Mojito Shrimp Cuban Style

Lynn Clay


These Mojito Shrimp Cuban Style are bursting with bright citrus flavor and would be perfect on tacos or salad!


★★★★★ 1 vote

20 Min
10 Min
Stove Top


  • 10 clove
    garlic, minced
  • 1 tsp
  • 1 1/2 tsp
    dried oregano
  • 1/2 tsp
    red pepper flakes, optional
  • 1 c
    sour orange juice, fresh
  • 1/2 c
    lime juice, freshly squeezed
  • 1/2 c
    lemon juice, freshly squeezed
  • ·
    sugar, to taste
  • 1/2 tsp
    ground cumin
  • 1/2 c
    olive oil, extra virgin
  • 2 lb
    extra large shrimp, peeled and deveined
  • ·
    kosher or other salt, to taste

How to Make Mojito Shrimp Cuban Style


  1. Mash garlic, pepper and oregano by pulsing in a food processor. Whisk garlic mixture with next 7 ingredients (through olive oil)
  2. Set aside half the sauce. Add shrimp to the other half of the sauce and marinade in the refrigerator for 15 minutes.
  3. Drain shrimp, reserving marinade. Heat 2 Tbs olive oil in a large skillet over medium high heat. Add the shrimp and sprinkle with salt. Toss for 30 seconds
  4. Lower the heat to medium and cook shrimp, turning at least once until they are pink and cooked through. Remove the shrimp to a warm platter.
  5. Increase the heat to high add the reserved marinade and the other half of the sauce reserved earlier. Boil sauce until reduces by half and thickens. Pour it over the shrimp and serve.

Printable Recipe Card

About Mojito Shrimp Cuban Style

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Cuban

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