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Grilled Shrimp with Turmeric Mojo Sauce

by Jeffrey McCarrell on June 03, 2019

If you are anything like me, during the summer you or someone you know fires that grill and enjoys throwing down to make something delicious. To eat healthy during those grilling days not everything has to be chicken. I stumbled across this recipe and gave it a shot. I was pleasantly surprised and my taste buds were truly satisfied. I hope you like it!

Here is the full Recipe!

INGREDIENTS

  • 6 garlic cloves, smashed
  • 2 habanero chiles, seeds removed, chopped
  • 1 3" piece ginger, peeled, thinly sliced
  • 1/3 cup fresh lime juice
  • 1/3 cup fresh orange juice
  • 1 Tbsp. sugar
  • 2 tsp. unseasoned rice vinegar
  • 1/2 tsp. ground turmeric
  • 1/3 cup vegetable oil, plus more for grill
  • Kosher salt
  • 1 1/2 lb. large shrimp, peeled, deveined
  • Cooked short-grain white rice (for serving; optional)
  • Flaky sea salt

  • RECIPE PREPARATION

  • 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.
  • 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.
  • Clean and oil grate, then immediately arrange shrimp on the grill. Grill until bright pink and lightly charred, about 1minute per side. Divide shrimp among bowls. Spoon reserved sauce over; sprinkle with sea salt. Serve with rice if desired.
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