This Mofongo Stuffed with Criollo Shrimp is a rich and satisfying Caribbean-inspired dish that brings together crispy green plantains and a savory shrimp sauce bursting with fresh aromatics and warm spices. It’s hearty enough to serve as a main course and impressive enough for special occasions, yet simple enough to prepare at home.
Why You’ll Love This Recipe
Combines crispy, garlicky plantains with juicy, well-seasoned shrimp
Full of bold Caribbean flavors from fresh herbs, spices, and vegetables
Naturally gluten-free and easy to adapt to different spice levels
Perfect for entertaining or serving as a comforting family meal
Ready in a short amount of time with simple, approachable steps
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the mofongo
4 green plantains, peeled and cut into 1-inch pieces
4 cloves garlic, minced
½ cup halal-friendly crunchy topping (such as turkey cracklings or toasted garlic crumbs)
3 tablespoons olive oil
1 teaspoon salt, or to taste
Vegetable oil, for frying
For the criollo shrimp
1 lb (450 g) shrimp, peeled and deveined
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 small bell pepper, finely chopped
2 medium tomatoes, chopped
1 teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon cayenne pepper (optional)
¾ teaspoon salt, or to taste
½ teaspoon black pepper
2 tablespoons fresh cilantro, finely chopped
For garnish
1 lime, cut into wedges
Extra fresh cilantro, finely chopped
Directions
Heat vegetable oil in a deep skillet over medium-high heat. Fry the plantain pieces in batches for 5–7 minutes, turning occasionally, until golden and tender. Remove and drain on paper towels.
Transfer the fried plantains to a large mortar and pestle or a sturdy bowl. Add the minced garlic, halal-friendly crunchy topping, olive oil, and salt. Mash until a coarse, slightly sticky mixture forms. Set aside and keep warm.
In a separate skillet, heat olive oil over medium heat. Add the chopped onion, garlic, and bell pepper, and sauté for about 3 minutes until softened and fragrant.
Stir in the chopped tomatoes, smoked paprika, cumin, cayenne pepper (if using), salt, and black pepper. Cook for 2–3 minutes until the mixture thickens slightly and becomes saucy.
Add the shrimp to the skillet and cook for 3–4 minutes, stirring gently, until the shrimp turn pink and are fully cooked. Remove from heat and stir in the chopped cilantro.
Shape the mofongo into small bowls or mounds on serving plates. Spoon the criollo shrimp mixture generously into the center of each mofongo portion.
Garnish with extra cilantro and serve with lime wedges on the side.
Servings and timing
Servings: 4
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: approximately 35 minutes
Variations
Add sliced mushrooms or diced zucchini to the shrimp sauce for extra vegetables
Use shrimp stock or vegetable broth for a slightly saucier filling
Increase smoked paprika and cumin for a deeper, smokier flavor
Add a splash of fresh lime juice to the shrimp sauce for extra brightness
Shape the mofongo into one large mound and serve family-style
Storage/Reheating
Store leftover mofongo and shrimp separately in airtight containers in the refrigerator for up to 2 days. Reheat the shrimp gently in a skillet over low heat with a splash of water or olive oil. Reheat the mofongo in a covered skillet or microwave until warmed through, avoiding overheating to keep it from drying out.
FAQs
What is mofongo made of?
Mofongo is traditionally made from fried green plantains mashed with garlic, oil, and a crunchy savory element.
Can I make this dish ahead of time?
You can prepare the shrimp sauce ahead, but mofongo is best made fresh for the best texture.
Is this recipe spicy?
It has mild heat. You can adjust or omit the cayenne pepper to suit your preference.
Can I use frozen shrimp?
Yes, just thaw them completely and pat dry before cooking.
What can I substitute for plantains?
Plantains are essential for authentic mofongo, but green bananas can be used in a pinch.
Can I bake the plantains instead of frying?
Frying gives the best flavor and texture, but baking is possible though less traditional.
How do I keep mofongo from becoming dry?
Adding enough olive oil and mashing while the plantains are warm helps maintain moisture.
Can I serve this with a side dish?
Yes, a simple salad or steamed vegetables pair well with this dish.
Is this dish suitable for special occasions?
Absolutely, it’s visually impressive and full of bold flavors.
Can I double the recipe?
Yes, simply double all ingredients and work in batches when frying and cooking.
Conclusion
Mofongo Stuffed with Criollo Shrimp is a flavorful, comforting dish that celebrates the richness of Caribbean-inspired cooking. With its crispy plantain base and vibrant shrimp filling, it delivers both texture and taste in every bite, making it a memorable meal for any occasion.
A bold and satisfying Caribbean-inspired dish combining crispy mashed plantains (mofongo) with a flavorful shrimp criollo sauce full of herbs, spices, and aromatics.
Ingredients
4 green plantains, peeled and cut into 1-inch pieces
4 cloves garlic, minced
½ cup halal-friendly crunchy topping (turkey cracklings or toasted garlic crumbs)
3 tablespoons olive oil
1 teaspoon salt, or to taste
Vegetable oil, for frying
1 lb (450 g) shrimp, peeled and deveined
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 small bell pepper, finely chopped
2 medium tomatoes, chopped
1 teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon cayenne pepper (optional)
¾ teaspoon salt, or to taste
½ teaspoon black pepper
2 tablespoons fresh cilantro, finely chopped
1 lime, cut into wedges (for garnish)
Extra fresh cilantro, finely chopped (for garnish)
Instructions
Heat vegetable oil in a deep skillet over medium-high heat. Fry the plantain pieces in batches for 5–7 minutes, turning occasionally, until golden and tender. Remove and drain on paper towels.
Transfer the fried plantains to a large mortar and pestle or sturdy bowl. Add garlic, crunchy topping, olive oil, and salt. Mash until a coarse, slightly sticky mixture forms. Set aside and keep warm.
In a separate skillet, heat olive oil over medium heat. Add onion, garlic, and bell pepper; sauté for about 3 minutes until softened.
Stir in tomatoes, smoked paprika, cumin, cayenne (if using), salt, and pepper. Cook for 2–3 minutes until thickened.
Add shrimp and cook for 3–4 minutes, stirring gently, until pink and cooked through. Remove from heat and stir in cilantro.
Shape mofongo into small bowls or mounds on serving plates. Spoon shrimp mixture into the center of each portion.
Garnish with fresh cilantro and lime wedges. Serve immediately.
Notes
Add mushrooms or zucchini to shrimp sauce for more vegetables.
Use broth in sauce for added moisture and flavor.
Adjust spices to your taste for a milder or spicier dish.
Mofongo is best served fresh but components can be made ahead.
Shape into one large mound for a family-style presentation.
