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Orange Shrimp Mojo

With jalapeno, orange and avocado, every bite of this enticing entree is spicy, tangy and fresh. The sauce beautifully glazes the shrimp. —Don Thompson, Houston, Ohio
  • Total Time
    Prep: 25 min. Cook: 45 min.
  • Makes
    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 the 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 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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