Wild Florida Shrimp-Tangerine Mojito Appetizer

Wild Florida Shrimp-Tangerine Mojito Appetizer

Toasting whole spices makes a flavorful seasoning blend, but you can substitute ground spices and skip the skillet.

Coastal Living JUNE 2008

  • Yield: Makes 4 servings


  • 1 1/2 teaspoons cumin seeds
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon fennel seeds
  • 1 to 2 tablespoons freshly grated tangerine zest
  • 1/2 teaspoon fresh thyme
  • 1 teaspoon kosher salt
  • 12 jumbo wild Florida shrimp, cleaned, peeled, and deveined
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 2 tablespoons spiced rum
  • 1/2 cup fresh tangerine juice
  • 1 tablespoon torn fresh mint
  • 1 tablespoon chopped fresh cilantro


Combine first 3 ingredients in a heavy skillet over medium heat. Toast 2 to 3 minutes or until aromatic. Remove from heat, and cool completely. Grind to a rough, coarse ground in a spice grinder. Combine fresh ground spices with tangerine zest, thyme, and salt. Rub spice mixture over shrimp.

Heat olive oil in a medium skillet over high heat. Add shrimp and cook, stirring constantly, 1 minute. Add garlic, reduce heat to medium, and cook shrimp 2 to 3 more minutes on each side, or until pink and cooked through.

Add rum and tangerine juice. Cook 1 minute, and stir in mint and cilantro. Serve immediately with bread for sopping up pan juices.


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Wild Florida Shrimp-Tangerine Mojito Appetizer recipe