This Cuban Mojo Shrimp is bursting with flavor from garlic, lime, and orange juice. The fresh shrimp get a nice zesty kick, making it perfect for a sunny day!
Cooking it is a breeze—just marinate and sauté, and you’re ready to enjoy a tasty dish. I love serving it over rice or with crusty bread for soaking up that amazing sauce!
Key Ingredients & Substitutions
Shrimp: Use large shrimp for this recipe to get that juicy bite! If you’re allergic or don’t have shrimp, try firm tofu or chicken instead. Both will soak up the marinade nicely.
Garlic: Fresh garlic is a must for the best flavor! If you’re in a pinch, you can use garlic powder, but it won’t be quite as fragrant.
Orange and Lime Juice: Fresh juice is best for brightness. If you have bottled juice, that works too, but check for added sugars. You could also use lemon juice instead of lime for a different twist.
Cumin and Paprika: These spices add depth. If you want a smokier flavor, try smoked paprika or even chipotle powder for added heat!
Cilantro: Fresh cilantro brightens the dish. If you’re not a fan, parsley is a good substitute, providing a fresh taste without the strong flavor of cilantro.
How Do I Get My Shrimp Perfectly Cooked?
Cooking shrimp can be tricky, but here’s how to nail it every time:
- Ensure your shrimp are properly marinated for the right flavor. Don’t marinate for too long, as it can make them mushy.
- Heat your skillet before adding shrimp—this helps them cook quickly and evenly.
- Cook shrimp only until they turn pink and opaque, about 2-3 minutes on each side. Overcooking can make them rubbery.
- When in doubt, remove them from the heat as soon as they’re done: they’ll continue cooking from residual heat.
Following these tips will help you serve up perfectly cooked shrimp that are flavorful and tender every time!
Cuban Mojo Shrimp
Ingredients You’ll Need:
- 1 lb large shrimp, peeled and deveined (tails on or off as preferred)
- 1/4 cup olive oil
- 5 cloves garlic, minced
- 1/3 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp crushed red pepper flakes (optional for heat)
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh cilantro, chopped (plus some extra for garnish)
- Lime wedges, for serving
- Cooked quinoa or rice, for serving
How Much Time Will You Need?
This delicious Cuban Mojo Shrimp takes about 10 minutes of prep time and 10 minutes of cooking time. Including marination, plan for around 30 to 40 minutes total. Perfect for a quick weeknight meal or a flavorful weekend treat!
Step-by-Step Instructions:
1. Make the Marinade:
In a medium bowl, combine the olive oil, minced garlic, fresh orange juice, lime juice, ground cumin, paprika, crushed red pepper flakes (if using), salt, and black pepper. Whisk everything together well to create a zesty marinade.
2. Marinate the Shrimp:
Add the peeled and deveined shrimp to the bowl. Toss them gently in the marinade until they’re well coated. Let the shrimp marinate for about 15-20 minutes at room temperature, or if you have more time, up to an hour in the refrigerator to let those flavors really soak in.
3. Cook the Shrimp:
Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp along with all the marinade to the skillet. Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. The sauce will thicken slightly as it cooks.
4. Finish and Serve:
Remove the skillet from heat and stir in the chopped cilantro for a fresh pop of flavor. Serve the mojo shrimp over your choice of cooked quinoa or rice. Garnish with extra cilantro and lime wedges on the side. Enjoy this vibrant, flavorful dish!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before marinating. The best way to do this is to let them sit in the fridge overnight or place them in a sealed bag and submerge it in cold water for about 20-30 minutes.
Can I Adjust the Spice Level?
Yes, you can definitely customize the heat to your preference! If you want it milder, simply omit the crushed red pepper flakes. If you like it spicier, consider adding more flakes or even a pinch of cayenne pepper to the marinade.
How Should I Store Leftovers?
Store any leftover shrimp in an airtight container in the fridge for up to 2 days. To reheat, gently warm them in a skillet over low heat to avoid overcooking and drying them out.
What Are Some Good Serving Suggestions?
This dish is fantastic served over quinoa or rice, but you can also serve it with crusty bread to soak up the delicious mojo sauce. For a lighter option, pair it with a fresh salad or grilled vegetables.
