This healthy shrimp recipe may be the only one you’ll ever need. It adds just the right amount of “pizzazz” to your weekly menu to make you feel like you are dining out on a weeknight!
Spanish for “sauce,” a traditional mojo has citrus for tang, ground cumin for spice, garlic for pungency, and more. No wonder it plays so many roles in Cuban cuisine: as a marinade, baste, or dip.
Cuban Shrimp Mojo with Lime-Roasted Vegetables
- ¾ pound cauliflower
- ½ pound zucchini
- 2 limes
- 2 tablespoons extra virgin olive oil
- cilantro, fresh
- ½ teaspoon adobo
- 1 orange
- 1 lemon Mojo ajo paste (fresh garlic, dried oregano, ground cumin, ground guajillo, olive oil, salt)
- 10 ounces wild gulf shrimp
- ½ ounce roasted pumpkin seeds
- Heat oven to 450°
- Cut the cauliflower into florets, discard any coarse stems or leaves. Trim the ends from the zucchini; cut in half lengthwise, then into ½-inch thick half moons. Cut 1 lime into ¼-inch thick wheels. Coarsely chop the cilantro.
- In a bowl, combine the cauliflower, zucchini and lime wheels with 2 tablespoons oil. Season with salt and pepper and toss to coat. Spread the vegetables in an even layer on a sheet pan. Roast until light browned and brown, about 20 – 22 mintues.
- Remove from the oven, sprinkle with cilantro and adobo, and toss to coat. While the vegetables roast, prepare the mojo sauce and shrimp
- Mojo Sauce: Zest and juice the orange and the lemon. Zest the remaining lime; juice half and cut the other half into wedges. In a bowl, combine the orange, lemon, and lime zests and juices with the mojo ajo paste and stir.
- Transfer ¼ cup of the mojo sauce to a shallow bowl or plate. Add the shrimp and toss to coat. Let stand for 5 minutes. While they marinate, transfer the remaining mojo sauce to a pan and bring to a simmer over medium heat. Reduce the heat to low and simmer for 3 – 5 minutes.
- Add the shrimp to simmering sauce and cook, turning once, until opaque, 1 to 2 minutes per side. Remove from heat and season to taste with salt and pepper.
- Transfer the shrimp and roasted vegetables to individual plates. Garnish with the pumpkin seeds and serve with the lime wedges
In health & faith,
Christina Grenga is a faith-based Certified Holistic Health Educator who works with Modern Christian women who are ready to quit dieting for good, lose weight naturally, and transform their life. Christina graduated from the world-renowned Institute for Integrative Nutrition in New York City, and is a Certified International Health Coach. She uses a Christ centered approach to guide women to create a balanced, thriving life.