How To Make Puerto Rican Mofongo Relleno {Recipe}

Golden-Crisped Puerto Rican Mofongo with Juicy Shrimp & Smoky Pepper Sauce: Bold, Garlicky, and Comfortably Crunchy

Now we cookin' with baby! This mofongo relleno is a Puerto Rican flavor bomb that starts with green plantains, fried golden in olive oil then smashed in a mortar and pestle (or with potato masher) with fresh garlic cloves and crispy pork rinds until it sings with soul.

The mashed plantains are your mofongo base—starchy, salty, savory, with just the right chew. Then it gets stuffed to the heavens with juicy shrimp or seafood of your choice and smothered in a smooth, smoky roasted red pepper sauce that brings the heat and the sweet in place of the typical tomato sauce. The whole thing comes together in about an hour, but it eats like it’s been cooking all day.

For other seafood driven mains, checkout this collection of shrimp recipes.

Beats and Eats (music to pair with Mofonogo with shrimp)

Now as for the soundtrack? Cue up Quincy Jones’ “Sanford and Son Theme”—it’s got that funky bounce and bold strut that pairs perfectly with every bite of this bold, brassy dish. The song pairs beautifully with mofongo relleno because both carry that same soulful, funky swagger that’s rooted in tradition but bold with flair.

The theme’s punchy horns and deep bass groove mirror the texture of crispy pork rinds smashed into garlicky green plantains—earthy, gritty, and alive with flavor.

Don’t skip the pork rinds—they’re the crunchy bridge between the fried green plantains mash and that rich sauce. If pork ain’t your jam, try roasted mushrooms or jackfruit for a solid swap or just omit.

That roasted red pepper sauce? It’s the silk. The plantains? The rhythm section. The shrimp? That’s your soloist.

What To Serve with Mofongo

I start with fried sweet plantains, myself. Mofongo at our house is normally part of a family feast where fried pork chops and maybe braised neck bones get featured.

You can also plate this shrimp mofongo recipe with a side of garlicky Brazilian style sauteed greens, an avocado side salad, and homemade pickled red onions and you got yourself a whole flavor vibe.

Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.

Mofongo Relleno (mashed plantains with shrimp and red pepper sauce)

Author: Marwin Brown

625kcal

4.9 from 7 votes

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Prep 10 minutes mins

Cook 20 minutes mins

Total 30 minutes mins

Recipe for Puerto Rican staple mofongo relleno which is mashed fried plantains stuffed with garlic, olive oil, spices, and shrimp then topped with creamy roasted red pepper sauce

Servings 2 people

Course Main Course

Cuisine Caribbean

Ingredients

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• ▢ 2 plantains (1 green and 1 ripe) you'll need 2 total for each mofongo to prepare
• ▢ 3 cloves garlic minced
• ▢ 3 strips bacon (optional) cut into small pieces
• ▢ 1 medium red bell pepper diced finely
• ▢ 1 medium yellow onion diced
• ▢ Fresh cilantro chopped finely
• ▢ ¼ tablespoon smoked paprika
• ▢ Salt and pepper to taste
• ▢ Olive oil
• ▢ 1 cup Roasted Red Pepper Sauce
• ▢ 1 pound Shrimp (peeled and deveined) fresh or frozen

Method

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1. Cut the ends of the plantains, peel them and cut into 1-inch thick pieces and let them soak in salted water for 15 minutes. Drain the plantains and dry them very well.
2. Heat oil in a pan and carefully add plantain slices to the hot oil and cook for about 3-4 minutes on each side, or until the discs have turned a darker golden color but have not yet browned (do not let them brown!).You should be able to easily pierce them with a fork when they are ready. NOTE: Make sure there is sufficient fat in the pan, add additional if the plantains soak up too much.
3. When removing the plantains from the oil, place them on a napkin to drain the oil well before mashing them.
4. Add bacon to frying pan and cook 5 minutes, then add onions and red peppers, stirring occasionally. Continue cooking until bacon is crisp and onion is soft and caramelized. (If not using bacon just use oil with the vegetables and saute them)
   
5. Use the mortar and pestle or large bowl with potato masher. Mash plantains then add minced garlic, spices, and cilantro. Then add the bacon, onions red pepper and all of the grease from the pan. Knead until everything is well mixed. 
6. Form a large ball of the mofongo with your hands or shape in a ramekin or small bowl and serve it on a large plate. Apply a small amount of olive oil to the inside of the bowl to help the finished product release from the sides. Press a portion of the dough to form a bowl-shape. Place your vessel over a plate and quickly flip it over to release it. Tap on the top and sides to help it out. You may need to use a butter knife to help release the edges so it falls easily onto the plate.
7. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Sprinkle freshly ground black pepper and salt over shrimp. Add shrimp to pan; cook 2 minutes on each side or until shrimp are done.
   
8. Place shrimp around and on top of the mofongo.
9. Top with roasted red pepper sauce. Garnish with cilantro.

Nutrition

Calories625kcalCarbohydrates75gProtein55gFat16gSaturated Fat5gPolyunsaturated Fat3gMonounsaturated Fat6gTrans Fat0.1gCholesterol387mgSodium1082mgPotassium2143mgFiber7gSugar41gVitamin A4861IUVitamin C123mgCalcium196mgIron4mg

Notes

• Best to serve the mofongo FRESH as it does not reheat well.
• I like to press a hole in the center of the mofongo and then stuff it with chunks of the shrimp mixed with the sauce.
• Depending on size of mortar and serving size you may need to mash the plantains in stages. 
• If you feel that the mofongo is too dry you can add a little olive oil.You should be able to roll the dough into balls without it falling apart - if it crumbles it's too dry and needs more fat.

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