The sunshine-filled flavors of Cuba came rushing back to me one evening when I was yearning for something exciting to transform my dinner routine. As I browsed my spice cabinet, I stumbled upon a bottle of cumin and a few zesty citrus fruits, and suddenly, the idea of Roasted Cuban Mojo Shrimp was born. The thought of plump shrimp marinated in a lively mixture of garlic, citrus, and herbs sounded not only divine but also like the perfect escape from my usual meals.
This dish isn’t just a feast for the taste buds; it captures the essence of kitchen creativity with minimal fuss. Whether you’re planning a vibrant dinner party or simply looking to bring some tropical flair to a weeknight meal, these shrimp are your answer. Roasting them to perfection with a beautiful citrus marinade not only enhances the flavor but also transforms your dining table into a sunny Havana getaway. With white rice and black beans as the comforting companions, you’ll find this dish far from ordinary. Let’s dive in and infuse your kitchen with the vibrant spirit of Cuba!
Why is Roasted Cuban Mojo Shrimp a Must-Try?
Zesty flavors burst from the citrus marinade, creating a refreshing twist on shrimp.
Quick preparation means you can enjoy this dish without hours in the kitchen.
Versatile in serving options, pair it with rice, beans, or as a stand-alone appetizer!
Crowd-pleasing appeal ensures it’s perfect for dinner parties or casual family nights.
Time-saving with a simple marinade that works its magic while you relax!
Dive into this unforgettable dish that guarantees a vibrant escape from the mundane!
Roasted Cuban Mojo Shrimp Ingredients
• Get ready to infuse your kitchen with flavor!
For the Marinade
- 6 cloves garlic – finely chopped for that aromatic punch.
- 1 teaspoon fresh oregano – chopped for a touch of earthy flavor.
- 1 teaspoon ground cumin – adds a warm depth that perfectly complements the shrimp.
- 1 teaspoon Kosher salt – essential for bringing out all the vibrant flavors.
- 1 teaspoon coarse ground black pepper – for a bit of kick that elevates the entire dish.
- 1 tablespoon fresh orange zest – brings a bright citrus note that’s simply irresistible.
- 1 cup fresh orange juice – the star of the citrus marinade, providing a sweet-tart goodness.
- 1/2 cup fresh lime juice – adds a zesty tang that balances the sweetness.
- 1/2 cup fresh lemon juice – enhances the citrus medley for a refreshing burst.
- 1/4 cup olive oil – helps emulsify the marinade while adding richness.
For the Shrimp
- 2 pounds deveined shell-on shrimp – choose fresh for the best flavor and texture.
For Serving
- White rice – serves as a wonderful, comforting base for the vibrant flavors.
- Black beans – adds protein and boosts heartiness to your meal.
Indulge in these Roasted Cuban Mojo Shrimp with all its zest and color!
How to Make Roasted Cuban Mojo Shrimp
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Whisk Together: In a large bowl, combine the garlic, oregano, cumin, salt, pepper, orange zest, orange juice, lime juice, lemon juice, and olive oil. Mix until all ingredients are well blended, creating a vibrant marinade that gives the shrimp its delightful flavor.
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Marinate Shrimp: Add the deveined shell-on shrimp into the marinade, tossing gently to ensure every shrimp is coated in the citrus goodness. Cover with plastic wrap and pop it in the fridge to chill for at least 4 hours, or up to 8 hours for maximum flavor infusion.
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Preheat Oven: When you’re ready to cook, preheat your oven to 400°F. This temperature is perfect for roasting and will help the shrimp develop a nice, slightly caramelized finish.
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Arrange Shrimp: Remove the shrimp from the marinade using a slotted spoon and spread them out in a single layer on a large baking sheet. This ensures even cooking. Roast the shrimp in the preheated oven for about 8 to 12 minutes, or until they turn pink and opaque.
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Simmer Marinade: While the shrimp roast, transfer the leftover marinade to a saucepan. Simmer it over low heat until it’s hot and slightly reduced. This step enhances the flavors and makes for a delightful dipping sauce.
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Serve: After roasting, serve the Roasted Cuban Mojo Shrimp with fluffy white rice, hearty black beans, and plantains if you choose. Drizzle the extra reserved sauce over the shrimp for an exciting burst of flavor!
Optional: Garnish with fresh cilantro for an added touch of freshness and color.
Exact quantities are listed in the recipe card below.
Roasted Cuban Mojo Shrimp Variations
Feel free to put your own spin on this delightful dish with these tasty twists!
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Spicy Kick: Add diced jalapeños or a splash of your favorite hot sauce to the marinade for an extra layer of heat. This twist turns up the flavor and gives it a real zesty punch!
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Herb-Infused: Swap fresh oregano with fresh cilantro or parsley for a different herbal profile. The distinct flavors of these herbs can transform the dish for a fresh twist.
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Tropical Twist: Include pineapple juice alongside the citrus juices for a sweet tropical flavor that brightens the dish. Imagine juicy shrimp paired with a hint of island vibes!
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Veggie Boost: Add bell peppers, zucchini, or asparagus to the baking sheet when roasting for a delightful medley. This not only enhances the dish with more color but makes it a wholesome one-pan meal.
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Coconut Cream: Replace olive oil with coconut milk for a creamy texture and exotic flavor. The addition of coconut will give it a luscious richness that’s irresistible.
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Garlic Lovers: If you adore garlic, amplify the flavor by adding roasted garlic cloves to the marinade. They’ll caramelize beautifully in the oven, intensifying the deliciousness!
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Citrus Variety: Experiment with other citrus fruits like grapefruit or tangerine juice to offer a new flavor combination. These will create a refreshing and unique twist to the traditional recipe.
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Grilled Version: For a smoky outcome, grill the marinated shrimp instead of roasting them. The char from the grill will add an appealing depth, perfect for summer cookouts!
Make Ahead Options
These Roasted Cuban Mojo Shrimp are a fantastic meal prep option for busy weeknights! You can marinate the shrimp up to 24 hours in advance, allowing those vibrant flavors to really infuse. Simply whisk together the marinade and toss the shrimp, then cover with plastic wrap and refrigerate until you’re ready to cook. This not only saves time but also ensures the shrimp remain just as delicious and juicy when baked. When you’re ready to serve, preheat your oven to 400°F, arrange the shrimp on a baking sheet, and roast for 8 to 12 minutes until they are pink and opaque. You’ll have a bright and flavorful dish ready with minimal effort!
How to Store and Freeze Roasted Cuban Mojo Shrimp
Fridge: Keep any leftovers in an airtight container in the fridge for up to 3 days, ensuring the shrimp remains fresh and flavorful.
Freezer: If you want to freeze the shrimp, place them in a single layer on a baking sheet to freeze thoroughly, then transfer to a freezer-safe bag for up to 2 months.
Reheating: When you’re ready to enjoy your Roasted Cuban Mojo Shrimp, reheat in the oven at 350°F until warmed through, about 10 minutes.
Marinade Storage: The leftover marinade can be stored in the fridge for up to 5 days. Just remember to bring it to a simmer before using it as a dipping sauce again!
Expert Tips for Roasted Cuban Mojo Shrimp
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Marination Time Matters: For optimal flavor, aim for at least 4 hours of marination, but an overnight soak allows the citrus marinade to fully penetrate the shrimp.
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Use Fresh Ingredients: Fresh shrimp and citrus will elevate the dish. Avoid frozen shrimp as they can compromise both flavor and texture in your Roasted Cuban Mojo Shrimp.
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Don’t Overcook: Keep a close watch while roasting; shrimp cook quickly. Remove them from the oven as soon as they turn pink and opaque to maintain their juicy texture.
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Check Your Oven Temperature: Ensure your oven is at the correct temperature before roasting. Using an oven thermometer can help avoid uneven cooking.
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Save the Marinade: Simmering the marinade not only creates a delicious dipping sauce but also maximizes flavor. Don’t skip this step to add more depth to your meal!
What to Serve with Roasted Cuban Mojo Shrimp?
Transform your meal into a vibrant feast with delicious accompaniments that elevate the flavors of your shrimp.
- Fluffy White Rice: A classic pairing, it absorbs the zesty marinade, enhancing each bite with comforting simplicity.
- Hearty Black Beans: Packed with protein, they provide a delightful contrast to the shrimp’s bright flavors, making your meal more balanced and fulfilling.
- Sweet Plantains: Their caramelized sweetness beautifully offsets the citrus tang, creating a harmonious blend of flavors on your plate.
- Crispy Garlic Bread: This crunchy addition offers a rustic touch, perfect for mopping up the citrusy marinade left behind.
- Fresh Cucumber Salad: The cool, crisp cucumber refreshes the palate, making it a delightful contrast to the robust shrimp.
- Light Citrus Dressing Greens: A side salad with a citrus vinaigrette adds brightness and complements the shrimp’s flavors perfectly.
- Mojito Mocktail: This refreshing drink enhances the overall tropical feel, combining mint with lime and a splash of soda for a cooling sip.
- Chocolate Flan: End on a sweet note with this creamy dessert that brings a rich, indulgent finish after the bright and zesty shrimp.
Roasted Cuban Mojo Shrimp Recipe FAQs
How do I know if my ingredients are ripe enough?
Absolutely! For the best results, ensure your citrus fruits are firm and heavy for their size. Look for oranges, limes, and lemons that have a vibrant skin color without any dark spots or blemishes. Fresh garlic should be plump and free from sprouting. It’s best to use freshly chopped herbs, as dried varieties won’t offer the same flavorful punch.
How do I store leftovers?
Very! Store any leftover Roasted Cuban Mojo Shrimp in an airtight container in the fridge for up to 3 days. If you have extra marinade, it can be stored alongside the shrimp or in a separate container, lasting in the fridge for up to 5 days. Just be sure to reheat the shrimp gently in the oven for the best texture when you’re ready to enjoy them again!
Can I freeze Roasted Cuban Mojo Shrimp?
Absolutely! To freeze, first arrange the shrimp in a single layer on a baking sheet and flash freeze them until solid, about 1-2 hours. Then, transfer the shrimp to a freezer-safe bag or container and store them in the freezer for up to 2 months. When you’re ready to cook, thaw in the refrigerator overnight and then roast as directed.
What if my shrimp are overcooked?
Don’t worry; it happens to the best of us! If your shrimp come out a bit tough, you can still salvage them by creating a flavorful sauce using the simmered marinade. Simply stir in a little olive oil or butter until melted, which can help reintroduce moisture when drizzled over the shrimp.
Are there any dietary considerations for this recipe?
Very! This recipe is naturally gluten-free, which is a great option for those with gluten intolerances. However, if you have a seafood allergy, be sure to swap shrimp for an alternative protein like chicken or tofu. It’s important to check that the olive oil used is also free from any allergens if you have others in your family.
How long should I marinate the shrimp for the best flavor?
To really tickle those taste buds, aim for a minimum of 4 hours of marination. For truly irresistible flavor, letting the shrimp soak in the citrus marinade overnight allows the garlic and herbs to fully penetrate, resulting in a more dynamic and vibrant taste when roasted!
Zesty Roasted Cuban Mojo Shrimp for Flavorful Feasts
Ingredients
Equipment
Method
- In a large bowl, combine garlic, oregano, cumin, salt, pepper, orange zest, orange juice, lime juice, lemon juice, and olive oil. Mix well.
- Add the deveined shell-on shrimp into the marinade, tossing gently to coat. Cover and refrigerate for at least 4 hours.
- Preheat your oven to 400°F.
- Remove the shrimp from the marinade and spread them out on a baking sheet. Roast for 8 to 12 minutes or until pink and opaque.
- While the shrimp roast, simmer the remaining marinade in a saucepan over low heat until hot and slightly reduced.
- Serve Roasted Cuban Mojo Shrimp with white rice and black beans, drizzled with the reserved sauce.