Shrimp with Cilantro Mojo on Tortilla Crisps
- Total Time
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.
corn tortilla(s)4 medium, each cut into 6 triangles (6-inches each)
cooking spray2 spray(s)
table salt1 tsp, divided
unsweetened orange juice⅓ cup(s)
fresh lime juice¼ cup(s)
fat free chicken broth¼ cup(s)
garlic clove(s)3 clove(s), medium, minced
olive oil4 tsp, divided
dried oregano1 tsp
cilantro¼ cup(s), fresh, chopped
uncooked shrimp1 pound(s), large, peeled, deveined (about 24)
- 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.
- 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.
- 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.