If you are looking for an easy and light seafood meal, this Mojo Shrimp is the one! Shrimps were cooked in a chicken broth with garlic, oregano, orange juice, lemon juice and lime juice. Savory and citrusy! Best to serve with rice.
One of our favorite restaurants is The Melting Pot. It’s a fondue restaurant, where you cook or dip food in hot liquid. We love the fun of cooking our own food, and most importantly, there are cheese and chocolate. That makes us both very happy!
The Melting Pot offers 3 kinds of fondue, cheese, chocolate and broth. Cheese fondue is a bowl of hot melted cheese with bread, carrots, broccoli and apples for dipping. Definitely a MUST for cheese lovers! Our go-to is Spinach Artichoke (try my version at home)! It tastes exactly like spinach artichoke dip, but with more cheese. Chocolate fondue is the desert. It’s a bowl of melted chocolate simmering over water. You can dip marshmallows, strawberries, bananas, pineapples and Rice Krispies treats. Best chocolate dessert ever! HEAVENLY! When all the fruits are gone, we would scoop every last drop of chocolate from the pot. And no, we don’t feel guilty at all! Our favorite chocolate fondue is The Original, which is a milk chocolate with crunchy peanut butter. I like the savoriness from the peanut butter. Not overly sweet and perfect with the fruits! The broth fondue is kind of like Chinese hot pot or Japanese shabu shabu. It’s a pot of simmering seasoned broth with a plate of raw seafood or meat on the side. You cook the meat in the broth yourself. The broth we love is Mojo. It’s garlicky and citrusy. Everything tastes amazing in that broth! And that is how this recipe comes along.
Mojo is a type of sauce that combining garlic, spices and citrus. There are many variations from different countries. One of the most common one is from Cuban. It usually contains garlic, oregano, cumin, citrus juice, and olive oil. My recipe is based on that mojo. But since Bryan and I are not huge fan of cumin, I leave that out. I also added chicken broth to boost the flavors and to reduce the tartness from citrus. The shrimps were marinated with garlic and oregano for 15 minutes or so. Then, they were cooked in the seasoned broth until just pink. Sprinkle with fresh chopped cilantro. The shrimps soaked up all that bold flavors from the garlic and citrus. SO GOOD! This dish is incredibly simple, and it pairs well with hot steamed rice. Excellent for a busy weeknight meal!
- 7 garlic cloves (finely minced and divided in half)
- ¼ teaspoon plus ½ teaspoon dried oregano
- 1 pound shrimps (peeled and deveined)
- 1/3 cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 1½ tablespoons fresh lime juice
- ¾ cup low-sodium chicken broth
- ¼ cup cilantro (chopped)
- olive oil
- ground black pepper
- In medium bowl, combine ½ the minced garlic, ¼ teaspoon dried oregano, 2 tablespoons olive oil, and shrimps. Season with salt and pepper. Cover with plastic wrap and marinate in the fridge for 15 – 30 minutes.
- In a small bowl, combine ½ teaspoon dried oregano and the juices. Season with salt and pepper.
- In a medium skillet over medium-high heat, add ½ tablespoon olive oil. Add the rest of the garlic and sauté for 30 seconds. Add the juice mixture and chicken broth. Bring to a boil and cook for 2 more minutes. Place the shrimps in a single layer in the broth. Cook until pink and cook through, about 2 – 4 minutes. Sprinkle with cilantro. Serve immediately in the skillet or transfer to a plate. Serve with hot steamed rice.
- For easy eating, I removed the shell at the tails. It’s your choice to keep the shell or not.
- The broth may taste strong and tart at the end, but it’s how it should be. Once you are eating with the shrimps and the rice, everything will come together.