Mofongo with Mojo Shrimp
In this Mofongo recipe, a Puerto Rican staple, green plantains are fried and mashed with crispy pork rinds and a garlicky and citrusy mojo sauce. The mofongo is then served with some seriously delicious and easy Mojo Shrimp to complete the meal.
Ingredients
For the Mojo Sauce
- 1 cup1 cup1 cup Extra Virgin Olive Oil
- .5 cup.5 cup.5 cup Orange Juice
- .25 cup.25 cup.25 cup Lime Juice, or lemon juice
- 7 cloves7 cloves7 cloves Garlic, finely chopped
- .5 tsp.5 tsp.5 tsp Kosher Salt
- .5 tsp.5 tsp.5 tsp Ground Cumin, ground
- .5 tsp.5 tsp.5 tsp dried Oregano
- .25 tsp.25 tsp.25 tsp Ground Fresh Black Peppercorns
For the Mofongo
- .25 cup.25 cup.25 cup Coconut Oil
- 333 Plantain, green, peeled and cut on a bias into 1.5” slices
- 1 cup1 cup1 cup Pork Rinds, I used EPIC brand
- .5.5.5 Jalapeño, finely chopped
- Kosher Salt, to taste
For the Mojo Shrimp
- .5 lb.5 lb.5 lb Raw Shrimp, peeled and deveined
- .5 tsp.5 tsp.5 tsp Kosher Salt
- .25 tsp.25 tsp.25 tsp Ground Fresh Black Peppercorns
- .5 tsp.5 tsp.5 tsp Paprika
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
For the Mojo Sauce
- Add all of the ingredients to a small saucepan and stir to combine. Set the pan over medium-low heat and cook, stirring occasionally, until the garlic is just golden and soft, around 15 minutes. Taste for seasoning and adjust with salt as desired. Remove from heat and set aside. Leftovers can be stored in a sealed jar and refrigerated for up to 2 weeks.
For the Mofongo
- Preheat the coconut oil in a skillet over medium-high heat until it reaches 350F. Carefully add the plantains and cook until golden brown, around 5 minutes. Flip and cook the other side until golden brown, another 5 minutes. Transfer to a bowl or tray.
- Working in batches, add the fried plantains to the pilón and mash until almost completely smooth. Add the pork rinds and 1/4 cup mojo sauce and continue to mash until combined. Taste for seasoning and adjust with mojo sauce as desired.
- Rub the inside of a small bowl with a small amount of oil to prevent sticking and spoon the mofongo into it. Using the back of a spoon, press the mixture down so that it takes the shape of the bowl. Flip the bowl upside down onto serving platter and lift to release the mofongo. Cover with foil to keep warm and set aside momentarily.
For the Mojo Shrimp
- In a bowl, combine the shrimp, salt, pepper and paprika and toss to coat.
- Discard all but 2 tablespoons of the oil used to cook the plantains. Return the pan to medium-high heat and add the shrimp in a single layer. Cook until the shrimp turn slightly pink, around 2 minutes. Flip and cook the second side until the shrimp are completely pink and slightly firm, around 2 minutes. Add 1/4 cup mojo sauce, jalapeño and cook, tossing to coat, for 2 minutes. Taste for seasoning and adjust with salt as desired.
- Spoon the mojo shrimp overtop of the mofongo and serve immediately.
Notes
In Puerto Rico and other parts of the Caribbean, a wooden mortar and pestle, called a pilón, is used to mash the fried plantain. Unlike other mortar and pestles, a pilón is much narrower and taller, which makes mashing the plantains much, much easier. If you don’t have a pilón or mortar and pestle, you can add the fried plantains to a pot or heavy bowl and mash them with a potato masher.
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My Notes:
About This Recipe
Show nutritional information
Dairy Free Egg Free Entrées GAPS Gluten Free Grain Free Nut Free Paleo Whole30This is our estimate based on online research. | |
Calories: | 1988 |
Fat: | 162 g |
Carbohydrates: | 26 g |
Protein: | 110 g |
Cholesterol: | 334 g |
Sodium: | 3323 mg |
Fiber: | 1 g |
Sugars: | 13 g |
Calculated per serving. |
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