Shrimp mofongo is a traditional Puerto Rican dish that combines the flavors of mashed plantains, garlic, and olive oil with succulent shrimp. This dish is typically served as an appetizer or a main course, and is a popular choice at Puerto Rican restaurants. It is a perfect example of the fusion of different cultures that has shaped the Puerto Rican cuisine.

Mofongo is a traditional Puerto Rican dish that has its roots in African cuisine, brought over by enslaved Africans during the Spanish colonization of the island. It’s made by mashing together ripe plantains, garlic, and olive oil. The mixture is then formed into a ball or a hollowed-out bread loaf and filled with a variety of fillings such as shrimp, chicken, or pork. The result is a savory and satisfying dish that is packed with flavor. For a a beef mofongo recipe, click here.

The key ingredient in mofongo is the plantain. Plantains are a type of banana that is used when they are unripe and green or ripe and almost black. They are starchy and sweet, and when mashed, they create a creamy texture that is perfect for mofongo. The garlic mojo sauce add an extra layer of flavor, making this dish irresistible. The addition of shrimp in mofongo makes it a complete meal, satisfying both hunger and taste buds.

Shrimp mofongo de camarones

What you’ll need

  • 1 green plantain
  • 1/4 cup vegetable oil, for frying
  • 4 cloves of garlic, minced
  • 1/2 lb shrimp, peeled and deveined
  • 1/2 diced tomato
  • 1/4 chopped red onion
  • 1/4 chopped green bell pepper
  • 1/4 cup tomato sauce, or paste
  • 1/2 tsp adobo
  • 1/2 tsp sazon
  • 1/2 tsp oregano
  • 2 tbsp coconut milk
  • 1/4 cup water
  • 1 tsp olive oil
  • 1 tbsp butter
  • 1/2 lemon juice and zest
  • 1 handful chopped cilantro
  • Salt and pepper to taste
Shrimp mofongo de camarones

How to make it

  1. Mix together abodo, sazon, oregano, salt, and pepper. Season shrimp with 1/4 of the seasoning mix.
  2. In a large pot over medium heat, add tomato, green pepper, red onion, garlic, tomato sauce. Cook until vegetables are soft, or 3 minutes.
  3. Add shrimp, coconut milk, and water. Mix and cook until the sauce has slightly reduced. 
  4. Heat oil in a large pan. Peel the plantains, cut them into 1 inch slices.
  5. In small batches, fry plantains for about 8 minutes at medium-low heat or until they turn very light brown. Make sure to turn plantains as they cook.
  6. Do not brown plantains much – you want them to stay soft and easy to mash, but the color should be a lovely dark yellow and light brown, so they are soft to the touch. Check doneness with a fork.
  7. Remove plantains from oil, and place into a large bowl or mortar. Smash plantains with a pestle or the back of a spoon. 
  8. Combine mojo ingredients in a bowl. Set aside.
  9. Add the mojo and butter, smashing into the plantains.
  10. Once you have mashed all the plantains, mold ½ of the mixture in your pestle. Fill with shrimp and flip onto a plate. Add shrimp and sauce on top of mofongo. Serve with avocado and enjoy.
Shrimp mofongo de camarones

The traditional mortar and pestle, also known as “pilon”, is a traditional way of making mofongo, but you can also use a food processor. The shrimp should be cooked just right, not under or overcooked, to get the perfect balance of flavors. The amount of garlic and olive oil to your liking. You can also add some spices to give it a different flavor. You can make it spicy by adding some hot peppers, or give it a smoky flavor by adding some smoked paprika.

Shrimp mofongo de camarones

Mofongo is a delicious Puerto Rican dish that is perfect for those who love plantains and shrimp! It’s also a versatile dish, you can fill it with different types of proteins, vegetables or even seafood. You can also add some spices to give it a different flavor. You can make it spicy by adding some hot peppers, or give it a smoky flavor by adding some smoked paprika.

A great side for this dish is Dominican Potato Salad aka Ensalada Rusa. Click here for my recipe!

Shrimp mofongo de camarones

One of the great things about mofongo is that it can be served in different ways. It can be served in a traditional mortar and pestle, also known as “pilon”, which is a traditional way of making mofongo, or it can be served in a bread loaf shape. You can also stuff it with different types of fillings to make it a complete meal. It’s a great option for those who love seafood, and a great way to try something new.

Shrimp mofongo is a delicious and traditional Puerto Rican dish that is perfect for those who love plantains and shrimp. It’s a hearty, flavorful and satisfying dish that can be served in different ways, perfect for any occasion. It’s a great way to experience the rich culture and history of Puerto Rico. Give this recipe a try and enjoy a taste of Puerto Rico in your own kitchen.

Shrimp mofongo de camarones

Shrimp Mofongo AKA Mofongo De Camarones Recipe

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Shrimp mofongo is a traditional Puerto Rican dish that combines the flavors of mashed plantains, garlic, and olive oil with succulent shrimp.
Prep Time 15 minutes
Cook Time 30 minutes
Assembly Time 15 minutes
Total Time 1 hour
Course Main Course
Servings 2 people

Ingredients
  

Mofongo

  • 1 plantain green
  • 1 tbsp butter

Mojo Sauce

  • 2 cloves garlic smashed
  • 1 tsp olive oil
  • 1 handful cilantro chopped
  • ½ lemon juice and zest
  • ¼ tsp oregano
  • To taste salt and pepper

Coconut Shrimp Sauce

  • ½ pound shrimp
  • ½ tomato diced
  • ¼ green bell pepper diced
  • ¼ red onion diced
  • 2 cloves garlic minced
  • 2 tbsp coconut milk
  • ¼ cup tomato sauce or paste
  • ¼ cup water
  • 1 tbsp sofrito
  • ½ tsp adobo
  • ½ tsp sazon
  • ¼ tsp oregano
  • To taste salt and pepper

Instructions
 

  • Mix together abodo, sazon, oregano, salt, and pepper. Season shrimp with 1/4 of the seasoning mix.
  • In a large pot over medium heat, add tomato, green pepper, red onion, garlic, tomato sauce. Cook until vegetables are soft, or 3 minutes.
  • Add shrimp, coconut milk, and water. Mix and cook until the sauce has slightly reduced. Heat oil in a large pan. Peel the plantains, cut them into 1 inch slices.
  • In small batches, fry plantains for about 8 minutes at medium-low heat or until they turn very light brown.
  • Remove plantains from oil, and place into a large bowl or mortar. Smash plantains with a pestle or the back of a spoon. 
  • Combine mojo ingredients in a bowl. Set aside. Add the mojo and butter, smashing into the plantains.
  • Mold ½ of the mixture in your pestle. Fill with shrimp and flip onto a plate. Add shrimp and sauce on top of mofongo. Serve with avocado and enjoy.

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