When I think of nostalgic dishes, I always think of making Puerto Rican Shrimp Mofongo with my papi. The mashed fried green plantains with chicharron (pork rinds), mojo sauce and garlic is an iconic flavor. In my case, I love topping my mofongo with sauteed shrimp in a tomato lemon sauce. This recipe is BOLD – just the way I like it!
Fried Green Plantains
In Puerto Rican Shrimp Mofongo, the mofongo part is made with fried green plantains. I put emphasis on green, because using sweet plantains in this recipe would create a whole different dish. First, clean, peel and cut the green plantains. I find cutting them in 1 inch pieces allows for even cooking. Then, shallow fry them just until golden and tender. Next, comes the crucial step of mashing.
The most important part of mofongo is developing moisture during the mashing process! Naturally, green plantains are very starchy and lack moisture. Once you fry and mash them, they are even more dry; and no one like a dry mofongo!
Traditional Puerto Rican Mofongo is mashed in a wooden mortar, also known as a Pilon.
To added in some needed moisture and juiciness, mash the plantains with a mixture of butter, olive oil, and garlic in a traditional pilon! Using a pilon adds to the mofongo making experience. It’s how Puerto Ricans authentically do it and as a little girl it was my favorite part.
I compare it to a good cast iron skillet. Pilons have great longevity and no matter how you clean them, the multiple uses of mashing garlic and onions, season the wood for years! I highly recommend purchasing a pilon, if you don’t already have one. Below one my favorite brands:
- My favorite Puerto Rican Pilon: https://amzn.to/3aBkKda
Mashed Fried Green Plantains
After you finishing mashing the plantains with our moisture ingredients, add in some texture and crunch with pieces of chicharron or pork rinds. During this step, is when I recommend seasoning the mofongo. Since chicharron is known to be salty, I don’t season the mofongo before this step. As well all know – once you over salt starches, it is difficult to fix. I always recommend, first adding the chicharron to the mofongo; tasting it and then adjusting the salt levels if needed.
One basic option for seasoning the mofongo is with salt and pepper. However, for a real-deal bold seasoning method, I opt for using homemade mojo sauce. It’s a great two-in-one condiment because it provides moisture/juiciness and of course, bold flavor! Here are the typical ingredients in homemade mojo sauce:
- Olive oil
- Lemon juice
- Garlic cloves
- Yellow onions
- Chopped cilantro
- Dried oregano
- Adobo
After the mofongo is seasoned and infused with plenty of moisture, mold the mixture using a well greased bowl. This step was my second favorite part of making Puerto Rican Mofongo as a little girl, because it was an excuse to play with my food 😂
Ideally, you want to the shape of the mofongo to mimic the shape of the bowl – round and smooth. Besides the obvious fun aspect of this step, it also enhances the plate presentation.
Sauteed Shrimp
Let’s move on to the protein. While you can use any desired protein in mofongo, I enjoy the brightness and freshness of sauteed shrimp. To begin, prepare the sauteed shrimp with notes of tomato, onion, garlic and lemon. I love the idea of enhancing the natural sweetness of shrimp with the tomato and onion. It creates a nice contrast to the savory flavor of mofongo. For a final touch of sweetness and body, I recommend adding a dash of ketchup. It incorporates well with the other ingredients and creates a glossy sauce.
Cooking the shrimp is quick, so in the meantime, unmold the mofongo onto a plate. Next, brush extra homemade mojo sauce on the mofongo to ensure maximum hydration and juiciness. Top with the sauteed shrimp and drizzle the tomato sauce as a finishing touch. Last garnish with cilantro and boom- that’s it!
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Puerto Rican Shrimp Mofongo
Ingredients
Shrimp Mofongo
- 3 large green plantains
- 1 pound of peeled shrimp
- 1 small bag of pork rinds or a handful of homemade chicharrones
- 1 small tomato (diced)
- 1 to 2 tablespoons of ketchup
- 1 tablespoon of Adobo All Purpose Seasoning
- 1 lemon (juiced)
- 1 head of garlic
- Salted Butter
Homemade Mojo Sauce
- Olive oil
- 1 lemon juiced
- 1 garlic clove
- 1 tablespoon of diced yellow onions
- Chopped cilantro
- Dried oregano
- Salt to taste
Instructions
- Begin prepapring the green plantains by carefully remvoing the skin.
- Cut the end tips of the plantains, then cut 1 inch slices.
- Shallow fry the plantain slices in hot oil for 7 -10 minutes on each side.
- Once tender and slightly golden, remove the plantains and rest on a paper towel lined plate.
- Now start on the shrimp. Cook shrimp in olive oil and add diced tomatoes and garlic.
- Season with Adobo All Purpose Seasoning and ketchup. Mix well and simmer for 3 minutes.
- Finish the shrimp with a squeeze of fresh lemon juice.
- Prepare the mofongo, by adding fried plantain pieces in a pilon/mortar. Mash with a splash of olive oil, butter and garlic.
- Add pieces of chicharron for additional crunch.
- Then add homemade mojo sauce for needed moisture.
- Season with salt and mold a small bowl with the mofongo.
- Remove mofongo from mold and serve shrimp over top.
