Garlic Shrimp Mofongo – Flavor-Packed Puerto Rican Classic

Why you’ll love this recipe

I love this recipe because it brings together crispy, tender plantains and flavorful garlic shrimp in one satisfying dish. I enjoy how customizable it is, especially with the option to include chicharrón for extra texture. The combination of garlic, butter, and shrimp creates a rich topping that pairs perfectly with the mofongo. I also appreciate how this dish feels both rustic and special at the same time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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
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
Lime wedges
Sautéed vegetables or Puerto Rican rice and beans

Directions

I start by peeling and cutting the plantains into 1–2 inch pieces. Then I either boil them until tender for about 10 to 15 minutes or fry them if I want a richer flavor.

Next, I mash the cooked plantains using a mortar and pestle or pilón. I mix in the garlic, olive oil, and optional chicharrón, then season everything with salt and pepper until I get a slightly chunky but cohesive texture.

For the shrimp, I heat butter or olive oil in a skillet and sauté the garlic until fragrant. Then I add the shrimp, season them, and cook for about 3 to 4 minutes per side until they turn pink and opaque.

To assemble, I shape the mofongo into small bowls or mounds on a plate. I top them with the garlic shrimp and drizzle the flavorful pan juices over everything.

Finally, I garnish with cilantro or a squeeze of fresh lime juice and serve immediately.

Servings and timing

I get 4 servings from this recipe.

I usually need about 50 minutes total to prepare it. That includes time for prepping the plantains, cooking them, and finishing the shrimp.

Variations

I sometimes swap shrimp for chicken or even keep it vegetarian by topping the mofongo with sautéed vegetables. When I want a lighter version, I skip the chicharrón and use olive oil instead of butter.

I also like adding a bit of broth to the mofongo while mashing to make it softer and more moist. For extra spice, I sprinkle paprika or add a touch of chili flakes to the shrimp.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. I find that mofongo is best eaten fresh, as it can firm up over time.

When reheating, I warm the mofongo with a splash of water or broth to bring back moisture. I reheat the shrimp gently in a pan or microwave, being careful not to overcook them.

FAQs

Can I use ripe plantains instead of green ones?

I can use slightly yellow plantains, but very ripe ones will make the mofongo too sweet and soft for the traditional texture.

What can I use instead of a pilón?

I use a sturdy bowl and a potato masher if I don’t have a pilón. It still gives a good texture.

Is chicharrón necessary?

I don’t have to include it. I sometimes skip it for a lighter version, and the dish still tastes great.

How do I know when shrimp are cooked?

I look for shrimp that are pink and opaque. I avoid overcooking them because they can become tough.

What sides go well with this dish?

I like serving it with rice and beans or sautéed vegetables to make the meal more complete.

Conclusion

I enjoy making this Garlic Shrimp Mofongo because it delivers bold flavor and comforting texture in every bite. It is a satisfying dish that feels authentic and hearty, yet flexible enough to adapt to different tastes. I always find it rewarding to serve something so rich in flavor and tradition straight from my own kitchen.

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