Cuban Mojo Shrimp is a bright and zesty dish bursting with flavor! It’s made with fresh shrimp, garlic, and tangy citrus juices, creating a perfect balance of taste.
This dish is quick to make and perfect for a weeknight dinner. I love serving it over rice or with crusty bread to soak up that delicious sauce. Yum!
Key Ingredients & Substitutions
Shrimp: I love using large, fresh shrimp for this dish. If you can’t find fresh, frozen shrimp work perfectly too! Just ensure they are thawed and drained. For a different protein, you could use chicken, though cooking times will vary.
Olive Oil: Olive oil adds richness and depth. If you’re looking for a lighter option, avocado oil can also work. Both oils help in drawing out the flavors of the garlic and citrus.
Citrus Juices: Fresh orange, lime, and lemon juices are essential for that delicious mojo flavor. If you’re short on fresh juice, bottled juice will do in a pinch, but fresh is always best!
Garlic: Fresh garlic is a must for its bold flavor. If you’re in a hurry, garlic powder can be used, but it won’t have the same punch. I prefer using more than the recipe calls for for extra taste!
Cilantro or Parsley: While cilantro adds a fresh, lovely touch, parsley can be a good substitute if you’re not a fan of cilantro. Both give a nice color and flavor at the end!
How Do I Make Sure the Shrimp is Perfectly Cooked?
Cooking shrimp can be tricky; you want them perfectly tender, not rubbery. Here’s how to get it just right:
- Use a hot skillet. This helps sear the shrimp quickly and locks in moisture.
- Keep an eye on the cooking time—about 2-3 minutes on each side is ideal. They should turn pink and opaque.
- Don’t overcrowd the skillet. If three or four shrimp must cook together to avoid steaming them.
- Once cooked, remove them from heat immediately to stop the cooking process. Remember, they’ll continue to cook slightly from residual heat.
Pairing them with a side of rice or quinoa can soak up the flavorful mojo sauce. Enjoy making your Cuban Mojo Shrimp!
Cuban Mojo Shrimp
Ingredients You’ll Need:
- 1 lb (450 g) large shrimp, peeled and deveined (tails on or off as preferred)
- 1/4 cup olive oil
- 6 cloves garlic, minced
- 1/4 cup fresh orange juice
- 1/4 cup fresh lime juice
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh chopped cilantro or parsley
- Lemon or lime wedges, for garnish
- Optional: cooked quinoa or rice, to serve
How Much Time Will You Need?
This delightful Cuban Mojo Shrimp dish will take you around 15 minutes to prepare, plus about 10-12 minutes to cook. Overall, you’re looking at a quick 30-minute meal that’s packed full of flavor and sure to impress!
Step-by-Step Instructions:
1. Make the Marinade:
In a medium bowl, combine the olive oil, minced garlic, orange juice, lime juice, lemon juice, oregano, cumin, salt, and pepper. Use a whisk to mix everything together until it’s well blended and fragrant.
2. Marinate the Shrimp:
Add the shrimp to the marinade, tossing them until they’re nicely coated. Allow the shrimp to marinate for at least 15 minutes at room temperature, but don’t let it sit for more than 30 minutes to prevent the acid from “cooking” the shrimp.
3. Cook the Shrimp:
Heat a large skillet over medium-high heat. When the skillet is hot, add the marinated shrimp along with all the marinade. Spread them out in a single layer and let cook without stirring for about 2-3 minutes. Flip the shrimp and cook for another 2-3 minutes, or until they turn pink and opaque. The garlic will become fragrant and the marinade will create a delicious sauce.
4. Finishing Touches:
Once cooked, remove the skillet from heat. Sprinkle the fresh chopped cilantro or parsley over the shrimp for a burst of color and flavor.
5. Serve and Enjoy:
Serve your Cuban Mojo Shrimp immediately! Pair it with cooked quinoa or rice to soak up the vibrant mojo sauce. Garnish each plate with lemon or lime wedges for an extra zesty flavor touch.
Enjoy your vibrant, garlicky Cuban Mojo Shrimp! It’s a delicious dish perfect for any occasion.
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure you thaw the shrimp completely before marinating. You can thaw them overnight in the fridge or quickly by placing them in a sealed plastic bag and submerging it in cold water for about 30 minutes. Pat them dry before marinating to ensure even coating.
Can I Prepare the Marinade Ahead of Time?
Absolutely! You can make the marinade ahead and store it in the fridge for up to 2 days. Just make sure to add the shrimp right before cooking to keep it fresh and flavorful.
What Sides Go Well With Cuban Mojo Shrimp?
This dish pairs excellently with cooked quinoa or rice to soak up the delicious mojo sauce. You can also serve it alongside a fresh, simple salad or grilled vegetables for a more complete meal.
How Can I Store Leftovers?
If you have any leftovers, store the shrimp in an airtight container in the fridge for up to 2 days. To reheat, gently warm them on the stovetop over low heat to prevent them from becoming tough.
