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Garlic Shrimp Mofongo Recipe

Garlic Shrimp Mofongo Recipe
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★★★★★

5 from 26 reviews

Garlic Shrimp Mofongo is a delicious Puerto Rican dish featuring golden fried green plantains mashed with garlic and optionally bacon, topped with succulent sautéed shrimp in a flavorful garlic butter sauce. This savory meal blends crispy textures and bold, fresh flavors, perfect for a comforting dinner or special occasion.

Ingredients

Scale

Plantains

  • 2 large green plantains
  • 1 tablespoon olive oil (for frying)

Shrimp and Garlic 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

  • ¼ cup crumbled bacon

Instructions

  1. Prepare the Plantains: Peel the green plantains by cutting off the ends and making slits along the skin to remove it easily. Then cut the peeled plantains into 1-inch thick slices.
  2. Fry the Plantains: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Fry the plantain slices in batches until each side is golden brown and the plantains become tender, approximately 4-5 minutes per side. Remove from oil and drain on paper towels to eliminate excess oil.
  3. Make the Garlic Shrimp: In the same skillet, add 1 tablespoon butter and 1 tablespoon olive oil. Once melted and hot, sauté the minced garlic until fragrant and lightly golden, about 1 minute, being careful not to burn the garlic.
  4. Add Shrimp: Add the peeled and deveined shrimp to the skillet. Season with 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon paprika. Cook the shrimp, stirring occasionally, until they are pink and opaque, about 3-4 minutes.
  5. Add Broth: Pour in 1 cup chicken broth and bring the mixture to a simmer. Allow to cook for an additional 2 minutes to let the flavors meld. Stir in the juice of 1 lime and 1 tablespoon chopped fresh cilantro, then remove from heat.
  6. Mash Plantains: In a large bowl, mash the fried plantains using a fork or potato masher until a coarse, chunky consistency is achieved. For extra flavor, stir in ¼ cup crumbled bacon if desired.
  7. Form Mofongo: Using your hands or a mold, shape the mashed plantains into a dome or bowl shape that will hold the shrimp and sauce on top.
  8. Serve with Shrimp: Place the mofongo dome on a serving plate and generously top it with the garlic shrimp mixture, including the flavorful sauce. Drizzle any remaining sauce from the skillet over the top for extra moisture and flavor.

Notes

  • Green plantains are ideal for mofongo as they provide a starchy, less sweet base.
  • For a vegetarian version, substitute shrimp with sautéed mushrooms or seasoned tofu.
  • If you prefer a less fatty dish, reduce or omit the butter and bacon.
  • Mashing plantains with garlic and chicharrón (fried pork skin) is traditional; bacon is a flavorful alternative.
  • Make sure to peel the plantains carefully to avoid a tough texture in the mofongo.

Nutrition

Keywords: mofongo, garlic shrimp, Puerto Rican recipe, plantains, seafood dish, Caribbean cuisine

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