Garlic Shrimp Mofongo: An Incredible Ultimate Recipe You Need to Try

Garlic Shrimp Mofongo is a flavorful Puerto Rican dish that combines crispy fried plantains with savory garlic shrimp. This hearty meal is perfect for those looking to try something unique and delicious in their kitchen.

Ingredients

• 2 large green plantains
• 1 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon butter
• 6 cloves garlic, minced
• 1 cup chicken broth
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 1 tablespoon fresh cilantro, chopped
• Juice of 1 lime
• ¼ cup crumbled bacon (optional)

Instructions

1. Step 1: Peel the plantains and cut them into 1-inch slices.
2. Step 2: In a large skillet, heat oil over medium heat. Fry the plantain slices until golden and tender, about 4-5 minutes per side. Remove and drain on paper towels.
3. Step 3: In the same skillet, add butter and olive oil. Sauté minced garlic until fragrant, about 1 minute.
4. Step 4: Add the shrimp to the pan, seasoning with salt, black pepper, and paprika. Cook until the shrimp are pink and cooked through, about 3-4 minutes.
5. Step 5: Pour in chicken broth and bring to a simmer. Let it cook for an additional 2 minutes. Stir in lime juice and cilantro, then remove from heat.
6. Step 6: In a large bowl, mash the fried plantains with a fork or potato masher. If desired, combine with crumbled bacon for added flavor.
7. Step 7: Shape the mashed plantains into a dome or bowl using your hands or a mold.
8. Step 8: Place the mofongo on a plate and top it generously with the garlic shrimp mixture. Drizzle any remaining sauce over the top.

Tips & Variations

• For extra flavor, add roasted garlic or sautéed onions to the mashed plantains.
• Substitute chicken broth with vegetable broth for a lighter taste or to make it vegetarian (omit shrimp for a vegetarian version).
• Add a dash of hot sauce or crushed red pepper flakes to the shrimp for some heat.
• Serve with a side of avocado or a fresh green salad to balance the richness.

Storage

Store leftover mofongo and garlic shrimp separately in airtight containers in the refrigerator for up to 2 days. Reheat the mofongo in a skillet over medium heat or in the microwave, and warm the shrimp gently to avoid overcooking. For best texture, consume soon after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ripe plantains instead of green ones?

Green plantains are preferred for mofongo because they are starchy and hold their shape when fried and mashed. Ripe plantains are sweeter and softer, which would change the texture and flavor of the dish.

Is there a vegetarian version of mofongo?

Yes, you can omit the shrimp and use vegetable broth. Enhance the dish with sautéed vegetables or mushrooms to maintain a savory profile.

Garlic Shrimp Mofongo: An Incredible Ultimate Recipe You Need to Try Recipe

Print Recipe

★★★★★

5 from 358 reviews

Garlic Shrimp Mofongo is a traditional Puerto Rican dish made with smashed fried green plantains, flavorful garlic shrimp sautéed in butter and olive oil, and enhanced with fresh cilantro and lime juice. This recipe delivers a rich combination of textures and flavors, perfect for an impressive and satisfying meal.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Puerto Rican

Ingredients

Scale 1x2x3x

Plantains

• 2 large green plantains

Shrimp and Sauce

• 1 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon butter
• 6 cloves garlic, minced
• 1 cup chicken broth
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 1 tablespoon fresh cilantro, chopped
• Juice of 1 lime

Optional Topping

• ¼ cup crumbled bacon (optional)

Instructions

1. Prepare the Plantains: Peel the plantains and cut them into 1-inch slices, making sure they are evenly sized for consistent frying.
2. Fry the Plantains: Heat oil in a large skillet over medium heat. Fry the plantain slices until they are golden and tender, about 4-5 minutes on each side. Remove them from the skillet and drain on paper towels to remove excess oil.
3. Make the Garlic Shrimp: Using the same skillet, add butter and olive oil. Sauté the minced garlic until fragrant, approximately 1 minute, stirring constantly to prevent browning.
4. Add Shrimp: Add the peeled and deveined shrimp to the skillet. Season with salt, black pepper, and paprika. Cook the shrimp until they turn pink and are fully cooked through, about 3-4 minutes, flipping once.
5. Add Broth: Pour chicken broth into the skillet and bring it to a gentle simmer. Let it reduce slightly for 2 minutes to concentrate the flavors. Stir in fresh lime juice and chopped cilantro, then remove from heat to preserve the fresh flavors.
6. Mash Plantains: Transfer the fried plantains to a large bowl and mash thoroughly with a fork or potato masher until a cohesive, chunky dough forms. For added depth of flavor, fold in crumbled bacon if using.
7. Form Mofongo: With clean hands or using a mold, shape the mashed plantains into a dome or bowl shape to serve as the base of your mofongo.
8. Serve with Shrimp: Place the shaped mofongo onto a serving plate and generously top it with the garlic shrimp mixture. Drizzle any remaining sauce from the skillet over the top for extra richness and flavor.

Notes

• You can substitute chicken broth with vegetable broth for a slightly different flavor.
• Crumbled bacon is optional but adds a smoky, savory note that complements the shrimp perfectly.
• Serve immediately for best texture, as mofongo tends to firm up if left sitting too long.
• Plantains should be green and firm for the best mofongo texture; avoid overly ripe or yellow plantains.
• If plantains are difficult to peel, slicing off the ends and making shallow cuts along the peel can help remove the skin easier.

Keywords: Garlic Shrimp, Mofongo, Puerto Rican Cuisine, Plantains, Fried Plantains, Seafood, Shrimp Recipe, Traditional Caribbean Dish