Steps to Make Shrimp Ebi Nigiri

Mojo Shrimp

Making butterfly shrimp and ebi nigiri is very simple, but a little tedious.

Recipe Summary Mojo Shrimp

Cuban-inspired shrimp marinated in a mixture of orange juice, lime juice, and both zests to compensate for the hard-to-find bitter oranges. I serve it with white rice, crusty bread, a green salad, and the mojo sauce on the side for dipping.

Ingredients | Shrimp Ebi Nigiri

¼ cup extra-virgin olive oil

3 limes, zested and juiced

1 orange, zested and juiced

6 cloves garlic, finely chopped

1 teaspoon dried oregano

½ teaspoon salt

½ teaspoon ground black pepper

¼ teaspoon ground cumin

1 pound large shrimp - peeled, deveined, and butterflied

2 tablespoons extra-virgin olive oil

Directions

Combine 1/4 cup extra-virgin olive oil, lime juice and zest, orange juice and zest, garlic, oregano, salt, black pepper, and cumin in a bowl. Add shrimp, cover, and place in the refrigerator to marinade for 4 to 6 hours.

Remove shrimp from the marinade. Heat 2 tablespoons extra-virgin olive oil in a large skillet. Add shrimp and cook until pink, 4 to 7 minutes. Remove shrimp from skillet and set aside.

Pour marinade into the skillet, bring to a boil, and simmer until slightly thickened, 5 to 8 minutes. Serve shrimp with marinade sauce on the side.

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Info | Shrimp Ebi Nigiri

prep: 30 mins cook: 15 mins additional: 4 hrs total: 4 hrs 45 mins Servings: 4 Yield: 4 servings

TAG : Mojo Shrimp

World Cuisine Recipes, Latin American, Caribbean,