Mojo Chicken (pronounced mo-ho) is a traditional Cuban dish. I decided to take this authentic dish and put a little spin on it by using a lot of the customary elements to turn it into a shrimp dish and then….amplify it even more by adding it on top of a baked potato. When I first thought about making this, my mind was drawn directly to a regular baked potato. However; when I gave it more thought I came up with the idea of adding it on top of a baked sweet potato. Now that all is said and done I truly can’t decide which one I like more. Of course, if you use sweet potatoes they will bring in an added layer of sweetness while a regular baked potato will not but both are equally delicious.
Watch me make Mojo Shrimp Baked Potatoes here
Mojo Shrimp Baked Potatoes are bold and bright
Mojo is so fun because of all the citrus flavors. Usually, you would marinate the meat in all of your ingredients but the good thing about shrimp is that if you don’t have time to marinate, you can impart a good amount of flavor in shrimp in a short amount of time (30 minutes will do the trick). Alternatively, you can forego the marinating completely and skip right to the good stuff.
You’ve got a little wiggle room
Turmeric is optional, it’s mostly there for the color as a very small amount is used. If, you have it go for it! The measure of the amount of juice does not need to be exact down to the drop. What matters the most is that the amount of tart acid doesn’t overpower the amount of sweeter acid…hence the use of half a lime and lemon in comparison to two oranges. Also, you can, add some of the pulp back after the fruit has been squeezed if you’re into it; if not, opt for a pulp-free variation.
Don’t leave this out!
If you read nothing else..read this step. Make sure you dress up your potato!!! Season it with salt and pepper (plain potatoes are no fun) add some butter while you’re at it. I would probably leave out the sour cream for this recipe but if it works for you, why not! Salt, pepper, and butter is a winning combo for this meal. Also, I did not include the potatoes in the cooking time because it will vary depending on the method you choose…i.e. microwave vs. oven.
Enjoy these Mojo Shrimp Baked Potatoes!
MORE SAVORY SHRIMP!!!Print
Mojo chicken (pronounced mo-ho) is a traditional Cuban dish. I decided to take this authentic dish and put a little spin on it by using a lot of the typical elements to turn it into a shrimp dish and then….amplify it even more by adding it on top of a baked potato.
1 lb shrimp, peeled & deveined
4 baked potatoes (2 sweet, 2 Russett)
¼ tsp ground oregano
juice from 2 medium, sized oranges
juice from ½ lime
juice from ½ lemon
½ tsp cumin
2 tbsp cilantro
2 garlic cloves, chopped
¾ tsp salt, to be measured separately
1/8 tsp ground turmeric
- Prepare marinade by juicing citrus, chopping garlic and cilantro. Add these ingredients to a bowl with 1/2 tsp salt. In a bowl, toss shrimp in dried spices including turmeric, oregano, remaining salt, and pepper. Pour a couple tablespoons of olive oil into a pan and sauté shrimp until garlic is fragrant.
- Add liquid mixture to shrimp and simmer on medium-high heat until liquid has reduced and shrimp are cooked thoroughly. Place Mojo-Shrimp atop your baked potato. Don’t forget to add salt, pepper, and butter to your potato and combine with a fork first.
Add salt, pepper, and butter to your potato first to elevate the dish.
Cook time does not include baked potato.