Mojo Shrimp With Couscous and Fried Capers

By Paola Briseño-González

Updated June 15, 2026

  • Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Ready In
40 min
Rating
5(371)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

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
Nutritional analysis per serving (4 servings)

49 grams carbs; 274 milligrams cholesterol; 529 calories; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 18 grams fat; 5 grams fiber; 859 milligrams sodium; 43 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. 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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
371 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Sarah

Delicious! We added a can of rinsed cannellini beans and it was delicious. I would recommend adding the shrimp to the couscous with a slatted spoon, and then a splash or two of the juice from the bowl. The extra lime flavor is delightful, but if you pour all of it in, it could get soupy.

Carolyn

Wonderful! I sauteed half an onion in the oil--added butter, too--and used homemade pickled capers. Later, I also sauteed some chopped tomatoes and added it at the last minute with the shrimp to the couscous mixture. We both agreed it was HEAVENLY! The lime, the tender shrimp, the capers---the irresistible umami or it all. Will be making this dish again.

iowavlaprof

I wasn’t crazy about this recipe. It sounded much better than it turned out.the lime juice was a bit overwhelming, and I only used one lime. It might’ve turned out better using rice.

Tantan

Loved everything about this except for the shrimp!

KBA

This recipe was great and fun to make! The fried capers are one of the best things I've ever eaten, and now I want to find other places to use them! As opposed to many recipes where there is much more starch than protein, the balance here was really nice. The recipe definitely can be made with less oil - we used 2 tbsp for the capers, and then really didn't need more for the shrimp or couscous. Use all the herbs - it was light and delicious!

Benny

Made as-is with the following modifications: -added snow peas in with the garlic -used 1/2 cup of white wine (pinot grigio to be exact) and 1 cup of chicken stock -added red pepper flakes to the seasoning of the shrimp Will be adding this to the rotation!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.