Aarón Sánchez’s Citrus Grilled Shrimp

We’re back with another great summer recipe for those weekend BBQs. This time, we have a seafood gem from Brooklyn-based chef, Aarón Sánchez. A healthy mix of citrus and spice give these shrimp a juicy kick! Try it out, then let us know how it goes in the comments below!

Chef Aarón Sánchez’s

Grilled Shrimp With Orange-Habañero Mojo

Image courtesy of Food Network | Photo by Con Poulos
8 servings


1/2 c. fresh orange juice
1/2 c. extra-virgin olive oil
1 tbsp. seeded and chopped pickled habañero chile peppers (or use 1 tbsp. habañero hot sauce)
2 cloves garlic, finely chopped
2 tbsp. chopped fresh cilantro
1 tbsp. dijon mustard
Kosher salt and freshly ground pepper
16 jumbo shrimp, peeled and deveined (about 1 lb.)


Soak eight 8-inch wooden skewers in cold water for at least 15 minutes and up to 1 hour. Meanwhile, make the mojo: Combine the orange juice, 1/4 cup olive oil, the pickled habaneros, half of the garlic, the cilantro, mustard, and salt and pepper to taste in a medium bowl; whisk well and set aside.

Combine the remaining garlic and 1/4 cup olive oil in a small bowl. Preheat a grill or grill pan over medium-high heat. Skewer the shrimp and brush with some of the oil-garlic mixture on both sides; season with salt and pepper. Grill until opaque, about 2 minutes per side, brushing with the remaining oil-garlic mixture. Arrange on a platter and drizzle with the orange-habanero mojo.

Recipe via Food Network