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Mojo Shrimp Baked Potatoes

5 from 1 review

  • Author: Handy Chef
  • Total Time: 20 minutes
  • Yield: 4 servings 1x


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


  1. 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.

  2. 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.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes