Sautéed Garlic Shrimp with Puerto Rican Mojo Verde

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fresh shrimp sautéed in a vibrant Puerto Rican green mojo sauce made with cilantro, garlic, and olive oil, perfect for a quick seafood dinner. This caribbean-inspired seafood ready in about 18 minutes pairs large shrimp, peeled and deveined, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 8 min Serves 4 Caribbean cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a blender or food processor, combine 1 cup fresh cilantro leaves, 1/4 cup fresh parsley leaves, 1 tbsp fresh oregano leaves, 2 tbsp fresh lime juice, 2 minced garlic cloves, 1/4 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper. Pulse while slowly adding 3 tbsp olive oil until a smooth green sauce forms; set aside.
  2. Step 2: Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and 2 minced garlic cloves; sauté for 30 seconds until fragrant but not browned.
  3. Step 3: Add 1 lb peeled and deveined large shrimp to the skillet in a single layer. Cook for 2 minutes on each side until shrimp are pink and opaque with slightly crispy edges.
  4. Step 4: Remove shrimp from the skillet and toss immediately with the prepared mojo verde sauce. Serve warm with rice or crusty bread for dipping.

Frequently asked questions

How long does Sautéed Garlic Shrimp with Puerto Rican Mojo Verde take to make?

Total time is about 18 minutes (10 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Garlic Shrimp with Puerto Rican Mojo Verde?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Sautéed Garlic Shrimp with Puerto Rican Mojo Verde?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Garlic Shrimp with Puerto Rican Mojo Verde for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Garlic Shrimp with Puerto Rican Mojo Verde?

Caribbean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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