Shrimp mofongo is a classic pairing for traditional Puerto Rican mofongo. The delicious sauce in camarones guisados soaks into the soft and velvety mofongo and creates an irresistible combination of flavors.
The main ingredient in mofongo is green plantain, which is extremely popular throughout the Caribbean islands in various recipes like tostones, plantain cups, and mangu. Originating in Puerto Rico and Dominican Republic, shrimp mofongo is definitely on the list of beloved Caribbean plantain recipes. .
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Ingredients you’ll need to make shrimp mofongo
- Plantains. The main ingredient in mofongo, and you’ll want to be sure to use unripe, green plantains to get the same results.
- Frying oil. I usually go with vegetable oil, but feel free to use whatever you have on hand.
- Butter. Boosts the richness and smoothness of the mofongo, giving it a nice and silky texture.
- Garlic. The cloves will go into the mortar and get crushed to release those flavors.
- Chicharrone. Cut into pieces for easier mashing, or crushed pork rinds.
- Camarones guisados. Delicious and authentic Dominican style shrimp stewed in tomato, peppers, and onion.
- Olive oil. Helps incorporate the mojo sauce.
- Cilantro. To add some freshness to the mojo sauce.
- Lemon. A little citrus for the mojo sauce, you can substitute for lime or a little apple cider vinegar.
- Oregano. If you can get your hands on Dominican oregano then use it in this recipe!
- Salt. Essential seasoning that brings out the natural flavors of the green plantain.
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Mortar y pestle
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Makes scooping up tostones super easy and stress free.
Step by step instructions
- Heat oil in a large pan over medium-low heat. Peel and slice the plantains into ½-¾ inch pieces.
- Fry plantains for about 8 minutes, at medium-low heat or until they turn golden brown.
- Remove fried plantains from oil and transfer to a bowl or mortar. Smash plantains with a pestle or the back of a spoon until smooth.
- Mix the mojo sauce ingredients in a separate bowl. Combine butter, chicharrones, and half of the mojo sauce with the smashed plantains.
- Mold half of the mixture into a round shape in a bowl or mortar and fill with shrimp stew. Seal the bottom of the mound with plantain and flip onto a plate.
- Drizzle any remaining mojo sauce over the mofongo and top with shrimp stew. Buen provecho!
Recipe tips and tricks
- Use a mortar and pestle. Traditionally, mofongo is mashed using a mortar and pestle to achieve the signature smooth consistency. If you don’t have one, a large bowl and the back of a spoon can also work.
- Fry the plantains in small batches and keep a close eye on them to prevent them from burning. Adjust the heat as needed and cook until golden brown.
- For smoother mofongo, make sure you mash the fried plantains until they are completely smooth and the butter, garlic, mojo, and chicharrone are fully incorporated.
Servings tips
- Serve the shrimp mofongo hot immediately after assembling to enjoy its flavors at their freshest
Storage tips
- Store shrimp mofongo in an airtight container in the refrigerator for up to 2 days, reheating in the microwave or oven.
Common questions
Can you use ripe plantains instead of green plantains for mofongo?
Yes, although it isn’t traditional you can use ripe plantains for mofongo. The shrimp mofongo will be sweeter and have a softer texture compared to one made with green plantains.
Can you substitute chicharrone with a non-pork alternative?
Chicharrone and pork rinds are the traditional garnishes for mofongo, but for a non-pork alternative, consider using turkey bacon, chicken, beef, or simply omitting the topping altogether.
Shrimp Mofongo (Mofongo de Camarones)
Ingredients
Mofongo
- 2 plantains green
- frying oil
- 1 tbsp butter
- 2 cloves garlic smashed
- ½ cup chicharrone pieces or crushed pork rinds
Mojo Sauce
- 1 tsp olive oil
- 3 sprigs cilantro chopped
- ½ lemon juice and zest
- ¼ tsp oregano
- To taste salt and pepper
Camarones
- 2 servings camarones guisados
Instructions
- Heat oil in a large pan over medium-low heat. Peel and slice the plantains into ½-¾ inch pieces.
- In small batches, fry plantains for about 8 minutes, at medium-low heat or until they turn golden brown.
- Remove fried plantains from oil and transfer to a bowl or mortar. Smash plantains with a pestle or the back of a spoon until smooth.
- In a separate bowl, mix the mojo sauce ingredients. Combine butter, garlic, chicharrone, and half of the mojo sauce with the smashed plantains.
- Mold half of the mixture into a round shape in a bowl or mortar and fill with shrimp stew. Seal the bottom of the mound with plantain and flip onto a plate.
- Drizzle any remaining mojo sauce over the mofongo and top with shrimp stew. Buen provecho!
