Garlic Shrimp Mofongo – Flavor-Packed Puerto Rican Classic Recipe

Introduction

Garlic Shrimp Mofongo is a vibrant Puerto Rican dish that combines savory mashed plantains with flavorful garlic shrimp. It’s a comforting and satisfying meal, perfect for sharing or enjoying any day of the week.

Ingredients

• 4 green or slightly yellow plantains
• 4 cloves garlic, minced (for mofongo)
• 2–3 tbsp olive oil or butter (for mofongo)
• 1/4 cup pork cracklings (chicharrón), optional
• Salt and pepper, to taste
• 1 lb medium shrimp, peeled and deveined
• 2 tbsp butter or olive oil (for shrimp)
• 4 cloves garlic, minced (for shrimp)
• Optional: paprika or fresh cilantro for garnish
• Optional accompaniments: lime wedges, sautéed vegetables, or Puerto Rican rice and beans

Instructions

1. Step 1: Peel and cut the plantains into 1–2 inch pieces. Boil them in water for 10–15 minutes until tender. For extra flavor, you can fry the boiled plantains briefly after draining.
2. Step 2: Using a mortar and pestle or a pilón, mash the cooked plantains with minced garlic, olive oil or butter, and pork cracklings if using. Season the mofongo with salt and pepper to taste.
3. Step 3: In a skillet, heat butter or olive oil over medium heat. Sauté the minced garlic until fragrant, about 1 minute. Add the shrimp, season with salt and pepper, and cook until they turn pink and opaque, about 3–4 minutes per side.
4. Step 4: Mold the mofongo into individual bowls or onto plates. Top with the garlic shrimp, then drizzle the pan juices over the dish for added flavor.
5. Step 5: Garnish with fresh cilantro or sprinkle with paprika, and serve with lime wedges on the side. Enjoy immediately for the best texture and taste.

Tips & Variations

• For a richer mofongo, use butter instead of olive oil or add a bit of chicken broth while mashing for moisture.
• If you prefer a vegetarian version, skip the pork cracklings and add sautéed mushrooms or roasted vegetables instead.
• Try using garlic-infused olive oil for an extra burst of flavor in both the mofongo and shrimp.
• To make peeling plantains easier, cut off both ends and score the skin lengthwise before peeling.

Storage

Store leftover mofongo and shrimp separately in airtight containers in the refrigerator for up to 2 days. Reheat the mofongo gently in the microwave or on the stovetop with a splash of water or broth to keep it moist. Warm the shrimp briefly to prevent overcooking. For best taste and texture, eat soon after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ripe plantains for mofongo?

Traditional mofongo uses green or slightly yellow plantains for their starchy texture and mild flavor. Ripe plantains are sweeter and softer, which will change the dish’s texture and taste significantly.

What can I substitute for pork cracklings?

If you prefer not to use pork cracklings, you can omit them or replace them with crispy bacon bits, toasted nuts, or even fried garlic for added crunch and flavor.

Garlic Shrimp Mofongo – Flavor-Packed Puerto Rican Classic Recipe

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★★★★★

4.6 from 133 reviews

Garlic Shrimp Mofongo is a flavorful Puerto Rican classic featuring mashed green plantains blended with garlic and pork cracklings, topped with succulent sautéed garlic shrimp. This dish balances the savory richness of mofongo with the bright, aromatic flavors of garlic shrimp, making it a hearty and satisfying meal perfect for any occasion.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Puerto Rican

Ingredients

Scale 1x2x3x

For the Mofongo:

• 4 green or slightly yellow plantains
• 4 cloves garlic, minced
• 2–3 tbsp olive oil or butter
• 1/4 cup pork cracklings (chicharrón), optional
• Salt and pepper, to taste

For the Garlic Shrimp:

• 1 lb medium shrimp, peeled and deveined
• 2 tbsp butter or olive oil
• 4 cloves garlic, minced
• Salt and pepper, to taste
• Optional: paprika or fresh cilantro for garnish

Optional Accompaniments:

• Lime wedges
• Sautéed vegetables or Puerto Rican rice and beans

Instructions

1. Prepare Plantains: Peel the plantains and cut them into 1–2 inch pieces. Boil the pieces in water for 10–15 minutes until they are tender. For extra flavor, you may fry them lightly instead of boiling.
2. Mash Mofongo: Using a mortar and pestle or a pilón, mash the cooked plantains together with the minced garlic, olive oil or butter, and optional pork cracklings (chicharrón). Season the mofongo mixture with salt and pepper to your taste.
3. Cook Garlic Shrimp: Heat the butter or olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant. Add the peeled and deveined shrimp and season with salt and pepper. Cook shrimp for about 3–4 minutes per side until they become pink and opaque.
4. Assemble Dish: Mold the mashed plantain mixture into bowls or plates. Top the mofongo with the sautéed garlic shrimp and drizzle the pan juices over the dish for extra flavor.
5. Serve: Garnish with freshly chopped cilantro or a sprinkle of paprika if desired. Serve immediately, accompanied by lime wedges and optional sides like sautéed vegetables or Puerto Rican rice and beans for a complete meal.

Notes

• For a vegetarian version, omit pork cracklings and use extra garlic and olive oil for flavor.
• Using a pilón (wooden mortar and pestle) is traditional, but a fork or potato masher can work in a pinch.
• If plantains are very ripe, the mofongo will be sweeter; green or slightly yellow plantains are preferred for an authentic flavor.
• Adjust garlic quantity to suit your taste; garlic is a key flavor but can be mild or strong.
• Serve immediately for best texture as mofongo tends to harden if left to cool.

Keywords: mofongo, garlic shrimp, Puerto Rican recipe, plantains, chicharrón, Caribbean cuisine, seafood, traditional dish