Shrimp Mofongo: the Savoury, Restaurant-Quality Puerto Rican Recipe

The Foundation of Flavor: What Exactly is Mofongo?

Have you ever experienced a dish that manages to be both crunchy and dense, earthy and deeply savoury, all in the same bite? That is the magic of the shrimp mofongo recipe puerto rican style.

The aroma alone a punch of freshly fried plantain, sizzling garlic, and slow cooked tomato will absolutely hook you.

This isn’t fast food; it’s thoughtful comfort food. While Mofongo itself requires a little technique, the accompanying creole prawn stew (called Camarones Guisados ) comes together ridiculously fast, making this a perfect weekend project.

Plus, green plantains are ridiculously cheap, so you can feed a small army without breaking the bank. It's truly impressive food that doesn't need a fancy budget.

So, if you’re ready to learn the secrets of turning a starchy, bland green plantain into a garlicky, crispy, flavor packed dough, grab your mortar and pestle (or pilón, if you're fancy). We're going to dive into how to make the best shrimp mofongo you've ever tasted.

Unlocking the Perfect Texture: Why This Shrimp Mofongo Recipe Works

The goal of Mofongo is texture contrast. We want a dense, solid mound of plantain that hasn't turned gluey, paired with a thin, slurpable sauce. This specific recipe uses two key techniques to achieve that perfect balance.

Defining the Creole Prawn Stew and its Savoury Role

Mofongo is traditionally served with a clear broth, but pairing it with a rich, vibrant shrimp mofongo red sauce changes the game completely. This particular creole stew is built on a base of sautéed sofrito and tomato paste, giving it that necessary acidity and sweetness to cut through the richness of the fried plantain mash.

The prawns cook quickly right at the end, staying tender and juicy, not rubbery.

The African Roots of the Plantain Mash Technique

What exactly is Mofongo made of? At its heart, Mofongo is simply fried green plantains mashed with aromatics. The technique traces back to West African fufu or foo-foo , brought to the Caribbean.

What makes it Mofongo is the addition of crunchy pork bits (chicharrón) and the heavy garlic infusion, resulting in that wonderfully distinct, garlicky earthiness.

The Crunch Factor: Mastering the Fried Plantain Core

We use a two-step frying process, although technically we only fry once and then mash. Crucially, the plantains are fried only until tender and light yellow, not golden brown. This keeps the starch soft enough to mash while still hot, but keeps the exterior slightly firm.

Trust me, we skip the second, crisping fry. That final crunch comes entirely from the crispy chicharrón mixed into the mash.

The Balancing Act: Earthy Mash Meets Slurpable Sauce

The secret to preventing dry, crumbly mofongo is the addition of fat and warm liquid. This recipe ensures the mash is infused with garlic flavored fat (lard or olive oil) while it’s still hot . Then, we serve the mash soaked in plenty of the savoury prawn broth.

The earthy plantain absorbs the red sauce beautifully, resulting in a dish that is deeply flavourful and never dry.

Essential Components for Authentic Shrimp Mofongo

Sourcing the Best Ingredients and Smart Substitutions

Getting the ingredients right is half the battle when making authentic cuisine. Don’t worry if you can’t find specific Puerto Rican brands; we have workarounds!

Selecting and Handling Green Plantains vs. Yellow

This is the most critical instruction: Only use green plantains. They must be rock hard and completely free of yellow or black spots. A ripe plantain will be too sweet, too soft, and will soak up oil like a sponge, giving you a mushy, sweet mess instead of a starchy dough.

Building the Flavor Base: Garlic, Oil, and Chicharrón

The flavor of the mash comes from the fat and the aromatics. I like using rendered bacon fat (lard) for a richer taste, but high-quality olive oil works just as well. The chicharrón (fried pork rinds) provides that essential salty, fatty, airy crunch.

Chef's Note: If you can’t find chicharrón, render some thick cut bacon until it is absolutely brittle and chop it finely. Alternatively, if avoiding pork, add toasted, crushed pecans or a spoonful of smoked paprika to the mash for texture and depth.

The Prawns: Size, Quality, and Shell-On vs. Peeled

You want large, quality shrimp for this recipe. I prefer size 21/25, peeled and deveined, but leave the tails off for easier eating. You can totally use frozen, but make sure they are fully thawed and patted dry before seasoning. For a similar New Orleans style experience, you could also check out my Shrimp Etouffee: Authentic Cajun Recipe with a Velvety Roux — it has a beautiful richness that complements seafood equally well.

Creating Depth: Spice Mixes for the Creole Sauce

Our red sauce relies on Sofrito and Sazón. Sofrito is a mix of peppers, onion, garlic, and cilantro, typically pureed. If you don't have store-bought sofrito, simply sauté a finely diced onion, green pepper, and a few cloves of garlic instead. Sazón provides the gorgeous orange red color and umami.

Alternative Fats for the Plantain Frying Stage

I usually use cheap canola or vegetable oil because we need a lot of it for deep frying. Coconut oil is great for flavor, but it smokes at a lower temperature, so be careful. Do not use olive oil for frying the plantains; it has too low a smoke point and will ruin the flavour.

step-by-step: Crafting the Perfect Plantain Base for Mofongo

This is where technique truly matters. The timing of the mash is everything.

The Frying Protocol: Achieving Internal Tenderness and External Crunch

1. Peel and slice your green plantains into 1 inch thick pieces, then soak them in salt water for about 15 minutes. Drain them well; any water splatter in hot oil is a recipe for disaster.
2. Heat your oil to 350°F (175°C). Fry the plantains in batches, cooking them slowly for 6– 8 minutes until they soften and turn a pale yellow. They should feel tender when pierced but absolutely not crispy. Remove them and drain immediately on paper towels.

The Importance of Temperature in Mashing

While the plantains are draining, create your garlic paste in the pilón. Crush the garlic cloves with salt and the reserved fat or olive oil. The trick here is speed: you must start mashing the plantain slices while they are still scorching hot, or they will dry out and turn into flavourless crumbs.

Incorporating Broth for a Moldable Dough Consistency

Working in small batches, add the hot plantains and crumbled chicharrón to the pilón. Mash firmly until it forms a cohesive, slightly sticky but not stringy dough. If the mash seems too dry, add 1 tablespoon of the warm chicken stock base. This moisture helps bind the starch and create a pliable texture.

How to Mold and Serve the Mofongo Mound

Shape the finished mash into four balls or domes using your hands (lightly greased if necessary), or line small bowls with plastic wrap to help shape them into perfect, traditional domes. Place these mounds in your serving bowls they are now ready to be bathed in the prawn stew.

Mastering the Savoury Creole Prawn Stew

This vibrant red sauce is the reason the shrimp mofongo recipe is so beloved. It's rich, tangy, and provides all the moisture the plantain base needs.

Building Layers of Flavor with Sofrito and Aromatics

Start by heating olive oil in a large pan and sautéing your sofrito until it is wonderfully fragrant, maybe five minutes or so. Stir in your tomato paste and cook it for about a minute until it changes color, a process called pincage .

This step develops incredible depth and removes that raw tomato flavor. Deglaze the pan with a splash of white wine, scraping up all the browned bits.

When to Introduce the Shrimp to Avoid Overcooking

Pour in the canned diced tomatoes and the warm chicken stock that you pre-mixed with the Sazón packet. Let this simmer gently for 10 minutes until the sauce slightly thickens. Now, add your prepared prawns.

This is crucial: the prawns only need 3– 5 minutes of gentle heat. They turn rubbery the second they are overcooked! Stir in fresh lime juice and cilantro right before serving. This bright burst of acid really complements the heavy plantain mash.

Chef's Secrets and Troubleshooting Your Shrimp Mofongo

Mistake Alert: Preventing Dry or Gummy Mofongo

My first attempt at Mofongo was gummy disaster because I tried to use my food processor never again! If your mofongo is dry and crumbly , you didn't mash it hot enough or you didn't use enough fat/broth. Add a spoonful of warm stock and mash harder.

If it's gummy and stringy , you over mashed it or used plantains that were too ripe. There’s not much saving a gummy mash, sadly.

The Ultimate Garlic Infusion Technique for the Mash

Instead of just adding crushed garlic, make a warm garlic oil. Gently warm the olive oil or rendered lard with the crushed garlic cloves for about two minutes, pulling it off the heat right before the garlic starts to brown. Use this heavily flavored oil and the softened cloves for your mash.

This brings the best shrimp mofongo with garlic sauce flavour directly into the core of the dish.

Adjusting the Prawn Stew Consistency and Heat Level

If your stew looks too thick, simply add more warm chicken stock until you reach a consistency that is slightly thinner than gravy. Remember, the mofongo will absorb a lot of the liquid. For heat, stir in a pinch of crushed red pepper flakes or a dash of Puerto Rican Pique hot sauce towards the end. Speaking of great prawns, for those who love spicy seafood, you should definitely check out my Ruths Chris Copycat Spicy Shrimp: Creamy, Buttery Steakhouse Appetizer .

Practical Planning: Storage, Reheating, and make-ahead Tips

Freezing Components: Can You Freeze the Plantain Mash?

I really don't recommend freezing the Mofongo mash itself. It fundamentally changes the texture, often leading to a denser, slightly spongy final result upon thawing. The creole prawn stew, however, freezes beautifully. Cook the stew fully, but hold off on adding the prawns until reheating.

Thaw the sauce and bring it to a simmer before adding the prawns to cook fresh.

Best Practices for Refrigerating Leftovers

Store the leftover Mofongo and the Prawn Stew separately in airtight containers. The stew lasts for up to 3 days in the fridge. The mash will last for about 2 days, but it will dry out and harden considerably.

To reheat the Mofongo, the microwave is surprisingly effective, but mist it with a little water first and cover it loosely to create steam. Better yet, reheat the stew until simmering and then place the hard Mofongo mound directly into the hot sauce to soften it up again.

Elevating the Meal: What to Serve Alongside Shrimp Mofongo

This dish is a powerhouse, so you don't need a lot of heavy sides. The richness of the fried plantain and the hearty sauce make it a meal in itself.

Traditional Puerto Rican Accompaniments

A light, acidic side is key to cutting through the richness. A simple avocado salad dressed only with lime and salt is perfect. Or, try a small cup of Arroz Blanco (plain white rice) on the side to soak up any excess sauce.

A simple cold salad of thinly sliced cucumbers and onions marinated in a quick vinaigrette also works wonders.