Shrimp mojo

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

Shrimp mojo

Shrimp mojo

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

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


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

Wash produce before use


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.


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.


Transfer the shrimp to a serving plate and enjoy.