How to Makes Mojito shrimp to Try at Home

Mojito shrimp. Marinate shrimp in a combination of fresh herbs, juices, rum, lime zest, salt, and sugar for a fresh, tropical take on the classic mojito cocktail. Mojito Grilled Shrimp Recipe is a twist on the classic rum cocktail. Looking for a refreshing cocktail and a delicious dinner?

Mojito shrimp I learned in the Splendid Table interview that mojitos are one of Sammy's favorite drinks, so I created mojito shrimp using island friendly ingredients. Mojito shrimp is one of the most popular of recent trending meals in the world. Mojito Shrimp Lettuce Wraps. this link is to an external site that may or may not meet accessibility guidelines. You can have Mojito shrimp using 9 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Mojito shrimp

  1. You need 1/4 cup of white rum.
  2. It’s 1/4 cup of mint leaves, coarsely chopped.
  3. Prepare 1/4 cup of lime juice.
  4. You need 2 tbsp of olive oil.
  5. Prepare 1 tbsp of sugar.
  6. Prepare of zest of 2 limes.
  7. You need 1.5 tsp of salt.
  8. It’s 1 lb of shrimp.
  9. Prepare of cilantro, diced.

If you like Mojitos you will like this marinade for shrimp. Although, roasting is also great for shrimp. Frozen shrimp makes for a quick and easy dinner that can adapt to so many different flavors. For this summery meal we're using a mojito-inspired marinade, made with a mint-infused simple syrup and.

Mojito shrimp step by step

  1. Whisk together rum, mint, oil, sugar, lime zest, cilantro, and salt.
  2. Add shrimp, coat with mixture, and let stand for 10 minutes.
  3. Skewer shrimp and grill or boil until bright pink and sizzling.

Quick and Easy Spicy Shrimp Tacos with spicy shrimp, pickled red onions, queso fresco, and a mango avocado salsa. Enter MOJITO SHRIMP- a hugely successful edible experiment. There is a little bit of rum hiding in there, because I seem to do alright at this point eating foods cooked with a small amount of alcohol. Shrimp are marinated in a mojito-style marinade (featuring lime juice and tamari), then sautéed with scallion and herbs. They're served atop coconut- and sesame seed-studded rice.

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