A simple recipe of plump shrimp infused with zesty Cuban mojo marinade served over light and airy couscous with sautéed shallots, chilies, and sweet potato.
Mojo Marinated Shrimp over Chili-Sweet Potato Couscous
I've cooked up a new dish that is quickly becoming a favorite in the Chili Pepper Madness kitchen, my friends! I think you're going to love it, too!
I made this recently after I published my Cuban Mojo Marinade recipe, which is an amazing mixture of garlic, sour orange juice, olive oil, and fresh herbs. It's perfect with seafood and shrimp, which inspired this particular dish.
I'm calling it Cuban Mojo Marinated Shrimp over Sweet Potato-Chili Couscous. Boom!
The succulent shrimp are perfectly flavored with the zesty and bold Cuban mojo marinade, then served over fluffy couscous infused with the flavors of sweet potato, shallots, and chilies.
It's a heavenly combination of textures and flavors, making it a dish that's sure to impress. Plus, it's easy to make, so you can have a restaurant-worthy meal in no time!
Don't forget to garnish with fresh chopped herbs and red chili flakes to take it to the next level.
Let's talk about how to make mojo marinated shrimp, shall we?
Mojo Shrimp Ingredients
- FOR THE MOJO SHRIMP
- Large Shrimp. Peeled and deveined.
- Cuban Mojo Marinade. Aka, Cuban mojo sauce.
- For Serving/Garnish. Fresh chopped herbs red chili flakes
- FOR THE CHILI-SWEET POTATO COUCOUS
- Sweet Potato.
- Chilies. I'm using serrano peppers and fresno peppers, but you can use mild bells, medium jalapenos, or hotter peppers to your preference.
- Shallot.
- Couscous.
- Salt and Black Pepper. To taste.
How to Make Mojo Shrimp - the Recipe Method
Make the Cuban Mojo Sauce. It is best to make it ahead as a time saver. It's also fantastic to have around for many different meals.
Marinate the Shrimp. Add half of the mojo marinade to a bowl and add the shrimp. Stir to incorporate and set aside.
Cook the Sweet Potatoes, Chilies, and Shallots. Heat 1 tablespoon olive oil in a large pan to medium heat. Add the sweet potatoes and cook, stirring, for 4-5 minutes, or until the diced sweet potatoes begin to soften.
Add the chilies and shallot and cook another 4-5 minutes to soften.
Make the Couscous. While the sweet potatoes and chilies are cooking, bring 1 cup water to a boil. Add a bit of salt.
Stir in the couscous and remove from heat. Cover and allow the couscous to absorb the liquid.
Stir the sweet potato-chili mixture into the couscous and adjust for salt and pepper. Cover to keep warm.
Cook the Shrimp. Heat 1 tablespoon olive oil in a large pan to medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until cooked through.
Serve the Dish. Serve the couscous onto 4 plates, then top with shrimp. Drizzle with a spoonful or 2 of the remaining mojo sauce and garnish. Serve with remaining mojo.
Boom! Done! Your mojo shrimp is ready to serve. Load up the couscous. I love this recipe. It's such a fantastic combination of flavors.
Recipe Tips & Notes
- Feel free to add your favorite vegetables to your couscous as a way to make it your own, like broccoli, cauliflower, carrots, or peas.
- This recipe works great with other seafood, like white fish, crawfish, and especially scallops.
Storage
Leftover mojo shrimp and couscous will last up to 5 days in the refrigerator in a sealed container. It is easily reheated in a microwave or tossed in a hot pan.
You can also freeze it for 2-3 months.
That's it, my friends. I hope you enjoy my mojo shrimp recipe. Let me know if you make it. I'd love to hear how it turned out for you!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook!
- The Spicy Food Lovers' Cookbook, by Michael Hultquist (affiliate link, my friends!)
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Mojo Shrimp with Chili-Sweet Potato Couscous
Ingredients
- 1 RECIPE CUBAN MOJO SAUCE/MARINADE
- 1.5 pounds shrimp peeled and deveined
- 2 tablespoons olive oil divided
- 8 ounces sweet potato diced into ½ inch pieces
- 1 serrano chili chopped
- 1 fresno chile chopped
- 1 shallot chopped
- Salt and pepper to taste
- 1 cup couscous
- For Serving/Garnish: Fresh chopped herbs red chili flakes
Instructions
- Make the mojo sauce. Best to make ahead. See: https://www.chilipeppermadness.com/chili-pepper-recipes/sauces/cuban-mojo-sauce/
- Add half of the mojo marinade to a bowl and add the shrimp. Stir to incorporate and set aside.
- Heat 1 tablespoon olive oil in a large pan to medium heat. Add the sweet potatoes and cook, stirring, for 4-5 minutes, or until the diced sweet potatoes begin to soften.
- Add the chilies and shallot and cook another 4-5 minutes to soften.
- While the sweet potatoes and chilies are cooking, bring 1 cup water to a boil. Add a bit of salt.
- Stir in the couscous and remove from heat. Cover and allow the couscous to absorb the liquid.
- Stir the sweet potato-chili mixture into the couscous and adjust for salt and pepper. Cover to keep warm.
- Heat 1 tablespoon olive oil in a large pan to medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until cooked through.
- Serve the couscous onto 4 plates, then top with shrimp. Drizzle with a spoonful or 2 of the remaining mojo sauce and garnish. Serve with remaining mojo.
Notes
Nutrition Information
Gridiron Chef Doc says
Chef, you continue to amaze.
Mike Hultquist says
Thank you, Chef! My wife LOVES this dish. =)
Don says
Hi Mike,
this recipe sounds delicious. I'm going to make it this weekend.The only thing I am going to change is instead of water for the Couscous I'm going add chicken broth for more flavor.
Mike Hultquist says
Perfection, Don! Extra flavor! Enjoy!
Ramya says
Cant wait to make this soon for me can i use mushrooms i never had mojo shrimp before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Enjoy, Ramya.