Name: Puerto Rican Shrimp Mofongo Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Puerto Rican
Ingredients: 3 large green plantains; 1 small bag of pork rinds or a handful of homemade chicharrones; 1 head of garlic (use several cloves, roasted or fried for flavor); Salted butter to taste; 1 pound peeled shrimp; 1 tablespoon Adobo All Purpose Seasoning; 1 small tomato, diced; 1 to 2 tablespoons ketchup; Juice of 1 lemon; Olive oil; Juice of 1 lemon; 1 garlic clove, minced; 1 tablespoon diced yellow onions; Chopped cilantro (about 2 tablespoons); Dried oregano, to taste; Salt, to taste

If you’ve ever craved a dish that’s bursting with flavor and brings a little slice of the Caribbean right to your plate, this Puerto Rican Shrimp Mofongo Recipe is exactly what you need. Mofongo is a classic Puerto Rican comfort food made from fried green plantains mashed together with garlic, pork cracklings, and so much personality. When paired with succulent shrimp and a zesty mojo sauce, it’s a meal that feels like a warm hug from the island itself.

I love making this dish when I want to impress friends or just treat myself to something hearty and authentic. Plus, it’s perfect when you want a break from the usual dinner routine, especially if you like dishes with bold, bright flavors. As you dive into this Puerto Rican Shrimp Mofongo Recipe, I’ll share some tips and tricks to help you get the perfect mash and shrimp every time – because the beauty of mofongo is in the balance of textures and that garlicky punch.

Ingredients You’ll Need

The ingredients for this Puerto Rican Shrimp Mofongo Recipe come together beautifully to create layers of flavor and texture. Each one plays a crucial role, from the firmness of the green plantains to the bright acidity of fresh lemon juice. When picking your ingredients, I recommend looking for fresh and quality items to really honor the dish’s roots.

Green Plantains: These are key since they’re starchy and firm, perfect for frying and mashing without turning mushy.
Shrimp: Peeled for easy eating—fresh or thawed frozen shrimp works well here.
Pork Rinds or Homemade Chicharrones: They add a crunchy, salty contrast that’s essential for traditional mofongo.
Small Tomato: Adds a touch of freshness and subtle sweetness when diced and mixed in.
Ketchup: Just a spoon or two brings a gentle tang and depth to the shrimp sauce.
Adobo All Purpose Seasoning: A staple Puerto Rican blend to season meats and veggies perfectly.
Lemon: Both juice and zest brighten the shrimp and mojo sauce beautifully.
Garlic: You can’t have mofongo without a rich hit of garlic, roasted and raw.
Salted Butter: For extra richness in the mofongo mash.
Olive Oil: To sauté the shrimp and flavor the mojo sauce.
Yellow Onions: Adds a subtle sweet crunch in the sauce.
Chopped Cilantro: For freshness and that classic island herb flavor.
Dried Oregano: Just a pinch adds a lovely earthiness to the sauce.
Salt: To balance and bring out all the other flavors.

Variations

I’ve played around with this Puerto Rican Shrimp Mofongo Recipe quite a bit, and honestly, it’s pretty forgiving, so feel free to make it your own. Sometimes, I swap the shrimp for chicken or even tofu for a vegetarian spin, and it works surprisingly well. You can also adjust the heat level by adding some diced fresh chili or hot sauce to the mojo sauce if you like things spicy!

Vegetarian Variation: Skip the shrimp and sauté mushrooms or plant-based protein with the same seasonings — delicious and hearty.
Extra Spicy: Add diced fresh habanero or a few dashes of your favorite hot sauce to the mojo sauce for a kick.
Cheesy Mofongo: Stir in a bit of grated cheese (like manchego or mozzarella) into the mofongo for a creamy twist.
Herb Swap: Try parsley instead of cilantro for a milder herbal note.

How to Make Puerto Rican Shrimp Mofongo Recipe

Step 1: Prepare and Fry the Green Plantains

Start by peeling your green plantains – this can be a bit tricky if you’re not used to it. I like to slice off the ends, score the peel lengthwise, then pry the skin away with my fingers. Cut the plantains into chunks about 1 to 1.5 inches thick. Heat plenty of oil in a deep skillet (enough for frying), and once hot, fry the plantain chunks until they turn golden and are tender inside, around 4 to 5 minutes on each side. Drain them on paper towels, then let them cool just slightly so you can handle them for mashing.

Step 2: Mash Plantains with Garlic and Pork Rinds

While the plantains are still warm, add them to a sturdy bowl or a mortar and pestle if you have one (that’s the traditional way!). Toss in several cloves of roasted or raw garlic—roasted garlic brings a mellower flavor, but raw gives a sharper garlic punch. Next, crumbled pork rinds or chicharrones go in to add that unmistakable crunch and salty richness. Using a wooden spoon or pestle, mash everything together, adding small chunks of salted butter during the process to get a creamy yet textured mash. This is the heart of the mofongo, so take your time to get the perfect balance.

Step 3: Cook the Shrimp with Seasonings and Tomato

In a separate skillet, heat olive oil over medium heat. Toss in diced yellow onions and minced garlic—this combo starts your shrimp sauce. Once fragrant, add in the peeled shrimp along with the Adobo seasoning, a squeeze of lemon juice, and diced tomato. I like to stir in a tablespoon or two of ketchup here—it might sound unusual, but it balances the acidity and adds a lovely glaze. Cook the shrimp just until pink and curled, about 3 to 4 minutes, being careful not to overcook them. Remove from heat and set aside.

Step 4: Whip Up the Mojo Sauce

Mojo sauce is the perfect finishing touch for this Puerto Rican Shrimp Mofongo Recipe. Mix together olive oil, lemon juice, minced garlic, chopped yellow onions, chopped cilantro, dried oregano, and a pinch of salt. The freshness of the lemon and herbs contrasts beautifully with the rich mofongo and succulent shrimp. Drizzle this sauce over the shrimp before serving or pass it on the side for an extra hit of flavor.

Step 5: Plate and Enjoy!

Shape the mofongo mash into little domes or balls—a traditional presentation—and place a generous helping of shrimp on top or alongside. Spoon over that zesty mojo sauce, maybe add an extra sprinkle of chopped cilantro, and you’re ready to dig in. It’s a dish best enjoyed fresh so that you get the crunch, the creaminess, and the zest all in one bite.

How to Serve Puerto Rican Shrimp Mofongo Recipe

The dish is served on a white plate with black curved lines near the edges, placed on a white marbled surface. It has three main layers: the bottom layer is a thick, coarse-textured mound of light yellow mashed food, slightly round and rustic in shape. On top of this, there are four orange-pink cooked shrimps arranged in a circular shape. The shrimps have a shiny, slightly oily texture. Surrounding the base mound is a sauce with a shiny, oily look, orange in color with small chunks of tomato-like pieces scattered around. A small green herb garnish rests in the middle of the shrimp circle, adding a fresh touch to the presentation. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I personally love to top my mofongo with a sprinkle of fresh cilantro because it adds such a vibrant pop of color and flavor. Sometimes I’ll add a wedge of lemon on the side if someone wants to add an extra citrusy zing. A few thinly sliced green onions also make a lovely garnish and bring a mild crunch.

Side Dishes

This mofongo pairs beautifully with simple sides like a crisp salad with a citrus vinaigrette or some sautéed veggies. I also love serving it alongside Puerto Rican rice and beans, which soak up all the mojo sauce and round out the meal perfectly.

Creative Ways to Present

For special occasions, I like to serve mofongo in hollowed-out mini bell peppers or small ramekins to give it that restaurant-style elegance. Another fun idea is to create mofongo boats by serving the mash inside fried green plantain cups and topping with shrimp—it looks stunning and is totally bite-worthy!

Make Ahead and Storage

Storing Leftovers

Leftover mofongo tastes good the next day but gets denser as it cools. I store it in an airtight container in the fridge and recommend separating the shrimp and mofongo for the best texture preservation. Before serving, gently warm the mofongo with a little butter or olive oil to soften it up again.

Freezing

I’ve frozen mofongo mash once or twice with okay results — it can lose some of its fresh texture, becoming a bit drier. If you freeze, make sure to wrap it tightly and thaw it slowly overnight in the fridge. Shrimp, however, freezes better raw or cooked separately rather than combined with the mofongo.

Reheating

I reheat leftover mofongo gently in a skillet with a splash of broth or olive oil to prevent it from drying out. The shrimp warms quickly in a separate pan or microwave, so try to avoid overcooking them again. Then, drizzle fresh mojo sauce before serving to revive all those bright flavors.

FAQs

Can I use ripe plantains instead of green ones for Puerto Rican Shrimp Mofongo Recipe?

Ripe plantains are sweeter and softer, which changes the texture and flavor of mofongo quite a bit. Traditional mofongo calls for green plantains because their starchy, firm nature fries well and creates the ideal mash. Using ripe plantains might result in a mushier, sweeter dish, which is delicious but not classic mofongo.
What can I substitute for pork rinds in the mofongo?

If you’re avoiding pork or just can’t find pork rinds, crushed fried plantain chips or toasted breadcrumbs can work as alternatives to give some crunch. Another option is crispy fried shallots or garlic chips to add texture and flavor, though the traditional pork rinds really have a unique salty punch.
Is Puerto Rican Shrimp Mofongo Recipe difficult to make?

Not at all! While it involves a few steps like frying, mashing, and sautéing, it’s quite straightforward if you follow the process. I recommend prepping all ingredients upfront and tasting as you go, especially with seasonings. Once you get the hang of it, it becomes a fun, rewarding dish that anyone can master.
Can I make Puerto Rican Shrimp Mofongo Recipe gluten-free?

Absolutely! The core ingredients of mofongo are naturally gluten-free. Just double-check that your pork rinds or chicharrones don’t have any gluten-containing additives, and use gluten-free ketchup and seasonings to keep it safe.
How do I know when the shrimp is perfectly cooked?

Shrimp cook quickly—usually just 3 to 4 minutes in a hot pan. Look for the flesh to turn from translucent to opaque and curl into a loose “C” shape. Overcooked shrimp become rubbery and tough, so watch them closely to ensure tender, juicy bites.

Final Thoughts

This Puerto Rican Shrimp Mofongo Recipe has always been a go-to for me whenever I want to bring some island magic into my kitchen. It’s a dish that fills you up with warmth, comfort, and tons of flavor without being overly complicated. I hope you enjoy making it just as much as I do—and once you get that perfect mash with garlicky pork rinds and succulent shrimp, you’ll understand why it’s so beloved. So grab some plantains, get cooking, and let this recipe transport you to Puerto Rico with every bite!