Grilled Shrimp with Turmeric Mojo Sauce
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- kosher salt
- flaky sea salt
- 1/3 cup fresh orange juice
- 1 tbsp. sugar
- 1/2 tsp. ground turmeric
- 1/3 cup fresh lime juice
- 6 garlic cloves, smashed
- 2 habanero chiles, seeds removed, chopped
- 1 (3") piece ginger, peeled, thinly sliced
- 2 tsp. unseasoned rice vinegar
- 1/3 cup vegetable oil, plus more for grill
- 1 1/2 lb. large shrimp, peeled, deveined
- cooked short-grain white rice (for serving; optional)
- Carbohydrate 15 g(5%)
- Cholesterol 214 mg(71%)
- Fat 21 g(32%)
- Fiber 1 g(4%)
- Protein 24 g(49%)
- Saturated Fat 2 g(9%)
- Sodium 968 mg(40%)
- Calories 342
Preparation Prepare a grill for medium-high heat. Pulse garlic, chiles, ginger, lime juice, orange juice, sugar, vinegar, and turmeric in a food processor until combined and almost smooth. With the motor running, gradually stream in 1/3 cup oil and process until emulsified. Pour half of the sauce into a small bowl; season with kosher salt. Set aside for serving. Transfer remaining sauce to a medium bowl and add shrimp. Season with kosher salt and toss to coat. Clean and oil grate, then immediately arrange shrimp on grill. Grill until bright pink and lightly charred, about 1 minute per side. Divide shrimp among bowls. Spoon reserved sauce over; sprinkle with sea salt. Serve with rice if desired.
Preparation Prepare a grill for medium-high heat. Pulse garlic, chiles, ginger, lime juice, orange juice, sugar, vinegar, and turmeric in a food processor until combined and almost smooth. With the motor running, gradually stream in 1/3 cup oil and process until emulsified. Pour half of the sauce into a small bowl; season with kosher salt. Set aside for serving. Transfer remaining sauce to a medium bowl and add shrimp. Season with kosher salt and toss to coat. Clean and oil grate, then immediately arrange shrimp on grill. Grill until bright pink and lightly charred, about 1 minute per side. Divide shrimp among bowls. Spoon reserved sauce over; sprinkle with sea salt. Serve with rice if desired.
