Shrimp Mofongo Balls: A Caribbean Culinary Adventure

Ever tucked into a dish so unique it transports you straight to the tropics? Let’s dive into the world of shrimp mofongo balls—a crunchy, garlicky delight that melds the best of Puerto Rican flavors with the irresistible charm of bite-sized snacking.

We’re talking golden fried plantains mashed with a load of garlic, mixed with juicy, sautéed shrimp and just the right amount of crispy pork rinds.

Ready to give your taste buds a tour? Let’s roll up our sleeves, make these savory morsels, and turn your next meal into a fiesta!

What is Shrimp Mofongo Balls?

Shrimp mofongo balls are a clever twist on the classic Puerto Rican mofongo. Think of traditional mofongo: it’s a comforting mound of mashed green plantains, mixed with a ton of garlic and crunchy pork rinds, usually served with chicken or seafood on top.

Now, imagine that same savory, garlicky goodness but with juicy shrimp nestled inside, rolled into fun-sized balls perfect for popping in your mouth. These balls combine the creamy texture of the plantains with the salty snap of pork rinds and the sweet, oceanic burst of shrimp. They’re fried until golden and crispy, making them the ultimate snack or party starter.

Shrimp Mofongo Balls Ingredients

Ready to whip up some shrimp mofongo balls? Here’s what you’ll need to gather to bring this tasty treat to life:

• Green Plantains: The star of the show, you’ll need about 2-3 of these, peeled and sliced.
• Garlic: A few cloves, minced, to infuse the plantains with that irresistible garlicky punch.
• Shrimp: About a pound, peeled and deveined. Chop them up to get the perfect mix.
• Pork Rinds (Chicharrón): Grab a handful to crush into your plantain mixture for that essential crunch.
• Olive Oil: For frying the plantains and sautéing the shrimp.
• Salt and Pepper: Just a pinch or two to taste.
• Lime Juice: A splash to season the shrimp for a zesty twist.
• Cilantro (optional): A sprinkle for garnish and a fresh pop of flavor.

Wrapping Up

As we wrap up our culinary journey with shrimp mofongo balls, remember that this recipe is more than just a delicious appetizer—it’s a ticket to exploring vibrant Caribbean flavors right in your kitchen. These balls are perfect for any gathering, promising to wow your guests with their unique blend of sweet plantains, savory shrimp, and crispy pork rinds.

Whether served alongside a tangy dipping sauce or as a standout dish on their own, they are sure to be a conversation starter. Don’t hesitate to customize the recipe to your taste, experimenting with different seasonings or dipping sauces. Keep this recipe in your back pocket for when you need a dish that delivers both on flavor and flair.

Here’s to many delicious batches of shrimp mofongo balls, bringing a taste of the tropics to your table. Cheers to cooking up a storm and making food that makes the moment!

JL Surjan

Shrimp Mofongo Balls Recipe

This intermediate-level recipe takes about 40 minutes from start to finish, yielding 20 scrumptious balls. Perfect as an appetizer, each ball packs a tasty punch of roughly 50-70 calories. Serve with a zesty garlic aioli or spicy dipping sauce to elevate this appetizing treat!

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 4 5

Course: Appetizer

Cuisine: Caribbean

Calories: 2100

Ingredients Equipment Method Video Notes

Ingredients

  

For the Mofongo:

• 3 pcs Green plantains (peeled, cut into chunks)
• 4-6 pcs Garlic cloves (smashed)
• ½ cup Chicharrón or bacon bits
• ¼ cup Olive oil or butter
• Salt to taste

For the Shrimp Filling:

• ½ lb Medium shrimp (peeled, deveined, chopped)
• 1 Garlic clove (minced)
• 1 tbsp Sofrito (optional but flavorful)
• 1 tbsp Olive oil
• Salt and pepper
• Squeeze of lime juice

For Frying (Optional):

• Egg wash and breadcrumbs for coating
• Oil for deep frying

Equipment

• Large pot
• Pilón (mortar and pestle) or mixing bowl
• Small skillet
• Slotted spoon or tongs
• Frying pan or deep fryer
• Paper towels + plate
• (Optional: thermometer)

Method

 

1. Step 1: Cook the PlantainsBoil plantain chunks in salted water for 12–15 minutes until fork-tender.(Alternatively, you can lightly fry them for more flavor.)
2. Step 2: Infuse the Garlic OilHeat olive oil on low with smashed garlic. Let it infuse for 2–3 minutes. Don't let the garlic brown.
3. Step 3: Mash the MofongoIn a large bowl or pilón, mash the cooked plantains with garlic oil, chicharrón, and salt.Add more oil or broth if too dry—aim for a sticky, moldable dough.
4. Step 4: Cook the ShrimpIn a skillet, heat olive oil and sauté minced garlic and sofrito.Add shrimp, season with salt, pepper, and lime juice. Cook until pink (3–4 mins). Let cool slightly.
5. Step 5: Assemble the BallsScoop some mofongo, flatten it, add shrimp filling to the center, and shape it into a ball.Repeat until all mofongo and shrimp are used.
6. Step 6: FryHeat oil to 350°F (175°C).(Optional: coat balls in egg wash and breadcrumbs.)Fry for 3–5 minutes until golden brown. Drain on paper towels.

Video

Notes

1. Plantain Preparation: Make sure to fry the plantains until they are deeply golden; this ensures the right sweetness and texture for mashing.
2. Shrimp Size: Chopping the shrimp into smaller pieces helps distribute the seafood flavor throughout each ball.
3. Oil Temperature: Keep the oil consistently hot for frying to prevent the balls from absorbing too much grease and becoming soggy.
4. Seasoning: Adjust the garlic and salt to your taste—more garlic adds a robust flavor, while the right salt balance enhances all the other ingredients.
5. Serving Suggestion: These balls are best served hot and fresh. Pair them with a cool, creamy dipping sauce to balance their hearty warmth.
6. Storage Tips: If you have leftovers, store them in an airtight container in the refrigerator and reheat in the oven to maintain crispness.