Cuban Mojo Shrimp Recipe
373kcal
Ingredients
Mojo Sauce
- 1/2 cup olive oil extra-virgin
- 6 limes medium zested and juiced
- 2 orange medium zested and juiced
- 1/4 cup lime juice
- 1/3 cup orange juice
- 1 tablespoon vinegar
- 2 tablespoons oil vegetable
- 1/2 teaspoon salt kosher
- 12 cloves garlic finely chopped
- 1 ginger stalk peeled
- 2 teaspoon oregano dried
- 1/4 jalapeno seeds removed
- 1 teaspoon black pepper ground
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin ground
Shrimp:
- 3 lbs. shrimp large peeled deveined, and butterflied
- 2 tablespoons olive oil extra-virgin
Method
In a mixing bowl, combine the extra-virgin olive oil, lime zest and juice, orange zest and juice, turmeric, ground cumin, vinegar, vegetable oil, kosher salt, finely chopped garlic, peeled ginger, dried oregano, jalapeno (seeds removed), ground black pepper, and additional ground cumin. Mix well to create the marinade.
- a. Measure and pour 1/2 cup of extra-virgin olive oil into the mixing bowl.
- b. Zest and juice 6 medium limes, adding the zest and juice to the bowl.
- c. Zest and juice 2 medium oranges, adding the zest and juice to the bowl.
- d. Add turmeric, ground cumin, vinegar, vegetable oil, kosher salt, finely chopped garlic, peeled ginger, dried oregano, jalapeno (seeds removed), ground black pepper, and additional ground cumin to the bowl.
- e. Mix all the ingredients together until well combined.
Place the butterflied and deveined shrimp in a large bowl or resealable plastic bag. Pour the marinade over the shrimp, making sure each piece is coated evenly. Allow the shrimp to marinate in the refrigerator for at least 30 minutes.
- a. Prepare 3 lbs. of large, peeled, deveined, and butterflied shrimp.
- b. Transfer the shrimp to a large bowl or resealable plastic bag.
- c. Pour the marinade over the shrimp, ensuring all pieces are covered.
- d. Seal the bowl or bag and refrigerate for a minimum of 30 minutes.
Preheat the grill or a large skillet over medium heat. If using a skillet, add 2 tablespoons of extra-virgin olive oil to coat the surface.
- a. Preheat the grill or a large skillet over medium heat.
- b. If using a skillet, pour 2 tablespoons of extra-virgin olive oil onto the surface, spreading it evenly.
Once the cooking surface is heated, remove the shrimp from the marinade and shake off any excess liquid. Place the shrimp on the grill or skillet, cooking for approximately 2-3 minutes per side, or until they turn pink and opaque.
- a. Take each shrimp out of the marinade, allowing any excess liquid to drip off.
- b. Transfer the shrimp to the heated grill or skillet.
- c. Cook the shrimp for about 2-3 minutes on each side until they become pink and opaque.
Remove the cooked shrimp from the grill or skillet and serve immediately. These flavorful Cuban Mojo Shrimp are perfect as a main course or can be used in various dishes like tacos or salads.
- a. Take the cooked shrimp off the grill or skillet.
- b. Serve the Cuban Mojo Shrimp immediately.
- c. Enjoy them as a main course or use them to enhance tacos or salads.
Nutrition
Calories373kcalCarbohydrates13gProtein35gFat22gSaturated Fat3gPolyunsaturated Fat3gMonounsaturated Fat15gTrans Fat0.02gCholesterol274mgSodium351mgPotassium623mgFiber3gSugar5gVitamin A140IUVitamin C41mgCalcium160mgIron2mg
Notes
Make sure to fully coat the shrimp with the marinade for maximum flavor infusion.
Use fresh citrus juices for a vibrant and tangy taste.
Allow the shrimp to marinate for at least 30 minutes to enhance the flavors.
Preheat the grill or skillet adequately to ensure proper cooking.
Butterfly the shrimp for even cooking and better absorption of the marinade.