Mofongo con Camarones brings together garlicky plantains and succulent shrimp that have been cooked in a savory salsa criolla. It’s the ultimate Puerto Rican comfort food, perfect for any occasion!
If there’s one dish that always takes me back to my roots, it’s mofongo. Made with garlicky mashed plantains, it’s a true staple of Puerto Rican cuisine. This recipe for Mofongo con Camarones combines the classic base with juicy shrimp cooked in a rich savory salsa criolla. But if shrimp isn’t your thing, try my mofongo con carne frita, topped with crispy fried pork chunks, then drizzled with a delicious, yet simple garlic aioli. Both versions are delicious, comforting, and a true representation of Puerto Rican cuisine.
Now, if you’re a fan of shrimp or seafood, then this recipe is definitely for you. The shrimp soak up all the flavors from the rich salsa criolla, that works so well with mofongo. It’s truly a match made in heaven! If you love seafood, this one will quickly become a favorite!
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Reasons We Love This Recipe
- Comforting: Every bite of mofongo always hits the spot! Make when you’re in the mood for something comforting, a casual meal or a special occasion.
- Versatile: Although we’re topping this mofongo recipe with shrimps, mofongo is one of those recipes that you can easily top with pretty much anything that sounds good to you. And trust me, no matter what you choose, it will be delicious.
- Everyone Loves this Dish: Every time I make mofongo for my family or friends, they not only love it, but everyone gets excited to see it on the table! They can’t wait to dig in!
What is Mofongo
Mofongo is a garlicky plantain mash that’s a staple in Puerto Rican cuisine. Made from green plantains, it is mashed and traditionally served right from a pilón (mortar and pestle), which gives it its signature look. While it’s often served on its own, it’s more commonly topped with a variety of savory options, like shrimp cooked in a rich tomato-based sauce known as camarones a la criolla (like the one in this recipe!), carne frita (fried pork chunks), chicharrones de pollo (fried breaded chicken), skirt steak, pulpo (octopus), carrucho (conch), or any kind of seafood mix. You will also commonly find it served with caldo de pollo (chicken broth) and a garlic mojo sauce on the side. It’s truly one of Puerto Rico’s most iconic dishes!
Ingredients
For the Mofongo
- green plantains
- garlic cloves
- olive oil
- chicharrones (pork skins)
- salt and pepper
- vegetable oil
Salsa Criolla Ingredients
- raw large shrimp
- onion
- green pepper
- yellow or red pepper
- crushed tomato sauce
- tomato sauce
- garlic cloves
- white wine (can substitute with water)
- bay leaves
- sofrito
- fresh cilantro
- culantro leaves (recao, hard to find in the states so you can leave out)
- salt and pepper
- oil
Substitutions and Variations
- Shrimp: If youre not crazy about shrimp, use scallops, mussels, lobster, or even chunks of a firm white fish. The salsa criolla tastes amazing with any seafood.
- Salsa Criolla: I usually make this with canned tomatoes for convenience, but if you’ve got fresh, ripe tomatoes on hand, go for it!
- Garlic: Love garlic as much as I do? Add an extra clove or two to the plantain mash for an even bolder garlic flavor.
Instructions
Make the Salsa Criolla
Step 1: Heat 2 tablespoons of oil in a large pot over medium heat. Add the onions and peppers to the pot (Image 1).
Step 2: Stir and cook until the onions become translucent (Image 2).
Stir in the bay leaves, sofrito, culantro (if using), cilantro, garlic, salt, and pepper (Image 3). Cook briefly until fragrant (Image 4).
Step 3: Add the crushed tomatoes and tomato sauce. Stir well to combine (Image 5).
Pour in the white wine or water, and give everything a good stir.
Step 4: Reduce the heat to medium-low and let the sauce simmer for 30 minutes, stirring every 5–10 minutes to prevent sticking (Image 6).
Note: While the sauce is cooking begin frying the plantains and preparing the mofongo. Once the mofongo is ready, you will then finish the sauce by adding the shrimps and cooking for just a few minutes (step 5).
Step 5: Add the shrimp to the sauce and stir to coat them evenly (Image 7).
Cook the shrimp in the sauce for 5–7 minutes, depending on their size, until they’re just cooked through (Image 8). The criolla sauce is now ready for the mofongo!
Cut and Fry the Plantains
Step 1: Preheat the oven to 200°F.
Step 2: Cut off both ends of the plantains using a sharp knife. Score the plantain lengthwise, slicing through the skin without cutting into the flesh. Use your fingertips to lift the skin at one end, then peel it off by running your fingers along the plantain. Slice the plantains into ½-inch pieces (Image 1).
Step 3: Heat an inch of oil in a frying pan over medium heat. Once the oil is hot, carefully add a few plantain pieces at a time (Image 2). Fry the plantains until golden brown on one side, then flip over and cook until golden brown (Image 3) on the other side.
Step 4: Drain the plantains on a plate lined with paper towels to drain any excess oil (Image 4). Place the cooked plantains in the oven to keep them warm while you fry all the other plantain pieces.
Note: Be careful not to let the plantain pieces burn or become too dark. The goal is to cook them through until fork-tender and slightly golden.
Prepare the Mofongo
Step 1: Place all the garlic cloves into a pilón (mortar and pestle) and mash them thoroughly until smooth (Image 1). Add a tablespoon of olive oil to the mashed garlic and mix well to create a garlic paste. Remove the paste from the pilón and set it aside for later use.
Step 2: Add about 8 pieces (Image 2) of the cooked plantain at a time to the pilón (mortar and pestle). Using the pestle, mash the plantains until they form a stiff, mashed potato-like consistency. (Be sure to mash the plantains while they’re still hot so they’re easier to mash.)
Step 3: Add 1-2 teaspoons of the garlic paste, about a tablespoon of olive oil, and a tablespoon of butter to the mashed plantains (Image 3). Mash everything together until well combined (Image 4).
Note: If you do not have a mortar and pestle, add the garlic and oil to a mini chopper or blender and blend until a paste forms.
Step 4: Toss in a few pieces of chicharrones (pork rinds) and season with salt to taste (Image 5). Mash again, ensuring everything is evenly mixed and incorporated (Images 6 and 7). *If needed, add a little more olive oil to the mash to achieve the right consistency. The mofongo should not be too dry but also not overly moist.
Step 5: Once the first batch of plantain is mashed and seasoned, remove it from the pilón and set it aside onto a plate or bowl.
Step 6: Repeat the same process with the remaining plantain pieces until all are mashed and seasoned.
Step 7: Go back to the sauce and add the raw shrimp to cook (step 5).
Note: On average, one plantain yields about eight ½-inch slices and typically makes one serving of mofongo. For instance, four plantains will produce four individual servings.
How to Serve Mofongo con Camarones
Option 1: Plate Presentation
- Divide the mofongo into 4 equal portions.
- Take one portion at a time and press it into a small bowl to shape it into a dome or half-moon sphere.
- Invert the bowl onto a plate, placing the molded mofongo at the center.
- Repeat the process with the remaining portions, serving each on individual plates.
- Arrange the salsa criolla with shrimps around or on top of the mofongo.
Note: If preferred, you can shape the half-moon spheres with your hands instead of using a bowl.
Option 2: Serve in a Pilón
- If you have multiple pilones (mortars and pestles), you can serve the mofongo directly from them.
- Press the mashed plantain into a dome shape using the pestle or a spoon, and create a hole in the center.
- Fill the center with salsa criolla with shrimps, or push the mofongo to one side of the pilón and fill the other side with the sauce and shrimps.
Expert Tips
- Choose the Right Plantains – Use green, unripe plantains. They should feel firm and have no yellow spots.
- Prep Ahead – Peel and cut the plantains before starting your sauce to save time and ensure everything comes together smoothly.
- Fry at the Right Temperature – Fry the plantain pieces in medium-hot oil. If the oil is too hot it will cook the outside to fast and keep the inside undercooked.
- Mash in Batches – Don’t overcrowd your pilón when mashing the plantains. Mash in small batches for a smooth yet chunky consistency.
- Add the Shrimp Last – Shrimp cook quickly, so add them to the sauce in the final 5-7 minutes to keep them tender and juicy.
- Balance the Garlic – Taste as you mash the garlic into the plantains. You can always add more, but you can’t take it out!
- Serve Immediately – Mofongo is best enjoyed fresh while it’s warm and fluffy, so plan to serve it as soon as it’s ready.
- Customize the Heat – If you like a bit of spice, add a pinch of red pepper flakes or a splash of hot sauce to the salsa criolla.
Recipe FAQs
Yes, you can use pre-cooked shrimp, but make sure to add them at the very end and simply heat through quickly! Overcooking pre-cooked shrimp will make them rubbery and chewy.
No pilón? No problem! Use a mixing bowl and a potato masher to mash the plantains.
Frying gives mofongo its classic crispy texture, but yes, you can boil the plantains, just note the texture will be slightly. I don’t recommended baking the plantain pieces as they dry out.
Absolutely! The salsa criolla can be made a day or two ahead of time. Just don’t add the shrimp until you are ready to eat. Reheat it gently first, then add the shrimp.
Store the mofongo and shrimp separately in airtight containers in the refrigerator for up to 2 days. Reheat the mofongo in the microwave or a steamer to restore its softness, and warm the shrimp and sauce on the stovetop.
What to Serve with Mofongo con Camarones?
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📖 Recipe
Mofongo con Camarones
Ingredients
For Mofongo
- 4 green plantains peeled and cut into ½ inch slices
- 8 garlic cloves peeled
- 8 tablespoons butter
- chicharrones (pork rinds) to taste
- olive oil
- salt to taste
- vegetable or corn oil for frying
Shrimps in Salsa Criolla
- 1 pound raw large or extra large shrimps peeled and deveined
- 1 onion rinsed, chopped
- 1 green pepper rinsed, chopped
- 1 yellow or red pepper rinsed, chopped
- 8 ounces crushed tomato sauce
- 4 ounces tomato sauce
- 5 garlic cloves minced
- 4 ounces white wine or water
- 2 dry bay leaves
- 3 tablespoons sofrito
- 3 tablespoons fresh cilantro rinsed and chopped
- 3 culantro leaves rinsed and chopped (optional)
- 2 teaspoons salt or to taste
- 1 teaspoons ground pepper or to taste
- 2 tablespoons vegetable or corn oil
Instructions
Salsa Criolla
- Heat 2 tablespoons of oil in a large pot over medium heat. Add the onions and peppers and stir. Cook until the onions become translucent.
- Stir in the bay leaves, sofrito, culantro (if using), cilantro, garlic, salt, and pepper. Cook briefly until fragrant.
- Add the crushed tomatoes and tomato sauce. Stir well to combine. Pour in the white wine or water, and give everything a good stir.Reduce the heat to medium-low and let the sauce simmer for 30 minutes, stirring every 5–10 minutes to prevent sticking.
- While the sauce is cooking begin frying the plantains and preparing the mofongo. Once the mofongo is ready, you will then come back and finish the sauce by adding the shrimps and cooking for just a few minutes.
- *Come back to this step after the mofongo is prepared: Add the shrimp to the sauce and stir to coat them evenly. Cook the shrimp in the sauce for 5–7 minutes, depending on their size, until they’re just cooked through.
Cut and Fry the Plantains
- Preheat the oven to 200°F.
- Cut off both ends of the plantains using a sharp knife. Score the plantain lengthwise, slicing through the skin without cutting into the flesh. Use your fingertips to lift the skin at one end, then peel it off by running your fingers along the plantain. Slice the plantains into ½-inch pieces.
- Heat an inch of oil in a frying pan over medium heat. Once the oil is hot, carefully add a few plantain pieces at a time. Fry the plantains until golden brown on one side, then flip over and cook until golden brown on the other side.
- Drain the plantains on a plate lined with paper towels to drain any excess oil. Place the cooked plantains in the oven to keep them warm while you fry all the other plantain pieces. Note: Be careful not to let the plantain pieces burn or become too dark. The goal is to cook them through until fork-tender and slightly golden.
Prepare the Mofongo
- Place all the garlic cloves into a pilón (mortar and pestle) and mash them thoroughly until smooth. Add a tablespoon of olive oil to the mashed garlic and mix well to create a garlic paste. Remove the paste from the pilón and set it aside for later use.
- Add about 8 pieces of the cooked plantain at a time to the pilón (mortar and pestle). Using the pestle, mash the plantains until they form a stiff, mashed potato-like consistency. (Be sure to mash the plantains while they’re still hot so they're easier to mash.)
- Add 1-2 teaspoons of the garlic paste, about a tablespoon of olive oil, and a tablespoon of butter to the mashed plantains. Mash everything together until well combined.
- Toss in a few pieces of chicharrones (pork rinds) and season with salt to taste. Mash again, ensuring everything is evenly mixed and incorporated*If needed, add a little more olive oil and butter to the mash to achieve the right consistency. The mofongo should not be too dry but also not overly moist.
- Once the first batch of plantain is mashed and seasoned, remove it from the pilón and set it aside onto a plate or bowl.Repeat the same process with the remaining plantain pieces until all are mashed and seasoned.
- Go back to the sauce and add the raw shrimp to cook (step 5).
Serving the Mofongo Option 1: Plate Presentation
- Divide the mofongo into 4 equal portions.
- Take one portion at a time and press it into a small bowl to shape it into a dome or half-moon sphere.
- Invert the bowl onto a plate, placing the molded mofongo at the center. Repeat the process with the remaining portions, serving each on individual plates.
- Arrange the salsa criolla with shrimps around or on top of the mofongo.
Option 2: Serve in a Pilon (Mortar and Pestle)
- If you have multiple pilones (mortars and pestles), you can serve the mofongo directly from them.
- Press the mashed plantain into a dome shape using the pestle or a spoon, and create a hole in the center.
- Fill the center with the salsa criolla with shrimps, or push the mofongo to one side of the pilón and fill the other side with the sauce and shrimps.
Jazmine says
My family loved it thank you so much!
Maria Irizarry says
Hoy preparé esta receta y realmente deliciosa.
Gracias
Cathy says
¡Maria que alegria me da escuchar que le encanto la receta! ¡Aprecio mucho su aproyo! Gracias por tomar el tiempo en dejarme saber y comentar! ¿Haz probado la receta de mofongo con carne frita? ¡Deliciosa tambien!
Adriana says
I tried mofongo con camarones in Puerto Rico on my first trip and got hooked. Now I enjoy it here in Orlando as we have many restaurants that carry it. Have not dared to make it at home.
Cathy says
Adriana, I promise it’s not hard to make at home at all and easily customizable to your liking. Want more or less garlic flavor, done. Add mussels or a combination of other seafood you like, want pork and chicken together instead of just one or the other, you can easily customize to your desire. Let me know if you ever try it at home! 🙂
Veena Azmanov says
Thanks for such an interesting recipe. This is surely on my list of want to try recipes.
Cathy says
Thanks Veena!
Dahn says
I don’t know if I could pronounce this correctly but I sure do know I could eat it.
Cathy says
Haha, thanks Dahn! Pronounce it however you feel comfortable, just enjoy to the fullest!
Sara Welch says
What a savory recipe! A restaurant worthy appetizer, indeed! Delish!
Cathy says
Thank you so much Sara! So happy you loved it!
Caitlyn says
This looks incredible! I can’t wait to try this recipe and dig in!
Cathy says
Thank you Caitlyn! let me know when you make it and how you enjoyed it!
Dannii says
I have never heard of this but it looks and sounds great. Will definitely be trying it.
Cathy says
Thanks!
You have to try one of our most popular dishes Danni!
Bintu | Recipes From A Pantry says
This has got my mouth watering – I’ve never tried Mofongo con Camarones before but it looks delicious!!
Cathy says
Thanks Bintu!! Then you must try it!!
Tisha says
This looks incredible! Love that you can serve it as a side dish or a full meal!
Cathy says
It tastes even better Tisha! 🙂