Mojo Shrimp Recipe

Make the mojo

In a medium bowl, whisk together 1/2 cup fresh orange juice, 1/4 cup fresh lime juice, 2 tablespoons extra-virgin olive oil, 3 teaspoons minced garlic, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1/2 teaspoon smoked paprika, 1/4 teaspoon red pepper flakes, 1 teaspoon honey (or light brown sugar), 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper until homogenous. Taste and adjust salt or acidity as desired. Set aside 2 tablespoons of the marinade for finishing if you plan to spoon a little over the cooked shrimp.

Marinate shrimp

Pat the shrimp dry with paper towels. Place the shrimp in a shallow dish or zip-top bag and pour the remaining marinade over them, reserving the 2 tablespoons set aside. Toss to coat, ensuring each shrimp is covered. Marinate in the refrigerator for 15–30 minutes; do not exceed 45 minutes or the acid in the citrus will begin to 'cook' the shrimp and make them tough.

Cook shrimp

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. When the oil is hot and shimmering (but not smoking), add the shrimp in a single layer, leaving space so they sear rather than steam. Cook for 1.5–2 minutes without moving, until the edges turn pink and the underside has a light golden sear. Flip and cook another 1–2 minutes until shrimp are opaque and just cooked through (internal temp ~120–125°F / 49–52°C). Depending on pan size, work in two batches to avoid crowding.

Finish and garnish

Return all shrimp to the pan (if you cooked in batches) and pour the reserved 2 tablespoons of marinade and any accumulated juices over them. Toss for 20–30 seconds to coat and warm the sauce. Remove from heat and sprinkle with 1/4 cup chopped fresh cilantro and the thinly sliced green onion (from 2 each). Squeeze a little extra lime over the top if desired.

Transfer the mojo shrimp to a serving platter. Serve immediately with lime wedges and your choice of toasted crusty bread (to mop up juices), steamed rice, or warm corn tortillas. Offer extra chopped cilantro and green onion at the table. Leftover shrimp keep refrigerated up to 2 days; reheat gently to avoid overcooking.