Puerto Rican Shrimp Mofongo Recipe
If you’ve ever craved something that’s both comforting and packed with vibrant flavors, this Puerto Rican Shrimp Mofongo Recipe might just become your go-to. Mofongo is a classic Puerto Rican dish made from fried plantains mashed together with garlic, pork rinds, and butter—a triumphant flavor and texture combo. When you add succulent shrimp and a zesty mojo sauce, the whole dish transforms into an irresistible feast that’s perfect for family dinners or impressing guests.
I remember the first time I made this Puerto Rican Shrimp Mofongo Recipe; it instantly brought me closer to the island’s culture and cuisine. The garlic-infused mashed plantains paired with tender shrimp and the tangy mojo sauce felt like a celebration on my plate. If you love bold Caribbean flavors but want a recipe that’s surprisingly approachable, you’re going to enjoy making this one as much as eating it.
Ingredients You’ll Need
The beauty of this recipe lies in its balance of textures and flavors—salty chicharrones, creamy plantains, fresh shrimp, and that punchy mojo sauce. I always recommend looking for firm green plantains and fresh shrimp, which make the biggest difference in your final mofongo.
- Green plantains: Choose firm, unripe ones – they fry up nice and starchy, perfect for mashing.
- Peeled shrimp: Fresh or thawed frozen shrimp works best; size is up to you but medium to large is ideal.
- Pork rinds or homemade chicharrones: These add essential crunch and saltiness to the mofongo base.
- Small tomato: Adds a bit of freshness and color when diced on top.
- Ketchup: Just a tablespoon or two for a subtle sweetness to balance flavors.
- Adobo All Purpose Seasoning: A Puerto Rican staple for seasoning shrimp and everything else—it’s a flavor essential.
- Lemon juice: Both for brightening shrimp and the mojo sauce.
- Garlic: Lots of it! It’s what makes mofongo so aromatic and delicious.
- Salted butter: Gives richness and helps with the mashing process.
- Olive oil: Used in the mojo sauce to smooth out flavors.
- Diced yellow onions: Adds a sweet bite in the mojo sauce.
- Chopped cilantro: For freshness and a little herbaceous pop.
- Dried oregano: A subtle flavor enhancer in the mojo.
- Salt: To taste; essential for seasoning everything just right.
Variations
One of the things I love most about this Puerto Rican Shrimp Mofongo Recipe is how easy it is to tweak it based on your preferences or what you have in your pantry. Feel free to make it your own!
- Vegetarian version: Swap shrimp for sautéed mushrooms or roasted veggies for a delicious plant-based twist—I tried this for my vegetarian friends, and it was just as satisfying.
- Spicy kick: Add a bit of crushed red pepper or hot sauce to the mojo sauce if you like it with heat — I often do when I want that extra zing.
- Different proteins: Sometimes I make mofongo with pulled pork or chicken instead of shrimp—it’s just as delicious and perfect for meal variation.
- Gluten-free: This recipe is naturally gluten-free, which is great if you’re cooking for friends or family with sensitivities.
How to Make Puerto Rican Shrimp Mofongo Recipe
Step 1: Prep and Fry the Plantains
Start by peeling the green plantains—cut off the ends, slice them lengthwise, and scoop out the peel carefully. Then, slice them into 1-inch thick chunks. Heat oil in a deep skillet or saucepan to about 350°F (175°C) and fry the plantain pieces until golden and crispy on the outside but still soft inside, about 4–6 minutes per batch. Drain on paper towels and set aside. The key here is to fry them until they’re firm but fully cooked—you don’t want them mushy or raw.
Step 2: Mash the Plantains with Garlic and Pork Rinds
While the plantains are still warm, blend them in a mortar and pestle—or a sturdy bowl with a potato masher—along with crushed garlic cloves and pork rinds. Add salted butter little by little to help it mash smoothly. The pork rinds add that amazing crunch and flavor punch mofongo is known for. Keep mashing until you get a thick, chunky dough consistency. If you want a finer texture, keep going until smooth, but I love the rustic feel.
Step 3: Cook and Season the Shrimp
In a skillet over medium heat, heat a splash of olive oil and sauté diced onions and garlic until fragrant. Toss in the peeled shrimp, seasoning them with Adobo seasoning and a squeeze of lemon juice. Cook for 3–4 minutes until they turn pink and opaque but don’t overcook—they’ll get rubbery otherwise. Then, stir in the ketchup and diced tomato to create a light sauce that coats the shrimp beautifully.
Step 4: Prepare the Mojo Sauce
For the mojo sauce, combine olive oil, lemon juice, minced garlic, diced yellow onions, chopped cilantro, dried oregano, and salt in a small bowl. Mix well to marry the flavors. Mojo is the bright, garlicky drizzle that elevates the whole dish, so don’t skip it!
Step 5: Assemble and Serve
Shape the mofongo into small balls or mound it on plates. Pile the shrimp on top and drizzle generously with the mojo sauce. The contrasting textures and flavors will make you want to dive right in.
How to Serve Puerto Rican Shrimp Mofongo Recipe
Garnishes
I love garnishing with extra chopped cilantro and a wedge of lemon on the side. Sometimes, I add thin slices of roasted red pepper or avocado for color and creaminess. Fresh garnishes brighten the dish and make it feel festive—a little extra love that’s worth the effort.
Side Dishes
Traditionally, I pair this mofongo with a simple green salad or sautéed vegetables for balance. Puerto Rican rice and beans are another great side to round out the meal. If you’re feeling indulgent, fried sweet plantains (maduros) offer a sweet counterpoint to the savory mofongo.
Creative Ways to Present
For special occasions, I like to serve the mofongo in small individual cast-iron skillets or mini ramekins, scooping the shrimp and mojo sauce over each. It makes every serving feel handcrafted and elegant. Another idea is plating with a decorative drizzle of mojo around the edges and a sprinkle of paprika or smoked salt for color.
Make Ahead and Storage
Storing Leftovers
I store any leftover mofongo in an airtight container in the fridge for up to 2 days. The texture changes slightly, becoming a bit denser, but it reheats well with moisture added. The shrimp should be kept separate when possible to preserve the best texture.
Freezing
Freezing mofongo is definitely doable, though I recommend freezing the mashed plantains and shrimp separately to maintain texture. Wrap the mofongo tightly in plastic wrap and then foil for best results. Thaw overnight in the fridge before reheating.
Reheating
When reheating, I warm the mofongo gently in a skillet with a bit of butter or olive oil, stirring occasionally to loosen it up. The shrimp stroganoff reheats nicely in a pan, adding a splash of water or broth to keep it moist. Avoid microwaving if you can, as the texture can get rubbery.
FAQs
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Can I use ripe plantains instead of green for Puerto Rican Shrimp Mofongo Recipe?
Green plantains are crucial for traditional mofongo because of their firm texture and mild flavor, which allows them to hold shape when fried and mashed. Ripe plantains are sweeter and softer, which would give you a different flavor and texture, more similar to maduros. So, for authentic Puerto Rican Shrimp Mofongo, stick with green plantains.
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Is the pork rind essential in this recipe?
Yes, pork rinds (chicharrones) are a key ingredient—they add saltiness, crunch, and traditional flavor. However, if you can’t eat pork, you can experiment with crunchy toasted nuts or omit them entirely for a milder version. Just keep in mind it won’t be quite the classic mofongo texture.
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What’s the best way to peel green plantains?
One trick is to slice the plantain ends first, then score the peel lengthwise in several places without cutting into the flesh. Use your fingers to pry the peel away, working it off in sections. It can be stubborn, so don’t rush—this method makes peeling much easier.
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Can I prepare Puerto Rican Shrimp Mofongo Recipe ahead of time?
Absolutely! You can prep the mofongo base and shrimp separately, storing each in the fridge for up to two days. Prepare the mojo sauce fresh before serving for best flavor. This makes it easier to reheat and assemble right before eating.
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How spicy is the mojo sauce?
The mojo sauce for this recipe is typically mild and garlicky, without much heat. If you want it spicier, feel free to add some chili flakes or a dash of hot sauce to your liking.
Final Thoughts
This Puerto Rican Shrimp Mofongo Recipe isn’t just food—it’s a little cultural experience you can create in your own kitchen. I love how it brings cozy comfort and exciting flavors together with just a few simple ingredients. Whether you’re cooking for your family or having friends over, this dish always sparks conversation and smiles. Give it a try, and you might just find yourself making mofongo a regular on your dinner rotation—you’re going to love how satisfying and delicious it is!
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Puerto Rican Shrimp Mofongo Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Puerto Rican
Description
Puerto Rican Shrimp Mofongo is a flavorful and traditional dish featuring mashed green plantains mixed with crunchy pork rinds, topped with sautéed shrimp in a tangy homemade mojo sauce. This recipe blends the rich textures of mofongo with bright citrus and garlic flavors, creating an authentic Caribbean experience.
Ingredients
Mofongo
- 3 large green plantains, peeled and sliced
- 1 small bag of pork rinds or a handful of homemade chicharrones
- 1 head of garlic
- Salted butter, to taste
- Salt, to taste
Shrimp
- 1 pound peeled shrimp
- 1 tablespoon Adobo All Purpose Seasoning
- 1 small tomato, diced
- 1 to 2 tablespoons ketchup
- Olive oil, for sautéing
- Salt, to taste
Homemade Mojo Sauce
- 1 lemon, juiced
- 1 garlic clove, minced
- 1 tablespoon diced yellow onions
- Chopped cilantro, to taste
- Dried oregano, to taste
- Salt, to taste
Instructions
- Prepare the Plantains: Peel the green plantains and cut them into chunks. Boil the plantain pieces in salted water until they are tender, approximately 15-20 minutes. Drain well.
- Mash the Mofongo Base: In a mortar and pestle or a sturdy bowl, mash the boiled plantains along with the pork rinds or chicharrones, roasted garlic cloves (from the head), salted butter, and salt until you get a chunky but well combined consistency. Set aside.
- Cook the Shrimp: Season the peeled shrimp with Adobo seasoning and salt. Heat olive oil in a skillet over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Add the diced tomato and ketchup to the shrimp, stirring to combine and creating a slightly saucy texture. Remove from heat.
- Make the Mojo Sauce: In a small bowl, whisk together the lemon juice, minced garlic, diced yellow onions, chopped cilantro, dried oregano, salt, and a drizzle of olive oil. Adjust seasoning to taste.
- Assemble the Dish: Form the mofongo mixture into individual mounds or balls. Plate the mofongo and top generously with the shrimp mixture. Drizzle some homemade mojo sauce over the dish for enhanced flavor.
Notes
- Green plantains must be unripe for the best mofongo texture and flavor.
- Pork rinds add a crunchy texture and salty depth; homemade chicharrones work excellently if available.
- Adjust the amount of ketchup in the shrimp mixture to your preference for sweetness and tang.
- Mojo sauce can be modified with more or less garlic and herbs, depending on taste.
- Mofongo is traditionally served hot and should be enjoyed immediately for the best texture.
Keywords: Puerto Rican, Mofongo, Shrimp, Caribbean, Latin American, Plantains, Traditional, Seafood
