Mango Mojo Shrimp

Servings: 4
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Recipe Categories: Main Dish


1/4 cup olive oil, divided
1/2 small yellow onion, diced
1 clove garlic, minced
1/4 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 small lime, freshly squeezed
pinch or dash crushed red pepper
1 cup freshly squeezed orange juice
1/2 cup dry white wine
2 large unripe, firm mangos, peeled, pitted and diced, divided
2 teaspoons kosher salt
1 pound jumbo shrimp, peeled and deveined


To prepare mojo, in a medium saucepan over medium heat, add 1 tablespoon olive oil, and cook onion for about 5 minutes, or until soft. Stir in the garlic, oregano, cumin, black pepper and lime juice, and sauté for 2 minutes more. Add the crushed red pepper, orange juice, white wine, and half of the diced mango, season with salt. Bring the mixture to a simmer and cook for 10 minutes. Cool for 5 minutes then transfer to a blender and puree until smooth.

To cook the shrimp, preheat a heavy skillet with the remaining olive oil. Over high heat, add the shrimp to the pan and sauté for a minute. Add the mango mojo and the remaining diced mango. Cook until the mojo comes to a boil and the shrimp just turns pinkish red. Remove from heat and allow the shrimp to cook through in the mango juices for another minute before serving. Serving Suggestion: Serve on a bed of mixed greens or with whole wheat cous cous.

Source: Chef Allen Susser