12 Delicious Cuban Style Mojo Shrimp Recipes

Are you ready to spice up your dinner routine with some vibrant flavors? Our roundup of 12 Delicious Cuban Style Mojo Shrimp Recipes is here to transport your taste buds to the sunny streets of Havana. Perfect for home cooks looking for quick, flavorful meals, these recipes blend tangy, garlicky mojo with succulent shrimp for a dish that’s sure to become a weeknight favorite. Dive in and discover your next go-to meal!

Garlicky Cuban Mojo Shrimp with Cilantro Lime Rice

Ever find yourself craving something zesty, garlicky, and downright satisfying? This Garlicky Cuban Mojo Shrimp with Cilantro Lime Rice is your answer, packing bold flavors into every bite.

Ingredients

• For the shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 1/4 cup fresh orange juice
  • 2 tbsp fresh lime juice
  • 1/4 cup olive oil
  • 1 tsp ground cumin
  • 1/2 tsp salt
• For the rice:
  • 1 cup long-grain white rice
  • 2 cups water
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp fresh lime juice
  • 1/2 tsp salt

Instructions

1. In a bowl, combine the shrimp with garlic, orange juice, lime juice, olive oil, cumin, and salt. Let marinate for 15 minutes.
2. While the shrimp marinates, rinse the rice under cold water until the water runs clear.
3. In a medium saucepan, bring 2 cups of water to a boil. Add the rice, reduce heat to low, cover, and simmer for 18 minutes.
4. Heat a large skillet over medium-high heat. Add the shrimp and marinade, cooking for 2-3 minutes per side until shrimp are pink and opaque.
5. Fluff the cooked rice with a fork, then stir in cilantro, lime juice, and salt.
6. Serve the shrimp over the cilantro lime rice, drizzling any remaining sauce from the skillet over the top.

Juicy shrimp with a garlicky kick pairs perfectly with the bright, herby rice. Try serving it with a side of avocado slices for a creamy contrast.

Spicy Cuban Mojo Shrimp Tacos with Avocado Salsa

Mmm, imagine biting into a taco bursting with flavors so vibrant they practically dance on your tongue. That’s exactly what you’ll get with these Spicy Cuban Mojo Shrimp Tacos, topped with a creamy avocado salsa that balances the heat perfectly.

Ingredients

• For the shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp red pepper flakes
  • Juice of 1 lime
  • Salt to taste
• For the avocado salsa:
  • 2 ripe avocados, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup cilantro, chopped
  • Juice of 1 lime
  • Salt to taste
• For serving:
  • 8 small corn tortillas
  • Lime wedges

Instructions

1. In a bowl, combine shrimp with olive oil, garlic, cumin, smoked paprika, red pepper flakes, lime juice, and salt. Let marinate for 15 minutes.
2. While the shrimp marinates, prepare the avocado salsa by mixing avocados, red onion, cilantro, lime juice, and salt in a bowl. Set aside.
3. Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes per side, until pink and opaque.
4. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side.
5. Assemble the tacos by placing shrimp on each tortilla and topping with avocado salsa. Serve with lime wedges on the side.

Here’s the deal: the shrimp are juicy with a kick, while the avocado salsa adds a cool, creamy contrast. Try serving these tacos with a side of black beans and rice for a full meal that’ll transport you straight to the tropics.

Cuban Mojo Shrimp and Mango Salad

Ready to dive into a dish that’s as vibrant as it is delicious? This Cuban Mojo Shrimp and Mango Salad is a perfect blend of sweet, tangy, and spicy flavors that’ll transport you straight to the tropics with every bite.

Ingredients

• For the shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh orange juice
  • 1 tbsp fresh lime juice
• For the salad:
  • 2 cups mixed greens
  • 1 ripe mango, diced
  • 1/2 red onion, thinly sliced
  • 1 avocado, sliced
  • 1/4 cup fresh cilantro, chopped

Instructions

1. In a bowl, combine shrimp with olive oil, garlic, cumin, smoked paprika, salt, and black pepper. Toss to coat evenly.
2. Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque.
3. Remove shrimp from heat and drizzle with orange and lime juice. Set aside.
4. In a large salad bowl, layer mixed greens, mango, red onion, avocado, and cilantro.
5. Top the salad with the cooked shrimp and any juices from the skillet.
6. Gently toss the salad to combine all ingredients.

Perfect for a light lunch or dinner, this salad offers a juicy crunch from the mango and avocado, balanced by the smoky, citrusy shrimp. Serve it with a side of crusty bread to soak up all the delicious mojo juices.

Grilled Cuban Mojo Shrimp Skewers with Pineapple

Craving something tropical and packed with flavor? These Grilled Cuban Mojo Shrimp Skewers with Pineapple are your ticket to a quick, delicious meal that screams summer.

Ingredients

• For the marinade:
  • 1/2 cup orange juice
  • 1/4 cup lime juice
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup olive oil
• For the skewers:
  • 1 lb large shrimp, peeled and deveined
  • 2 cups pineapple chunks
  • 1 red bell pepper, cut into 1-inch pieces

Instructions

1. In a large bowl, whisk together orange juice, lime juice, garlic, cumin, salt, pepper, and olive oil to make the marinade.
2. Add the shrimp to the marinade, ensuring they’re fully coated. Cover and refrigerate for 30 minutes to 1 hour for best flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F) and lightly oil the grates to prevent sticking.
4. Thread the marinated shrimp, pineapple chunks, and bell pepper pieces onto skewers, alternating as you go.
5. Grill the skewers for 2-3 minutes per side, or until the shrimp are pink and opaque. Avoid overcooking to keep them juicy.
6. Serve immediately with a sprinkle of fresh cilantro if desired.

Mouthwatering and vibrant, these skewers offer a perfect balance of sweet and tangy with a hint of spice. Try serving them over a bed of cilantro lime rice for a complete meal that’ll transport you straight to the tropics.

Cuban Mojo Shrimp Ceviche with Tostones

Wow, you’re in for a treat with this Cuban Mojo Shrimp Ceviche paired with crispy tostones. It’s a vibrant, zesty dish that’s perfect for summer gatherings or a refreshing weeknight dinner.

Ingredients

• For the ceviche:
  • 1 lb shrimp, peeled and deveined
  • 1/2 cup fresh lime juice
  • 1/4 cup fresh orange juice
  • 2 tbsp olive oil
  • 1/2 red onion, thinly sliced
  • 1 jalapeño, seeded and minced
  • 1/4 cup cilantro, chopped
  • 1 avocado, diced
  • Salt to taste
• For the tostones:
  • 2 green plantains
  • 1/4 cup vegetable oil
  • Salt to taste

Instructions

1. In a large bowl, combine shrimp, lime juice, and orange juice. Cover and refrigerate for 15 minutes, or until shrimp are opaque and cooked through.
2. While the shrimp marinates, heat olive oil in a skillet over medium heat. Add red onion and jalapeño, sautéing until soft, about 3 minutes. Let cool.
3. Fold the sautéed onion and jalapeño into the shrimp mixture. Add cilantro, avocado, and salt, gently mixing to combine.
4. For the tostones, peel plantains and cut into 1-inch thick slices. Heat vegetable oil in a skillet over medium-high heat.
5. Fry plantain slices for 3 minutes per side, or until golden. Remove and flatten each slice with the bottom of a glass.
6. Return flattened plantains to the skillet and fry for another 2 minutes per side, until crispy. Drain on paper towels and sprinkle with salt.
7. Serve the ceviche chilled with warm tostones on the side.

Kick back and enjoy the contrast of the cool, citrusy ceviche with the hot, crunchy tostones. For an extra touch, garnish with additional cilantro or a drizzle of olive oil before serving.

Slow Cooker Cuban Mojo Shrimp with Black Beans and Rice

Now, imagine coming home to the vibrant flavors of Cuba with minimal effort. This slow cooker dish brings together succulent shrimp, zesty mojo, and hearty black beans and rice for a meal that’s as easy as it is delicious.

Ingredients

• For the shrimp and mojo:
  • 1 lb large shrimp, peeled and deveined
  • 1/2 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
• For the black beans and rice:
  • 1 cup long-grain white rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 3/4 cups chicken broth
  • 1/2 tsp salt

Instructions

1. In a bowl, whisk together orange juice, lime juice, garlic, cumin, salt, and pepper to make the mojo.
2. Place shrimp in the slow cooker and pour the mojo over them. Drizzle with olive oil.
3. Cover and cook on LOW for 2 hours, or until shrimp are pink and opaque.
4. Meanwhile, rinse the rice under cold water until the water runs clear.
5. In a pot, combine rice, black beans, chicken broth, and salt. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 18 minutes, or until rice is tender and liquid is absorbed.
7. Fluff the rice with a fork before serving.
8. Serve the shrimp over the black beans and rice, spooning some of the mojo sauce over the top.

Combining the tender shrimp with the citrusy mojo and fluffy rice creates a dish that’s bursting with flavor. Consider garnishing with fresh cilantro or avocado slices for an extra touch of freshness.

Cuban Mojo Shrimp Stir Fry with Vegetables

Unbelievably easy and bursting with flavor, this Cuban Mojo Shrimp Stir Fry with Vegetables is your ticket to a quick, delicious dinner. You’ll love how the tangy mojo sauce brings everything together.

Ingredients

• For the shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the vegetables:
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup broccoli florets
  • 1/2 cup sliced red onion
• For the mojo sauce:
  • 1/4 cup fresh orange juice
  • 2 tbsp fresh lime juice
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano

Instructions

1. In a bowl, whisk together all mojo sauce ingredients and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add shrimp, salt, and pepper. Cook for 2 minutes per side until pink. Remove shrimp and set aside.
3. In the same skillet, add bell peppers, broccoli, and red onion. Stir fry for 5 minutes until vegetables are crisp-tender.
4. Return shrimp to the skillet. Pour mojo sauce over everything. Stir to combine and cook for another 2 minutes until heated through.

Mouthwatering and vibrant, this dish pairs perfectly with rice or quinoa for a complete meal. The shrimp are juicy, the veggies crisp, and the sauce packs a punch of citrusy goodness.

Baked Cuban Mojo Shrimp with Sweet Plantains

Dive into a dish that’s bursting with flavor and perfect for any night of the week. You’ll love the zesty mojo marinade paired with sweet, caramelized plantains.

Ingredients

• For the shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1/4 cup orange juice
  • 2 tbsp lime juice
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the plantains:
  • 2 ripe plantains, sliced diagonally
  • 2 tbsp butter
  • 1 tbsp brown sugar

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a bowl, whisk together olive oil, garlic, orange juice, lime juice, cumin, salt, and pepper to make the mojo marinade.
3. Add the shrimp to the marinade, tossing to coat. Let it sit for 10 minutes. Tip: Don’t marinate longer than 30 minutes to prevent the citrus from cooking the shrimp.
4. Arrange the shrimp in a single layer on a baking sheet. Bake for 8-10 minutes, until pink and opaque. Tip: Flip the shrimp halfway through for even cooking.
5. While the shrimp bakes, melt butter in a skillet over medium heat. Add plantains and sprinkle with brown sugar.
6. Cook plantains for 3-4 minutes per side, until golden and caramelized. Tip: Use a non-stick skillet to prevent sticking.
7. Serve the shrimp over the sweet plantains.

You’ll love the contrast between the tangy, garlicky shrimp and the sweet, buttery plantains. Try serving it over a bed of rice to soak up all the delicious juices.

Cuban Mojo Shrimp and Chorizo Paella

Ever find yourself craving something that’s a little bit spicy, a little bit citrusy, and totally packed with flavor? This Cuban Mojo Shrimp and Chorizo Paella is your answer, combining juicy shrimp, smoky chorizo, and vibrant spices in one skillet.

Ingredients

• For the mojo marinade:
  • 1/2 cup orange juice
  • 1/4 cup lime juice
  • 4 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp salt
• For the paella:
  • 1 lb large shrimp, peeled and deveined
  • 8 oz chorizo, sliced
  • 1 cup short-grain rice
  • 2 cups chicken broth
  • 1/2 tsp saffron threads
  • 1 red bell pepper, sliced
  • 1/2 cup frozen peas
  • 2 tbsp olive oil

Instructions

1. In a bowl, whisk together orange juice, lime juice, garlic, cumin, and salt to make the mojo marinade.
2. Add shrimp to the marinade, ensuring they’re fully coated. Let sit for 15 minutes at room temperature.
3. Heat olive oil in a large skillet over medium heat. Add chorizo and cook until browned, about 5 minutes. Remove and set aside.
4. In the same skillet, add the marinated shrimp (reserve the marinade) and cook until pink, about 2 minutes per side. Remove and set aside with the chorizo.
5. Add rice to the skillet, stirring to coat with the remaining oil. Toast for 2 minutes until slightly golden.
6. Pour in the reserved marinade, chicken broth, and saffron. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
7. Layer the chorizo, shrimp, bell pepper, and peas on top of the rice. Cover and cook for another 5 minutes until the peppers are tender and the peas are heated through.
8. Remove from heat and let sit, covered, for 5 minutes before serving.

Here’s the deal: this paella is all about the contrast—tender shrimp, crispy chorizo, and fluffy rice with a hint of citrus. Serve it straight from the skillet for that authentic, shareable vibe.

Creamy Cuban Mojo Shrimp Pasta

Hey, you’re going to love this Creamy Cuban Mojo Shrimp Pasta. It’s a vibrant, flavorful dish that combines the zest of Cuban mojo with the comfort of creamy pasta, perfect for a weeknight dinner that feels a bit special.

Ingredients

• For the shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the pasta:
  • 8 oz fettuccine
  • 4 cups water
  • 1 tbsp salt
• For the sauce:
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/4 cup fresh orange juice
  • 2 tbsp fresh lime juice
  • 1/4 cup chopped cilantro
  • 1/2 tsp red pepper flakes

Instructions

1. In a large pot, bring 4 cups of water to a boil. Add 1 tbsp salt and the fettuccine. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add the shrimp, minced garlic, cumin, 1 tsp salt, and 1/2 tsp black pepper. Cook for 2-3 minutes per side until the shrimp are pink and opaque. Remove shrimp from the skillet and set aside.
3. In the same skillet, add 1 cup heavy cream, 1/2 cup chicken broth, 1/4 cup orange juice, and 2 tbsp lime juice. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce slightly thickens.
4. Return the shrimp to the skillet, add the cooked pasta, and toss everything together with 1/4 cup chopped cilantro and 1/2 tsp red pepper flakes. Cook for another 2 minutes until everything is well combined and heated through.
5. Tip: Reserve a cup of pasta water before draining to adjust the sauce’s consistency if needed.
6. Tip: For an extra burst of flavor, zest the lime and orange before juicing and add the zest to the sauce.
7. Tip: Don’t overcook the shrimp; they’ll continue to cook when added back to the sauce.

Now, the pasta should be luxuriously creamy with a bright, tangy kick from the mojo sauce. Serve it with a sprinkle of extra cilantro and a wedge of lime on the side for that extra zing.

Cuban Mojo Shrimp Stuffed Peppers

Perfect for a summer dinner that’s both vibrant and packed with flavor, these Cuban Mojo Shrimp Stuffed Peppers are a game-changer. You’ll love how the citrusy mojo sauce brings the shrimp to life, all nestled in sweet bell peppers.

Ingredients

• For the mojo sauce:
  • 1/2 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 4 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 tsp ground cumin
  • 1/2 tsp salt
• For the shrimp and peppers:
  • 1 lb large shrimp, peeled and deveined
  • 4 large bell peppers, tops cut off and seeds removed
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a bowl, whisk together the orange juice, lime juice, minced garlic, 1/4 cup olive oil, cumin, and 1/2 tsp salt to make the mojo sauce.
3. Toss the shrimp in half of the mojo sauce and let marinate for 10 minutes. Tip: Don’t marinate longer or the citrus will start to cook the shrimp.
4. Brush the outside of the bell peppers with 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
5. Stuff each pepper with the marinated shrimp and place them upright in a baking dish.
6. Pour the remaining mojo sauce over the stuffed peppers.
7. Bake for 25-30 minutes, until the peppers are tender and the shrimp are pink and opaque. Tip: Cover with foil if the peppers start to brown too quickly.
8. Let rest for 5 minutes before serving. Tip: The juices inside are flavorful, so spoon them over when serving.

Zesty and bright, these stuffed peppers offer a juicy bite with every forkful. Serve them over a bed of cilantro rice for a meal that’s as colorful as it is delicious.

Cuban Mojo Shrimp and Corn Chowder

Just imagine a bowl of warm, comforting chowder that brings a little sunshine to your table with every spoonful. This Cuban Mojo Shrimp and Corn Chowder is your ticket to a flavorful escape, blending sweet corn, succulent shrimp, and zesty mojo in a creamy, dreamy base.

Ingredients

• For the mojo sauce:
  • 1/2 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 4 cloves garlic, minced
  • 1/2 tsp cumin
  • 1/2 tsp salt
• For the chowder:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 2 cups corn kernels (fresh or frozen)
  • 4 cups chicken broth
  • 1 lb shrimp, peeled and deveined
  • 1/2 cup heavy cream
  • Salt and pepper to taste

Instructions

1. In a small bowl, whisk together the orange juice, lime juice, minced garlic, cumin, and salt to make the mojo sauce. Set aside.
2. Heat olive oil in a large pot over medium heat. Add the diced onion and red bell pepper, cooking until soft, about 5 minutes.
3. Add the corn kernels to the pot and cook for another 2 minutes, stirring occasionally.
4. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
5. Add the shrimp to the pot and cook until they turn pink, about 3 minutes. Be careful not to overcook them to keep them tender.
6. Stir in the heavy cream and the prepared mojo sauce. Heat through for another 2 minutes, then season with salt and pepper to taste.
7. Remove from heat and let the chowder sit for 5 minutes before serving to thicken slightly.

Great texture meets bold flavors in this chowder, with the creaminess perfectly balancing the tangy mojo and sweet corn. Serve it with a side of crusty bread for dipping, or top with avocado slices for an extra layer of richness.

Conclusion

Brimming with vibrant flavors, our roundup of 12 Delicious Cuban Style Mojo Shrimp Recipes offers a treasure trove of culinary inspiration. Whether you’re craving something zesty, garlicky, or sweet, there’s a dish here to delight your palate. We’d love to hear which recipe becomes your favorite—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow food enthusiasts to discover. Happy cooking!