Prep 5 mins
Cook 10 mins
The sauce, also known as mojo criollo, requires very little chopping and provides a tangy counterpart to the cumin-rubbed shrimp. Based on a chicken recipe in Cooking Light, JUNE 2004.
- 2 teaspoons brown sugar
- 1 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon garlic powder
- 1⁄8 teaspoon ground red pepper
- 1 teaspoon vegetable oil
- 1 lb shrimp, tails on, cleaned and deveined
- 1 1⁄2 teaspoons garlic, minced
- 1⁄4 cup fresh lime juice
- 1⁄4 cup orange juice
- 2 tablespoons honey
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons of fresh mint, chopped
- Combine brown sugar, cumin, salt, garlic powder, and red pepper; sprinkle over the shrimp inside a large Ziploc bag and let sit out at room temperature while you prep the sauce. Squeeze limes into a glass measuring cup and add orange juice and honey. Blend with whisk.
- Heat vegetable oil in a large nonstick skillet over medium-high heat. add garlic to pan; sauté 30 seconds. Add shrimp and cook for 3-5 minutes or until done. Remove from pan; keep warm.
- Add juices and honey to pan to deglaze; cook 3 minutes or until slightly thickened. Remove pan from heat; stir cilantro and mint into sauce. Pour sauce over shrimp and serve as-is for an appetizer, or over rice for an entree.