Garlic Shrimp Mofongo is a delicious and hearty dish that brings together the rich flavors of garlicky shrimp and the comforting texture of mofongo, a classic Puerto Rican staple made from mashed plantains. The shrimp are cooked with plenty of garlic and seasoning, giving them a bold, tasty punch, while the mofongo serves as the perfect fluffy and savory base. It’s a dish that feels both special and homey at the same time.
I love making this dish when I want something that’s a little out of the ordinary but still super satisfying. The garlic-heavy shrimp always steal the show for me, and I find myself adding extra garlic just because it tastes so good. One tip I like is to make sure the plantains are nicely fried before mashing to get that perfect crispy-yet-soft texture that makes mofongo so irresistible.
To serve, I usually like to plate the mofongo in a nice mound and then pile the garlic shrimp on top, letting a bit of the garlicky sauce soak into the mofongo. It’s a simple presentation that feels cozy and inviting. This dish is perfect for a relaxed dinner where you want something flavorful and filling without spending all day cooking. Whenever I make Garlic Shrimp Mofongo, it brings a little celebration to the table, and everyone always asks for seconds!
Key Ingredients & Substitutions
Green Plantains: These are the star of mofongo, giving it that unique starchy, slightly sweet flavor. If you can’t find green plantains, you could try using unripe bananas, but the taste and texture will be different.
Pork Cracklings (Chicharrón): They add crunch and flavor, but if you’re avoiding pork or want a lighter version, crispy bacon bits or even toasted nuts work well.
Shrimp: Fresh or frozen shrimp works here. I like using medium to large shrimp for a good bite. If allergic or prefer other proteins, chicken or firm fish can be a substitute, though it changes the classic flavor.
Garlic: Garlic is key for both the mofongo and shrimp. Fresh minced garlic is best for that strong, punchy garlic flavor. Garlic powder won’t deliver the same vibrant taste.
How Do I Get the Perfect Texture for Mofongo?
The texture balances crispy on the outside and soft inside. Here’s how to nail it:
- Fry plantains: Use medium-hot oil (about 350°F) and fry pieces until golden and cooked through, not dark or burnt.
- Mash carefully: Use a mortar and pestle for traditional results. Mash but keep a bit of texture, don’t puree.
- Add fat and cracklings: Olive oil or butter makes it creamy. Cracklings add crunch and flavor.
- Shape firmly: Pack the mash well into a bowl or mold to keep it holding together nicely.
This method gives mofongo that signature hearty, crumbly texture that’s best with the saucy shrimp on top.
Equipment You’ll Need
- Deep frying pan or Dutch oven – perfect for frying plantains evenly and safely.
- Mortar and pestle – traditional for mashing plantains and cracklings; it gives the best texture.
- Slotted spoon – helps scoop fried plantains without extra oil.
- Large skillet – cooks the garlic shrimp nicely with good heat control.
- Mixing bowls – handy for prepping and shaping the mofongo before plating.
Flavor Variations & Add-Ins
- Swap shrimp for chicken or pork – gives a different protein that still tastes great with mofongo.
- Add sautéed bell peppers or onions to the shrimp – brings a bit of sweetness and crunch.
- Use bacon bits instead of pork cracklings – easier to find but still adds savory crunch.
- Mix some cheese like queso fresco into the mofongo mash – adds creaminess and a mild tang.
Garlic Shrimp Mofongo
Ingredients You’ll Need:
For the Mofongo:
- 3 large green plantains, peeled and cut into 1-inch pieces
- 4 cloves garlic, minced
- ½ cup pork cracklings (chicharrón), chopped (optional; can substitute with bacon bits or skip)
- 3 tbsp olive oil or butter
- Salt to taste
- Vegetable oil, for frying
For the Garlic Shrimp:
- 1 lb large shrimp (peeled and deveined, tails on or off based on preference)
- 4 cloves garlic, minced
- 3 tbsp olive oil or butter
- ¼ cup chicken broth or white wine
- Juice of ½ lime or lemon
- 1 tsp smoked paprika
- ½ tsp ground black pepper
- ¼ tsp salt (or to taste)
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
How Much Time Will You Need?
This dish will take about 40 minutes total. You’ll spend around 15 minutes frying and mashing the plantains, about 10 minutes cooking the shrimp and garlic sauce, plus a little extra time for assembling and serving. It’s a great dish for a flavorful lunch or dinner that’s ready without too much fuss.
Step-by-Step Instructions:
1. Prepare Plantains for Mofongo
Heat vegetable oil in a deep skillet or frying pan to about 350°F (175°C). Fry the plantain pieces in batches. Cook them until they’re golden and tender, about 5 to 7 minutes. Remove the plantains from the oil and let them drain on paper towels to remove excess oil.
2. Mash the Plantains
In a large mortar and pestle, or a sturdy bowl with a potato masher, mash the hot fried plantains together with the minced garlic, chopped pork cracklings (if using), olive oil or butter, and salt to taste. The texture should be combined but still a bit chunky – don’t over-puree it.
3. Shape the Mofongo
Use your hands or a small bowl to form the mofongo mash into round mounds or pack it firmly into small bowls or ramekins. Then invert onto a serving plate so it keeps a nice, neat shape.
4. Cook the Garlic Shrimp
In a large skillet, heat olive oil or butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant, being careful not to burn it. Toss in the shrimp, season with smoked paprika, salt, and black pepper, and cook until they turn pink and opaque, about 2 minutes on each side.
5. Make the Garlic Sauce
Add the chicken broth or white wine to the skillet with the shrimp. Simmer for 1-2 minutes, scraping up any browned bits from the bottom. Stir in the lime or lemon juice and chopped parsley. Allow the sauce to reduce a little but stay saucy.
6. Assemble the Dish
Place the mofongo on a plate and pour some of the garlic sauce around it. Pile the garlic shrimp on top of the mofongo mound. Garnish with a sprinkle of fresh parsley.
7. Serve and Enjoy
Serve immediately while hot. The mofongo will soak up the delicious garlic shrimp sauce, making every bite flavorful and satisfying. Enjoy your Garlic Shrimp Mofongo!
Can I Use Frozen Shrimp for This Recipe?
Yes, frozen shrimp works great! Just be sure to thaw them completely in the fridge overnight or quickly under cold running water. Pat them dry before cooking to avoid excess moisture in the pan.
How Do I Store Leftover Mofongo and Shrimp?
Store leftovers separately in airtight containers in the fridge for up to 2 days. Reheat the mofongo in the microwave or on the stove with a splash of water or broth to soften it. Warm the shrimp gently to avoid overcooking.
Can I Make Mofongo Without Pork Cracklings?
Absolutely! Pork cracklings add traditional flavor and texture but you can skip them or substitute crispy bacon bits or toasted nuts for crunch if you prefer or have dietary restrictions.
What’s the Best Way to Reheat Garlic Shrimp Mofongo?
Reheat the mofongo and shrimp separately. Warm the mofongo gently with a bit of broth or water to keep it moist, and reheat shrimp in a skillet over low heat just until warm. This keeps the shrimp tender and flavorful.