Puerto Rican Shrimp Mofongo Recipe
Puerto Rican Shrimp Mofongo is a savory and hearty dish featuring green plantains mashed with crispy pork rinds, garlic, and butter, served alongside succulent sautéed shrimp seasoned with Adobo and fresh lemon juice. Complemented by a zesty homemade mojo sauce made from olive oil, lemon, garlic, onions, and herbs, this classic Caribbean recipe delivers a vibrant burst of flavors and textures that celebrate the rich culinary heritage of Puerto Rico.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Puerto Rican
Ingredients
Scale
For the Mofongo
- 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
For the Shrimp
- 1 pound peeled shrimp
- 1 tablespoon Adobo All Purpose Seasoning
- 1 lemon (juiced)
For the Topping and Sauce
- 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
Instructions
- Prepare the Plantains: Peel the green plantains by cutting off the ends and making shallow slits through the skin to remove it easily. Cut the peeled plantains into thick slices.
- Fry the Plantains: Heat oil in a frying pan over medium heat and fry the plantain slices until golden and tender, about 4-5 minutes per side. Remove them and drain on paper towels.
- Mash the Mofongo: In a mortar and pestle or a bowl, mash the fried plantains with pork rinds, roasted garlic cloves from the head (roast separately until soft and fragrant), salted butter, and salt until the mixture is well combined but still has texture. Set aside.
- Marinate the Shrimp: Season the peeled shrimp with Adobo seasoning and lemon juice. Let it marinate for about 10 minutes to absorb the flavors.
- Sauté the Shrimp: In a skillet, heat a bit of olive oil over medium heat. Add the marinated shrimp and cook for about 2-3 minutes per side until they turn pink and opaque. Remove from heat.
- Prepare the Mojo Sauce: In a small bowl, combine olive oil, lemon juice, minced garlic, diced yellow onions, chopped cilantro, dried oregano, and salt to taste. Mix well to create a fresh, tangy mojo sauce.
- Assemble the Dish: Place a serving of mofongo on a plate, top it with sautéed shrimp, diced tomato, and drizzle with ketchup and mojo sauce as desired for extra flavor and moisture.
- Serve: Serve the Puerto Rican Shrimp Mofongo warm, ideally with additional mojo sauce on the side for dipping.
Notes
- Using a mortar and pestle gives the mofongo the best traditional texture, but a sturdy wooden bowl and a potato masher can be used as alternatives.
- Adjust the amount of ketchup in the topping according to your personal taste preference.
- Roasting the garlic before mashing brings out a sweeter, mellower flavor contrasted with the sharp mojo sauce.
- For a gluten-free version, ensure that the pork rinds and Adobo seasoning are gluten-free.
- Serve immediately to enjoy the mofongo’s perfect texture and shrimp’s juiciness.
Keywords: Puerto Rican, Shrimp Mofongo, Plantains, Caribbean, Seafood, Traditional, Mofongo Recipe, Pork Rinds
Find it online: https://mjrecipe.com/puerto-rican-shrimp-mofongo-recipe/