Mofongo Relleno de Camarones (Mofongo Stuffed with Shrimp in Creole Sauce)
Garlicky mashed green plantain shaped into a bowl and filled with shrimp simmered in a tomato and sofrito creole sauce. The restaurant-style version of Puerto Rico's iconic dish.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the shrimp criollo
Season the shrimp with the . In a large skillet, heat the olive oil over medium heat and cook the for about 2 minutes until fragrant, then stir in the tomato sauce and wine and simmer over medium-low heat for 8 minutes until slightly thickened. Raise the heat to medium-high, add the shrimp and cook for 3-4 minutes, then stir in the coriander.
- 500 g shrimp
- 1 tsp
- 2 tbsp olive oil
- 3 tbsp
- 200 g tomato sauce
- 60 ml white wine
- 2 tbsp coriander
✅ Done when: sauce has thickened slightly and shrimp are pink and opaque all the way through
Fry the plantains
Peel the plantains and cut into 2.5 cm (1 inch) rounds. Pour the vegetable oil into a medium pot about 20 cm (8 inch) wide so it is roughly 2 cm deep, heat to 170°C (340°F) over medium-high heat, and fry the plantains in batches for 8-10 minutes until golden outside and tender inside. Drain on paper towels.
- 4 green plantains
- 750 ml vegetable oil
✅ Done when: plantain rounds are golden outside and tender (not crisp) inside
Mash
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Shape the bowls
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Fill and serve
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Make the shrimp criollo
Season the shrimp with the . In a large skillet, heat the olive oil over medium heat and cook the for about 2 minutes until fragrant, then stir in the tomato sauce and wine and simmer over medium-low heat for 8 minutes until slightly thickened. Raise the heat to medium-high, add the shrimp and cook for 3-4 minutes, then stir in the coriander.
- 500 g shrimp
- 1 tsp
- 2 tbsp olive oil
- 3 tbsp
- 200 g tomato sauce
- 60 ml white wine
- 2 tbsp coriander
✅ Done when: sauce has thickened slightly and shrimp are pink and opaque all the way through
Fry the plantains
Peel the plantains and cut into 2.5 cm (1 inch) rounds. Pour the vegetable oil into a medium pot about 20 cm (8 inch) wide so it is roughly 2 cm deep, heat to 170°C (340°F) over medium-high heat, and fry the plantains in batches for 8-10 minutes until golden outside and tender inside. Drain on paper towels.
- 4 green plantains
- 750 ml vegetable oil
✅ Done when: plantain rounds are golden outside and tender (not crisp) inside
Mash
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Shape the bowls
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Fill and serve
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The Story Behind the Dish
Mofongo, with roots in the West African tradition of mashing starchy foods, is Puerto Rico's most iconic dish. Restaurants made it a centrepiece by shaping it into a bowl and filling it with stewed seafood, chicken or steak.
Mofongo relleno de camarones is one of the most ordered dishes in seafood restaurants along the island's coast.
⭐ Why It's Famous
Garlicky, crunchy plantain soaking up a rich creole sauce: it's Puerto Rico on a plate.
💡 Fun Fact
Many restaurants serve mofongo directly in the wooden pilón it was mashed in.
All over Puerto Rico
18.47°N, -66.11°W
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