Mojo Shrimp With Couscous and Fried Capers

Name: Mojo Shrimp With Couscous and Fried Capers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 5 tablespoons extra-virgin olive oil, divided, plus more for serving; ⅓ cup rinsed capers; 8 medium garlic cloves, finely chopped; 1 teaspoon freshly ground black pepper; 1 ½ pounds shelled medium shrimp, deveined; Fine sea salt or kosher salt; 1 tablespoon grated lime zest, plus ¼ cup lime juice (from 2 large limes); 1 cup (8 ounces) pearl couscous; 1 ½ cups vegetable broth or water; ½ cup chopped fresh mint leaves (from 1 large bunch); ½ cup chopped parsley leaves and tender stems

By Paola Briseño-González

Published June 12, 2026

Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.

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Ready In: 40 min
Rating: (0)
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A tangy sauce of citrus, garlic and oil, mojo de ajo is one of the most popular ways to cook seafood all over Mexico, especially in breezy beach restaurants along the coast. The fragrant sea of lime juice, zest and chopped garlic, sizzling in hot oil, coats every bite like a full-on garlic bath. This version is a true one-pot meal: The shrimp is cooked in the remnants of crispy fried capers, finished with fresh lime juice and zest, and tossed with tender, chewy lime couscous with those addictive little pops of fried capers. For a heartier dish, you can warm a can of drained and rinsed cannellini beans or chickpeas; once the couscous is cooked through, fold the beans in gently—they’ll add creaminess and protein.

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Ingredients

Yield:4 servings

5 tablespoons extra-virgin olive oil, divided, plus more for serving
⅓ cup rinsed capers
8 medium garlic cloves, finely chopped
1 teaspoon freshly ground black pepper
1 ½ pounds shelled medium shrimp, deveined
Fine sea salt or kosher salt
1 tablespoon grated lime zest, plus ¼ cup lime juice (from 2 large limes)
1 cup (8 ounces) pearl couscous
1 ½ cups vegetable broth or water
½ cup chopped fresh mint leaves (from 1 large bunch)
½ cup chopped parsley leaves and tender stems

Ingredient Substitution Guide

Preparation

Step 1
Heat 2 tablespoons of oil in a large, heavy pot or Dutch oven over medium-high heat. Pat the capers lightly with a paper towel until they are well-dried, then add them to the oil. Cook, stirring occasionally, until they darken and crisp up (take care as they may pop as their moisture evaporates), 3 to 5 minutes. Remove the pot from heat. Using a slotted spoon, leaving the oil behind, transfer the capers to a paper towel-lined plate and set aside.
1. Step 2
  Return the pot to the heat over low. Add 2 more tablespoons oil and stir in garlic and pepper. Cook, stirring constantly, until the garlic is lightly golden brown and fragrant, 60 to 90 seconds. Add the shrimp, season with salt, and cook until they just start to curl, 1 to 2 minutes. Using a slotted spoon, transfer the shrimp and garlic to a medium bowl. Add the lime zest and juice and toss; set aside.
1. Step 3
  Add the remaining 1 tablespoon of oil to the pot and raise the heat to medium-high. Stir in the couscous and toast, stirring often, until golden and fragrant, 3 minutes. Stir in broth or water and bring to a simmer. Cover with a lid, and cook until the couscous is al dente and most of the liquid has evaporated, 7 to 10 minutes. Turn off heat.
1. Step 4
  Fluff the couscous with a fork. Stir in the shrimp and herbs. Season to taste with salt and pepper. Divide among bowls, top with capers and drizzle with olive oil if you’d like.