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Grilled Shrimp Skewers with Mojo

Category: Florida Seafood & Fish Yield: 4 servings (scale 2/4/6/8 in the app) Prep 20 min Cook 30 min Total 50 min Method: GRILL Main: shrimp

Mojo is a garlicky citrus sauce made with orange and lime juice, cumin, and oregano. Shrimp soak in it briefly, then grill on skewers in just a few minutes. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.

Open interactive cooker (change people count)

Food safety

Marinate shrimp in the refrigerator, never on the counter, and throw away marinade that touched raw shrimp. Grill until opaque and firm, or 145°F, and serve on a clean platter, not the one that held raw skewers. Wash cilantro and scrub limes and oranges if juicing them fresh.

Allergens: shellfish

Equipment

  • outdoor grill or grill pan
  • 8 to 10 skewers (soak wooden ones 30 minutes)
  • mixing bowl
  • small bowl
  • tongs
  • grill brush

Ingredients (for 4 servings)

  • 1.5 pounds raw large shrimp, peeled and deveined
  • 1/2 cup orange juice
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 6 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh cilantro, chopped

Directions

  1. 1. If using wooden skewers, soak them in water for 30 minutes.

  2. 2. Whisk the orange juice, lime juice, olive oil, garlic, cumin, oregano, salt, and pepper. Pour 1/3 of the mojo into a small bowl, stir in the washed, chopped cilantro, and refrigerate — this is the serving sauce.

  3. 3. Toss the shrimp with the remaining mojo, cover, and marinate in the refrigerator 20 minutes (no longer than 30, or the citrus makes them mushy).

  4. 4. Heat the grill to medium-high (about 425°F). Brush the grate clean and oil it.

  5. 5. Thread the shrimp onto skewers. Throw away the used marinade.

  6. 6. Grill 2 to 3 minutes per side until the shrimp are opaque and firm, or 145°F, with light char marks.

  7. 7. Move to a clean platter, drizzle with the reserved mojo, and serve.

  8. 8. Chill leftovers within 2 hours (1 hour if the room is above 90°F).

Skill taught

Marinating safely in the refrigerator and keeping a clean portion of sauce for serving.

Affordable substitution

Use frozen raw shrimp thawed in the refrigerator overnight, and bottled orange and lime juice instead of fresh.

Optional variation

Thread chunks of onion, bell pepper, and pineapple between the shrimp, or serve the skewers over yellow rice.

Leftovers & storage

Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below and eat within 3 days. Reheat to 165°F until steaming hot, or chop cold shrimp into a salad.

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