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. 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? Marinate the Shrimp. Add half of the mojo marinade to a bowl and add the shrimp. Stir to incorporate and set aside. 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. You can also freeze it for 2-3 months.
The Spicy Food Lovers’ Cookbook, by Michael Hultquist (affiliate link, my friends!)
