When it comes to elevating your grilling game, few dishes can match the tantalizing taste and vibrant colors of my Mojo Grilled Shrimp. Bursting with the zesty essence of citrus and warm, smokiness of cumin, these succulent, tender, grilled shrimp take your taste buds on a journey to a tropical paradise. After reading this blog post, you’ll be planning on making this for your next outdoor gathering or just simply for indulging in a burst of summer flavors!
The key to this shrimp’s irresistible taste lies in its marinade. The combination of extra virgin olive oil, orange juice, lime juice, garlic cloves, oregano, cumin, Himalayan pink salt, and freshly ground black pepper create an unmatched flavor sensation that gets infused into your raw, (peeled, deveined, tail removed) shrimp. You can also add some chopped cilantro into your marinade if you prefer. I’m not a huge fan of cilantro however (I think it tastes like soap), so I don’t ever add it into any of my recipes.
In addition to the ingredients you will need for your marinade, you are also going to need to make a few of my other recipes. You will need one batch of my Black Bean Hummus, one batch of my Fresh Salsa, one batch of my Chimichurri, some halved red and yellow cherry tomatoes, and as many of my Crispy Plantain Chips as you desire. You can absolutely make these ahead of time and have chilling in your refrigerator days before making this dish. I would, however, recommend that you make the Chimichurri and Crispy Plantain Chips on the same day you plan on serving your Mojo Grilled Shrimp.
Marinade: To begin, prepare your marinade in a medium bowl by whisking together your extra virgin olive oil, orange juice, lime juice, minced garlic, oregano, cumin, salt and pepper. Add in your shrimp and toss to coat them completely in your marinade. Cover your and refrigerate for 30 minutes. While your shrimp marinates, make sure that you soak your skewers in water, so that they have ample time to absorb the water.
After 30 minutes, remove your shrimp from your marinate and thread your desired amount onto your skewers, making sure to thread them through both the head and tail. Preheat your grill or grill pan to medium. Brush your shrimp (on both sides) with some extra marinade just before grilling them. Grill your shrimp skewers for 1-2 minutes on each side or until they turn pink and opaque.
To serve: Plating this dish is a true art form, resulting in a visually appealing entrée. Begin by grabbing a plate or shallow dish and line it with a bed of your Black Bean Hummus. Then, top it with a thin layer of your Fresh Salsa and drizzle about 1-2 Tablespoons of your Chimichurri over the surface. Sprinkle with several of your red and yellow tomato halves and rest 1-2 of your shrimp skewers on top. Serve alongside your desired amount of Crispy Plantain Chips.
With its lively marinade and vibrant presentation, my Mojo Grilled Shrimp is an invitation to savor the tastes of the tropics right from your own backyard. This dish brings together the best of citrus tanginess, savory spices, and the succulence of shrimp to create a collaboration of flavors that dance on your palate. Whether you’re hosting a summer soirée or looking to indulge in a taste of paradise, this recipe is your gateway to a memorable dining experience!
Mojo Grilled ShrimpCourse: Sweet Recipes
When it comes to elevating your grilling game, few dishes can match the tantalizing taste and vibrant colors of my Mojo Grilled Shrimp. Bursting with the zesty essence of citrus and warm, smokiness of cumin, these succulent, tender, grilled shrimp take your taste buds on a journey to a tropical paradise!
¼ cup extra virgin olive oil
1/3 cup orange juice
¼ cup lime juice, freshly squeezed
2 garlic cloves, minced
1 teaspoon oregano
1 teaspoon cumin
Himalayan pink salt, to taste
Pepper, freshly ground, to taste
¼ cup cilantro, chopped finely (optional)
1 pound raw shrimp peeled, deveined, tail removed
Black bean hummus
1 pint red and yellow grape tomatoes, sliced in half lengthwise
Crispy Plantain Chips
- Marinade: In a medium bowl, whisk together extra virgin olive oil, orange juice, lime juice, minced garlic, oregano, cumin, salt and pepper. Add shrimp, tossing to coat in marinade. Cover and refrigerate for 30 minutes. While shrimp marinates, soak skewers in water.
- After 30 minutes, remove shrimp from marinate and thread onto skewers making sure to thread through both head and tail. Preheat grill or grill pan to medium. Brush shrimp (on both sides) with extra marinade just before grilling. Grill for 1-2 minutes on each side or until pink and opaque.
- To serve: Line plate or shallow dish with bed of Black Bean Hummus, top with thin layer of Fresh Salsa. Drizzle about 1-2 Tablespoons of Chimichurri over surface. Sprinkle with several grape tomato halves. Rest 1-2 shrimp skewers on top and serve alongside Crispy Plantain Chips.
- Nutrition information above is only for the grilled shrimp. It does not include the Black Bean Hummus, Fresh Salsa, Chimichurri, cherry tomatoes, or Crispy Plantain Chips.