By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
515 cal · 45 min
Mofongo with Shrimp
Recipe GLPRfac47f0d25d388
This classic Puerto Rican dish features crispy fried plantains mashed with garlic and pork cracklings into a savory, pillowy base, crowned with tender shrimp sautéed in white wine and olive oil. Aromatic, satisfying, and bursting with Caribbean flavor.
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Ingredients
2 large green plantains, peeled and cut into 1-inch rounds
Vegetable oil for frying
3 cloves garlic, minced
¾ oz. fried pork cracklings, divided
Salt and freshly ground black pepper to taste
1 lb. large shrimp, peeled and deveined
½ cup extra-virgin olive oil
½ cup dry white wine
Directions
Heat vegetable oil in a large, heavy skillet to 375°F over medium-high heat. Working in batches if necessary, carefully add the plantain rounds and fry, turning occasionally, until golden brown on all sides, about 6 to 8 minutes. Use a slotted spoon to transfer the fried plantains to a paper towel-lined plate to drain and cool slightly.
In a large mortar and pestle (or a large bowl with a potato masher), combine half of the fried plantains with the minced garlic and half of the pork cracklings. Mash vigorously until well combined and finely broken down. Add the remaining plantains and cracklings, and continue mashing until the mixture is uniform, the cracklings are well crushed, and the ingredients hold together when pressed. Season generously with salt and pepper.
Divide the mofongo mixture among four small ramekins or measuring cups, packing firmly. Invert each ramekin onto a serving plate to create a molded portion. Keep warm while you prepare the shrimp topping.
In a large skillet, heat the extra-virgin olive oil over medium-high heat. Add the shrimp and sauté, stirring occasionally, until beginning to turn pink, about 2 minutes. Pour in the dry white wine and continue cooking, stirring gently, until the shrimp are opaque and cooked through (internal temperature of 145°F), about 3 to 4 minutes more. Season the shrimp and pan sauce with salt and pepper to taste.
Spoon the wine-shrimp mixture and pan juices over the top of each mofongo mound. Serve immediately while hot.
Comments
Plantains and pork cracklings require a special trip beyond the major Charlotte chains—check ALDI first, then likely Food Lion's international aisle, though a Latin market near Charlotte will have fresher options and better prices on both. The 45-minute estimate ignores the 10–15 minutes needed to peel and cube plantains, making the actual time closer to 55–60 minutes on a weeknight. Shrimp from the coast keeps this dish seasonal and relevant to North Carolina, and the ingredient list is short and forgiving, which suits a family meal. The dish reheats poorly—mofongo dries out and loses its mashed texture—so plan to serve it fresh the same night.
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