In order to bring you the best organic produce, some ingredients may differ from those depicted.
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, <600 Calories, Protein Plus
2 Servings, 330 Calories/Serving
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.
In your bag
- 6 pounds shrimp (peeled and deveined)
- Sunbasket mojo marinade
- Bamboo or wooden skewers
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
Wash produce before use
Marinate the shrimp
- 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.
Cook the shrimp
- 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.