Orange Shrimp Mojo

Name: Orange Shrimp Mojo
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8 servings.
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

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

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.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition 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.

Originally published as Orange Shrimp Mojo in Holiday & Celebrations Cookbook 2010

Reviews

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Average Rating:

Marie

Jun 26, 2019

I was also last minute lazy and did not toast and grind spices, but this recipe is tangy with a tiny kick. We skipped the salsa and served this over rice with savory stir-fried snow peas. It made an excellent light meal, and my husband and I both enjoyed it.
browns19fan

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!