Name: Garlic Shrimp Mofongo – Flavor-Packed Puerto Rican Classic Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Puerto Rican
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

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Introduction

Garlic Shrimp Mofongo is a beloved Puerto Rican dish that combines crispy mashed plantains with tender, flavorful shrimp. This classic recipe bursts with garlic and rich textures, making it a satisfying meal that’s perfect for any occasion.

A round, thick yellow cake with green herb bits baked inside sits at the center of a white plate; it has a golden-brown crust on top. On top of the cake, there are several cooked shrimp, pink with char marks, sprinkled with green herbs. A brown sauce with visible chopped green herbs surrounds the base of the cake, pooling around it on the plate. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 green or slightly yellow plantains
4 cloves garlic, minced (for mofongo)
2–3 tbsp olive oil or butter (for mofongo)
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 (for shrimp)
4 cloves garlic, minced (for shrimp)
Salt and pepper, to taste
Optional: paprika or fresh cilantro for garnish
Optional accompaniments: lime wedges, sautéed vegetables, or Puerto Rican rice and beans

Instructions

Step 1: Peel the plantains and cut them into 1–2 inch pieces. Boil in salted water until tender, about 10–15 minutes. For extra flavor, you can fry them lightly instead after boiling.
Step 2: In a mortar and pestle or pilón, mash the cooked plantains together with minced garlic and olive oil or butter. Add pork cracklings if using, and season with salt and pepper to taste. Mash until well combined but still slightly chunky.
Step 3: Heat butter or olive oil in a skillet over medium heat. Sauté the minced garlic until fragrant, then add the shrimp. Season with salt and pepper, and cook shrimp until pink and opaque, about 3–4 minutes per side.
Step 4: Shape the mofongo into bowls or mound it on plates. Top with garlic shrimp and drizzle the pan juices over the dish.
Step 5: Garnish with fresh cilantro or a sprinkle of paprika, and serve with lime wedges and your choice of side like sautéed vegetables or Puerto Rican rice and beans for a complete meal.

Tips & Variations

Use starchy green plantains for a traditional texture; ripe plantains will make the mofongo sweeter and softer.
Roasting or lightly frying plantains before mashing adds a deeper, richer flavor.
For a vegetarian version, substitute shrimp with roasted vegetables or sautéed mushrooms.
Prepare the mofongo base in advance and assemble with freshly cooked shrimp just before serving to save time.

Storage

Store the mofongo base in an airtight container in the refrigerator for up to 2 days. It’s best to cook the shrimp fresh when ready to serve. Reheat the mofongo gently in the microwave or on the stovetop, adding a little olive oil or butter to restore moisture.

How to Serve

A round, golden-yellow cooked corn dish with green herbs mixed inside forms the base, slightly browned on top with a moist, crumbly texture. On top, there is a layer of pink-orange grilled shrimp curled in a circular arrangement, garnished with chopped green herbs. Around the base, there is a pool of brown sauce scattered with more chopped green herbs, served on a white square plate set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Just thaw them completely before cooking to ensure even cooking and the best texture.

What if I don’t have a mortar and pestle?

You can use a sturdy bowl and potato masher or the back of a heavy spoon to mash the plantains, although a pilón or mortar and pestle will give the most authentic texture.