1 - 2 people
Prep Time:
00h 00
Cook Time:
00h 30

Shrimp is incredibly versatile. Cook it in a criolla salsa, add some mashed plantains and you got yourself a traditional Puerto Rican dish that’s sure to transport you to the beaches of San Juan. 

Credit: This inspiring recipe is brought to you by Sedano's.

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Ingredients and Method


  • 3 cups canola oil, for frying
  • 1 teaspoon vinegar
  • 2 green plantains
  • 3 cloves garlic, mashed
  • 1 tablespoon olive oil
  • 12 shrimp, shelled and deveined
  • 2 tablespoons green bell pepper, diced
  • 1 tablespoon tomato puree
  • 1/2 leaf fresh cilantro, minced
  • 1/2 cup dry white wine
  • 2 tablespoons onions, diced
  • 2 tablespoons tomatoes, diced
  • 2 tablespoons shrimp stock


  1. FOR THE MOFONGO: Peel the plantains and cut into 1-inch chunks.
  2. In a large saucepan or deep fryer, heat oil to 350°F. Fry the plantain chunks in two batches for about 3 minutes, turning once, until light golden but not browned. Drain on paper towels. Allow to cool for 1 minute, then press down on each chunk until the plantain piece has been flattened – as if you were making a tostón. Refry for 3 more minutes until golden. Drain on paper towel.
  3. In a large mortar or big bowl, add the mashed garlic, salt, olive oil, vinegar and the friend plantain. Mash until it is all well mixed.
  4. Roll the plantain mixture into equal balls.
  5. FOR THE SHRIMP: Sauté the onions, peppers and tomatoes over medium-high heat for 3 minutes, and then add the minced garlic and cook for 30 seconds. Pour in the tomato puree and cook for about 1 minute. Add the shrimp stock, shrimp and a dash of salt and black pepper, and continue cooking until the shrimp is pink, about 3 minutes. Remove from the heat and add culantro. Add the wine and boil until nearly evaporated and the shrimp are cooked through, about 2 minutes longer.
  6. Serve the mofongo in the sauce with the shrimp and remaining plantain chips.