MOJITO SHRIMP
Marinate shrimp in a combination of fresh herbs, juices, rum, lime zest, salt, and sugar for a fresh, tropical take on the classic mojito cocktail.
Provided by wp
Time 30m
Number Of Ingredients 4
Steps:
- Prepare a gas or charcoal grill for high heat (you can hold your hand 1 to 2 in. above cooking grate only 1 to 2 seconds). Meanwhile, put shrimp in a 1-gal. resealable plastic bag and pour in marinade. Seal and marinate at room temperature 15 to 20 minutes.
- Remove shrimp, reserving marinade. Thread shrimp onto 6 or 7 (10- to 14-in.) metal or bamboo skewers.
- Arrange shrimp on grill and baste with marinade (dab some mint and shallot onto shrimp); close lid. Cook until shrimp are just beginning to brown, 1 to 2 minutes. Turn shrimp over, baste again, and close lid. Cook 1 to 2 minutes until browned but still moist in center (cut to check). Transfer shrimp to a platter, drizzle with lime juice, and garnish with mint sprigs.
- Note: Nutritional analysis is per serving.
Nutrition Facts : Calories 150, Carbohydrate 7.6, Cholesterol 144, Fat 2.8, Fiber 0.1, Protein 19, SaturatedFat 0.5, Sodium 301
MOJITO SHRIMP
Sure you can drink a mojito but why not use all the favorite flavors in this simply lovely dish? Mojito Shrimp. Yum!
Provided by Judy Barbe
Categories Dinner
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Combine mango, pineapple, lime juice and zest, jalapeños, garlic, salt, pepper and rum in a food processor or blender. Blend until smooth.
- In a shallow glass or stainless steel pan combine shrimp with marinade. Marinate in refrigerator for at least 30 minutes.
- Over medium-high heat, heat the oil in a wok or skillet. Drain the shrimp, reserving the marinade.
- Add shrimp to hot pan and cook them just until they change color and start to turn pink, about 3 minutes. Remove the shrimp and set aside.
- Pour the marinade into the pan and cook until the liquid reduces by half. Return the shrimp to the pan and simmer until they are cooked through, about 3 minutes.
- Serve with cooked rice.
Nutrition Facts : Calories 296 calories, Sugar 9.6 g, Sodium 427.9 mg, Fat 3.2 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 40.6 g, Fiber 1.2 g, Protein 25.7 g, Cholesterol 182.5 mg
GRILLED MOJITO-LIME SHRIMP SKEWERS
Seafood belongs on your grill: These shrimp kebabs get a tropical citrusy kick from the marinade, and a fresh and crunchy finish from the toasted coconut, cilantro and peanut topping.
Provided by Roger Mooking
Categories main-dish
Time 1h5m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Whisk together the mojito-lime marinade mix, oil, vinegar and 2 tablespoons water in a large bowl. Remove 3 tablespoons of the marinade and reserve for basting. Add the shrimp to the remaining marinade and toss to coat. Cover and refrigerate for 30 minutes.
- Prepare a grill for high heat.
- Put the coconut in a small flameproof skillet on the grill and cook, shaking frequently, until the coconut is toasted in spots, 3 to 4 minutes. Transfer the toasted coconut to a clean plate lined with paper towels and allow to cool. Set aside.
- Skewer the shrimp: Thread a skewer through a shrimp, then thread it through a second shrimp, alternating the direction so the tail end of the second shrimp is directly above the head end of the first shrimp. Repeat with 4 additional shrimp on the same skewer, alternating the direction each time. Repeat with the remaining shrimp and skewers so you have 8 skewers of shrimp.
- Tear off 2 large pieces of aluminum foil and fold each into a long rectangle. Arrange on the grill about 12 inches apart. Lay the skewers on the grill so that the exposed wood end tips of the skewers are resting on the foil (this will keep the skewers from burning). Grill until the undersides of the shrimp are pink and charred in spots, 3 to 4 minutes. Turn the skewers over and baste with the reserved marinade. Grill until the undersides are pink and charred in spots, 3 to 4 minutes more. Transfer to a platter.
- Add the cilantro and peanuts to the coconut and toss to combine. Sprinkle the mixture over the shrimp and serve with the lime wedges.
MOJITO SHRIMP LETTUCE WRAPS
Refreshing and easy summer fare with citrus, garlic and sweet mild chile flavors.
Provided by Mazola
Categories Mazola®
Time 34m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat grill to medium high heat or about 400 degrees F. Place shrimp in a large resealable plastic bag or mixing bowl and set aside. Combine marinade ingredients in a small bowl; whisk until combined. Pour mixture over prepared shrimp, stir to coat and set aside to marinate for 10 minutes.
- Separate lettuce leaves into 18 to 20 "cups." Rinse and pat dry; cover and chill until ready to serve. Spray grill with grill spray. Remove shrimp from marinade and discard marinade. Grill shrimp over medium direct heat for 2 to 3 minutes per side or until curled, firm and cooked through. Transfer cooked shrimp to a bowl. To assemble tacos, arrange chilled lettuce "cups," open side facing up on a serving platter. Spoon 3 shrimp into each lettuce cup, add a few avocado cubes, sprinkle with cheese, garnish with cilantro and serve immediately with lime wedges.
Nutrition Facts : Calories 383.7 calories, Carbohydrate 17.4 g, Cholesterol 237.1 mg, Fat 22.7 g, Fiber 6.7 g, Protein 31.1 g, SaturatedFat 4.2 g, Sodium 895.4 mg, Sugar 5.8 g
MOJITO SHRIMP CUBAN STYLE
These Mojito Shrimp Cuban Style are bursting with bright citrus flavor and would be perfect on tacos or salad!
Provided by Lynn Clay
Categories Seafood
Time 30m
Number Of Ingredients 12
Steps:
- 1. Mash garlic, pepper and oregano by pulsing in a food processor. Whisk garlic mixture with next 7 ingredients (through olive oil)
- 2. Set aside half the sauce. Add shrimp to the other half of the sauce and marinade in the refrigerator for 15 minutes.
- 3. Drain shrimp, reserving marinade. Heat 2 Tbs olive oil in a large skillet over medium high heat. Add the shrimp and sprinkle with salt. Toss for 30 seconds
- 4. Lower the heat to medium and cook shrimp, turning at least once until they are pink and cooked through. Remove the shrimp to a warm platter.
- 5. Increase the heat to high add the reserved marinade and the other half of the sauce reserved earlier. Boil sauce until reduces by half and thickens. Pour it over the shrimp and serve.
THE REAL MOJITO
This is an authentic recipe for mojito. I sized the recipe for one serving, but you can adjust it accordingly and make a pitcher full. It's a very refreshing drink for hot summer days. Be careful when drinking it, however. If you make a pitcher you might be tempted to drink the whole thing yourself, and you just might find yourself talking Spanish in no time! Tonic water can be substituted instead of the soda water but the taste is different and somewhat bitter.
Provided by Brandy
Categories World Cuisine Recipes Latin American Caribbean
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.
Nutrition Facts : Calories 193.1 calories, Carbohydrate 25 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 10.7 mg, Sugar 25 g
MOJITO SHRIMP STREET TACOS
Quick and easy Mojito Shrimp Street Tacos filled with mojito-seasoned shrimp, salad mix, crumbled cheese, and a mango avocado salsa. A true GF champion for the palate and eyes!
Provided by @MakeItYours
Number Of Ingredients 22
Steps:
- In a medium bowl, combine the mango, avocado, red onion, jalapeno, lemon juice, salt, and cilantro/parsley.
- Cover and refrigerate.
- Meanwhile, prepare the mojito shrimp. Season the shrimp with salt, pepper, cumin, and chili powder, mixing well. Add the mint, remove from heat, and squeeze the lime juice all over the shrimp. Toss the cilantro/parsley and arrange the tacos.
- Then, heat a large no stick skillet over medium-high heat and add the oil and the seasoned shrimp.
- Cook shrimp for about 3 minutes.
- Add the rum and let cook until slightly evaporated.
- Turn it over, add the garlic, and cook for about 1 minute, stirring occasionally. Do not let brown!
- To arrange the mojito shrimp street tacos, place double tortillas (one on top of the other) on a flat surface.
- Fill tortilla with a bit of the leaf mix, spoon a bit of the mango avocado salsa on top, then the cooked shrimp, crumbled cheese, and a drizzle of sour cream.
- Repeat the process so that you end up with 8 street tacos. Enjoy!
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MOJITO SHRIMP RECIPE | MYRECIPES
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- Prepare a gas or charcoal grill for high heat (you can hold your hand 1 to 2 in. above cooking grate only 1 to 2 seconds). Meanwhile, put shrimp in a 1-gal. resealable plastic bag and pour in marinade. Seal and marinate at room temperature 15 to 20 minutes.
- Remove shrimp, reserving marinade. Thread shrimp onto 6 or 7 (10- to 14-in.) metal or bamboo skewers.
- Arrange shrimp on grill and baste with marinade (dab some mint and shallot onto shrimp); close lid. Cook until shrimp are just beginning to brown, 1 to 2 minutes. Turn shrimp over, baste again, and close lid. Cook 1 to 2 minutes until browned but still moist in center (cut to check). Transfer shrimp to a platter, drizzle with lime juice, and garnish with mint sprigs.
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From recipe-diaries.com
Estimated Reading Time 2 mins
- . In a medium bowl, combine mint leaves, sugar, and shallot. Pound with a wooden spoon to crush coarsely.
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