Garlic Shrimp Mofongo is a bold, garlicky Puerto Rican favorite: mashed green plantains pounded with garlic and pork cracklings, crowned with juicy sautéed shrimp and finished with pan juices. It’s rustic, comforting, and brilliant for when you want something impressive without hours in the kitchen.
What makes this recipe special
Mofongo is pure texture and flavor contrast — dense, garlicky mashed plantain meets tender shrimp and a glossy garlic-butter sauce. This version keeps things approachable: no deep frying required unless you want extra crispness, and the whole meal comes together in about 30–45 minutes.
“A punch of garlic, crunchy bits of chicharrón, and bright lime — every bite is a little celebration.”
Why cooks and home diners reach for this dish: it’s authentic enough for family dinners, fast enough for weeknights, and festive enough for guests. If you love garlicky shrimp dishes (similar to classic seafood recipes like shrimp francese), this will quickly become a staple.
Step-by-step overview
This recipe breaks into three simple stages:
- Cook the plantains until tender (boiled or fried) — they form the mofongo base.
- Mash the plantains with garlic, oil/butter, and optional chicharrón to create the mofongo.
- Sauté garlicky shrimp, plate them over the molded mofongo, and spoon the pan juices over the top.
That’s it — a little prep, some pounding, and a quick shrimp sauté. If you want an extra crunch, fry the plantains briefly after boiling. For a more hands-off weeknight version, mash with a sturdy potato masher if you don’t have a pilón.
What you’ll need
- 4 green or slightly yellow plantains — green = firmer, more starchy (traditional).
- 4 cloves garlic, minced (for mofongo).
- 2–3 tbsp olive oil or butter (for mashing).
- 1/4 cup pork cracklings (chicharrón), optional — adds salt and crunch; substitute toasted breadcrumbs for a non-pork option.
- Salt and pepper, to taste.
- 1 lb medium shrimp, peeled and deveined.
- 2 tbsp butter or olive oil (for cooking shrimp).
- 4 cloves garlic, minced (for shrimp).
- Salt and pepper, to taste.
- Optional: paprika or fresh cilantro for garnish, lime wedges.
- Optional sides: sautéed vegetables, Puerto Rican rice and beans, or a simple green salad.
Notes: If plantains are very ripe (yellow/black), they’ll be sweeter and softer — adjust salt and garlic to balance. For a vegetarian mofongo, omit chicharrón and add toasted nuts or roasted chickpeas.
Step-by-step instructions
- Prepare plantains: Peel and cut plantains into 1–2 inch pieces. Place in a pot of salted water and simmer until tender, about 10–15 minutes. Drain well. (Optional: for more flavor, pat dry and shallow-fry the boiled pieces in oil until golden, 2–3 minutes per side.)
- Mash mofongo: While still warm, transfer plantain pieces to a mortar and pestle (pilón) or a sturdy bowl. Add the 4 minced garlic cloves, 2–3 tbsp olive oil or butter, and the chicharrón if using. Pound and mash until you reach a coarse, cohesive texture — you still want some chunks. Season with salt and pepper. Taste as you go; chicharrón is salty, so add salt sparingly.
- Cook garlic shrimp: Heat 2 tbsp butter or oil in a large skillet over medium-high heat. Add the 4 minced garlic cloves and cook until fragrant (about 20–30 seconds), careful not to burn. Add the shrimp in a single layer, season with salt and pepper (and a pinch of paprika, if using). Cook shrimp 2–3 minutes per side until pink and opaque. Remove from heat — reserve the pan juices.
- Assemble: Pack the mofongo into small bowls or shape into mounds on plates using a spoon or molding ring. Top with the garlic shrimp, and spoon the pan juices over everything for extra shine and flavor. Squeeze lime over top if you like.
- Garnish and serve immediately with cilantro, extra lime wedges, and your chosen sides.
Pro tip: if you don’t have a pilón, mash with a heavy wooden spoon and press in short bursts to mimic the texture.
Best ways to enjoy it
- Plate the mofongo in a shallow bowl, nestle the shrimp on top, and drizzle the pan sauce across the plate for an elegant presentation.
- Serve with Puerto Rican rice and beans (congri) or a simple garlic sautéed green like spinach.
- Add a crisp element: fried ripe plantain slices or a small green salad with acid cut through the richness.
- For a tapas-style meal, make mini mofongo balls and top each with one shrimp for finger food.
Storage and reheating tips
- Refrigerator: Store assembled (without garnishes) for up to 24 hours for best texture; components stored separately keep 2–3 days.
- Freezer: Freeze mashed plantains in an airtight container for up to 1 month. Shrimp freeze less well after cooking — better to freeze raw, peeled shrimp separately.
- Reheating: Gently reheat mofongo in a skillet over low heat with a splash of olive oil or broth to loosen texture. Reheat shrimp briefly in a hot skillet (30–60 seconds per side) — shrimp overcook easily. Do not microwave for long periods; it can make plantain gummy and shrimp rubbery.
- Food safety: Refrigerate within two hours of cooking and consume refrigerated leftovers within 3 days.
Pro chef tips
- Use green or slightly yellow plantains for the classic savory texture; fully ripe plantains will make a sweeter, softer mofongo.
- If you want a deeper flavor, briefly fry the boiled plantain pieces in oil until lightly golden before mashing.
- Toast or warm the chicharrón before mixing to revive crunch. If you skip chicharrón, a bit of rendered bacon fat or smoked paprika will add umami.
- Get the garlic balance right: raw garlic in the mash is bold; if your household prefers milder garlic, sauté the garlic briefly before adding or reduce cloves.
- Don’t overcook shrimp — they go from perfect to tough in a minute. Remove them as soon as they turn fully opaque.
- If you’re short on tools, a sturdy mortar and pestle is ideal; otherwise a heavy-duty food processor can work but risks a smoother, less authentic texture. Also worth trying with other fillings — see creative ideas below and check a fun alternative presentation like this shrimp mold idea here.
Creative twists
- Spicy: Add a pinch of red pepper flakes to the shrimp or mix a little hot sauce into the pan juices.
- Vegetarian: Replace chicharrón with roasted chickpeas or toasted walnuts, and use olive oil instead of butter.
- Surf-and-turf: Stir shredded rotisserie chicken or thin slices of pork into the mofongo before molding for heartier plates.
- Citrus-herb: Fold chopped cilantro, scallions, and lime zest into the mashed plantain for brightness.
- Presentation: Make mofongo balls and skewer one shrimp per ball for party bites. For another plated seafood idea and alternative presentations, see this shrimp mold inspiration kitchen creativity example.
Common questions
Q: How long does this take from start to finish?
A: Plan on 30–45 minutes. Boiling plantains takes 10–15 minutes, plus mash time and a quick 6–8 minute shrimp sauté.
Q: Can I use frozen shrimp?
A: Yes. Thaw fully in the fridge or under cold running water, pat dry, then proceed. Cooking time is the same; make sure shrimp are dry so they sear instead of steam.
Q: Is chicharrón required?
A: No — it’s traditional and adds texture and savory richness, but toasted nuts, crispy breadcrumbs, or a touch of smoked salt can substitute.
Q: Can I make mofongo ahead?
A: You can mash plantains a day ahead and refrigerate. Reheat gently in a skillet with a splash of oil or broth. Assemble just before serving for best texture.
Q: What if I don’t have a pilón (mortar and pestle)?
A: Use a sturdy bowl and potato masher, a heavy wooden spoon, or briefly pulse in a food processor — just don’t overprocess if you want tradition’s chunky texture.
Conclusion
If you want a detailed walkthrough or inspiration from other home cooks, check this classic take on Puerto Rican shrimp mofongo at Puerto Rican Shrimp Mofongo – Nata Knows Best. For a helpful video and another step-by-step plantain method, this tutorial is great: Mofongo [Video+Recipe] How to Make an Amazing Plantain Dish.
Garlic Shrimp Mofongo
Ingredients
For the Mofongo
- 4 pieces green or slightly yellow plantains Green plantains are firmer and more starchy.
- 4 cloves garlic, minced For mofongo
- 2–3 tbsp olive oil or butter For mashing
- 1/4 cup pork cracklings (chicharrón), optional Adds salt and crunch; substitute with toasted breadcrumbs for non-pork.
- to taste none salt and pepper Adjust according to preference.
For the Shrimp
- 1 lb medium shrimp, peeled and deveined
- 2 tbsp butter or olive oil For cooking shrimp
- 4 cloves garlic, minced For shrimp
- to taste none salt and pepper Adjust according to preference.
- optional none paprika or fresh cilantro for garnish, lime wedges
Instructions
Prepare Plantains
- Peel and cut plantains into 1–2 inch pieces. Place in a pot of salted water and simmer until tender, about 10–15 minutes. Drain well.
- Optional: For more flavor, pat dry and shallow-fry the boiled pieces in oil until golden, 2–3 minutes per side.
Mash Mofongo
- While still warm, transfer plantain pieces to a mortar and pestle or a sturdy bowl. Add minced garlic, olive oil or butter, and chicharrón if using.
- Pound and mash until reaching a coarse, cohesive texture, leaving some chunks. Season with salt and pepper to taste.
Cook Garlic Shrimp
- Heat butter or oil in a large skillet over medium-high heat. Add minced garlic and cook until fragrant, about 20–30 seconds.
- Add shrimp in a single layer, season with salt and pepper (and paprika if using), and cook shrimp for 2–3 minutes per side until pink and opaque. Remove from heat and reserve pan juices.
Assemble
- Pack the mofongo into small bowls or shape into mounds on plates. Top with garlic shrimp and spoon pan juices over everything.
- Squeeze lime over top, if desired.