Garlic Shrimp Mofongo – Flavor-Packed Puerto Rican Classic Recipe

Introduction

Garlic Shrimp Mofongo is a flavorful Puerto Rican classic that combines crispy plantains mashed with garlic and pork cracklings, topped with succulent garlic shrimp. This dish brings bold Caribbean flavors to your table with a satisfying mix of textures and vibrant seasoning.

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 in salted water until tender, about 10–15 minutes. For more flavor, you can fry the pieces after boiling until golden.
2. Step 2: Using a mortar and pestle or pilón, mash the cooked plantains with minced garlic, olive oil or butter, and pork cracklings if using. Season with salt and pepper to taste until well combined.
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 for 3–4 minutes per side until the shrimp turn pink and opaque.
4. Step 4: Shape the mashed plantain mixture into bowls or onto plates. Top with the garlic shrimp and drizzle any pan juices over the dish for extra flavor.
5. Step 5: Garnish with fresh cilantro or a sprinkle of paprika if desired. Serve immediately with lime wedges, and accompany with sautéed vegetables or Puerto Rican rice and beans for a complete meal.

Tips & Variations

• Use ripe plantains for a sweeter mofongo or green for a more savory flavor.
• Substitute pork cracklings with crispy bacon for a similar smoky crunch.
• For a vegetarian version, omit shrimp and add sautéed mushrooms or seasoned tofu.
• Adding a splash of lime juice to the mofongo brightens the dish beautifully.

Storage

Store leftover mofongo and shrimp separately in airtight containers in the refrigerator for up to 2 days. Reheat the mofongo gently in a microwave or on the stovetop with a little oil to keep it moist. Reheat shrimp quickly to avoid overcooking. For best taste and texture, consume soon after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Thaw completely and pat dry before cooking to ensure even cooking and a good sear.

What can I serve alongside garlic shrimp mofongo?

Traditional sides include Puerto Rican rice and beans, sautéed vegetables, or a fresh salad to balance the rich flavors of the mofongo and shrimp.

Garlic Shrimp Mofongo – Flavor-Packed Puerto Rican Classic Recipe

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Garlic Shrimp Mofongo is a flavorful Puerto Rican classic featuring mashed plantains blended with garlic and pork cracklings, topped with savory sautéed garlic shrimp. This dish is a vibrant combination of textures and bold Caribbean flavors, perfect for a satisfying lunch or dinner served with lime wedges and traditional sides like sautéed vegetables or rice and beans.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 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

To Serve

• Optional: 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 into 1–2 inch pieces. Boil them in water until tender, about 10–15 minutes. For additional flavor and texture, you may also fry the boiled plantains lightly after boiling.
2. Mash Mofongo: Using a mortar and pestle or pilón, mash the cooked plantains with minced garlic, olive oil or butter, and the optional pork cracklings (chicharrón). Season the mixture with salt and pepper to taste until you achieve a smooth yet textured mash.
3. Cook Garlic Shrimp: Heat butter or olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the shrimp, season with salt and pepper, and cook for 3–4 minutes per side until the shrimp turn pink and opaque, ensuring they are cooked through but still tender.
4. Assemble Dish: Mold the mashed plantain mixture into bowls or plates. Top the mofongo with the garlic shrimp and drizzle the flavorful pan juices over the top for added taste.
5. Serve: Garnish with fresh cilantro or a sprinkle of paprika if desired. Serve immediately with lime wedges and accompany with sautéed vegetables or traditional Puerto Rican rice and beans for a complete meal.

Notes

• For a richer mofongo, use butter instead of olive oil.
• The optional pork cracklings add a traditional smoky crunch but can be omitted for a vegetarian adaptation.
• Boiling plantains before frying improves tenderness and speeds up cooking.
• Be careful not to overcook the shrimp to maintain their juicy texture.
• Use fresh lime wedges to add a bright, acidic finish to the dish.

Keywords: Garlic Shrimp, Mofongo, Puerto Rican, Plantains, Caribbean, Seafood, Traditional, Latin American, Dinner, Savory