In order to bring you the best organic produce, some ingredients may differ from those depicted.
Cuban shrimp mojo with lime-roasted vegetables
Gluten-Free, Dairy-Free, Soy-Free, Paleo
2 Servings, 570 Calories/Serving
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: as a marinade, baste, or dip, on everything from these succulent shrimp to the pork sandwiches you might find in Havana paladares, small restaurants often run from someone’s home.
In your bag
- ¾ pound cauliflower
- ½ pound zucchini
- 2 limes
- Fresh cilantro
- ½ teaspoon Oaktown Spice Shop 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
Calories 570, Total Fat 36g (46% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 180mg (60% DV), Sodium 1370mg (60% DV), Total Carb. 38g (14% DV), Fiber 11g (39% DV), Protein 29g
Contains: Crustacean Shellfish
Wash produce before use
Prep and roast the vegetables
- Cut the cauliflower into florets, discarding 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 (reserve 1 lime for the mojo sauce).
- Coarsely chop the cilantro.
Make the mojo sauce
- Zest and juice the orange and the lemon.
- Zest the remaining lime; juice half and cut the other half into wedges.
Marinate the shrimp, heat the sauce
Cook the shrimp