Best 3 Cuban Style Mojo Shrimp Recipes

**Cuban-Style Mojo Shrimp: A Flavorful and Aromatic Seafood Delight**

For seafood enthusiasts seeking a vibrant and flavorful culinary experience, Cuban-style mojo shrimp is a must-try dish. Originating from the vibrant island of Cuba, this tantalizing dish is a harmonious blend of zesty citrus, aromatic herbs, and succulent shrimp. With its tantalizing aroma and explosive flavors, mojo shrimp is a delightful appetizer or main course that will leave your taste buds dancing. This article presents a collection of carefully curated recipes, each offering a unique take on this Cuban classic. From the traditional version featuring a tangy marinade to variations that incorporate tropical fruits or a creamy sauce, these recipes cater to diverse culinary preferences. Get ready to embark on a culinary journey to the heart of Cuba with these delectable recipes for Cuban-style mojo shrimp.

Here are our top 3 tried and tested recipes!

MOJO SHRIMP

Mojo Shrimp image

Cuban-inspired shrimp marinated in a mixture of orange juice, lime juice, and both zests to compensate for the hard-to-find bitter oranges. I serve it with white rice, crusty bread, a green salad, and the mojo sauce on the side for dipping.

Provided by Yoly

Categories World Cuisine Recipes Latin American Caribbean

Time 4h45m

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup extra-virgin olive oil
3 limes, zested and juiced
1 orange, zested and juiced
6 cloves garlic, finely chopped
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground cumin
1 pound large shrimp - peeled, deveined, and butterflied
2 tablespoons extra-virgin olive oil

Steps:

Combine 1/4 cup extra-virgin olive oil, lime juice and zest, orange juice and zest, garlic, oregano, salt, black pepper, and cumin in a bowl. Add shrimp, cover, and place in the refrigerator to marinade for 4 to 6 hours.
Remove shrimp from the marinade. Heat 2 tablespoons extra-virgin olive oil in a large skillet. Add shrimp and cook until pink, 4 to 7 minutes. Remove shrimp from skillet and set aside.
Pour marinade into the skillet, bring to a boil, and simmer until slightly thickened, 5 to 8 minutes. Serve shrimp with marinade sauce on the side.

Nutrition Facts : Calories 318.3 calories, Carbohydrate 12.2 g, Cholesterol 172.6 mg, Fat 22 g, Fiber 2.8 g, Protein 19.6 g, SaturatedFat 3.2 g, Sodium 491.1 mg, Sugar 4.8 g

TRADITIONAL CUBAN RECIPE: CUBAN MOJO (CUBAN MARINADE)

Traditional Cuban Recipe: Cuban Mojo (Cuban Marinade) image

There are many variations of mojo. It is the signature marinade of Cuba and it finds its way into many varied dishes. After searching through many recipes and cookbooks; I found this in on www.icuban.com and in "Three Guys from Miami Cook Cuban" by: three brothers-in-law, Glenn Lindgren, Raul Musibay and Jorge Castillo. Many mojos do not include oil; with or without oil the key element is "sour" orange, an almost bitter orange that grows throughout Cuba and now it flourishes in most Miami backyards. In a pinch use: 2 parts orange juice to 1 part lemon juice and 1 part lime juice. The key to a good mojo is in the proportions; garlic, salt, whole black peppercorns and sour orange juice are it's main ingredients.Update: 04/14/08 add a teaspoon of cumin (if you so desire) there are many recipes that call for it but we don't use it here! I have been using this mojo since I left my mother's house, as we always used it in Cuba and Haiti.:)

Provided by Manami

Categories Lemon

Time 50m

Yield 50-60 serving(s)

Number Of Ingredients 7

Ingredients

3 heads garlic
2 teaspoons salt
1 teaspoon black peppercorns (whole)
1 1/2 cups orange juice, sour orange (or 1 cup orange juice & 1/2 cup lemon juice & 1/2 cup lime juice)
1 cup minced onion
2 teaspoons oregano
1 cup Spanish olive oil

Steps:

Mash garlic, salt and peppercorns, using a mortar and pestle or use food processor.
Stir in juice.
Allow to sit for at least 30 minutes or longer at room temperature.
*If making it without the oil - stop at this point and this makes a perfect marinade for seasoning, chicken, fish, pork &/or beef.
Continue with preparing the mojo with oil - after you have stirred in juice add onion & oregano.
Allow to sit for at least 30 minutes or longer at room temperature.
In a saucepan heat olive oil to medium hot & then remove from heat.
Whisk oil in garlic-juice mixture, until well blended.
Stores for at least a week in the refrigerator.

PLATTER OF SHRIMP WITH GARLICKY CUBAN MOJO (FUENTE DE CAMARONES AL AJILLO)

Platter of Shrimp with Garlicky Cuban Mojo (Fuente de Camarones al Ajillo) image

Provided by Lourdes Castro

Categories Garlic Backyard BBQ Dinner Seafood Shrimp Summer Grill Grill/Barbecue Healthy Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 8

Number Of Ingredients 11

Ingredients

Mojo
7 cloves garlic, peeled
2 teaspoons salt
1/3 cup lime juice (from 4 to 5 limes)
1/4 cup orange juice (from 1 orange)
1/4 cup olive oil
Shrimp
2 pounds jumbo shrimp, peeled, deveined, and butterflied
1/4 cup vegetable oil
Salt and black pepper
2 limes, cut into small wedges

Steps:

Prepare the mojo
Make a wet garlic paste by mashing the garlic cloves with salt in a mortar and pestle. If you do not have one, you can use a cup and the back of a wooden spoon; otherwise, simply sprinkle the garlic with the salt and use your knife to chop it very finely into a paste.
Place the garlic paste in a small bowl and pour the lime juice and orange juice over it. Allow the mixture to sit for 20 minutes.
Place the olive oil in a small saucepan and set it over medium-high heat. (This can be done on your grill or on your stove.) When small bubbles begin to rise to the surface of the oil, carefully add the garlic and citrus mixture to the pan (the oil will sizzle a bit, so be careful that it does not splatter on you). Give the mixture a quick stir and allow to cook over medium-high heat for 1 minute before removing from the heat. Set aside.
Season and grill the shrimp
Place the shrimp in a large mixing bowl and drizzle the vegetable oil over them. Liberally season with salt and pepper and toss well. It's best to use your hands for this, as you want to make sure the oil and seasonings get inside the slits you made in the shrimp.
Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing. Oil the grill grates with a vegetable oil-soaked paper towel held with a long pair of tongs.
It is important to properly place the shrimp on the grill so that they cook quickly and evenly. Again, it is best to use your hands for this. Holding the shrimp by its tail, place the butterflied shrimp on the grill one by one, slit side down. Curl the tail down toward the head of the shrimp. Close the lid and cook for about 5 minutes, or until the flesh of the shrimp has turned white and is no longer translucent. You will not need to turn the shrimp over.
Serve the shrimp and mojo
Mound the grilled shrimp on a large platter and garnish with lime wedges. Serve with the garlicky mojo for your guests to use as a dipping sauce.

Tips:

Use fresh, high-quality shrimp. This will make a big difference in the flavor of your dish.
Don't overcook the shrimp. Shrimp cook quickly, so be careful not to overcook them or they will become tough and rubbery.
Use a good quality olive oil. This will help to enhance the flavor of the shrimp.
Don't be afraid to experiment with different spices and herbs. There are many different ways to make mojo sauce, so feel free to adjust the ingredients to your own taste.
Serve the shrimp with your favorite sides. Mojo shrimp can be served with rice, beans, salad, or potatoes.

Conclusion:

Cuban-style mojo shrimp is a delicious and easy-to-make dish that is perfect for any occasion. The shrimp are cooked in a flavorful mojo sauce that is made with garlic, olive oil, citrus juice, and spices. The shrimp can be served with rice, beans, salad, or potatoes. This dish is sure to be a hit with your family and friends.