Name: Puerto Rican Shrimp Mofongo Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 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; Salted butter (about 3 tablespoons); Salt to taste; 1 pound peeled shrimp; 1 tablespoon Adobo All Purpose Seasoning; 1 lemon (juiced); 1 small tomato, diced; 1 to 2 tablespoons ketchup; Olive oil (2 tablespoons); 1 garlic clove, minced; 1 tablespoon diced yellow onions; Chopped cilantro (2 tablespoons); Dried oregano (1 teaspoon); Salt to taste

I can’t tell you how much I love digging into a hearty plate of Puerto Rican Shrimp Mofongo Recipe. It’s one of those dishes that instantly transports you to a warm, vibrant kitchen full of laughter and bold flavors. The crispy plantains mashed with garlic and pork rinds create this irresistible base, topped with juicy, seasoned shrimp that soak up all those spicy, zesty mojo sauce vibes. Whenever I make it for friends or family, it’s a guaranteed crowd-pleaser that feels both comforting and a little festive.

What makes this Puerto Rican Shrimp Mofongo Recipe so worth trying is how well it balances simplicity and depth. You don’t need fancy ingredients, but the combination packs a punch that feels like a special occasion. Whether you’re cooking for a casual dinner or want to wow guests with something authentically Puerto Rican, this recipe is your go-to. Plus, I’ve got some handy tips ahead to help you nail every step, so let’s jump right in!

Ingredients You’ll Need

All these ingredients come together to build layers of flavor and texture — from the savory pork rinds to the fresh garlic and tangy lemon that brighten everything up. I find fresh plantains make a huge difference here, but I’ll also share what works if you shop frozen or at your local market.

Green Plantains: You want them unripe for that starchy texture perfect to mash. Avoid yellow or overly ripe plantains here.
Peeled Shrimp: Fresh or thawed frozen shrimp work well. I prefer medium-large size for a nice bite.
Pork Rinds or Chicharrones: These add essential crunch and saltiness to the mofongo base. Homemade chicharrones intensify the flavor.
Tomato: A small, diced tomato adds a touch of sweetness and moisture.
Ketchup: Helps bring a familiar tang and slight sweetness to the shrimp sauce.
Adobo All Purpose Seasoning: A Puerto Rican staple that brings balanced salt, garlic, paprika, and oregano notes.
Lemon Juice: You’ll add this fresh for brightness and to cut through richness.
Garlic: I use a whole head — half for the mofongo and half in the mojo sauce. The aroma is unbeatable.
Salted Butter: For richness and smooth mashing of the plantains.
Olive Oil: Used in the mojo sauce and when cooking the shrimp to keep things silky.
Yellow Onions: Minced finely for the mojo, adding subtle sweetness and depth.
Chopped Cilantro: Fresh and vibrant, perfect for finishing.
Dried Oregano: Classic Puerto Rican herb that rounds out your mojo sauce perfectly.
Salt: To taste, but I always recommend seasoning gradually.

Variations

One of the best parts about the Puerto Rican Shrimp Mofongo Recipe is how easy it is to make it your own. I often tweak the seasoning or swap out ingredients depending on what’s in my fridge or whether I’m feeling a little adventurous in the kitchen.

Vegetarian Variation: I once substituted shrimp with sautéed mushrooms and added extra garlic; it turned out so flavorful, even my meat-loving friends were impressed.
Spicy Kick: Adding a diced chili pepper to the mojo sauce kicked the heat up a notch, perfect if you love bold spice.
Using Chicken: Grilled or sautéed chicken chunks in place of shrimp feel just as delicious for a different protein twist.
Dairy-Free Option: I sometimes skip the butter and use more olive oil for mashing, which keeps it light and just as tasty.

How to Make Puerto Rican Shrimp Mofongo Recipe

Step 1: Prep and Fry Your Plantains

Start by peeling your green plantains — this can be a little tricky if you’re new, but I find slicing off the ends and making a shallow slit along the skin helps. Once peeled, slice them into 1-inch thick rounds. Heat a good amount of vegetable oil in a deep pan over medium-high heat and fry the plantains until golden and tender, about 5-7 minutes per batch. Don’t crowd the pan, or they’ll steam instead of crisping. Drain on paper towels and set aside to cool slightly for easy handling.

Step 2: Mash Plantains with Garlic, Pork Rinds, and Butter

While the plantains are still warm, transfer them to a mortar and pestle (or a sturdy bowl if you don’t have one). Add roasted garlic cloves — I usually roast mine by smearing them with a bit of oil and cooking them in foil in the oven until soft — and crushed pork rinds. Mash it all together with salted butter until it becomes a sticky, flavorful dough. If you want it softer, a splash of olive oil or chicken broth works wonders. This is the heart of mofongo, so take your time getting the texture just right.

Step 3: Make Your Mojo Sauce

In a small pan, heat some olive oil and sauté your diced onions, minced garlic, chopped cilantro, and dried oregano just until fragrant. Add lemon juice, a pinch of salt, and a spoonful of ketchup to balance the flavors. Simmer gently and adjust seasoning to taste. This mojo sauce brightens the mofongo and ties the shrimp together beautifully, so don’t skip this step!

Step 4: Cook the Shrimp

Season your peeled shrimp liberally with Adobo seasoning and a squeeze of lemon. Heat olive oil in a skillet and cook shrimp for 2-3 minutes per side or until they’re just opaque. Pour the mojo sauce over the shrimp and let it simmer for another minute so the flavors meld perfectly. Keep an eye on your shrimp to avoid overcooking — they should be tender and juicy.

Step 5: Assemble and Serve

Form the mashed mofongo into individual balls or patties and place them on your plates. Top generously with the saucy shrimp and extra mojo. Sprinkle with chopped cilantro for freshness. This is where the magic happens — the contrast of textures and flavors is incredible!

How to Serve Puerto Rican Shrimp Mofongo Recipe

The dish shows a white plate with black curved lines near the edges, placed on a white marbled surface. In the center, there is a round, thick layer of light brown mashed food with a rough texture. On top of this base, several cooked shrimp with an orange-pink color and a slightly shiny surface are arranged, partially overlapping each other. Surrounding the base, there is an orange sauce with small chunks of red tomato scattered evenly. At the very top center, a small green leafy garnish adds a fresh contrast. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love a sprinkle of fresh chopped cilantro or parsley right before serving to add a pop of color and an herby lift. Sometimes, I add a wedge of lemon on the side so folks can add a final squeeze of brightness. A few thin slices of avocado complement the richness beautifully too – trust me on that one!

Side Dishes

Traditionally, this dish pairs wonderfully with a fresh simple salad or some tangy pickled onions. I often whip up Puerto Rican pink beans or a quick garlic sautéed greens side to round out the meal. It’s a filling dish, so keep sides light and fresh.

Creative Ways to Present

For special occasions, I like to mold the mofongo into little cups and fill them with the shrimp and sauce, almost like edible bowls. Serving it in individual small cast iron skillets also looks stunning and keeps things warm at the table. If you’re serving a crowd, set up a “build your own” style where everyone assembles their own mofongo plate with shrimp and different mojo sauces.

Make Ahead and Storage

Storing Leftovers

Leftover mofongo and shrimp can be stored separately in airtight containers in the fridge for up to 2 days. I recommend keeping the shrimp in the mojo sauce to preserve moisture and flavor. The mofongo tends to firm up, so I add a little butter or olive oil when reheating.

Freezing

I’ve frozen mofongo before; it freezes surprisingly well if wrapped tightly. Freeze the mashed plantain portion without toppings and thaw in the fridge overnight. Shrimp freezes okay, but I usually prefer fresh for the best texture. When you reheat, warm the shrimp gently to avoid rubberiness.

Reheating

To reheat, I gently warm mofongo in a pan over medium heat with a bit of butter or olive oil, stirring often. The shrimp can be reheated in a separate skillet on low heat with a splash of water or broth, covered, just until warmed through. Avoid the microwave if possible for best texture preservation!

FAQs

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

Ripe plantains are much sweeter and softer, which changes the traditional texture and flavor of mofongo. I recommend using green plantains for that classic starchy, savory base. If you only have ripe plantains, you might end up with a sweeter dish more suited for a dessert or side than mofongo.
What can I substitute for pork rinds if I want a vegetarian Puerto Rican Shrimp Mofongo Recipe?

You can replace pork rinds with fried garlic or toasted breadcrumbs to add texture and flavor. I sometimes add roasted nuts like cashews or almonds for a crunchy element. The key is to ensure the mofongo maintains that satisfying bite even without the traditional pork rinds.
How spicy is this Puerto Rican Shrimp Mofongo Recipe?

This recipe is generally mild but incredibly flavorful. You control the heat by adding chili peppers to the mojo sauce or seasoning the shrimp with a bit of cayenne or hot sauce. I usually keep it mild unless cooking for friends who like a spicy kick.
Is the mojo sauce essential, or can I skip it?

Mojo sauce ties all the flavors of the shrimp mofongo together with its bright and herby notes. While you can enjoy mofongo without it, adding mojo sauce elevates the dish and balances the richness of the plantains and shrimp beautifully. I’d definitely recommend making it.

Final Thoughts

Honestly, the Puerto Rican Shrimp Mofongo Recipe is one of those dishes that feels like a celebration every time I make it. It’s soulful, packed with flavor, and not too complicated, so it’s perfect for weekday dinners or entertaining guests. I hope you give it a try and find the same joy I do in mashing those garlicky plantains and savoring shrimp soaked in zesty mojo. Trust me, once you get the hang of it, it’ll be your new favorite weeknight go-to!