Marinated Grilled Shrimp Skewers with Cuban Mojo Infused Blend Olive Oil

These shrimp skewers bring together plump shrimp, fresh lime, minced garlic, chopped cilantro, and a little honey for a glossy marinade that turns lively and fragrant on the grill. The Cuban Mojo Infused Olive Oil Blend layers citrus, garlic, and bold island-style flavor into every bite, making this a perfect choice for summer cookouts, weeknight dinners, and easy entertaining.

Garden Infuzions

Marinated Grilled Shrimp Skewers with Cuban Mojo Infused Blend Olive Oil

Juicy shrimp soak up bright citrus, garlic, and herbs before a fast turn on the grill, then finish with smoky char and a zesty Cuban-inspired kick.

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Prep Time 20 minutes mins

Cook Time 8 minutes mins

Total Time 28 minutes mins

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: Caribbean, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds large shrimp peeled and deveined
• 1/4 cup Cuban Mojo Infused Olive Oil Blend
• 2 tablespoons fresh lime juice
• 1 tablespoon orange juice
• 2 cloves garlic minced
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 1 small red bell pepper cut into 1-inch pieces
• 1 small red onion cut into chunks
• 8 wooden or metal skewers

Equipment

• 1 Large mixing bowl For marinating the shrimp
• 1 whisk To blend the marinade
• 8 Skewers Wooden soaked or metal
• 1 Grill or grill pan Preheated to medium-high heat
• 1 Spatula or tongs For turning the skewers

Method

 

Instructions

1. If using wooden skewers, soak them in water for at least 20 minutes.
2. In a large bowl, whisk together the Cuban Mojo Infused Olive Oil Blend, lime juice, orange juice, garlic, cilantro, honey, salt, black pepper, and cumin.
3. Add the shrimp and toss until evenly coated. Cover and marinate in the refrigerator for 15 minutes.
4. Thread the shrimp, bell pepper pieces, and onion chunks onto the skewers, alternating as you go.
5. Preheat a grill or grill pan to medium-high heat and lightly oil the grates.
6. Grill the skewers for 2 to 3 minutes per side, until the shrimp are pink, opaque, and lightly charred.
7. Transfer to a serving platter and finish with extra cilantro and lime wedges if you like.

Notes

For the best texture, do not marinate the shrimp too long or they can turn soft. If using extra-large shrimp, add about 1 minute to the cook time. This recipe works well with rice, salad, or grilled corn on the side.

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Recipe Tips

Soak wooden skewers for at least 20 minutes before grilling, and keep the shrimp in a single layer while marinating so the flavor coats evenly without overpowering the seafood. Pull the shrimp from the grill as soon as they turn pink and opaque for the best texture.

Serving Suggestions

Serve these skewers with coconut rice, grilled vegetables, a crisp green salad, or warm tortillas. They also make a lively starter for a backyard party or a simple main course with extra lime wedges on the side.

Storage

Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or enjoy chilled over salad.

Variations

Swap the shrimp for scallops, add sliced bell peppers to the skewers, or spoon the finished shrimp over rice bowls with avocado and black beans. For a little extra heat, add a pinch of crushed red pepper to the marinade.

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