Cuban Mojo Shrimp

Sunday, March 10, 2013


EIE Challenge Tip of the Day 14: It’s been two weeks – a good portion of you are probably already over the hump and are no longer having the painful (sugar) cravings. For those of you who haven’t reached this lovely stage of the challenge, remember this:

If you feel hungry for a particular food: It’s a craving. If you have just eaten some food and still feel hungry: It’s a craving. If you are not hungry enough that you would eat plain steamed fish and steamed broccoli: It’s a craving.

Cravings take, on average, 5 minutes to dissipate. If you’re having a craving, leave the kitchen.  Go outside and get some sun for a minute. Fold your laundry. DO SOMETHING for that five minutes, and chances are that craving will go away eventually. 


Tricep mash or Super rack stretch
Ankle mobility
Assisted bottom of squat

Group Warm-up: (Coach’s Choice)

Strength (Classic):

Front Squat 5×3- heavy, rest 60 seconds

Notes:  Build up in weight each set but focus on keeping torso upright and getting as low as possible!

Strength (Advanced):

Front squats 1×5 @70%, 1×5@75%, 1×3@80%, 1×3@85%, 3×2@90%- rest 1-2 minutes


12-9-6-3 reps for time of:
Power snatch (95/65)

Notes:  800 meter run to be performed immediately after completion of workout as a “cool down”.  (not part of wod time)


10 Hip extensions
10 GHD Sit ups


Cuban Mojo Shrimp


  • 10 cloves garlic
  • 1 tsp. freshly ground black pepper
  • 11/2 tsp. dried oregano
  • 1/2 tsp. hot red pepper flakes
  • 1 c. sour orange juice
  • 1/2 c. freshly squeezed lime juice
  • 1/2 c. freshly squeezed lemon juice
  • 1/2 tsp. ground cumin, optional
  • 1/2 c. extra-virgin olive oil
  • 11/2 to 2 lb. large to jumbo raw shrimp, peeled and deveined
  • Kosher or other coarse salt to taste


  1. Mash garlic, pepper and oregano using a mortar and pestle until they form a chunky paste. Alternately, you can combine these ingredients by pulsing in a food processor.
  2. Whisk garlic mixture with next 6 ingredients (through olive oil).
  3. Set aside half the sauce. Add shrimp to the other half of the sauce and marinade in the refrigerator for 15 minutes.
  4. Drain shrimp, reserving marinade.
  5. Heat 2 Tbs coconut oil in a large skillet over medium high heat.
  6. Add the shrimp and sprinkle with salt. Toss for 30 seconds
  7. Lower the heat to medium and cook shrimp, turning at least once until they are pink and cooked through.
  8. Remove the shrimp to a warm platter.
  9. Increase the heat to high add the reserved marinade and the other half of the sauce reserved earlier.
  10. Boil sauce until reduces by half and thickens.
  11. Pour it over the shrimp and serve.


– Jamie

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