Fair warning (and full transparency): This recipe for Cuban Mojo Shrimp with Mango Rice was born after a week of back-to-back double shifts.
I’d just wrapped a 14-hour day on expo, brain fried, legs shot, with absolutely no energy left for anything complicated. But I still wanted something fresh. Something bold.
So, I opened the fridge and saw half a lime, a bag of frozen shrimp I’d been meaning to use since last Sunday, and some leftover mango from a staff meal earlier in the week.
And here we are.
For context, this dish was first introduced to me in Miami. It’s inspired by the way Caribbean and Latin flavors effortlessly blend with local produce down here, and it's exactly why so many people in the industry keep their eyes on Miami restaurants hiring chefs.
Because here, flavor is a lifestyle.
Anyway, if you're craving something light, fast, and full of sunshine , allow me to walk you through this chef-tested, weeknight-approved dish.
Ingredients to Make Cuban Mojo Shrimp with Mango Rice
Remember how I said this recipe would be fast?
Well, this recipe only takes about 20 minutes from start to finish, so it's a lifesaver if you’ve been on your feet all day and need a win in the kitchen that doesn’t require six pots and a chinois.
The trick here is the quick marinade on the shrimp using fresh citrus and garlic (all Miami pantry staples) and tossing in sweet mango chunks right into the rice so it steams down into something fragrant and sticky.
(P.S. If you’re used to prepping mise en place all day, this’ll feel like cheating in the best way possible.)
Anyway, for the ingredients you'll need:
- 1 lb. raw shrimp, peeled and deveined
- 1 cup jasmine rice
- 1 ripe mango, diced into small cubes
- 2 green onions, finely chopped
- 4 cloves garlic, finely minced
- Small bunch of cilantro, chopped
- Zest of 1 orange
- Juice of 1 orange and 1 lime
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- Salt and black pepper to taste
- Pinch of red chili flakes (optional, but I always add it)
Oh, and some extra lime wedges to serve!
Instructions for Making Cuban Mojo Shrimp with Mango Rice
First, start with marinating the shrimp.
In a bowl, toss it with garlic, citrus zest and juice, olive oil, cumin, salt, pepper, and chili flakes. Let it sit while you prepare the rice, for at least 10 minutes. (Tip: If you’re not cooking them right away, let them marinate in the fridge for up to 2 hours.)
While you wait, bring water and a generous pinch of salt to a boil in a saucepan. Stir in jasmine rice and diced mango. Reduce heat, cover, and simmer for 15 minutes.
Once done, let it steam for 5 more minutes, then fluff with a fork. Stir in green onions and cilantro. (If you’re using day-old rice, just reheat with a splash of water and fold in mango cubes and herbs at the end.)
In a hot skillet (preferably cast iron or carbon steel if you’ve got it seasoned well), cook the marinated shrimp over medium-high heat for about 2 minutes per side, or until they curl and turn golden. Don’t overcrowd the pan—you want that slight char from the citrus sugars caramelizing.
Aaaand, it's time to plate it up! Spoon the mango rice into shallow bowls, top with shrimp, and finish with a squeeze of lime and a few cilantro leaves.
That's it!
*By the way, if you're as obsessed with mango as I am, you have to check out this mango macarons recipe!