Garlic Shrimp Mofongo
Garlic Shrimp Mofongo is a tasty Puerto Rican dish that combines crispy fried plantains mashed into a hearty mound, mixed with garlic and pork cracklings, and topped with juicy, flavorful…
Tip: save now, cook later.Garlic Shrimp Mofongo is a tasty Puerto Rican dish that combines crispy fried plantains mashed into a hearty mound, mixed with garlic and pork cracklings, and topped with juicy, flavorful shrimp sautéed with plenty of garlic. The contrast between the crispy, garlicky mofongo and the tender shrimp makes every bite exciting and full of bold flavor.
I love making this dish when I want something that feels special but is still super comforting. The garlic in both the mofongo and the shrimp brings everything together, and the mashed plantains give such a satisfying texture. I usually mash the plantains with a bit of olive oil and broth to keep them moist, and adding pork cracklings is totally optional but adds a great crunch that I can’t get enough of.
One of my favorite ways to enjoy Garlic Shrimp Mofongo is to serve it with a side of simple salad or some sautéed vegetables to balance out the rich flavors. It’s perfect for sharing with friends or family, and I find it’s a dish that often leads to requests for seconds because it’s just that good. Plus, it feels like a little tropical getaway on a plate!
Key Ingredients & Substitutions
Green Plantains: These are the star of mofongo, giving it a starchy, slightly sweet base. If you can’t find green plantains, you might try green bananas as a last resort, though the flavor will differ.
Chicharrón (Pork Cracklings): Adds crunch and richness to the mofongo mash. If you prefer a vegetarian version, simply skip this or use toasted nuts for texture.
Shrimp: Fresh or frozen shrimp work fine here. For a milder taste, sweet shrimp like tiger shrimp are great. You can switch to chicken or tofu for different proteins.
Garlic: Garlic is key in both the mofongo and shrimp, lending strong aroma and flavor. Use fresh garlic for best results. Garlic powder can be substituted but use sparingly.
How Do I Get The Perfect Texture When Mashing Mofongo?
Getting the right balance between mashed and chunky is key to good mofongo. Here’s how I do it:
- Use a mortar and pestle if you have one — it helps keep some texture).
- Mash the fried plantains with garlic, olive oil, and chicharrón, but don’t overdo it—leave some small chunks.
- Add broth or water little by little to moisten without making it too soft.
- Make sure the pieces are fried well before mashing—soft inside but golden outside.
- Shape it firmly so it holds but isn’t too dense.
These tips help the mofongo feel hearty and hold up well under the garlicky shrimp topping.
Equipment You’ll Need
- Deep frying pan – perfect for frying plantains evenly and safely.
- Mortar and pestle or sturdy bowl with wooden spoon – helps mash plantains to the right texture.
- Large skillet – you’ll sauté garlic shrimp here; allows quick, even cooking.
- Tongs or spatula – makes flipping shrimp easy without breaking them.
- Measuring spoons and cups – to keep your seasoning and liquids on point.
Flavor Variations & Add-Ins
- Swap shrimp for chicken or pork if you prefer a different protein that soaks up the garlic sauce well.
- Add sautéed onions and bell peppers with the shrimp to bring extra color and mild sweetness.
- Mix in crumbled queso fresco or grated Parmesan into the mofongo for a creamy twist.
- For a spicy kick, sprinkle red pepper flakes or add diced jalapeños to the shrimp.
How to Make Garlic Shrimp Mofongo?
Ingredients You’ll Need:
For the Mofongo:
- 4 green plantains, peeled and cut into 1-inch pieces
- 4 cloves garlic, minced
- 1/2 cup chicharrón (fried pork cracklings) or bacon bits (optional)
- 3 tablespoons olive oil
- Salt, to taste
- Fresh parsley or cilantro, chopped (for garnish)
- 1/4 cup chicken broth or water (to moisten mofongo)
For the Garlic Shrimp:
- 1 lb (450 g) large shrimp, peeled and deveined
- 5 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 teaspoon smoked paprika or regular paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper, to taste
- Juice of half a lime or lemon
- Fresh parsley or cilantro, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation and cooking time in total, making it a great option for a flavorful weeknight dinner or a special meal that comes together quickly.
Step-by-Step Instructions:
1. Prepare the Plantains:
Heat olive oil in a deep pan over medium heat. Fry the plantain pieces until they turn golden and are cooked through, about 5 to 7 minutes. Drain them on paper towels and set aside to cool slightly.
2. Make the Mofongo:
In a mortar and pestle or a sturdy bowl with a spoon, mash the fried plantains together with the minced garlic, chicharrón (if using), olive oil, and salt. Gradually add chicken broth or water to moisten the mixture while mashing until you get a smooth but textured consistency. Shape the mofongo into mounds or press into molds on serving plates.
3. Cook the Shrimp:
In a skillet over medium heat, warm the olive oil and butter. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute. Add the shrimp and season with salt, pepper, paprika, and cayenne pepper if you like some heat. Cook the shrimp for 2 to 3 minutes on each side until they turn pink and are cooked through.
4. Add Citrus and Garnish:
Squeeze fresh lime or lemon juice over the shrimp, toss to combine, and let the flavor meld for a minute. Garnish with fresh parsley or cilantro.
5. Assemble and Serve:
Place the mofongo on serving plates and top generously with the garlic shrimp. Spoon some of the garlic butter sauce from the shrimp pan over the mofongo for added flavor. Serve immediately accompanied by a fresh salad or steamed veggies for a complete meal.
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. You can thaw them overnight in the fridge or quickly by placing them in a sealed bag submerged in cold water. Pat them dry to avoid extra moisture in the pan.
What Can I Substitute for Chicharrón in Mofongo?
If you don’t have chicharrón or prefer a vegetarian option, you can skip it or add toasted nuts like cashews or almonds for crunch. Bacon bits also work well if you want a smoky flavor.
How Do I Store Leftovers?
Store leftover mofongo and shrimp separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth to keep the mofongo moist.
Can I Make Mofongo Without a Mortar and Pestle?
Yes, you can use a sturdy bowl and a wooden spoon or potato masher to mash the plantains. Just be careful not to over-mash—you want some texture in the mofongo for the best flavor and bite.