Grilled Shrimp with Orange and Habanero Mojo

Grilled Shrimp with Orange and Habanero Mojo
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 4 mins

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:
1/2cup fresh orange juice
2tablespoons extra-virgin olive oil, divided
1tablespoon fresh or pickled habanero chile, seeded, if desired, and minced
1teaspoon finely chopped garlic
2tablespoons chopped cilantro
1tablespoon Dijon mustard
1/2teaspoon salt
Coarsely ground black pepper
2tablespoons olive oil
1teaspoon 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.

Nutritional Info *per serving

  • Glycemic Load 2
  • Calories 160
  • Fat 14g
  • Saturated Fat 2g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 10g
  • Cholesterol 20mg
  • Sodium 460mg
  • Potassium 120mg
  • Carbohydrate 6g
  • Fiber 0g
  • Sugars 3g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 50%
  • Calcium 2%
  • Iron 2%