The Older Bolder Life Friday Feast: Turmeric Mojo Grilled Shrimp

For a variety of reasons this summer, not the least of which is they just taste great, we’ve pledged to enjoy more fresh Gulf shrimp here at home.

It helps that I’ve stumbled across a vendor who flies fresh shrimp to the DFW metro several days a week from the Texas coast where the shrimp have been caught early that morning, packed, and loaded on the plane before noon. I’m sure this recipe would work with quality frozen shrimp as well, though I haven’t tested that in my kitchen yet…

That said, for years we’ve been big fans of the tropical flavors that a good mojo can bring to the table (figuratively and literally), though you do need to remember that the acids in the fresh juices and vinegar can chemically “cook” seafood fairly quickly. You don’t want to leave your shrimp in the mojo for longer than it takes to get your grill fired (wood or gas), and don’t forget to save half the mojo for dipping or drizzling over the shrimp at service.

And by the way, two quick thoughts on the mojo. While lemongrass isn’t a typical mojo ingredient, it plays very well here with the shrimp (and probably would with any seafood) here. And don’t be intimidated by the habanero peppers; yes, they’re hot (mind your fingers – no eye rubbing after prepping these peppers!), but they bring a fruity, floral heat that can’t be duplicated. (We actually make this with anywhere from 5-7 peppers, though are long time chile-heads.)

We most recently devoured this with a Chile Peanut Cauliflower Rice recipe we’re working on, and hot damn, it was amazing.

3 habanero chiles, stemmed, seeded, chopped
8 medium garlic cloves, crushed
3.5” piece fresh ginger, peeled, sliced
⅓ cup + 1 tbsp fresh orange juice
⅓ cup + 1 tbsp fresh lime juice
1 tbsp unseasoned rice vinegar
1 tsp lemongrass puree
½-1 tsp. ground turmeric
⅓ cup + 1 tbsp avocado or olive oil, plus more for grill
Good salt
1.5 lb. large shrimp, peeled and deveined

Optional
1 tbsp sugar or sweetener of choice

Prep your shrimp and fresh ingredients.

Combine the chiles, garlic, ginger, both juices, the rice vinegar, lemongrass puree, and turmeric in a blender or food processor and pulse to combine. With the device running, drizzle in the oil of choice until well emulsified.

Immediately divide the mojo, placing half in the fridge (add salt to taste) and pouring half over the shrimp, stirring to make sure all your shrimp are coated.

Immediately fire the grill, and when ready, grill the shrimp until well marked with a bit of char and pink through, 1-2 minutes per side.

Serve as desired (I served over a Chile Peanut Cauliflower Rice we’re refining) with the reserved sauce on the side or drizzled over.

Enjoy.