Description
Cuban-inspired shrimp marinated in a mixture of orange juice, lime juice, and both zests to compensate for the hard-to-find bitter oranges. I serve it with white rice, crusty bread, a green salad, and the mojo sauce on the side for dipping.
Ingredients
- ¼ cup extra-virgin olive oil
- 3 limes, zested and juiced
- 1 orange, zested and juiced
- 6 cloves garlic, finely chopped
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cumin
- 1 pound large shrimp – peeled, deveined, and butterflied
- 2 tablespoons extra-virgin olive oil
Instructions
- Combine 1/4 cup extra-virgin olive oil
- lime juice and zest
- orange juice and zest
- garlic
- oregano
- salt
- black pepper
- and cumin in a bowl. Add shrimp
- cover
- and place in the refrigerator to marinade for 4 to 6 hours.
- Remove shrimp from the marinade. Heat 2 tablespoons extra-virgin olive oil in a large skillet. Add shrimp and cook until pink
- 4 to 7 minutes. Remove shrimp from skillet and set aside.
- Pour marinade into the skillet
- bring to a boil
- and simmer until slightly thickened
- 5 to 8 minutes. Serve shrimp with marinade sauce on the side.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 4 hrs 45 mins
Servings: 4