Why this fits a family on a budget
Cuban mojo — the island's iconic garlic-citrus sauce of sour orange, lime, cumin, and oregano — transforms quick-cooking shrimp into a vibrant, restaurant-quality weeknight dinner in under 22 minutes. The bright, garlicky sauce over cauliflower rice gives families a gluten-free, crowd-pleasing plate that brings genuine Cuban flavor to the table any night of the week.
• 2 lbs large raw shrimp, peeled and deveined (26-30 ct)
• 2 12oz bags frozen cauliflower rice
• 4 tbsp olive oil
• 8 cloves garlic cloves
• 0.5 cup fresh orange juice
• 0.25 cup fresh lime juice
• 2 tsp ground cumin
• 1.5 tsp dried oregano
• 1 tsp smoked paprika
• 0.25 tsp red pepper flakes
• 1.5 tsp salt
• 0.5 tsp black pepper
• 2 tbsp unsalted butter
• 0.33 cup fresh parsley
• 2 whole oranges
• 3 whole limes
• 2 medium avocado
1. Pat the shrimp completely dry with paper towels — this step is critical for getting a good sear. Season with 1 tsp salt, black pepper, smoked paprika, and 1 tsp cumin. Toss to coat evenly and set aside.
2. Juice the oranges and limes to yield 1/2 cup orange juice and 1/4 cup lime juice. Mince all 8 garlic cloves and divide them in half — 4 cloves for the cauliflower rice and 4 cloves for the mojo sauce.
3. Cook the frozen cauliflower rice: In a large nonstick skillet over medium-high heat, add 1 tbsp olive oil. Once shimmering, add 4 minced garlic cloves and stir for 30 seconds until fragrant. Add both bags of frozen cauliflower rice, 1 tsp cumin, dried oregano, and 0.5 tsp salt. Cook stirring frequently for 5–6 minutes until heated through and any excess moisture has evaporated — the rice should look dry and slightly golden in spots. Transfer to a serving dish, cover loosely with foil to keep warm, and wipe out the skillet.
4. Return the same skillet to high heat and add 2 tbsp olive oil. When the oil just begins to smoke, add the seasoned shrimp in a single layer — do not crowd the pan. Cook undisturbed for 90 seconds until pink and lightly charred on the bottom.
5. Flip the shrimp and cook for another 60–90 seconds until fully opaque and curled into a loose C-shape. Transfer shrimp to a plate and reduce heat to medium.
6. In the same skillet, add the remaining 1 tbsp olive oil and 4 minced garlic cloves. Sauté for 30 seconds, stirring, until golden (not brown). Pour in the orange juice and lime juice, add red pepper flakes, and bring to a rapid simmer.
7. Let the sauce simmer for 2 minutes until it reduces by about one-third and thickens slightly. Swirl in the butter until melted and the sauce turns glossy. Taste and adjust salt.
8. Return the cooked shrimp to the skillet and toss in the mojo sauce for 30 seconds to coat and warm through.
9. While the sauce simmers, slice the avocados. Divide the garlic cauliflower rice among 6 plates. Top each with a generous portion of mojo shrimp and spoon extra sauce over everything.
10. Garnish with fresh chopped parsley and serve with avocado slices and extra lime wedges on the side.
Contains: shellfish, dairy. Always double-check labels for your household's allergies.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.