Mojo-Marinated Cuban Shrimp

1. 1

   Combine lime juice, orange juice, grapefruit juice, and lemon juice in a blender or food processor bowl; add vinegar, oil, garlic, Mexican oregano, pepper flakes, and cumin. Pulse a few times, then blend until the garlic is puréed, about 1 minute. Season with salt and black pepper; pulse one more time.

2. 2

   Pour the marinade into a 1-gallon resealable plastic bag. Add the shrimp, coat with the marinade, press out excess air, and seal the bag. Refrigerate for 15 minutes, keeping the shrimp in a single layer. Remove the shrimp from the marinade and shake off any excess. Reserve the marinade.

3. 3

   Heat a nonstick skillet over medium heat. Add the shrimp in a single layer; cook 1 to 1 1/2 minutes per side. The shrimp are done when opaque, pink and white, and curled into a "C" shape. Transfer the shrimp to a plate; set aside.

4. 4

   Pour the reserved marinade into the same skillet; bring it to a boil and boil until reduced to about 2/3 cup, about 6 minutes.

5. 5

   Serve the shrimp with the sauce on the side for dipping, or toss the shrimp with the sauce; garnish with cilantro.

• Calories 368.08 kcal Moderate
• Protein 23.39 g Good Source
• Carbs 33.42 g Moderate
• Total Fat 13.33 g Moderate
• Saturated Fat 1.95 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 182.72 mg High
• Sodium 143.78 mg Moderate
• Fiber 0.3 g Low Source
• Sugar 3.24 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 618.53 mg Good Source
• Iron 0.87 mg Low Source
• Potassium 417.89 mg Low Source
• Vitamin A 8.59 mcg_rae Low Source
• Vitamin C 80.76 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Shellfish 🦐
• Garlic 🧄