Garlic Shrimp Mofongo – Flavor-Packed Puerto Rican Classic
A traditional garlic shrimp mofongo packed with bold Puerto Rican flavors, mashed plantains, and juicy sautéed shrimp for a satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Boiling or Frying (plantains), Sautéing (shrimp)
- Cuisine: Puerto Rican, Caribbean
- Diet: Gluten Free
Ingredients
4 green or slightly yellow plantains
4 cloves garlic, minced
2–3 tablespoons olive oil or butter
1/4 cup pork cracklings (chicharrón), optional
Salt and pepper, to taste
For Garlic Shrimp:
1 lb medium shrimp, peeled and deveined
2 tablespoons 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 (for serving)
Instructions
Prepare Plantains: Peel and cut plantains into 1–2 inch pieces. Boil for 10–15 minutes until tender, or fry for extra flavor until golden.
Mash Mofongo: Using a mortar and pestle (pilón), mash the plantains with garlic, olive oil (or butter), and optional chicharrón. Season with salt and pepper to taste.
Cook Garlic Shrimp: Heat butter or olive oil in a skillet over medium heat. Sauté garlic until fragrant, then add shrimp. Season with salt, pepper, and optional paprika. Cook for 3–4 minutes per side until pink and opaque.
Assemble Dish: Shape the mofongo into mounds or bowls. Top with garlic shrimp and drizzle with pan juices.
Serve: Garnish with cilantro and lime wedges. Serve immediately with your favorite sides.
Notes
Frying the plantains instead of boiling adds deeper flavor and a slightly crispy texture.
Traditional mofongo is made in a pilón, but a sturdy bowl and masher can work as well.
Adjust garlic quantity based on preference—it’s the star flavor.
For extra moisture, drizzle with chicken broth or shrimp stock before serving.
