Orange Shrimp Mojo
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
Reviews
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.
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!