Ingredients
7 cloves garlic, finely minced
extra-virgin olive oil
1/3 c. fresh orange juice
1/3 c. fresh lime juice
1 tsp. ground cumin
1/2 tsp. dried oregano
Freshly ground black pepper
1 lb. shrimp, peeled and deveined
kosher salt
1/4 c. Chopped cilantro
cooked white rice, for serving
Preparation
Step 1Make marinade: In a medium bowl, combine garlic, ½ cup olive oil, orange juice, lime juice, cumin, and oregano. Season with salt and pepper and whisk to combine. Reserve about 1/2 cup of marinade to use later. Step 2Add shrimp to marinade and toss until combined. Cover and refrigerate for 15 minutes.Step 3In a large skillet over medium heat, add enough olive oil to coat the bottom of the skillet. When the oil is shimmering, add shrimp in a single layer. Sear until the shrimp is pink on the bottom, about 2 minutes. Flip shrimp and cook 1 more minute. Step 4Add the reserved marinade and bring liquid to a simmer. Simmer shrimp in marinade for 1 minute. Remove from skillet heat and stir in chopped cilantro.Step 5Serve immediately over white rice.
