Serves 4
25 min
Grilled Shrimp with Turmeric Mojo Sauce
Recipe GLPRef4325798dd560
Succulent large shrimp grilled to perfection and topped with a vibrant turmeric-infused mojo sauce made from fresh citrus, garlic, habanero chiles, and warm ginger. This dish delivers bold tropical flavors with a touch of heat, finished with flaky sea salt and served over rice for a complete meal.
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Ingredients
6 garlic cloves, smashed
2 habanero chiles, seeds removed, chopped
1 piece fresh ginger (3 inches), peeled and thinly sliced
1/3 cup fresh lime juice
1/3 cup fresh orange juice
1 tablespoon sugar
2 teaspoons unseasoned rice vinegar
1/2 teaspoon ground turmeric
1/3 cup vegetable oil, plus more for oiling the grill
Kosher salt, to taste
1 1/2 pounds large shrimp, peeled and deveined
Flaky sea salt for garnish
Cooked short-grain white rice for serving (optional)
Directions
Prepare your grill for medium-high heat. In a food processor, combine the smashed garlic cloves, chopped habanero chiles, sliced ginger, lime juice, orange juice, sugar, rice vinegar, and ground turmeric. Pulse until the mixture is combined and nearly smooth. With the processor running, slowly stream in the 1/3 cup of vegetable oil and process until the sauce is fully emulsified.
Transfer half of the prepared mojo sauce into a small bowl and season with kosher salt. Set this portion aside for serving as a condiment. Pour the remaining sauce into a medium bowl, add the peeled and deveined shrimp, and season with kosher salt. Toss the shrimp well to ensure they are evenly coated with the sauce.
Clean and thoroughly oil the grill grate to prevent sticking. Arrange the marinated shrimp directly on the hot grill. Grill for approximately 1 minute per side, until the shrimp turn bright pink and develop light char marks. Divide the grilled shrimp among serving bowls, drizzle with the reserved mojo sauce, and garnish with flaky sea salt. Serve alongside cooked white rice if desired.
