This easy mofongo recipe is on repeat in my kitchen because we can’t get enough. This tropical goodness will transport you to the islands or Africa. If the thought of making chicharrones intimidates you (it’s easier than it sounds), you can use good old bacon instead. After making this recipe and comparing it to a restaurant version, I prefer bacon over pork rinds. In the end, I opted to add both, but you can include either or both! Then, for an even more decadent mofongo recipe with shrimp, you stuff it with a spicy shrimp sauce, and that’s the bomb. 💥 It can be a side for pernil or a main dish.
Recipe Ingredients
How to Make Shrimp Mofongo
Make the Shrimp Sauce
Shrimp – Lightly season shrimp with Creole spice. Heat about a tablespoon of oil over medium heat in a skillet, then sauté the shrimp for about 3-5 minutes. Set aside. Seasoning – Add the remaining tablespoon of oil to the skillet, followed by onions, garlic, cumin, tomatoes, and paprika. Stir for about a minute or until fragrant. Sauce – Add the bell pepper and chicken broth or water. Bring it to a boil, then simmer for 5-7 minutes. Cook the Shrimp – Toss in shrimp, and continue cooking for 2-3 minutes. Adjust for salt and pepper, and remove from the heat. Set aside.
Fry the Plantains
Plantains – Cut each plantain into 4-5 thick slices. Soak the slices in salted water for 15-30 minutes, then remove and dry with a paper towel. Heat vegetable oil (at least 1-inch deep) in a large saucepan on medium heat until it reaches 375℉ (190℃). Fry – Gently place the plantains into the oil. Fry them in batches so you don’t overcrowd the pan. Fry for 3-4 minutes until lightly brown on each side. Drain – Remove the plantains from the oil with a slotted spoon or strainer. Drain excess oil on a paper towel.
Make the Mofongo
Bacon – Heat 3 tablespoons oil in a small saucepan. Add the garlic, bacon, and salt. Sauté for about a minute until fragrant, stirring so it doesn’t burn. Mash Seasonings – Place about ½ teaspoon of the garlic, oil, and bacon mixture into a mortar and smash it with a pestle. Mash Plantains – Add the chicharrones and salt to taste. Start adding and smashing the fried plantains one by one. Once it all comes together and the mortar is nearly full, the mofongo is ready. Assemble – Run a knife or spatula between the mofongo and the mortar walls, and place shrimp sauce in the middle. Serve right out of the mortar, or turn the mortar upside down on a serving plate and bang lightly for that nice mofongo dome. Repeat with the remaining garlic, bacon, oil, and plantains.
Recipe Variations
Tips and Tricks
Serving and Storage Instructions
Mofongo is best served immediately. Cold mofongo doesn’t stick together well, nor does it reheat well. So, make mofongo fresh and serve it fresh for the best results.
What Goes With Mofongo
Mofongo with shrimp sauce is usually enjoyed on its own. But it’s a great side with pernil. I’ve seen people make extra small mofongo balls and drop them into soups or stews. Coquito, a Puerto Rican eggnog, is the perfect beverage.
More Puerto-Rican-Inspired Recipes to Try
Watch How to Make It
[adthrive-in-post-video-player video-id=”Cjrls6u1″ upload-date=”2022-04-20T14:27:18.000Z” name=”MOFONGO.mp4″ description=”Mofongo is fried, mashed green plantains infused with garlic and chicharrones (fried pork skin) assembled and stuffed with a succulent tomato, garlic, onion, shrimp sauce that will make your mouth water.” player-type=”collapse” override-embed=”false”] This post was originally published in August 2014 and has been updated with additional tips, new photos, and a video
