Garlic Shrimp Mofongo
A bold and garlicky Puerto Rican favorite featuring mashed green plantains, shrimp, and a glossy garlic-butter sauce. Rustic, comforting, and impressive without the lengthy prep.
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.
Notes
For a vegetarian mofongo, omit chicharrón and add toasted nuts or roasted chickpeas. Store assembled (without garnishes) for up to 24 hours; components stored separately keep 2–3 days. To reheat, gently reheat mofongo in a skillet with a splash of olive oil or broth.