Garlic Shrimp Mofongo
Garlic Shrimp Mofongo is a delightful mix of crispy, garlicky shrimp served over a bed of mofongo—a traditional Puerto Rican dish made from mashed green plantains with garlic and pork…
Tip: save now, cook later.Garlic Shrimp Mofongo is a delightful mix of crispy, garlicky shrimp served over a bed of mofongo—a traditional Puerto Rican dish made from mashed green plantains with garlic and pork cracklings. The combination of bold garlic flavors, tender shrimp, and the rich, slightly crunchy mofongo creates a dish that feels hearty and special at the same time.
I love making this dish when I want something that feels like a warm hug but also has a little bit of a kick. The garlic shrimp come out juicy and flavorful, and the mofongo soaks up all those tasty juices perfectly. One tip I always follow is to mash the plantains just right so the texture isn’t too smooth or too chunky—it makes all the difference.
My favorite way to serve Garlic Shrimp Mofongo is with a simple side salad or steamed veggies to balance the richness and add some freshness. It’s the kind of meal that brings people together around the table, and honestly, I find myself craving it even long after the plates are cleaned. This dish is a lovely way to bring a taste of the Caribbean to your dinner table without too much fuss.
Key Ingredients & Substitutions
Green Plantains: These are the heart of mofongo. They have a starchy texture that fries up crispy and mashes well. If you can’t find green plantains, you might try very firm green bananas but the flavor is less authentic.
Garlic: Fresh garlic is a must here for that bold, vibrant flavor. I prefer mincing it finely to spread the garlicky goodness evenly. Garlic powder won’t match the punch of fresh garlic.
Pork Cracklings (Chicharrón): These add a crunchy, savory note. If you’re avoiding pork, you can leave them out or substitute toasted breadcrumbs or fried onions for some texture.
Shrimp: Medium shrimp work well here, but you can use large shrimp or even scallops for a twist. Just don’t overcook them—they should stay tender and juicy.
Chicken Broth: This creates a flavorful sauce at the end. Vegetable broth works just as well if you prefer a lighter or vegetarian-friendly option.
How Do You Get the Perfect Mofongo Texture?
The texture should be a balance—mashed enough to stick together but still a bit chunky for bite. Here’s how to get it right:
- Fry plantains until golden and cooked through; soft inside but firm enough to mash.
- Use a mortar and pestle if you have one—that’s traditional and gives a great texture. Otherwise, a sturdy bowl and back of a spoon work fine.
- Add garlic and pork cracklings gradually as you mash to blend flavors.
- A little olive oil helps keep it moist, but don’t add too much or it’ll get greasy.
- Form the mofongo tightly into a ball or mold so it holds shape on the plate.
This method keeps your mofongo hearty, flavorful, and the perfect base for the garlicky shrimp on top. Trust me, the texture makes a big difference!
Equipment You’ll Need
- Deep pot or fryer – for frying the plantains evenly until golden and crispy.
- Mortar and pestle – traditional tool that helps mash plantains to the perfect texture.
- Large sturdy bowl and spoon – a good alternative for mashing if you don’t have a mortar and pestle.
- Large skillet – to cook shrimp and make the flavorful garlic sauce.
- Slotted spoon – handy for removing fried plantains from hot oil safely.
Flavor Variations & Add-Ins
- Swap shrimp for chicken or pork – great if you want a different protein that pairs well with mofongo.
- Add cooked bacon or ham bits in the mofongo – for extra smoky, meaty flavor.
- Mix in sautéed onions or bell peppers – adds a sweet crunch and a fresh contrast.
- Use hot sauce or crushed red pepper flakes in the garlic shrimp – when you want a spicy kick.
How to Make Garlic Shrimp Mofongo?
Ingredients You’ll Need:
For the Mofongo:
- 4 green plantains, peeled and cut into 1-inch pieces
- 6 cloves garlic, minced
- ½ cup pork cracklings (chicharrón), crushed (optional)
- 1 tablespoon olive oil
- Vegetable oil, for frying
- Salt, to taste
For the Garlic Shrimp:
- 1 lb medium shrimp, peeled and deveined
- 3 tablespoons olive oil, divided
- 2 tablespoons butter
- ¼ cup chicken broth
- ¼ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- Salt and pepper, to taste
- ¼ cup fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This tasty dish will take you about 10 minutes to prep, 10-15 minutes for cooking the plantains and shrimp, plus a few minutes to assemble. Overall, you’ll spend around 25-30 minutes from start to finish. It’s quick enough for a weekday dinner but special enough for guests!
Step-by-Step Instructions:
1. Fry the Plantains:
Heat vegetable oil in a deep pot to around 350°F (175°C). Fry the green plantain pieces in batches, about 5-7 minutes each, until they turn golden and are cooked through. Use a slotted spoon to remove the plantains and drain them on paper towels.
2. Prepare the Mofongo:
In a mortar and pestle or a sturdy bowl, mash the fried plantains together with minced garlic, crushed pork cracklings (if using), salt, and 1 tablespoon of olive oil. Mash until well combined but still slightly chunky. Shape the mixture into balls or press firmly into a mold to form a round mofongo base. Set aside.
3. Cook the Garlic Shrimp:
In a large skillet, heat 2 tablespoons of olive oil and butter over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant. Add the shrimp and season with salt, pepper, smoked paprika, and cumin. Cook the shrimp for 2-3 minutes on each side, until they turn pink and opaque.
4. Make the Sauce and Serve:
Pour the chicken broth into the skillet and stir, allowing it to reduce slightly to form a flavorful sauce, about 2 minutes. To serve, place the mofongo on a plate, top it with the garlic shrimp, and spoon the sauce around the mofongo. Garnish with freshly chopped parsley for brightness.
Enjoy Your Meal!
Serve immediately and enjoy this garlicky, comforting Caribbean favorite that’s perfect any day of the week!
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to fully thaw the shrimp before cooking. Thaw overnight in the fridge or place the shrimp in a sealed bag and submerge in cold water for about 15-20 minutes. Pat dry before sautéing to avoid excess moisture.
What Can I Substitute for Pork Cracklings?
If you prefer to skip pork cracklings, you can substitute toasted breadcrumbs or crispy fried onions for some crunch and flavor. The mofongo will still be tasty without them if you want a vegetarian option.
How Should I Store Leftover Mofongo and Shrimp?
Store leftover mofongo and shrimp separately in airtight containers in the fridge for up to 2 days. Reheat the mofongo gently in the microwave or skillet with a splash of broth or water to loosen it. Warm the shrimp briefly to avoid overcooking.
Can I Make Mofongo Ahead of Time?
Yes, you can prepare the mofongo base a few hours ahead and keep it covered at room temperature or in the fridge. Reheat it gently before serving, then add freshly cooked garlic shrimp on top for best flavor and texture.
