Garlic Shrimp Mofongo: An Incredible Ultimate Recipe You Need to Try Recipe
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.
- 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
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
- Prepare the Plantains: Peel the plantains and cut them into 1-inch slices, making sure they are evenly sized for consistent frying.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
