Easy Shrimp Broiled in a Zesty & Citrusy Powerhouse Marinade that doubles as a Sauce!
An EASY weeknight meal – or a “quicky” recipe for company or a crowd
An EASY weeknight meal – or a “quicky” recipe for company or a crowd
Make a batch of my Cuban Herbal & Garlic Mojo:
It will be your MARINADE AND SAUCE!
The Flavor:
- Bold flavors here!
- Vibrant citrus flavor with aromatic herbs & spices, and garlicky base
- Orange, Lime and Garlic are the essences of the sauce & marinade
The garlic and onion can be mashed with a mortar & pestle… but I find the processor does a nice job combining all the ingredients.
I do this in the pan you will broil in
Can make a wonderful appetizer – add toothpicks and serve right from the pan!
Serve with: rice, grains, pasta ~ pass some good warm crusty bread!
Also add: Sautéed vegetables and or Queso Cubano (soft white cheese.)
SEE RECIPE: Cuban Herbal & Garlic Mojo Marinade and what to do with it
(All my suggestions on how to make it and serving suggestions!)
ENJOY!!
Karen
Karen’s Shrimp with Cuban Herbal & Garlic Mojo
Easy Shrimp Broiled in a Zesty & Citrusy Powerhouse Marinade that doubles as a Sauce!
Equipment
- 1 9" x13" pan – suitable for the broiler
Ingredients
- 2 pounds large shrimp, peeled and deveined; tail left on (I use 12 – 15 count)
- 1 cup Karen's Cuban Herbal & Garlic Mojo Marinade & Sauce
Garnish:
- 2 tablespoons Fresh Parsley & Fresh Oregano Leaves, Use on or both
Instructions
- Clean and dry shrimp, leaving the tail on.
- Add sauce to shrimp in a single layer in a 9 " x 13" pan. Toss to combine, arrange in a single layer.Refrigerate covered for 30 minutes (not longer.) Remove from refrigerator while heating the broiler.
- Preheat broiler to high; 450 – 500 degrees. Set rack 6" from heat source.Broil the shrimp until opaque and cooked through, and lightly blackened around the edges; 6-7 minutes for jumbo shrimp or 5-6 minutes for large shrimp.
To Serve:
- Serve right from the pan! Garnish with one or both fresh herbs – serve with warm good crusty bread slices. Drizzle with some good, fruity EVOO if desired. Enjoy! Add some extra sauce on the side of you like.
Notes
RECIPE: Cuban Herbal & Garlic Mojo Marinade and what to do with it
These would be wonderful for any party! Add bamboo picks and serve right from the pan.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 248kcalCarbohydrates: 5gProtein: 32gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gTrans Fat: 0.02gCholesterol: 287mgSodium: 1478mgPotassium: 288mgFiber: 1gSugar: 1gVitamin A: 867IUVitamin C: 0.1mgCalcium: 196mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @azestforlife or tag #azestforlife!
Cuban Herbal & Garlic Mojo Marinade and what to do with it
A Zesty Powerhouse Marinade that doubles as a sauce. Add all ingredients to a food processor and whirl. You'll love my Cuban Mojo Shrimp!
Ingredients
- 4 large garlic cloves*, peeled, coarsely chopped = 3 tablespoons
- 1/4 cup sweet onion, Such as Vadalia, peeled, coarsely chopped
- 1 tablespoon scallions, light & dark greens, coarsely chopped
- 1/3 cup fresh parsley, cleaned and dried, coarsely chopped
- 1 teaspoon fresh oregano*
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin powder
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly cracked black pepper
- 2 teaspoons orange rind, minced
- 1/4 cup fresh orange juice, I use Mandarin oranges
- 2 tablespoons fresh lime juice
- 3 tablespoons extra virgin olive oil
Instructions
- Place all ingredients in a 3.5 cup food processor. Pulse to mix all. Then run machine for 1 full minute. Scape down the sides with a small rubber spatula and process another 30 seconds until bright green and smooth (will have some texture.) Taste for salt.
- Add the marinade/ sauce to a clean glass container and refrigerate up to 7 days.
- If using as a sauce – might want to whisk in an extra tablespoon of EXOO.
Notes
*Garlic: For a milder taste use half garlic confit (softened garlic)
*Fresh Oregano – can substitute another 1/3 teaspoon dried. (But I love fresh.)
TIPS:
Use one-half cup of marinade per pound of meat, chicken of fish. HOW LONG TO MARINADE:
Fish & Shellfish: 15 – 30 minutes (too much acid can “cook” the fish, resulting in a mushy texture.)
Meat: Thick cuts 4 – 24 hours.
Chicken: 30 minutes – 2 hours. Bone-in chicken up to 6 hours.
Check all for texture to ensure it doesn’t become too soft or mushy. SEE RECIPE: Karen’s Shrimp with Cuban Herbal & Garlic Mojo This recipe may not be reproduced without the consent of its author, Karen Sheer.
Use one-half cup of marinade per pound of meat, chicken of fish. HOW LONG TO MARINADE:
Fish & Shellfish: 15 – 30 minutes (too much acid can “cook” the fish, resulting in a mushy texture.)
Meat: Thick cuts 4 – 24 hours.
Chicken: 30 minutes – 2 hours. Bone-in chicken up to 6 hours.
Check all for texture to ensure it doesn’t become too soft or mushy. SEE RECIPE: Karen’s Shrimp with Cuban Herbal & Garlic Mojo This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 23kcalCarbohydrates: 1gProtein: 0.1gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gSodium: 30mgPotassium: 23mgFiber: 0.2gSugar: 0.4gVitamin A: 98IUVitamin C: 4mgCalcium: 7mgIron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @azestforlife or tag #azestforlife!
