Garlic Shrimp Mofongo – Flavor-Packed Puerto Rican Classic Recipe

Introduction

Garlic Shrimp Mofongo is a beloved Puerto Rican classic bursting with bold flavors and satisfying textures. This dish combines savory mashed plantains with garlicky shrimp for a comforting and delicious meal perfect for any occasion.

Ingredients

• 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, for serving

Instructions

1. Step 1: Peel the plantains and cut them into 1–2 inch pieces. Boil them in water until tender, about 10–15 minutes. For extra flavor, you can fry the pieces after boiling.
2. Step 2: Using a mortar and pestle or a pilón, mash the boiled plantains with minced garlic, olive oil or butter, and the optional pork cracklings. Season with salt and pepper to taste.
3. Step 3: In a skillet, heat butter or olive oil over medium heat. Sauté the minced garlic until fragrant, then add the shrimp. Season with salt and pepper and cook until the shrimp turn pink and opaque, about 3–4 minutes per side.
4. Step 4: Mold the mashed plantains (mofongo) into bowls or on plates. Top with the garlic shrimp and drizzle the pan juices over the dish.
5. Step 5: Garnish with fresh cilantro or a sprinkle of paprika, and serve with lime wedges. Enjoy immediately for the best texture, alongside sautéed vegetables or traditional Puerto Rican rice and beans.

Tips & Variations

• For richer flavor, fry the plantains before mashing instead of boiling them.
• Substitute pork cracklings with crispy bacon if you prefer.
• Add a splash of lime juice to the mofongo for a bright, tangy twist.
• Try different seafood like scallops or calamari if you want a variation on the garlic shrimp.

Storage

Store leftover mofongo and shrimp separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp gently in a pan to avoid overcooking, and warm mofongo in the microwave or on the stovetop, adding a bit of broth or water to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make mofongo without pork cracklings?

Yes, pork cracklings are optional. You can omit them or substitute with fried bacon or extra olive oil for richness.

What type of plantains should I use for the best mofongo?

Use green or slightly yellow plantains. Green plantains have a firmer texture and less sweetness, which works best for traditional mofongo.

Garlic Shrimp Mofongo – Flavor-Packed Puerto Rican Classic Recipe

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★★★★★

4.7 from 103 reviews

Garlic Shrimp Mofongo is a flavorful Puerto Rican classic featuring mashed green plantains blended with garlic, olive oil, and pork cracklings, topped with succulent garlic sautéed shrimp. This dish combines creamy mofongo with tender, garlicky shrimp, perfect for a hearty and authentic Caribbean meal.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Puerto Rican

Ingredients

Scale 1x2x3x

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

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 Garnishes and Sides

• Paprika or fresh cilantro for garnish
• Lime wedges
• Sautéed vegetables or Puerto Rican rice and beans

Instructions

1. Prepare Plantains: Peel the plantains and cut them into 1–2 inch pieces. Boil the plantains in water until tender, about 10–15 minutes. For additional flavor, you may fry the plantains after boiling, but boiling alone suffices for softness.
2. Mash Mofongo: Using a mortar and pestle or pilón, mash the cooked plantains together with minced garlic, olive oil or butter, and the optional pork cracklings (chicharrón). Season the mashed mixture with salt and pepper to taste, creating a fragrant and textured mofongo base.
3. Cook Garlic Shrimp: In a skillet, heat the butter or olive oil over medium heat. Sauté the minced garlic until fragrant but not browned. Add the peeled and deveined shrimp, season with salt and pepper, and cook for approximately 3–4 minutes per side or until the shrimp turn pink and opaque.
4. Assemble Dish: Shape the mofongo into individual serving bowls or plates. Top each serving with the garlic shrimp and drizzle the flavorful pan juices over the top for an added burst of taste.
5. Serve: Garnish with fresh cilantro or a sprinkle of paprika if desired. Serve immediately with lime wedges on the side and complement with sautéed vegetables or traditional Puerto Rican rice and beans for a complete meal.

Notes

• For more depth of flavor, consider lightly frying the plantains after boiling before mashing.
• Pork cracklings add authentic texture but can be omitted for a lighter dish.
• Use fresh garlic for best aroma and taste in both mofongo and shrimp.
• Ensure shrimp is cooked just until opaque to avoid toughness.
• Serve immediately to preserve the texture of mofongo and shrimp.

Keywords: Garlic Shrimp Mofongo, Puerto Rican Mofongo, Garlic Shrimp recipe, Caribbean mashed plantains, mofongo with shrimp, authentic Puerto Rican dish