• 1 1/2 lbs. (or approximately 12 to 15) large shrimp
  • 1 package of Goya Sazon
  • 1/4 cup (plus 1/2 cup for the mojo sauce) of olive oil
  • 7-10 cloves of garlic
  • 2 tablespoons of Kosher salt
  • 1/2 cup chopped cilantro
  • 1/3 cup orange juice
  • 1/2 cup lime juice (about 5 limes), plus more lime wedges for garnish
  • 1/2 Tbs. oregano
  • 1/2 Tbs. cumin

This festive and delicious dish can be served as an appetizer or a main course. It is amazingly simple and easy, making it perfect for even a busy weeknight. And the color is unbelievably gorgeous!

 

Danielle Butler-Leu’s seared shrimp with Cuban mojo sauce:

  • Peel, devein, and clean 12 to 15 large shrimp.
  • In a mixing bowl, combine shrimp and one package of Goya Sazon seasoning, and 1/4 cup of olive oil.
  • While the shrimp is marinading, start your Cuban mojo sauce. In a food processor, combine 8 cloves of garlic with 2 tablespoons of Kosher salt.
  • Then, add 1/2 cup of chopped cilantro and combine.
  • Put the mixture into a large bowl or measuring cup and add 1/3 cup of orange juice and 1/2 cup of lime juice.
  • Add 1/2 Tbs. oregano and 1/2 Tbs. of cumin.
  • In a small saucepan, heat 1/2 cup of olive oil over low heat, about 3 minutes.
  • Turn off the heat and carefully and slowly pour the citrus mixture into the olive oil.
  • Next, heat a saute pan over high heat, about one minute. Add shrimp and sear over high heat, about 2 minutes on each side. (Be sure not to crowd the shrimp–split into two batches if necessary.)
  • Serve the shrimp with lime wedges and the sauce. Enjoy!