Mojo Shrimp in Skillet
Mojo Shrimp in Skillet – We are a shrimp family and this Mojo Shrimp in Skillet is made often for dinner and never any leftovers.
Try this Mojo Shrimp in Skillet for Mexican Night!
I didn’t grow up eating shrimp or seafood of any kind because my mom wasn’t a fan. She was born in Oklahoma and raised in California — so, dinner was always a unique fare. From black eyed peas and cornbread, to okra covered in cornmeal… to homemade cheesy enchiladas and lots of avocados.
My love of seafood didn’t appear until my early 20’s when some college friends took me to eat fish tacos at a local Mexican shop in southern California. Now, I can’t resist making Lime Crema, Homemade Tortilla Chips, lots of Homemade Guacamole and now this Mojo Shrimp in Skillet.
How to Make the Best Mojo Shrimp in Skillet
This Mojo Shrimp in Skillet recipe is derived from the famous Cuban dish is typically made with a sour orange. But outside of Florida, it’s not easy to find. To get a similar flavor, you can pair a little fresh orange juice and lime juice together. The flavor is not only incredibly tasty but also CLEAN!
While I squeezed the fresh oranges and limes to make the Mojo seasoning, my husband got to work on blended up our cauliflower florets into riced cauliflower using our high speend blender.
Broiling Riced Cauliflower
There are lots of ways to make riced cauliflower, but we have found that the simplest way is broiling. The benefit is that we can cook the rice without taking up another place on our stovetop. Broiling the riced cauliflower in the oven is easy using a non-toxic baking sheet with parchment paper.
However, you can make this rice in a large skillet on the stove as well. For the stove top, just add a little coconut oil or extra virgin olive oil and some sea salt. It’s so delicious in this dish.
We love Clean Eating Seafood Recipes
For our family meals, we now incorporate seafood at least 2 nights a week. You can find more fish and seafood recipes here.
From Steamed Clams in Wine Sauce, to homemade clean Crab Cakes, to Chilean Sea Bass with a delectable Macadamia-Orange Crust, we love seafood.
And if you’re like us, you’re going to love this delicious Mojo Shrimp Skillet with Cauliflower Rice.
Clean Food Starts with Clean Cookware
This Mojo Shrimpin Skillet is best made in my favorite 12″ Xtrema Versa Skillet. If you’re looking for 100% ceramic, non-toxic cookware… don’t waste your money on any of the new knock off companies that seem to be pouring out of nowhere. Stick to what works and has a long history of success in a clean kitchen. Check out Xtrema Ceramic Cookware.
Kitchen Favorites
Mojo Shrimp in Skillet with Cauliflower Rice
Mojo Shrimp in Skillet is derived from the famous Cuban marinade that is typically made with sour orange – this recipe is loaded with flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4
Ingredients
FOR THE CAULIFLOWER RICE
- 4–6 cups riced cauliflower
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- 1 tablespoon lime juice
- Fresh cilantro, chopped
FOR THE SHRIMP
- 1 tablespoon extra virgin olive oil
- 1 pound large shrimp, peeled, tail removed and de-veined
- 2 tablespoons fresh orange juice
- 2 tablespoons lime juice
- 6 garlic cloves, minced
- Sea salt, to taste
- Fresh cilantro, chopped
Instructions
- Turn on the broiler to low heat and line a stone baking pan with unbleached parchment paper.
- Prepare the riced cauliflower by using one of these options.
- Place the cauliflower in the oven under the broiler for 4-5 minutes and then remove and stir. Place back under the broiler for another 2-3 minutes until softened and heated through. When done and removed from the oven, drizzle with a little lemon juice and chopped cilantro.
- While the “rice” is under the broiler, put a large skillet over medium-high heat. Add the olive oil and the shrimp. Saute for about 3-4 minutes. When the shrimp begins to turn pink, drizzle the orange juice, lime juice over the shrimp. Add the garlic and sea salt and continue to saute until fully cooked.
- Serve the shrimp with a large spoon of cilantro lime cauliflower rice. Top with sea salt and cilantro, as desired.
Last Step!If you loved our recipe, leave us a review below. This helps future recipe makers and ensures continued high-quality recipes for years to come!
This Mojo Shrimp in Skillet recipe is a modified version from the Fast and Flavorful Paleo Cooking Cookbook by Amanda Torres. Although we are not Paleo around here at Clean Cuisine, we do appreciate an entire book dedicated to whole, clean and healthy recipes.
We really enjoyed this recipe! We typically cook our shrimp in garlic butter, so it was nice to mix it up with this citrusy shrimp. We will make it again!!
This recipe was easy to make, really delicious, and very easy to modify to what you have in your house. I didn’t have shrimp, so I used wild cod instead, and I also did not have cauliflower, so I used jasmine rice. I put the extra cooked marinade on the rice and mixed it in, and added a side of roasted asparagus. My family ate it up quickly. I will definitely make this one again!