Grilled Shrimp With Orange-Habanero Mojo

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 8 servings
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1/2 cup fresh orange juice

1/2 cup extra-virgin olive oil

1 tablespoon seeded and chopped pickled habanero chile peppers (or use 1 tablespoon habanero hot sauce)

2 cloves garlic, finely chopped

2 tablespoons chopped fresh cilantro

1 tablespoon dijon mustard

Kosher salt and freshly ground pepper

16 jumbo shrimp, peeled and deveined (about 1 pound)


  1. Soak eight 8-inch wooden skewers in cold water for at least 15 minutes and up to 1 hour. Meanwhile, make the mojo: Combine the orange juice, 1/4 cup olive oil, the pickled habaneros, half of the garlic, the cilantro, mustard, and salt and pepper to taste in a medium bowl; whisk well and set aside. 
  2. Combine the remaining garlic and 1/4 cup olive oil in a small bowl. Preheat a grill or grill pan over medium-high heat. Skewer the shrimp and brush with some of the oil-garlic mixture on both sides; season with salt and pepper. Grill until opaque, about 2 minutes per side, brushing with the remaining oil-garlic mixture. Arrange on a platter and drizzle with the orange-habanero mojo. 
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Larisa Alvarez

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