If you’re craving something that tastes like a warm hug from the Caribbean, the Garlic Shrimp Mofongo Recipe is your golden ticket. Imagine crispy, garlicky fried plantains mashed with crunchy pork cracklings, forming a rich and textured base that pairs perfectly with juicy shrimp swimming in a buttery garlic sauce bursting with bright lemon and subtle smoky notes. This dish isn’t just food—it’s a celebration of flavors and textures that you can easily bring to your own kitchen. Whether you’re making it for a cozy night in or impressing friends at a dinner party, this Garlic Shrimp Mofongo Recipe promises comfort, boldness, and a little bit of culinary magic all on one plate.
Ingredients You’ll Need
The magic of this Garlic Shrimp Mofongo Recipe lies in its simple yet vibrant ingredients. Each one plays a vital role, from the starchy plantains adding a crispy yet tender texture to the garlic and pork cracklings delivering savory depth and the shrimp bringing juicy richness. Let’s dive into these essentials that will make your dish shine.
- Green Plantains: The foundation of mofongo, offering a starchy, slightly nutty flavor that’s perfect for frying and mashing.
- Vegetable Oil: For frying the plantains to a golden crisp without overpowering their natural taste.
- Garlic: The star aromatic, mashed into the mofongo and infused into the shrimp sauce for that irresistible punch.
- Chicken Broth: Used warm to moisten the mofongo just enough for a tender yet firm texture.
- Chicharrón (or bacon/pork cracklings): Adds a crunchy, salty punch and depth to the mofongo’s texture.
- Salt: Enhances all the flavors and balances the richness.
- Olive Oil or Butter (optional): For extra richness and a silky finish in the mofongo.
- Large Shrimp: Peeled and deveined, providing succulent seafood flavor and satisfying bite.
- Black Pepper and Smoked Paprika: For seasoning the shrimp with a gentle heat and smoky warmth.
- Olive Oil (for shrimp): Helps sear the shrimp to perfection without sticking.
- Butter (for garlic sauce): Creates a smooth, rich base to carry garlic and broth flavors.
- Chicken or Seafood Broth (for sauce): Adds savory notes and helps create the luscious sauce.
- Lemon Juice: Brightens the sauce with a fresh citrus zip that contrasts beautifully with the richness.
- Optional Heat (red pepper flakes or aji amarillo paste): Adds a subtle kick for spice lovers.
- Fresh Parsley or Cilantro: A fresh herbal note to finish the dish beautifully.
How to Make Garlic Shrimp Mofongo Recipe
Step 1: Fry the Plantains
Start by heating your oil to a steady 350°F (175°C). Frying the plantains in batches ensures each piece turns beautifully golden without overcrowding the pan. The key here is to achieve that perfect crisp exterior while keeping the inside tender enough to mash later. After frying for about 3 to 4 minutes, transfer the plantains onto paper towels to drain excess oil—this step keeps your mofongo from getting greasy and helps the flavors concentrate.
Step 2: Mash the Mofongo
Using a pilón or mortar, crush the garlic with salt first until you have a fragrant, garlicky paste. This step is crucial because it intensifies the garlic flavor throughout your mofongo. Add the golden fried plantains and crunchy chicharrón, mashing everything together until you have a chunky yet smooth mixture. Gradually stir in your warm chicken broth to soften the mixture just enough so it holds its shape without becoming mushy. Finish with a drizzle of olive oil or butter if you like to add a silky, rich touch.
Step 3: Cook the Shrimp
Season your peeled and deveined shrimp with salt, black pepper, and smoked paprika for that subtle smoky undertone. Heat olive oil over medium-high heat and sear shrimp for 1 to 2 minutes per side until they just turn pink—be careful not to overcook, or you’ll lose that juicy tenderness that makes this shrimp irresistible. Remove the shrimp to a plate and set aside while you prepare the sauce.
Step 4: Make the Garlic Sauce
Lower the heat to medium and melt butter in the same skillet to capture all those leftover shrimp flavors. Add minced garlic and sauté until fragrant—about 30 seconds—making sure not to burn it, as burnt garlic can bring bitter notes. Pour in your broth and fresh lemon juice, scraping the pan gently to lift any delicious browned bits. Return the shrimp to the skillet, toss gently to coat them in the garlicky sauce, and finish with freshly chopped parsley or cilantro for a burst of herbal freshness.
Step 5: Assemble
Now the fun part—spoon that luscious garlic shrimp and sauce over your perfectly shaped mofongo domes. Let the sauce soak into the mofongo just a little; this is where the magic happens, marrying the garlicky, buttery shrimp with the textured richness of the plantains. Serve immediately to enjoy that comforting, restaurant-quality vibe right at your table.
How to Serve Garlic Shrimp Mofongo Recipe
Garnishes
Fresh herbs such as chopped parsley or cilantro add a bright, inviting aroma and a pop of green color that contrasts beautifully with the golden mofongo and shrimp. A sprinkle of red pepper flakes or a small drizzle of extra virgin olive oil can add a little heat or richness to elevate the flavors even more. Sometimes, just a few thin lemon wedges on the side help everyone add a zesty twist if they desire.
Side Dishes
Mofongo is quite a hearty dish on its own, but you can balance the meal with light, fresh sides like a crisp avocado salad or a tangy escabeche. These bring crunch and acidity to cut through the richness and complement the garlicky shrimp perfectly. For a traditional touch, simple white rice with black beans can also create a satisfying, complete experience.
Creative Ways to Present
Want to get fancy or just add some fun? Try stuffing the mofongo with shrimp before topping it off with extra garlic sauce for a delightful surprise in every bite. You can also serve individual portions in small bowls or mini cast iron skillets for a rustic but elegant presentation that’ll wow guests. And don’t be shy about adding a drizzle of white wine sauce or swapping regular broth for shrimp stock to intensify that seafood character.
Make Ahead and Storage
Storing Leftovers
Leftover Garlic Shrimp Mofongo makes for a delicious next-day meal. Store the mofongo and shrimp separately in airtight containers to maintain their textures. The mofongo holds up well in the fridge for 2 to 3 days without losing its flavor or texture.
Freezing
You can freeze mofongo and shrimp separately as well. Wrap the mofongo tightly in plastic wrap and then foil, freezing for up to a month. Shrimp and sauce freeze best in a sealed container without too much liquid. When ready, thaw overnight in the fridge to preserve the best texture.
Reheating
Gently reheat the mofongo in a skillet over low heat or in the microwave with a splash of broth to keep it moist. Warm the shrimp and sauce on the stovetop over medium heat, stirring occasionally until heated through. Avoid reheating shrimps too long to prevent rubbery texture—just warm enough to enjoy that garlic buttery goodness again.
FAQs
Can I use yellow plantains instead of green for this Garlic Shrimp Mofongo Recipe?
Green plantains are preferred because they offer the right level of starchiness and mild flavor necessary for authentic mofongo. Yellow plantains tend to be sweeter and softer, which can change the dish’s texture and taste significantly.
What if I don’t have chicharrón; can I substitute it?
Absolutely! You can use crispy bacon bits or pork cracklings as a substitute. The key is the salty crunch they add to the mofongo, so anything with that porky flavor and texture works well.
Is it possible to make this Garlic Shrimp Mofongo Recipe dairy-free?
Yes! Simply swap the butter used in the garlic sauce and optionally in the mofongo for olive oil or a dairy-free margarine. The dish will still be rich and flavorful thanks to the garlic and broth.
Can I prepare mofongo without a pilón or mortar?
Of course! If you don’t have a traditional pilón, a sturdy wooden spoon or potato masher works fine. The key is to mash the plantains to a chunky consistency, not too smooth.
How spicy is this dish normally, and can I adjust the heat?
By default, Garlic Shrimp Mofongo Recipe is mild to medium, but you can easily adjust the heat by adding red pepper flakes or aji amarillo paste during the sauce preparation. Start small and taste as you go to get your perfect level of spicy kick.
Final Thoughts
This Garlic Shrimp Mofongo Recipe is one of those dishes that feels both special and comforting, something you’ll want to make again and again. It’s a perfect blend of garlicky richness, seafood freshness, and textured plantains that bring a smile with every bite. Whether you’re a longtime fan or new to mofongo, now’s the perfect time to get cooking and bring this incredible flavor experience into your home. Trust me, your taste buds will thank you!
Print
Garlic Shrimp Mofongo Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Puerto Rican
Description
Garlic Shrimp Mofongo is a legendary Puerto Rican dish featuring crispy fried green plantains mashed with garlic and pork cracklings, topped with juicy shrimp cooked in a rich garlicky butter sauce. This savory, comforting meal delivers restaurant-quality flavor that is completely achievable at home, combining bold ingredients and textures for an irresistible experience.
Ingredients
Mofongo
- 3 green plantains, peeled and sliced into 1-inch rounds
- Vegetable oil, for frying
- 4 cloves garlic
- ¼–⅓ cup warm chicken broth (as needed)
- ¼ cup chicharrón, bacon, or pork cracklings, crushed
- Salt, to taste
- Optional: a drizzle of olive oil or butter
Garlic Shrimp
- 1 lb large shrimp, peeled and deveined
- Salt & black pepper, to taste
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 4–5 cloves garlic, finely minced
- 3 tbsp butter
- ¼ cup chicken or seafood broth
- Juice of ½ lemon
- Optional heat: red pepper flakes or aji amarillo paste
- Fresh parsley or cilantro, chopped
Instructions
- Fry the Plantains: Heat vegetable oil to 350°F (175°C) in a deep pan or fryer. Fry the plantain slices in batches for 3–4 minutes until they turn golden but not browned. Drain on paper towels to remove excess oil.
- Mash the Mofongo: Using a pilón or mortar, mash the garlic cloves with salt into a smooth paste. Add the fried plantains and crushed chicharrón, mashing until you achieve a chunky but smooth consistency. Gradually add warm chicken broth until the mixture is tender yet firm enough to shape. Form the mofongo into domes or bowls.
- Cook the Shrimp: Season the shrimp with salt, black pepper, and smoked paprika. Heat olive oil in a skillet over medium-high heat and sear the shrimp for 1–2 minutes per side until just pink and cooked through. Remove shrimp from the pan and set aside.
- Make the Garlic Sauce: Reduce heat to medium and add butter to the skillet. Stir in minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Pour in chicken or seafood broth and lemon juice, scraping any browned bits from the pan. Return the shrimp to the skillet and toss to coat them in the sauce. Finish by stirring in chopped fresh parsley or cilantro. Add optional red pepper flakes or aji amarillo paste for heat, if desired.
- Assemble: Spoon the garlic shrimp and sauce generously over the prepared mofongo. Let the sauce soak into the mofongo slightly to blend the flavors before serving. Optionally, drizzle with olive oil or butter for extra richness.
Notes
- Use green plantains only, as yellow plantains are too sweet for authentic mofongo.
- Do not over-mash the mofongo; it should maintain a textured, chunky consistency.
- Be generous with the garlic for the best flavor impact.
- For an elevated sauce, add a splash of white wine or use shrimp stock instead of broth.
- Try stuffing the mofongo with shrimp inside before topping with sauce for a unique presentation.
- Serve with a light escabeche or avocado salad to balance the richness.
