A flavorful shrimp dish marinated in a citrus, garlic & mint blend and pan fried to perfection.
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In a large bowl, whisk together the garlic, oregano, cumin, salt, pepper, orange zest, orange juice, lime juice, lemon juice, and olive oil blend until well combined.
Add the prawns and toss until evenly incorporated. Cover with plastic wrap and chill in the fridge for 30 min - 1 hour.
Heat a pan to smoking hot. Add a little olive oil blend. In the meantime, strain the prawns from the marinade. Transfer the marinade to a saucepan and simmer over low heat until hot and slightly reduced. Turn off and let cool slightly.
Place the prawns in the hot pan in a single layer, cook for about 2 min on both sides (and a charred colour on the outside), then remove & place into serving dish. Pour the cooked marinade over the prawns. Garnish with the fresh mint chiffonade.
Serve with a side of black bean rice and to complete the meal.
How do I prepare Mojo Shrimp for a gluten-free diet?
Mojo Shrimp is naturally gluten-free as it primarily consists of shrimp and a citrus marinade. Just ensure that any additional ingredients or sides you serve with it, like rice or bread, are also gluten-free.
What can I substitute for fresh mint in Mojo Shrimp?
If you don't have fresh mint on hand, you can substitute it with fresh cilantro or parsley for a different flavor profile. Dried mint can also work in a pinch, but use it sparingly as it's more concentrated.
How should I store leftover Mojo Shrimp?
To store leftover Mojo Shrimp, place it in an airtight container and refrigerate. It will stay fresh for up to 2 days. Reheat gently in a pan to avoid overcooking the shrimp.
What side dishes pair well with Mojo Shrimp?
Mojo Shrimp pairs beautifully with a variety of side dishes. Consider serving it with coconut rice, a fresh green salad, or grilled vegetables to complement the citrus flavors.
How long should I marinate the shrimp for the best flavor?
For the best flavor, marinate the shrimp in the citrus and garlic mixture for at least 30 minutes, but no longer than 1 hour. This allows the shrimp to absorb the flavors without becoming too soft.
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking.
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