Cuban shrimp mojo with lime-roasted vegetables

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Cuban shrimp mojo with lime-roasted vegetables

Cuban shrimp mojo with lime-roasted vegetables

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, <600 Calories, Protein Plus

2 Servings, 570 Calories/Serving

35 Minutes

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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

Nutrition per serving

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


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and roast the vegetables

Heat the oven to 450?F.
  • 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.
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 lightly browned and tender, 20 to 22 minutes. Remove from the oven, sprinkle with the cilantro and adobo, and toss to coat. While the vegetables roast, prepare the mojo sauce and shrimp.


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.
In a bowl, combine the orange, lemon, and lime zests and juices with the mojo ajo paste, and stir.


Marinate the shrimp, heat the sauce

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 to 5 minutes to let the flavors develop.


Cook the shrimp

Add the shrimp to the 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.