Mojo Shrimp

mojo shrimp

Mojo Shrimp started as a recipe from Epicurious, and my version doesn’t differ by much. I just happen to like mine a little better (he smiles).

The mojo sauce (just talking about that has me humming “I got my mojo workin’…) is a Cuban tradition and it manages to be Latin and Caribbean at the same time. OJ, lime juice and garlic will do that.

The original recipe calls for marinating the shrimp for a short while (20 minutes) in just oil and salt and pepper. This is where you can have some fun. At a minimum, I use a pinch of cumin in the marinade, but a nice Cajun spice blend or even a pinch or two of adobo will give the shrimp a kick.

This is a really quick meal or a great first course for a dinner party. Start to finish, the whole thing takes less than 20 minutes.

Mojo Shrimp

Mojo Shrimp


Mojo sauce

7 cloves garlic, peeled and minced

2 tsp. salt

1/3 cup lime juice

1/4 cup orange juice

1/4 cup olive oil


1-2 lbs. jumbo shrimp, peeled and deveined

1/4 cup olive oil

salt & pepper to taste

1/2 teaspoon cumin (or adobo, or cajun seasoning)

lime wedges for garnish (optional)


    Mojo sauce

    Mash the salt and garlic together into a paste. (You can use a mortar and pestle, a wooden spoon and a sturdy bowl or just the flat part of a wide knife on a cutting board)

    Combine garlic paste, orange juice and lime juice in a bowl.

    Heat the oil in a small sauce pan until it just starts to smoke.

    When the oil is hot, add the garlic and juices (take care, it can splatter) and cook for a minute or so. Remove from heat.


    Grill the shrimp over hot coals (or saute in a hot frying pan) until they're pink and opaque. 4-5 minutes, maximum.

    Serve the shrimp with the mojo as a dipping sauce.

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