Ingredients with Measurements:
- 1 pound large shrimp, peeled and deveined
- 1/2 cup olive oil
- 1/4 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 1/4 cup chopped fresh cilantro
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups white rice
- 1 can (14 ounces) coconut milk
- 1 3/4 cups water
- Salt and pepper to taste
Special equipment needed:
- Large bowl
- Skewers
- Grill or grill pan
- Rice cooker or pot with lid
Step-by-step instructions:
1. In a large bowl, whisk together olive oil, orange juice, lime juice, lemon juice, cilantro, cumin, smoked paprika, garlic powder, salt, and black pepper.
2. Add shrimp to the bowl and toss to coat. Cover and refrigerate for at least 30 minutes.
3. Preheat grill or grill pan to medium-high heat.
4. Thread shrimp onto skewers and grill for 2-3 minutes per side or until cooked through.
5. In a rice cooker or pot with lid, combine rice, coconut milk, water, salt, and pepper. Cook according to package instructions.
6. Serve shrimp mojo over coconut rice.
- Time:
Preparation time: 40 minutes
- Cooking time: 20 minutes
Temperature:
- Grill or grill pan: medium-high heat
- Rice cooker or pot: medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 560
- Total fat: 29g
- Cholesterol: 172mg
- Sodium: 517mg
- Total carbohydrates: 53g
- Dietary fiber: 2g
- Sugars: 2g
- Protein: 23g
Substitutions for ingredients:
- Shrimp: You can substitute with chicken or tofu.
- Olive oil: You can substitute with vegetable oil or canola oil.
- Orange juice: You can substitute with pineapple juice or grapefruit juice.
- Lime juice: You can substitute with lemon juice or apple cider vinegar.
- Lemon juice: You can substitute with white wine vinegar or rice vinegar.
- Cilantro: You can substitute with parsley or basil.
- Ground cumin: You can substitute with chili powder or curry powder.
- Smoked paprika: You can substitute with regular paprika or cayenne pepper.
- Garlic powder: You can substitute with minced garlic or garlic paste.
- White rice: You can substitute with brown rice or quinoa.
- Coconut milk: You can substitute with almond milk or soy milk.
Variations:
- Add diced tomatoes, bell peppers, and onions to the shrimp mojo marinade for a more colorful and flavorful dish.
- Use jasmine rice instead of white rice for a more fragrant and aromatic coconut rice.
- Add a pinch of turmeric to the coconut rice for a golden color and earthy flavor.
- Serve with a side of grilled vegetables or a fresh salad.
Tips and tricks:
- Make sure to devein the shrimp before marinating and grilling.
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Use fresh citrus juices for the best flavor.
- Fluff the coconut rice with a fork before serving to prevent clumping.
Storage instructions:
- Store leftover shrimp mojo and coconut rice separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat shrimp mojo in a skillet over medium heat until heated through.
- Reheat coconut rice in the microwave or on the stovetop with a splash of water until heated through.
Presentation ideas:
- Serve shrimp mojo on a platter with skewers arranged in a circular pattern.
- Serve coconut rice in a bowl or on a plate with a scoop of shrimp mojo on top.
Garnishes:
- Fresh cilantro leaves
- Lime wedges
- Sliced avocado
Pairings:
- White wine, such as Sauvignon Blanc or Pinot Grigio
- Light beer, such as Corona or Pacifico
Suggested side dishes:
- Grilled vegetables, such as zucchini, bell peppers, and onions
- Fresh salad with a citrus vinaigrette
Troubleshooting advice:
- If the shrimp mojo is too spicy, reduce the amount of smoked paprika or cumin.
- If the coconut rice is too dry, add a splash of water and fluff with a fork.
Food safety advice:
- Make sure to cook the shrimp to an internal temperature of 145°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
- Shrimp mojo is a popular dish in Cuban cuisine, which combines citrus juices, garlic, and spices to create a flavorful marinade for seafood and meat.
- Coconut rice is a staple in many Asian and Caribbean cuisines, where coconut milk is used to add richness and sweetness to rice dishes.
Flavor profiles:
- Shrimp mojo: tangy, spicy, garlicky
- Coconut rice: creamy, nutty, sweet
Serving suggestions:
- Serve shrimp mojo with coconut rice for a complete and satisfying meal.
- Add a side of grilled vegetables or a fresh salad for a balanced and nutritious meal.
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Region: Caribbean