With jalapeno, orange and avocado, this enticing entree is spicy, tangy and fresh with every bite. The sauce beautifully glazes the shrimp. —Don Thompson, Houston, Ohio
Orange Shrimp Mojo
Peppers (Hot)
Orange Shrimp Mojo
Prep Time
25 min
Cook Time
45 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
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 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 the remaining spice mixture in a small bowl.
- Stir shrimp and remaining cilantro into sauce; heat through. Serve with salsa.
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.
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