Shrimp with cilantro mojo on tortilla crisps

SmartPoints® value per serving
Total Time
32 min
15 min
17 min
Mojo, a citrus-based sauce invented in Cuba, can be used both as a marinade and as an accompaniment for cooked meats, fish, or poultry. This recipe has you make your own Mojo and your own tortillas, all in about 30 minutes. The zing of Mojo adds a ton of flavor to the shrimp during the quick marinade time. Serve these shrimp tortillas as a party app or, arrange shrimp on some mixed greens with cucumber and avocado and enjoy the reserved Mojo as a dressing. This recipe multiplies easily to feed a crowd.


Corn tortilla(s)

4 medium, each cut into 6 triangles (6-inches each)

Cooking spray

2 spray(s)

Table salt

1 tsp, divided

Unsweetened orange juice


Fresh lime juice

¼ cup(s)

Fat free chicken broth

¼ cup(s)

Garlic clove(s)

3 medium clove(s), minced

Olive oil

4 tsp, divided


1 tsp

Dried oregano

1 tsp


¼ cup(s), fresh, chopped

Uncooked shrimp

1 pound(s), large, peeled, deveined (about 24)


  1. Preheat the oven to 350°F. Arrange tortilla triangles on a jelly-roll pan in a single layer. Lightly coat the tortillas with nonstick spray and sprinkle with 1/4 tsp of the salt. Bake until tortillas are crisp and lightly browned around the edges, about 6–7 minutes; set aside.
  2. Combine the orange juice, lime juice, chicken broth, garlic, 3 tsp of the oil, the sugar, 1/2 tsp of the remaining salt, and the oregano in a small saucepan. Bring the mixture to a boil, reduce the heat, and simmer 5 minutes. Remove from the heat, stir in the cilantro, and cool 5 minutes. Reserve 1/4 cup of the mojo and set aside. Pour the remaining mojo into a medium bowl and add the shrimp, tossing well to coat. Let the shrimp marinate 15 minutes.
  3. Drain the shrimp, season with the remaining 1/4 tsp salt, and discard the marinade. Heat a large nonstick skillet over medium-high heat. Swirl in the remaining 1 tsp oil then add the shrimp. Cook until opaque in the center, about 2–3 minutes per side; remove from the heat. Arrange each shrimp on a tortilla crisp and drizzle with the reserved mojo sauce.


To peel and devein shrimp, cut the shell with kitchen scissors or a small knife, following the curve of the outer back and moving from the top toward the tail to expose the dark vein. Place shrimp under cold running water while removing the shell and the vein.This recipe first appeared in Best of Weight Watchers Volume 1 and is used here with permission.