Using my quick and easy Mojo Sauce recipe as a marinade, my Mojo Shrimp are tender and juicy, every bite having a complex flavor of herbs, citrus, and spices. Paired with my Garlic Spinach and Mushrooms recipe and a side of Basmati rice, it’s a delicious and easy meal. In Cuba, Cuban Mojo Sauce uses sour, bitter oranges as a main ingredient in the marinade. Bitter orange or Seville oranges are typically used, I don’t have either of these types of oranges in the shops where I live so for my Mojo Sauce recipe I use the zest of the orange to help complement the juice and give it a little more of the authentic flavor of bitter orange. Mojo Sauces originated in the Canary Islands, and you can find the influence in recipes ranging from Portugal to the Caribbean, to the Southern USA. The cumin, oregano, garlic, and citrus all complement one another and make a really great grilled Mojo Chicken, pork or in this case Roasted Mojo Shrimp with Garlic Spinach and Mushrooms.

Mojo Shrimp

Some rice takes 45 minutes to an hour, the shrimp only takes about 12 minutes, so depending on which type of rice you’re making, it’s a good idea to have the rice finished before cooking the shrimp. The Garlic Spinach with Mushrooms is one of our go-to side items. I don’t like frozen spinach, I don’t know why the taste is so different to me, but it is and a can’t stand it, lol. Always use fresh spinach for this recipe, it makes all the difference. I included two recipes for the Garlic Spinach and Mushrooms, one with and one without the Mojo Sauce.

Mojo Shrimp

Here’s my Roasted Mojo Shrimp recipe:

INGREDIENTS:

  • 1 Pound X-Large Raw Shrimp, peeled & deveined, tail attached
  • 1 Orange, zest, and juice
  • 3 Limes, zest and juice
  • 6 Clove Garlic, crushed and chopped
  • 1 Teaspoon Dried Oregano
  • ¼ Cup Olive Oil
  • 1 Teaspoon Salt
  • 1 Teaspoon Red Pepper Flakes
  • 1 Tablespoon Dried Cumin

PROCESS:

-Peel and devein the shrimp, refrigerate until ready to cook

-Preheat oven to 400F, preheat a skillet to cook the Garlic Spinach

-Combine all remaining ingredients in a large bowl

-Oil an oven proof skillet and arrange the shrimp in a single layer

-Spoon half of the Mojo Sauce over the Shrimp, reserve the rest for the Garlic Spinach

-Roast for 12-15 minutes until pink and tender and juicy

 

Here’s my Garlic Spinach and Mushrooms recipe(with Mojo Sauce)

INGREDIENTS:

  • 5 Ounces Fresh Spinach
  • 4 Ounces Cremini Mushrooms, sliced
  • ½ Medium Red Onion, sliced
  • 2 Tablespoons Olive Oil
  • ¼ Cup White Wine Vinegar
  • ½ Teaspoon Salt
  • Remaining Mojo Sauce

PROCESS:

-Add the olive oil to a hot skillet that has a cover

-Add the red onion, sauté over medium-high heat for one minute

-Add the sliced mushrooms, salt, cover and let steam for 5 minutes

-Remove cover and cook until the mushrooms have released all their liquid and begin to brown

-Lay the fresh spinach on top of the mushrooms, add vinegar, cover until spinach is wilted, about two minutes

-Once wilted, remove from heat, add the remaining Mojo Sauce and stir to combine

***If you are making the Garlic Spinach and Mushrooms but not the Mojo Sauce, use the following recipe

Here’s my Garlic Spinach and Mushrooms recipe (without Mojo Sauce)

INGREDIENTS:

  • 5 Ounces Fresh Spinach
  • 4 Ounces Cremini Mushrooms, sliced
  • ½ Medium Red Onion, sliced
  • 2 Tablespoons Olive Oil
  • ¼ Cup White Wine Vinegar
  • ½ Teaspoon Salt
  • 3 Cloves Garlic, crushed and chopped
  • 1 Teaspoon Red Pepper Flakes
  • 1 Lemon, zest, and juice

PROCESS:

-Add the olive oil to a hot skillet that has a cover

-Add the red onion, sauté over medium-high heat for one minute

-Add the sliced mushrooms, salt, garlic and red pepper flakes, cover and let steam for 5 minutes

-Remove cover and cook until the mushrooms have released all their liquid and begin to brown

-Lay the fresh spinach on top of the mushrooms, add vinegar, lemon juice, and zest cover until spinach is wilted, about two minutes

-Remove from the heat, stir to combine

Mojo Shrimp

Thank you for visiting my Food Blog, Please come back and visit again soon! Cheers, Steven