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Mojo Shrimp


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Rate this recipe 4.3/5 (11 Votes)


  • 7 cloves garlic, finely minced
  • extra-virgin olive oil
  • 1/3 c. fresh orange juice
  • 1/3 c. fresh lime juice
  • 1 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • Freshly ground black pepper
  • 1 lb. shrimp, peeled and deveined
  • kosher salt
  • 1/4 c. Chopped cilantro
  • cooked white rice, for serving


Adapted from


Step 1

Make marinade: In a medium bowl, combine garlic, ½ cup olive oil, orange juice, lime juice, cumin, and oregano. Season with salt and pepper and whisk to combine. Reserve about 1/2 cup of marinade to use later.
Add shrimp to marinade and toss until combined. Cover and refrigerate for 15 minutes.
In a large skillet over medium heat, add enough olive oil to coat the bottom of the skillet. When the oil is shimmering, add shrimp in a single layer. Sear until the shrimp is pink on the bottom, about 2 minutes. Flip shrimp and cook 1 more minute.
Add the reserved marinade and bring liquid to a simmer. Simmer shrimp in marinade for 1 minute. Remove from skillet heat and stir in chopped cilantro.
Serve immediately over white rice.

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