, 2018

"This was excellent, as DH mentioned before, during, and after eating it. I must admit to being last-minute lazy and using 1/2 teaspoon each of fresh-ground rainbow pepper and ground cumin in place of the whole-toasted-and-smashed variety. I used chunks of skinless/boneless chicken thighs instead of shrimp because I’m fixing shellfish tomorrow night. I’m sure this Mojo will be delicious with shrimp, too.

Next time I will keep a better eye on my boiling OJ mixture. It cooked down more quickly than I expected, and I understood why the recipe photos showed a brown sauce instead of the pale orange liquid I started with. I needed to add more liquid to thin it back out, but it was just fine. And the salsa was the perfect complement. Keeper!"

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