Garlic Shrimp Mofongo – Flavor-Packed Puerto Rican Classic Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
