Grilled Shrimp with Orange and Habanero Mojo

Kitchen Tested
  • Yield 4 servings
  • Prep 5 mins
  • Cook 4 mins

These fiery hot and citrus-laced shrimp will really get your mojo working.

Grilled Shrimp with Orange and Habanero Mojo
Mark Boughton Photography / styling by Teresa Blackburn

Mojo is a vibrant, spicy Caribbean sauce that comes in many forms but typically contains chilies, garlic, oil and juice. Keep this versatile sauce on hand all summer to baste or marinade seafood, chicken and steak. Serve 4 shrimp as an entrée or 2 shrimp as an appetizer.


Habanero Mojo:
1/2 cup fresh orange juice
2 tablespoons extra-virgin olive oil, divided
1 tablespoon fresh or pickled habanero chile, seeded, if desired, and minced
1 teaspoon finely chopped garlic
2 tablespoons chopped cilantro
1 tablespoon Dijon mustard
1/2 teaspoon salt
Coarsely ground black pepper
2 tablespoons olive oil
1 teaspoon finely chopped garlic
8 jumbo shrimp, peeled and deveined
4 wooden skewers, soaked in water 2 hours


  1. To prepare mojo, combine orange juice, olive oil, chile pepper, garlic, cilantro, mustard, salt and pepper.
  2. To prepare shrimp, combine olive oil and garlic. Thread 2 shrimp on each skewer, and brush both sides with oil mixture.
  3. Prepare grill. Grill shrimp on a hot grill 2 minutes on each side, brushing with the remaining oil mixture. Serve with a drizzle of Habanero Mojo.

Recipe courtesy of Aaron Sanchez.



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