If you’ve never had mofongo, let me introduce you to your new favorite comfort food. This Puerto Rican dish is made from fried green plantains that are mashed with garlic and pork cracklings or bacon, then shaped into a mound and topped with saucy shrimp. In this version, we’re leveling it up with a rich, spicy Creole shrimp sauce that brings New Orleans heat to island soul food.
It’s the kind of dish that hits every craving—crispy, savory, garlicky, spicy, and deeply satisfying. Whether you’re cooking to impress or just treating yourself, Creole Shrimp Mofongo delivers big flavor in every bite.
When it comes to cooking; I am heavily influenced by a multitude of cultures. Being African and also having Caribbean in my family; while also growing up in the South has led me to play around with different flavors and ingredients. As a result; I am always coming up with something delicious, and this creole shrimp mofongo is no different.
HOW TO MAKE FRIED PLANTAIN
For the creole shrimp sauce; I treated it just like how I normally do when I make my shrimp and grits. I started with the creole holy trinity of onions, bell peppers, celery, and of course my creole seasoning, and some tomatoes. I also added some seafood stock for more flavor. The seafood stock takes it to the next level! To thicken the sauce you can make a roux, but I find this unnecessary. As long as you allow the sauce to cook down and simmer you shouldn’t need to thicken it.
🌶 Tips & Variations
- Make it smoky: Add a dash of smoked paprika or a splash of hot sauce for extra depth.
- No chicharrón? Bacon works perfectly (and adds that smoky goodness).
- Want a saucier mofongo? Add a drizzle of warm broth or more sauce over the mash.
More Recipes That Bring the Heat
If you love bold Caribbean and Southern flavors, don’t miss my Cajun Chicken & Sausage Gumbo or Creamy Cajun Shrimp & Grits. They’re packed with soul, spice, and serious comfort.
Tried this recipe? Tag @evseats so I can cheer you on and repost your delicious plate!
Creole Shrimp Mofongo
This Creole Shrimp Mofongo is a mix of Caribbean, Puerto Rican, and Creole cuisines; and it couldn't be any more delicious!
Ingredients
- 1 lb extra large shrimp
- creole seasoning, 3 tbsp
- 1/2 white onion, chopped
- 1 large green bell pepper, chopped
- 1/4 cup celery stems, chopped
- 1/2 cup tomato sauce
- 1 cups seafood stock
- 2 green plantains, cut into 4
- canola oil for frying
- 1 tsp olive oil
- 1 clove garlic, minced
- pork skins or cracklings; optional
Instructions
- In a large pot or dutch oven, heat olive oil over medium high heat. Add the onions, bell peppers, and celery and cook for 5 minutes; just until heated through and onions become translucent. Pour in the tomato sauce, seafood stock, and creole seasoning and stir together. Let the stew simmer for 15 minutes. This will thicken the stew. After 15 minutes, add the shrimp to the stew. Allow the shrimp to cook through about 10 minutes and remove from heat.
- Peel plantain and cut into 4 large cubes. Soak plantain in salted water for 15 minutes, remove and dry with a paper towel.
- In a large frying pan, heat canola oil over medium heat. Fry plantains until lightly browned, about 5 minutes on each side. Take care to not over-fry the plantain or it will get tough. Remove plantains from heat and place on plate lined with towel to drain off excess oil.
- Mash plantains, minced garlic, and olive oil in a mortar and pestle to desired consistently. Add pork rinds for extra flavor if desired. Scoop mixture into a small bowl to shape and serve along with the creole shrimp! Enjoy!
Yummy I will be making this real soon. Looks and sounds absolutely delicious
Thanks Malinda!
3 tablespoons of creole seasoning is entirely too much! 1 tablespoon is a lot. Creole seasoning contains salt. You can always add more, you can’t take it away.
Hi Malinda! A lot of creole seasoning contains salt but I make sure to use the salt free blend. The creole seasoning is the only seasoning used in this recipe as well so it balances the saltiness. You can always adjust the amounts to your taste and preference.