Grilled Shrimp With Orange and Habanero Mojo Recipe

Name: Grilled Shrimp With Orange and Habanero Mojo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup fresh orange juice; 2 tablespoons extra virgin olive oil, divided; 1 tablespoon habanero pepper, seeded and chopped; 1 teaspoon finely chopped garlic; 2 tablespoons of finely chopped cilantro; 1 tablespoon Dijon mustard; ½ teaspoon salt; ground black pepper; 2 tablespoons olive oil; 1 teaspoon finely chopped garlic; 8 jumbo shrimp, peeled and deveined; 4 wooden skewers, soaked in water 2 hours

Servings: persons

½ cup fresh orange juice
2 tablespoons extra virgin olive oil, divided
1 tablespoon habanero pepper, seeded and chopped
1 teaspoon finely chopped garlic
2 tablespoons of finely chopped cilantro
1 tablespoon Dijon mustard
½ teaspoon salt
ground black pepper
2 tablespoons olive oil
1 teaspoon finely chopped garlic
8 jumbo shrimp, peeled and deveined
4 wooden skewers, soaked in water 2 hours

1
Habanero Mojo:
2
Combine orange juice, olive oil, chile pepper, garlic, cilantro, mustard, salt
3
and pepper.
4
Shrimp:
5
Combine olive oil and garlic.
6
Thread 2 shrimp on each skewer and brush both sides with oil mixture
7
Prepare grill.
8
Grill shrimp on hot grill 2 minutes on each side brushing with the remaining oil mixture.
9
Serve with a drizzle of Habanaro Mojo.

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ½ cup fresh orange juice, 2 tablespoons extra virgin olive oil, divided, 1 tablespoon habanero pepper, seeded and chopped, 1 teaspoon finely chopped garlic, and more.

Yes, Grilled Shrimp With Orange and Habanero Mojo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Shrimp With Orange and Habanero Mojo

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