Roasted Cuban Mojo Shrimp
Roasted Cuban Mojo Shrimp is that perfect weeknight meal for when you don't feel like cooking and want the oven to do all the work for you!
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!