Mojo Shrimp with Chili-Sweet Potato Couscous

🧂 Ingredients

• 1 RECIPE CUBAN MOJO SAUCE/MARINADE
• 1.5 pounds shrimp

  peeled and deveined
• 2 tablespoons olive oil

  divided
• 8 ounces sweet potato

  diced into ½ inch pieces
• 1 serrano chili

  chopped
• 1 fresno chile

  chopped
• 1 shallot

  chopped
• Salt and pepper to taste
• 1 cup couscous
• For Serving/Garnish: Fresh chopped herbs

  red chili flakes

Instructions

• 1 Make the mojo sauce. Best to make ahead. See:
  https://www.chilipeppermadness.com/chili-pepper-recipes/sauces/cuban-mojo-sauce/
• 2 Add half of the mojo marinade to a bowl and add the shrimp. Stir to incorporate
  and set aside.
• 3 Heat 1 tablespoon olive oil in a large pan to medium heat. Add the sweet
  potatoes and cook, stirring, for 4-5 minutes, or until the diced sweet potatoes
  begin to soften.
• 4 Add the chilies and shallot and cook another 4-5 minutes to soften.
• 5 While the sweet potatoes and chilies are cooking, bring 1 cup water to a boil.
  Add a bit of salt.
• 6 Stir in the couscous and remove from heat. Cover and allow the couscous to
  absorb the liquid.
• 7 Stir the sweet potato-chili mixture into the couscous and adjust for salt and
  pepper. Cover to keep warm.
• 8 Heat 1 tablespoon olive oil in a large pan to medium-high heat. Add the shrimp
  and cook for 2-3 minutes per side, or until cooked through.
• 9 Serve the couscous onto 4 plates, then top with shrimp. Drizzle with a spoonful
  or 2 of the remaining mojo sauce and garnish. Serve with remaining mojo.

Nutrition Info