Shrimp with Citrus Mojo

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

Heat Scale
Submit Recipe



1 tsp. whole allspice berries
3/4 tsp. cumin seeds
1/4 cup minced onion
2 garlic cloves, minced
1/2 to 1 whole Scotch bonnet or habanero chile, seeded and minced
1/2 tsp. finely grated orange zest
1/2 cup fresh orange juice
1/4 cup plus 2 Tbsp. extra-virgin olive oil
3 Tbsp. fresh lime juice
2 Tbsp. sherry vinegar
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
1/4 tsp. saffron threads, crumbled


1 pound Yukon Gold potatoes, peeled and cut into 1
2 cups fresh or frozen corn kernels
2 Tbsp. vegetable oil
1-1/2 pounds medium shrimp, shelled and deveined
1/4 cup cilantro leaves, plus 2 Tbsp. chopped
salt and freshly ground pepper


To prepare the mojo:

In a small skillet, toast the allspice berries and cumin seeds over moderate heat until they become fragrant, about 1 minute. Transfer the spices to a plate to cool, then grind them in a spice grinder or mortar. In a small bowl, combine the spices with the onion, garlic, chile, orange zest, orange juice, olive oil, lime juice, sherry vinegar, salt, pepper and saffron, then set aside for 1 hour.

To prepare the shrimp:

In a large saucepan of boiling salted water, cook the potatoes until just tender, about 5 minutes. Using a slotted spoon, transfer the potatoes to a bowl. Add the corn to the saucepan and cook until tender, about 3 minutes, then drain the corn and add it to the potatoes.

Wipe out the saucepan and heat the oil until shimmering. Add 1/2 cup of the mojo and simmer it over moderate heat for 1 minute, then add the shrimp and cook until it turns opaque, about 1 minute. Transfer the shrimp to a plate, then add another 1/4 cup of the mojo to the saucepan and bring it to a simmer over moderate heat. Add the potatoes and corn and cook until they are heated through. Stir in the chopped cilantro and season the dish to taste, with salt and freshly ground pepper. Transfer the mixture to a platter and arrange the shrimp on top. Garnish with the cilantro leaves and serve, passing the extra mojo at the table.

Recipe from Food & Wine Magazine, January, 2000.