Roasted Cuban Mojo Shrimp
I know we’re in the middle of summer and the last thing you might want to do is turn on the oven. Let alone all the way up to 400°F, but hear me out. It’ll be on for a flash and it’ll be well worth the heat, I promise. On the bright side, shrimp cooks so fast so the oven won’t even be on for all that long. And really the oven does all the work for you. You can literally put this dish together in about three steps and you won’t even break a sweat doing it. This Roasted Cuban Mojo Shrimp will be your new go-to party dish because it’s interactive, fun to eat and flavorful. I think you should make this as soon as possible because this will be your new favorite dish. I’ll stop being a used car salesman because I think the dish speaks for itself.
This Roasted Cuban Mojo Shrimp is one of the easiest recipes you can make but it’s so so good! It’s packed with flavor and the fun part is peeling and eating the shrimp. It’s so good! Especially with white rice to soak up that garlicky sauce. It’s finger licking good, if I’m allowed to use that expression. Let me know what you think below, and of course if you make it, let me know because I would love to see it!
Roasted Cuban Mojo Shrimp
Equipment
- Bowl
- Whisk
- Sheet pan
- Saucepan
Ingredients
- 6 cloves garlic finely chopped
- 1 teaspoon fresh oregano chopped
- 1 teaspoon ground cumin
- 1 teaspoon Kosher salt
- 1 teaspoon coarse ground black pepper
- 1 tablespoon fresh orange zest
- 1 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1/2 cup fresh lemon juice
- 1/4 cup olive oil
- 2 pounds deveined shell-on shrimp
- White rice and black beans for serving
Instructions
- In a large bowl, whisk together the garlic, oregano, cumin, salt, pepper, orange zest, orange juice, lime juice, lemon juice and olive oil until well-combined. Add in the shrimp and toss until evenly incorporated. Cover with plastic wrap and chill in the fridge for at least 4 hours or up to 8.
- Preheat oven to 400°F.
- Using a slotted spoon remove the shrimp and place on a large baking sheet in an even single layer. Roast for about 8 to 12 minutes or until pink and no longer opaque.
- Meanwhile, transfer the marinade to a saucepan and simmer over low heat until hot and slightly reduced. Turn off and let cool slightly.
- Serve the shrimp with white rice, black beans, plantains and the extra sauce on the side for dipping. Enjoy!
Thank you! I used this recipe but I replaced the oranges with Grapefruit because it is what I had on hand. It was delicious!