Mofongo with Mojo Shrimp (Edit recipe)

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.
10 minutes
30 minutes
Difficulty:
Intermediate
Show nutritional information
This 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.

Serves: 2

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Ingredients

For the Mojo Sauce

For the Mofongo

For the Mojo Shrimp

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

  1. 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

  1. 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.
  2. 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.
  3. 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

  1. In a bowl, combine the shrimp, salt, pepper and paprika and toss to coat.
  2. 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.
  3. 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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