Garlic Shrimp Mofongo
Garlic Shrimp Mofongo is a delightful dish that brings together tender shrimp cooked with lots of garlic and the classic Puerto Rican mofongo made from mashed plantains. The garlicky shrimp…
By Emily
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Garlic Shrimp Mofongo is a delightful dish that brings together tender shrimp cooked with lots of garlic and the classic Puerto Rican mofongo made from mashed plantains. The garlicky shrimp adds a tasty, juicy kick to the rich, slightly crispy mofongo, making each bite satisfying and full of flavor.
I love making this when I want something both comforting and a little special. The garlic shrimp cooks quickly and fills the kitchen with the best aroma, while the mofongo gives a unique texture that’s just fun to eat. A little tip I have is to press the plantains well when mashing so you get that perfect balance between soft and chunky.
My favorite way to enjoy this is with a side of fresh salad or some warm dipping sauce. It’s a meal that feels like a celebration and always brings smiles around the dinner table. If you haven’t tried mofongo before, this garlic shrimp version is a great introduction that combines familiar flavors with a tasty twist.
Key Ingredients & Substitutions
Plantains: Green plantains are key for mofongo since they’re starchy and firm. If you can’t find them, very firm green bananas can work, but they’ll taste a little different.
Pork Cracklings (Chicharrón): These add crunch and flavor. For a vegetarian twist, you can skip them or use toasted breadcrumbs or nuts for texture.
Shrimp: Fresh or frozen work fine; just thaw before cooking. Medium to large sizes are best so they don’t overcook quickly.
Garlic: Garlic is the star in both the shrimp and mofongo; fresh, minced garlic is best for that strong, bright flavor.
How Do You Get the Perfect Mofongo Texture?
Mashing the fried plantains just right makes mofongo special—it should be a bit chunky but well mixed.
- Fry plantains until golden and tender but not mushy.
- Use a mortar and pestle or sturdy bowl with a wooden spoon to mash them with garlic and cracklings.
- Press firmly but leave some small chunks for texture.
- Add olive oil or butter gradually to help bind it.
Forming the mofongo with a mold or by hand helps it hold shape and looks nice on the plate.
Equipment You’ll Need
- Deep skillet – perfect for frying plantains evenly and cooking the shrimp in one pan.
- Mortar and pestle – helps mash the plantains and cracklings into the perfect mofongo texture.
- Wooden spoon – great for mashing if you don’t have a mortar, and stirring the shrimp sauce.
- Tongs or slotted spoon – useful for turning shrimp and removing fried plantains from oil.
- Mixing bowls – keep ingredients organized and make shaping mofongo easier.
Flavor Variations & Add-Ins
- Swap shrimp for chunks of cooked pork or chicken for a different protein that still pairs well with mofongo.
- Add sautéed peppers and onions to the shrimp for extra sweetness and texture.
- Mix in fried green tomatoes or olives into the mofongo for a tangy twist.
- Include a pinch of cumin or smoked paprika in the shrimp sauce to add warmth and depth.
Garlic Shrimp Mofongo
Ingredients You’ll Need:
For the Mofongo:
- 3 green plantains, peeled and cut into 1-inch pieces
- 4 cloves garlic, minced
- 4 tablespoons pork cracklings (chicharrón) or bacon bits
- 3 tablespoons olive oil or butter
- Salt to taste
- Vegetable oil for frying
For the Garlic Shrimp:
- 1 lb large shrimp, peeled and deveined
- 5 cloves garlic, minced
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 1 medium tomato, diced
- 1/4 cup chicken broth or white wine
- 1 tablespoon fresh parsley, chopped (plus more for garnish)
- 1/2 teaspoon smoked paprika (optional)
- Salt and black pepper to taste
- Red pepper flakes (optional, for a little heat)
How Much Time Will You Need?
This dish takes about 30-40 minutes from start to finish. It includes frying and mashing the plantains for the mofongo, cooking the shrimp and sauce, and assembling everything. It’s quick enough for a weeknight but special enough for guests!
Step-by-Step Instructions:
1. Prepare the Plantains:
Heat vegetable oil in a deep skillet over medium heat. Fry the plantain pieces until they turn golden and become tender, about 5-7 minutes. Remove them carefully and drain on paper towels to get rid of excess oil.
2. Make the Mofongo:
Using a mortar and pestle or a sturdy bowl with a wooden spoon, mash the fried plantains together with minced garlic, pork cracklings or bacon bits, olive oil or butter, and a pinch of salt. Mash until the mixture is coarse but well combined. Shape the mofongo into small mounds or press into a ring mold to give it a nice shape for plating.
3. Cook the Garlic Shrimp:
In another skillet, heat olive oil or butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add finely chopped onion and cook until translucent. Toss in the diced tomatoes and cook for 2-3 minutes until softened. Stir in smoked paprika, red pepper flakes (if using), salt, and pepper. Add the shrimp and cook them for 2-3 minutes on each side, or until they turn pink and opaque. Pour in the chicken broth or white wine, letting it simmer and reduce slightly for 2 minutes. Stir in freshly chopped parsley, then take the pan off the heat.
4. Assemble the Dish:
Place your shaped mofongo on a plate. Spoon the garlicky shrimp and sauce generously over the top. Garnish with more chopped parsley for freshness and color.
5. Serve and Enjoy:
Serve your Garlic Shrimp Mofongo straight away while it’s warm and fresh. It pairs wonderfully with a simple green salad or steamed vegetables.
Equipment You’ll Need
- Deep skillet for frying and cooking shrimp
- Mortar and pestle (or sturdy bowl and wooden spoon) for mashing plantains
- Tongs or slotted spoon for handling shrimp and plantains
- Mixing bowls for prep and shaping mofongo
Flavor Variations & Add-Ins
- Try swapping shrimp for cooked pork, chicken, or even scallops to change up the protein.
- Add sautéed bell peppers or roasted onions to the garlic shrimp for extra sweetness and texture.
- Mix green olives or fried green tomatoes into the mofongo for a tangy, savory twist.
- Spice up the shrimp sauce with a pinch of cumin, cayenne, or smoked paprika for extra warmth and flavor.
- For a vegetarian mofongo, skip the pork cracklings and instead add toasted breadcrumbs or chopped nuts for crunch.
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to thaw the shrimp completely before cooking. Thaw them overnight in the fridge or quickly in a sealed bag submerged in cold water. Pat dry to avoid extra moisture when cooking.
Can I Make Mofongo Ahead of Time?
You can prepare the mofongo a few hours in advance and keep it covered at room temperature. To reheat, warm gently in a skillet with a little olive oil or butter until heated through, then add the shrimp topping fresh.
What Can I Substitute If I Don’t Have Pork Cracklings?
If you don’t have pork cracklings, bacon bits are an easy substitute. For a vegetarian option, use toasted breadcrumbs or crushed roasted nuts to add some crunch and texture to the mofongo.
How Should I Store Leftovers?
Store leftover mofongo and garlic shrimp separately in airtight containers in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the mofongo seems dry.
