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Easy Shrimp Mofongo Recipe

A tasty Puerto Rican dish of fried smashed plantain with garlic, pork rind or chicharrones topped with a tomato based or sofrito sauce with shrimp.

Course Main dish
Cuisine Puerto Rican
Keyword easy shrimp dish, green plantain, Latin American
Prep Time 10 minutes
Cook Time 30 minutes
Servings: Change to adjust-> 2 servings
Calories 630 kcal


Shrimp and sauce:

  • 1 Tbsp olive oil extra virgin
  • 1 onion medium, diced
  • 1 cup tomato diced, fresh
  • 1 tsp adobo
  • 4 Tbsp sofrito
  • ¼ tsp smoked paprika
  • ½ cup white wine
  • 1 lb shrimp peeled and deveined


  • 2 plantains green
  • 2 cloves garlic
  • ¼ cup pork rinds chicarrones
  • oil for frying


Prepare the shrimp and sauce:

  1. Heat a skillet on medium and add the olive oil, onion, tomato and adobo. Stir and allow to cook until the onion is translucent.

  2. Once the onions are very soft add the smoked paprika, white wine and sofrito. Stir and simmer for 3 minutes to allow the flavors to combine.

  3. Add the shrimp and cook on one side for about 2 minutes then flip. Cook for another 2 minutes on the other side until done. This time may vary a bit base on the size of your shrimp. Once they are just firm they are done. Remove from the heat, cover and set aside to keep warm.

Prepare the mofongo:

  1. Cut the ends off the plantains. Take a small thin bladed knife, cut just below the thickness of the skin.

  2. Carefully peel the skin away by prying it with your thumbnail.

  3. Slice the plantain into pieces that are about 1 inch thick.

  4. Heat oil in a pan to 325°F and fry for 2 minutes per side and flip and repeat. The middle should feel soft when you poke with a fork.

  5. Place 2 garlic cloves on a large mortar or if you have a pilón use it and smash it.

  6. Once the garlic is fully pulverized around the mortar or pilón add the plantain slices and mash them. Note: If you want a softer mashed plantain add a little water while mashing, 1 tsp at a time.

  7. Once all the plantain is mashed, add the pork rinds or chicharrones.

  8. Separate the smashed mixture into 2 halves and press into a small bowl to form 2 half spheres. Pop out the mofongo from the bowl, plate and serve with the shrimp and sauce.

Nutrition Facts
Easy Shrimp Mofongo Recipe
Amount Per Serving
Calories 630 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 575mg192%
Sodium 2429mg106%
Potassium 1473mg42%
Carbohydrates 70g23%
Fiber 6g25%
Sugar 33g37%
Protein 53g106%
Vitamin A 2891IU58%
Vitamin C 60mg73%
Calcium 365mg37%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.