We are a shrimp family.
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. Then, later to find out I never had sushi before, we quickly scheduled another dinner out to enjoy the delicacies of sashimi, tempura battered vegetables and Kiren.
Oh, those were the days.
Now, with a husband and 3 children — family meals take place every evening and we incorporate seafood at least 3 nights a week.
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.
This recipe is from the new 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.
This Mojo Shrimp recipe is derived from the famous Cuban marinade that is typically made with a sour orange. But outside of Florida, it’s not easy to find. So, Amanda paired orange juice and lime juice together and the flavor is incredible and CLEAN!
While I made the easy Mojo marinade, my husband got to work on blended up our cauliflower florets into cauliflower rice using our Luvele Vibe Blender. We then roasted the rice in the oven 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.
Once the shrimp marinated for a few minutes, I added warmed up my Xtrema Versa Cookware(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 — check out Xtrema Ceramic Cookware.) on medium heat and then I add some oil for cooking the shrimp.Print
Mojo Shrimp Skillet with Cauliflower Rice
Mojo criollo is a beloved Cuban marinade traditionally made from a special type of orange called a sour orange that has a bitter flavor that is perfect for marinades and sauces. Sour oranges are very hard to find outside of south Florida, but thankfully a blend of regular orange and lime juices works amazingly well as a delicious substitute. This dish is what you call a flavor bomb and is an amazing way to make cauliflower rice something you crave eating!
- Cook Time:20 minutes
- Total Time:20 minutes
FOR THE CAULIFLOWER RICE
- 1 head cauliflower
- 11⁄2 tbsp (23 ml) extra-virgin olive oil or melted ghee
- 1⁄2 tsp fine Himalayan salt
FOR THE SHRIMP
- 1⁄2 cup (120 ml) fresh orange juice (about 1–2 navel oranges
- 1⁄2 cup (120 ml) fresh lime juice (about 3–4 limes
- 6 cloves garlic, minced
- 1⁄2 tsp fine Himalayan salt
- 1⁄4 tsp freshly cracked black pepper
- 1⁄4 tsp dried oregano
- 1 tbsp (15 ml) extra-virgin olive oil, plus 2 tsp (10 ml) for cooking
- 1 lb (454 g) shrimp, peeled, tail removed and deveined (any size)
- Chopped cilantro, to garnish
- Preheat the oven to 400°F (200°C).
- First, prepare the cauliflower rice. Remove the leaves and stem and cut the head into quarters by slicing vertically through the stem. Cut each quarter at an angle to remove the tough inner core from the florets. Place half of the florets into the bowl of a food processor with the S-blade and pulse about a dozen times before whizzing continuously until a rice-like texture is achieved. A 2-pound (907-g) head of cauliflower will yield about 5 cups (930 g) of cauliflower rice. Spread the cauliflower rice on a baking sheet, drizzle with the olive oil and sprinkle the salt on top. Gently toss together with your hands and spread it in an even layer across the sheet. Bake for 5 minutes. Remove and stir briefly (watch out for steam when you open the oven) and cook for 5 minutes.
- Meanwhile, prepare the mojo sauce by mixing the orange juice, lime juice, garlic, salt, pepper, oregano and 1 tablespoon (15 ml) of the olive oil together in a bowl. Add the shrimp and let them briefly marinate while you preheat a large skillet over medium heat for several minutes, until hot. Add the remaining oil to coat the heated pan and then remove the shrimp from the marinade and cook for about 1 minute. Pour in the marinade and let it come to a simmer for another 2 to 3 minutes. Remove it from the heat once the shrimp are opaque and cooked through.
- Serve the shrimp over a generous portion of Cauliflower Rice with a few spoonfuls of the delicious sauce on top so that the rice can soak it up. Garnish with cilantro.
My absolutely favorite thing about this cookbook is that it LAYS FLAT – no holder required. So refreshing. Don’t you think all cookbooks should lay flat?!
My husband and I have committed to trying 1 new recipe from this book and incorporate it into our menu for the next several weeks.
All recipes are gluten-free, dairy-free, grain-free, and legume-free (aka Paleo)
Of the 76 recipes in this amazing little cookbook, 65 are egg-free, 53 are seed-free (including seed spices like cumin), 50 are nut-free (including coconut), 51 are nightshade-free, 50 are low-carb, 33 are AIP with an additional 13 easily modified to be AIP.