Mofongo de Yuca con Camarones

Mofongo de Yuca con Camarones (Yuca Mofongo or Cassava Mofongo with Shrimps) is an amazing Puerto Rican dish prepared with a garlicky yuca mash and then topped with creamy garlic succulent shrimps. Absolute yum!

If you have ever had traditional mofongo, such as Mofongo con Carne Frita (Mofongo with Fried Pork Chunks) or Mofongo con Camarones (Mofongo with Shrimps) then you may already be familiar with Mofongo de Yuca or Yuca Mofongo.

What is Mofongo de Yuca?

Traditionally, mofongo is made with green fried plantains. However, for yuca mofongo, we use delicious crispy, creamy yuca in the place of the plantains.

Other than that, everything else is quite similar to the more common plantain mofongo.

In other words, plenty of garlic, chicharrones (pork cracklings), butter and broth.

Is a Topping Necessary for Mofongo?

Whether plantain or yuca mofongo, mofongo is delicious all on its own.

So although a topping is not necessary, mofongo is even that much better with a delicious topping.

For this mofongo, I have created a delicious creamy garlicky shrimp topping.

Can I Add Other Toppings?

Absolutely! There are plenty of ideas you can top mofongo with!

In Puerto Rico, we top mofongo with a variety of toppings.

Most commonly served are Carne Frita (Fried Pork Chunks) or Chicharrones de Pollo (Fried Crispy Chicken Pieces), Churrasco or seafood.

Top with whatever you like or nothing at all!

Another, delicious idea is this Puerto Rican Shrimp Ceviche recipe.

Alternatively, you can even top it with a vegetarian choice.

What is Yuca?

If you have never had yuca, you may be wondering, well what exactly is yuca?

Simply put, yuca is a root vegetable that grows long, tubular with a barky skin and fleshly white interior.

Where Can I Find Yuca?

If you live in an area of the country where Latin products are sold, then most likely you will find it in the produce section of your supermarket.

If not, check in the Latin freezer section for frozen yuca.

Otherwise, check a local Hispanic Mart, Asian market or even online.

Should You Use Fresh or Frozen Yuca for Mofongo de Yuca con Camarones?

For this recipe you can use either fresh or frozen yuca.

However, sometimes depending on where you live, finding “good” yuca can be a challenge.

I say this because if you live in a place where Latin foods are not so common then chances are that even if you find yuca it will be spoiled, hence, not good for consumption.

If this is the case, buy frozen yuca instead.

How to Tell if Yuca is Bad?

As I explain in my Yuca Frita (Fried Yuca) recipe, yuca can be “fooling.” In other words, it can look perfectly find on the outside but yet be spoiled.

When yuca has gone bad, you will notice that the flesh interior has brown or black spots when it is cut.

Conversely, if you notice lines, holes or any discoloration, this too is a sign that the yuca has gone much past its prime and will have to be discarded.

Other times the signs of spoilage are a bit more obvious. The barky skin will feel soft and mushy.

A good rule of thumb to follow is, that if you live in an area where fresh yuca is not on constant rotation, it will most certainly be better to buy frozen.

Can Yuca de Mofongo con Camarones be Premade?

Although you can make this recipe ahead of time, it is certainly better freshly made.

Ingredients for Mofongo de Yuca con Camarones

Note: You can substitute the pork cracklings with fried crumbled bacon.

Creamy Garlic Shrimp

• shrimp
• garlic cloves
• butter
• sour cream
• salt and pepper

How to Make Mofongo de Yuca con Camarones

Please note the amount of yuca cooked in this recipe will make 4 mofongo portions.

1. Add 3-4 quarts of water to a large pot and bring water to a boil.
2. Remove frozen yuca from bag and rinse under cool water.
3. Carefully add the yuca to the pot and then add one teaspoon of salt to water.
4. Lower heat to medium and cook the yuca for about 25 minutes.
5. Once yuca is cooked through, carefully drain into a colander and allow the excess water to fully drain.
6. Allow the yuca to cool for a few minutes, long enough to be able to handle.
7. Using your fingers or a knife, break or cut apart the yuca into large chunks.
8. Remove the woody membrane from the center and discard.
9. Add enough oil to a saucepan or deep skillet to cover the bottom about 1 inch.
10. Heat the oil to medium heat and then carefully add the yuca chunks.
11. Cook until golden brown on one side and then flip over. Allow to brown on the other side.
12. Once crispy and golden, using a slotted spoon or tongs, remove chunks unto a plate lined with paper towels.

Mofongo Preparation for One Single Serving (Repeat Process for Additional Servings)

This recipe makes a total of 4 servings.

1. Mash 1-2 pieces of garlic in a mortar and pestle until finely mashed.
2. Working with the yuca while it is still hot, add a few pieces of yuca at a time to a pilón (mortar and pestle).

1. Start mashing the yuca pieces to form a yuca mash.
2. Add a tablespoon or more of butter to your liking. Mash all together.
3. Add a few pieces of chicharrones (pork cracklings) and salt to taste. Mash again. ( If you cannot find pork cracklings, use crumbled fried bacon.

Note: Adding chicharrones or bacon is optional so if you do not have any available, you still can make this recipe.

Tips: Good to Know

• If you do not have a mortar and pestle, use a potato masher. Simply make the yuca pieces smaller before frying so they are easier to mash once fried.
• Make mofongo portions while yuca pieces are still hot so that the yuca is easier to work with and mash.
• If you are serving more than one person and own more than one pilón, you can serve this dish straight from pilón (mortar and pestle).
• This dish is excellent served on its own for lunch or dinner.
• Mofongo de yuca can be served on its own without a topping beside a protein of your choice just as mashed potatoes would be. Such as steak, fish or chicken.

📖 Recipe