Cuban shrimp mojo with lime-roasted vegetables
Paleo, Gluten Free, Dairy Free, Soy Free, Low Calorie
Spanish for “sauce,” a traditional mojo has citrus for tang, ground cumin for spice, garlic for pungency, and more. No wonder it plays so many roles: as a marinade, baste, or dip, on everything from these succulent shrimp to the pork sandwiches you might find in Havana paladares, small restaurants often run from someone’s home.
- ¾ pound cauliflower
- ½ pound zucchini
- 2 limes
- Fresh cilantro
- ½ teaspoon Oaktown Spice Shop adobo
- 1 orange
- 1 lemon
- Mojo ajo paste (fresh garlic - dried oregano - ground cumin - ground guajillo - olive oil - salt)
- 10 ounces wild Gulf shrimp
- ½ ounce roasted pumpkin seeds
Prep and roast the vegetables
- Cut the cauliflower into florets, discarding any coarse stems or leaves.
- Trim the ends from the zucchini; cut in half lengthwise, then into ½-inch-thick half-moons.
- Cut 1 lime into ¼-inch-thick wheels (reserve 1 lime for the mojo sauce).
- Coarsely chop the cilantro.
Make the mojo sauce
- Zest and juice the orange and the lemon.
- Zest the remaining lime; juice half and cut the other half into wedges.
Marinate the shrimp, heat the sauce
Cook the shrimp
Nutrition per serving: Calories: 570, Protein: 29 g, Total Fat: 36 g, Monounsaturated Fat: 22 g, Polyunsaturated Fat: 3 g, Saturated Fat: 5 g, Cholesterol: 180 mg, Carbohydrates: 38 g, Fiber: 11 g, Added Sugar: 0 g, Sodium: 1370 mg