I'll never forget the night my neighbor Carmen invited us over for dinner back in 2019. She'd been going on for weeks about this shrimp mofongo her grandmother used to make every Sunday in Ponce, and I had no clue what she was talking about. When she brought out that plate - a mound of golden mashed plantains piled with the most incredible garlic shrimp - I wasn't sure what to think. Emma took one look and whispered, "Mom, what is that?"
Why You'll Love This Shrimp Mofongo
Back serving this to about 30 people over the past few years - church potlucks, family dinners, that time Emma's teacher came over - I've noticed people either have no idea what mofongo is and get curious, or they grew up eating it and their eyes get big. Either way, plates come back empty. This plantain mofongo with shrimp fills you up without making you feel stuffed and sleepy like some heavy comfort foods do. The green plantains give you that full feeling, the shrimp adds protein, and that garlic broth brings everything together.
Once you get past the first couple attempts (mine were bad), this becomes doable for regular weeknights. The plantains look impressive but really you're just frying and mashing - nothing complicated. Emma helps with the mashing now because he likes smashing things with the wooden pestle. You can fry the plantains a few hours ahead, get your shrimp ready, then put it all together right before dinner. Way better than standing at the stove while everyone's sitting at the table getting hungry and grumpy.
Jump to:
- Why You'll Love This Shrimp Mofongo
- Ingredients for Shrimp Mofongo
- How To Make Shrimp Mofongo Step By Step
- Equipment For Shrimp Mofongo
- Shrimp Mofongo Variations
- Smart Swaps for Shrimp Mofongo
- Storing Your Shrimp Mofongo
- A Little-Known Secret That Changed Everything
- Top Tip
- What to Serve With Shrimp Mofongo
- FAQ
- Time to Make This Island Classic!
- Related
- Pairing
- Shrimp Mofongo
Ingredients for Shrimp Mofongo
The Plantain Base:
- Green plantains
- Fresh garlic cloves
- Chicharrón
- Olive oil
- Salt
- Vegetable oil for frying
The Shrimp Part:
- Large shrimp
- More garlic
- Butter
- White wine
- Chicken broth or seafood stock
- Fresh cilantro
- Lime juice
Optional Stuff:
- Fresh oregano
- Adobo seasoning
- Sofrito
- Crushed red pepper
See recipe card for quantities.
How To Make Shrimp Mofongo Step By Step
Plantain Prep:
- Peel green plantains
- Cut into 1-inch chunks
- Soak in salted water for 15 minutes
- Pat them dry with paper towels
Frying Stage:
- Heat oil to 350°F
- Fry plantains in batches until golden, about 8 minutes
- Don't crowd the pan or temperature drops and they get soggy
- Drain on paper towels
The Mashing:
- While still hot, throw them in your pilón or bowl
- Add crushed garlic, broken-up chicharrón, olive oil
- Mash until mixed but still chunky - not smooth
- Add salt
- Shape into mounds using plastic wrap or a cup
Shrimp Prep:
- Sauté garlic in butter until it smells good
- Add shrimp, cook till pink
- Pour in white wine
- Add broth, simmer 2 minutes
- Toss in cilantro and squeeze lime
Putting It Together:
- Add more cilantro
- Put mofongo mound in a bowl
- Top with shrimp
- Pour some broth around it
Equipment For Shrimp Mofongo
- Pilón (wooden mortar and pestle) - or heavy bowl with sturdy masher
- Deep skillet or pot for frying
- Thermometer for oil
- Large mixing bowl
- Heavy-duty potato masher (if no pilón)
- Slotted spoon or spider
Shrimp Mofongo Variations
Mofongo with Garlic Shrimp Creole Style:
- Spicy tomato sauce
- Bell peppers and onions
- Extra garlic
- Hot sauce drizzle
Beef Mofongo Version:
- Slow-cooked beef chunks
- Rich beef gravy
- Sautéed onions
- Fresh cilantro
Seafood Mix:
- Shrimp, scallops, mussels
- White wine broth
- Fresh herbs
- Lemon wedges
Mofongo Stuffed with Shrimp:
- Hollow out the center
- Fill with saucy shrimp
- Top with cheese (not traditional but Emma loves it)
- Broil for a minute
Smart Swaps for Shrimp Mofongo
Plantain Alternatives:
- Green bananas → Green plantains (works in a pinch, texture's different)
- Yuca → Plantains (completely different but traditional)
Protein Options:
- Chicken → Shrimp (popular swap, use thighs)
- Pork chunks → Shrimp (very traditional)
- Just vegetables → Meat/seafood (not traditional but doable)
Chicharrón Swaps:
- Bacon → Chicharrón (works, different flavor)
- Skip it → Include it (you lose something)
Broth Choices:
- Shrimp stock → Regular broth (better if you have it)
- Vegetable broth → Chicken broth
Storing Your Shrimp Mofongo
Right Away (Best):
- Mofongo gets dense as it cools
- Shrimp gets tough when reheated
- Broth separates
If You Have Leftovers (2 days max):
- Keep everything separate
- Mofongo in airtight container at room temperature
- Shrimp and broth in fridge separately
- Reheat mofongo in microwave with damp paper towel, 30 seconds
- Reheat shrimp gently in the broth
Make-Ahead:
- Fry plantains earlier in the day
- Keep in fridge
- Re-crisp in oven before mashing
- Make shrimp fresh
Freezing:
- Not worth it
- Don't. I tried once and it was terrible
- Plantains get watery and grainy
A Little-Known Secret That Changed Everything
My neighbor waited almost a year before showing me her grandmother's real trick with mofongo. We'd made it together maybe six or seven times, and mine tasted good but never quite like hers. One night after a couple glasses of wine, she finally told me what she'd been leaving out. Her grandmother would save bacon fat in a jar on the counter (yes, counter, not fridge - old school). When making mofongo, she'd use half regular oil and half that bacon fat for frying the plantains. The bacon fat added this smoky depth that regular oil can't give you.
Sounds weird, right? But that mayo adds creaminess and a slight tang that makes people wonder what's different about your version.She said her grandmother learned this during tough times when butter cost too much and mayo was cheaper. She kept doing it even after money wasn't tight because it just tasted better. Now I do it too, though I don't always mention the mayo part when people ask for the recipe. Some things you keep to yourself until you really trust someone. The bacon fat part I'll share freely, but the mayo? That one took me earning my place first.
Top Tip
- My neighbor Carmen showed me something about mofongo that changed how I make it. Most people add the garlic raw to the hot plantains, but Carmen's grandmother would fry thin garlic slices in the plantain oil first until they turned golden, then add those crispy garlic chips when mashing.
- The fried garlic mellows out that sharp bite while adding this deep, almost nutty flavor that raw garlic can't give you. She'd also save some of that garlic oil and drizzle it over the finished mofongo right before serving. "Abuela said the garlic should kiss the plantains three times - in the oil, in the mashing, and at the end," Carmen told me while showing me in my kitchen last summer.
- But here's what makes the real difference: she adds a splash of the shrimp cooking broth into the plantain mixture while mashing. Just a tablespoon or two. It creates this connection between the mofongo and the shrimp that makes the whole thing taste more unified. Most recipes keep them completely separate, but this small change makes people wonder why your version tastes different than others.
What to Serve With Shrimp Mofongo
From serving this at probably a dozen dinners, I've found simple sides work best because mofongo with garlic shrimp is already rich and filling. A basic salad with lime dressing cuts through the heaviness - avocado and tomato works great, or just mixed greens with citrus. Some people like white rice on the side (or mixed right in), and black beans or red beans are traditional. Carmen always makes arroz con gandules when she does mofongo, and the two together work well. For vegetables, fried sweet plantains (maduros) are classic, but roasted vegetables or steamed broccoli work if you want something lighter.
Tostones (the flattened fried green plantains) might seem weird since you're already making plantains, but they're different enough that people like having both. Yuca fries are another good option, or just some garlic bread to soak up extra broth. Carmen keeps telling me not to compete with the garlic - let the mofongo be the star and keep everything else simple. The one time I made a heavily seasoned side dish with it, everything clashed and nobody was happy.
FAQ
What is shrimp mofongo made of?
Shrimp mofongo combines fried green plantains mashed with garlic, pork cracklings, and olive oil, topped with seasoned shrimp in garlic broth. The plantains make the base, the shrimp adds protein, and the broth keeps everything moist. Some versions add sofrito or extra spices depending on who's making it.
What is Shrimp Mofongo made of?
Traditional mofongo is green plantains fried until golden, then mashed in a pilón with garlic, olive oil, and chicharrón. You shape it into a mound and serve it with meat or seafood and broth. It started in Puerto Rico with African and Taíno roots mixed together.
What does a Shrimp Mofongo taste like?
Shrimp Mofongo has earthy, slightly sweet flavor from green plantains, balanced by strong garlic and salty pork cracklings. The texture is dense and filling, sort of like really thick mashed potatoes but with more going on. When you add shrimp and broth, you get garlic, savory, and sweet in each bite.
What does Shrimp Mofongo stand for?
Mofongo doesn't stand for anything - it comes from "mofongo" or "mofón," probably from the African word "fufu," which is similar. The name evolved in Puerto Rico where it became a regular thing. Some people think it's about the mashing motion in the pilón, but nobody knows for sure.
Time to Make This Island Classic!
Now you've got everything you need to make Puerto Rican shrimp mofongo - from picking the right plantains to that bacon fat and mayo trick my neighbor finally shared. Your first attempt might not be perfect (mine sure wasn't), but that's part of learning. Emma still brings up my hockey puck plantains from 2019 whenever I mess something up in the kitchen.
Craving more comfort food that's a bit different? Try our Healthy Beef Wellington Recipe for something that looks fancy but isn't as hard as people think. Want another flavor-packed dish? Our Best Kaju Curry Recipe brings those rich, creamy flavors you can't get enough of. Or keep it simple with our Easy Cheeseburger Pie Recipe that Emma requests at least twice a month because it's basically a cheeseburger you eat with a fork.
Share your mofongo attempts! We love seeing how yours turns out, even the fails (trust me, I've had plenty).
Rate this Shrimp Mofongo and let us know how it went!
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Pairing
These are my favorite dishes to serve with Shrimp Mofongo
Shrimp Mofongo
Equipment
- 1 Pilón (wooden mortar) (Used for mashing the plantains (can substitute with a sturdy bowl and masher).)
- 1 Deep skillet or pot (For frying the plantains.)
- 1 Thermometer (To check oil temperature (350°F).)
- 1 Large mixing bowl (For mashing the plantains.)
- 1 Slotted spoon or spider (For removing the fried plantains.)
- 1 Heavy-duty potato masher (If you don't have a pilón, this works well for mashing.)
Ingredients
- 3 plantains Green plantains - Peeled and cut into 1-inch chunks.
- 4 cloves Garlic - Crushed for mashing plantains.
- ½ cup Chicharrón pork cracklings - Broken into pieces.
- 2 tablespoon Olive oil - For mashing the plantains.
- To taste - Salt - For seasoning the plantains.
- As needed - Vegetable oil - For frying the plantains.
- 1 lb Large shrimp - Peeled and deveined.
- 3 cloves Garlic - Minced for cooking shrimp.
- 2 tablespoon Butter - For sautéing shrimp.
- ¼ cup White wine - For cooking the shrimp.
- ½ cup Chicken broth or seafood stock - For simmering shrimp.
- 2 tablespoon Fresh cilantro - Chopped for garnish.
- 1 tablespoon Lime juice - For added freshness in shrimp.
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