Roasted Cuban Mojo Shrimp Recipe
246kcal
Ingredients
- 12 cloves garlic finely chopped
- 2 teaspoon oregano fresh chopped
- 2 teaspoon cumin ground
- 2 teaspoon salt Kosher
- 2 teaspoon black pepper coarse ground
- 2 tablespoon orange zest fresh
- 1 orange juice fresh
- 1 cup lime juice fresh
- 1 cup lemon juice fresh
- 1/2 cup olive oil
- 2 lbs. Shrimp Aregentinian Red Shrimp deveined shell-on shrimp
Equipment
- Bowl for mixing the marinade
- Shallow dish or resealable plastic bag for marinating the shrimp
- Grill or oven for cooking the shrimp
- Tongs or spatula for handling the cooked shrimp
- Serving platter for presentation
Method
In a bowl, combine the finely chopped garlic, fresh oregano, ground cumin, Kosher salt, coarse ground black pepper, fresh orange zest, fresh orange juice, fresh lime juice, and fresh lemon juice.
- a. Mix the ingredients together until well combined.
- b. Ensure that the garlic is evenly distributed throughout the marinade.
- c. The mixture should have a vibrant and fragrant aroma.
Gradually pour the olive oil into the bowl while whisking continuously.
- a. Whisk until the olive oil emulsifies with the citrus and spice mixture.
- b. The marinade should have a smooth and slightly thick consistency.
- c. The olive oil adds richness to the marinade and helps coat the shrimp evenly.
Place the Argentinian Red Shrimp in a shallow dish or a resealable plastic bag.
- a. Ensure that the shrimp is deveined and still has its shell on for added flavor and moisture.
- b. The shell also helps protect the delicate flesh of the shrimp during the cooking process.
- c. Make sure the shrimp is arranged in a single layer to ensure even marination.
Pour the prepared mojo marinade over the shrimp, ensuring that each shrimp is coated thoroughly.
- a. Gently toss or massage the shrimp in the marinade to ensure even distribution.
- b. The shrimp should be fully immersed in the marinade for optimal flavor absorption.
- c. Cover the dish or seal the bag and refrigerate for at least 30 minutes to allow the flavors to meld.
Preheat the grill or oven to medium-high heat.
- a. If using a grill, make sure the grates are clean and lightly oiled to prevent sticking.
- b. If using an oven, preheat to 400°F (200°C) and line a baking sheet with parchment paper.
- c. Proper preheating ensures even cooking and helps develop a flavorful crust on the shrimp.
Place the marinated shrimp on the grill or on the prepared baking sheet.
- a. Arrange the shrimp in a single layer, ensuring they are not overcrowded.
- b. If grilling, cook the shrimp for approximately 2-3 minutes per side until they turn pink and opaque.
- c. If baking, cook the shrimp for approximately 8-10 minutes until they are pink and cooked through.
Carefully remove the cooked Roasted Cuban Mojo Shrimp from the grill or oven.
- a. Use tongs or a spatula to transfer the shrimp to a serving platter.
- b. Be cautious as the shrimp will be hot.
Serve the Roasted Cuban Mojo Shrimp immediately as an appetizer or as a main dish.
- a. Garnish with fresh herbs, such as cilantro or parsley, if desired.
- b. Pair with rice, salad, or crusty bread for a complete meal.
Nutrition
Calories246kcalCarbohydrates8gProtein24gFat14gSaturated Fat2gPolyunsaturated Fat2gMonounsaturated Fat10gTrans Fat0.01gCholesterol183mgSodium719mgPotassium425mgFiber1gSugar2gVitamin A56IUVitamin C28mgCalcium105mgIron1mg
Notes
Make sure to devein the shrimp before marinating for a cleaner eating experience.
Marinate the shrimp for at least 30 minutes to allow the flavors to penetrate.
Reserve some marinade to brush onto the shrimp while cooking for additional flavor.
Adjust the level of spice by adding or reducing the amount of black pepper or cumin.
For added citrus flavor, sprinkle some fresh lime or lemon juice over the cooked shrimp.
Experiment with different herbs or spices to personalize the marinade according to your taste preferences.
Serve the Roasted Cuban Mojo Shrimp on a bed of rice or with a side of grilled vegetables for a complete meal.