Grilled Shrimp with Turmeric Mojo Sauce
Succulent grilled shrimp coated in a vibrant citrus-turmeric sauce with hints of habanero chile and ginger. This bright and flavorful dish combines Cuban mojo sauce elements with Asian-inspired turmeric for a unique fusion experience.
Ingredients
- •6 cloves garlic cloves
- •2 whole habanero chiles
- •1 piece ginger
- •⅓ cup fresh lime juice
- •⅓ cup fresh orange juice
- •1 Tbsp sugar
- •2 tsp unseasoned rice vinegar
- •½ tsp ground turmeric
- •⅓ cup vegetable oil
- •1 to taste Kosher salt
- •1½ lb large shrimp
- •2 cups cooked white rice
- •1 to taste flaky sea salt
Cooking Instructions
- 1.
Prepare a grill for medium-high heat. Pulse garlic, chiles, ginger, lime juice, orange juice, sugar, vinegar, and turmeric in a food processor until combined and almost smooth. With the motor running, gradually stream in 1/3 cup oil and process until emulsified.
10 min
- 2.
Pour half of the sauce into a small bowl; season with kosher salt. Set aside for serving. Transfer remaining sauce to a medium bowl and add shrimp. Season with kosher salt and toss to coat.
5 min
- 3.
Clean and oil grate, then immediately arrange shrimp on grill. Grill until bright pink and lightly charred, about 1 minute per side. Divide shrimp among bowls. Spoon reserved sauce over; sprinkle with sea salt. Serve with rice if desired.
5 min
