Grilled shrimp with turmeric mojo sauce recipe for summer

Ingredients for Grilled shrimp with turmeric mojo sauce

• 6 garlic cloves, smashed

• 2 habanero chillies, deseeded, chopped

• 1 piece (7.5 cm) ginger, peeled, thinly sliced

• 80 ml fresh lime juice

• 80 ml fresh orange juice

• 15 g caster sugar

• 10 ml unseasoned rice vinegar

• 2.5 g ground turmeric

• 80 ml vegetable oil, plus more for grilling

• sea salt, to taste

• 675 g large prawns, peeled, deveined

• cooked short-grain white rice (for serving; optional)

• flaky sea salt

How to make Grilled shrimp with turmeric mojo sauce

1. Preheat the grill to medium-high heat.

2. Pulse the garlic, chillies, ginger, lime juice, orange juice, sugar, vinegar, and turmeric in a food processor until combined and almost smooth.

3. With the motor running, gradually stream in 80 ml of oil and process until emulsified.

4. Pour half of the sauce into a small bowl and season with sea salt. Set aside for serving.

5. Transfer the remaining sauce to a medium bowl, add the shrimp, season with sea salt, and toss to coat.

6. Clean and oil the grill grate, then arrange the shrimp on the grill. Grill until bright pink and lightly charred, about 1 minute per side.

7. Divide the shrimp among serving bowls. Spoon the reserved sauce over each portion and sprinkle with sea salt. Serve with rice if desired.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.