Shrimp mojo

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

Shrimp mojo

Gluten-Free, Dairy-Free, Soy-Free, Paleo

2 Servings, 330 Calories/Serving

40–50 Minutes

This citrusy marinade hails from Cuba, where it’s used to season a classic pork dish known as lechon asado. It also makes a wonderful marinade for chicken, fish, and shellfish, such as these shrimp. To secure the shrimp for easy grilling, thread four or five of them onto 2 skewers each before cooking. Soaking the skewers prevents them from burning while the shrimp cook.

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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.
  • 6 pounds shrimp (peeled and deveined)
  • Sunbasket mojo marinade
  • Bamboo or wooden skewers

Nutrition per serving

Calories 330, Total Fat 10g (13% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholest. 340mg (113% DV), Sodium 820mg (36% DV), Total Carb. 3g (1% DV), Fiber 0g (0% DV), Protein 38g

Instructions

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

Wash produce before use

1

Marinate the shrimp

In a tall glass or wide bowl, soak the skewers in water for 30 minutes.
  • Rinse the shrimp and pat dry with a paper towel.
  • Shake or stir the mojo marinade to reincorporate.
    • In a large bowl, measure out ⅓ cup mojo marinade for every 1 pound shrimp. Add the shrimp and toss to coat; season with salt and pepper. Let stand at room temperature for at least 15 minutes but no longer than one hour.

2

Cook the shrimp

If using, thread the shrimp onto the skewers.
  • Build a charcoal fire or light a grill for medium-high heat. Set the shrimp on the grill rack and cook until firm and cooked through, 1 to 3 minutes per side.

Serve

Transfer the shrimp to a serving plate and enjoy.