Mojo Shrimp with Chili-Sweet Potato Couscous
My own recipe of succulent shrimp marinated in Cuban mojo sauce, served over fluffy couscous with shallots, chilies, and cubed sweet potato, easy to make!
Servings: 4
Calories: 363kcal
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
I love to have a bit of garlicky hot sauce with this meal.
Nutrition
Calories: 363kcal | Carbohydrates: 47g | Protein: 7g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Sodium: 37mg | Potassium: 299mg | Fiber: 4g | Sugar: 4g | Vitamin A: 8096IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 1mg