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paleo mojo shrimp

Mojo Shrimp Skillet with Cauliflower Rice

  • Author: Reprinted with permission from Fast & Flavorful Paleo Cooking by Amanda Torres, Page Street Publishing Co. 2020.
  • Cook Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 3 1x

Description

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!


Scale

Ingredients

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 12 navel oranges
  • 1⁄2 cup (120 ml) fresh lime juice (about 34 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

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. 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.
  3. 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.
  4. 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.