Garlic Shrimp Mofongo – Flavor-Packed Puerto Rican Classic Recipe

Introduction

Garlic Shrimp Mofongo is a beloved Puerto Rican dish featuring mashed plantains infused with garlic and pork cracklings, topped with succulent garlic shrimp. This flavor-packed classic combines hearty textures and vibrant tastes that make for a memorable meal.

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
• Lime wedges
• Sautéed vegetables or Puerto Rican rice and beans, for serving

Instructions

1. 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 may fry the cooked plantains briefly.
2. Step 2: Using a mortar and pestle or pilón, mash the boiled plantains with minced garlic, olive oil or butter, and the optional pork cracklings. Season with salt and pepper to taste until well combined.
3. Step 3: In a skillet, heat butter or olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add the shrimp, season with salt and pepper, and cook until pink and opaque, approximately 3–4 minutes per side.
4. Step 4: Mold the mashed plantain mixture into bowls or onto plates. Top with the cooked garlic shrimp and drizzle any pan juices over the dish.
5. Step 5: Garnish with fresh cilantro or a sprinkle of paprika if desired. Serve immediately with lime wedges and your choice of sautéed vegetables or Puerto Rican rice and beans.

Tips & Variations

• For a richer mofongo, fry the boiled plantains lightly before mashing to add crispy texture and deeper flavor.
• If pork cracklings aren’t available, toasted breadcrumbs or crushed fried bacon can provide a similar crunch.
• Adjust garlic quantities based on your preference for a milder or more pronounced flavor.
• Adding a splash of lime juice to the shrimp while cooking can brighten the dish further.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to preserve texture and flavor. Avoid microwaving if possible, as this may make the mofongo mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ripe plantains for mofongo?

Mofongo traditionally uses green or slightly yellow plantains for a firmer texture and less sweetness. Ripe plantains are sweeter and softer, which may alter the dish’s classic taste and consistency.

Is pork cracklings necessary for authentic flavor?

Pork cracklings add a distinctive texture and savory depth, but they are optional. You can omit them or substitute with crispy bacon or toasted breadcrumbs if preferred or to make the dish vegetarian-friendly.

Garlic Shrimp Mofongo – Flavor-Packed Puerto Rican Classic Recipe

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Garlic Shrimp Mofongo is a flavorful Puerto Rican classic combining mashed plantains with garlic, olive oil, and optional pork cracklings, topped with succulent sautéed garlic shrimp. This dish offers a perfect blend of savory and aromatic tastes, ideal for a comforting and authentic Caribbean meal.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Puerto Rican

Ingredients

Scale 1x2x3x

For the Mofongo

• 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

For the Garlic Shrimp

• 1 lb medium shrimp, peeled and deveined
• 2 tbsp butter or olive oil
• 4 cloves garlic, minced
• Salt and pepper, to taste

For Serving

• Optional: paprika or fresh cilantro for garnish
• Lime wedges
• Sautéed vegetables or Puerto Rican rice and beans

Instructions

1. Prepare Plantains: Peel the plantains and cut them into 1–2 inch pieces. Boil these pieces in water until tender, which usually takes about 10–15 minutes. For extra flavor, you may also choose to fry the plantains after boiling.
2. Mash Mofongo: Using a mortar and pestle or pilón, mash the cooked plantains together with minced garlic and olive oil or butter. If using, add in the pork cracklings (chicharrón) to the mash. Season the mixture well with salt and pepper to taste.
3. Cook Garlic Shrimp: In a skillet, heat 2 tablespoons of butter or olive oil over medium heat. Add the minced garlic and sauté until fragrant. Then add the peeled and deveined shrimp. Season with salt and pepper and cook the shrimp until they turn pink and opaque, about 3–4 minutes per side.
4. Assemble Dish: Mold the mashed plantain mixture into bowls or onto plates shaping it as desired. Top the mofongo with the sautéed garlic shrimp. Drizzle any flavorful pan juices from the shrimp over the top for added richness.
5. Serve: Garnish with fresh cilantro or a sprinkle of paprika if desired, and serve with lime wedges on the side. Accompany the dish with sautéed vegetables or traditional Puerto Rican rice and beans for a full meal. Serve immediately to enjoy the mofongo at its best texture.

Notes

• Using green or slightly yellow plantains provides the best texture and flavor for mofongo.
• Optional pork cracklings add a crunchy texture and a depth of flavor but can be omitted for a lighter dish.
• Boiling plantains before mashing ensures a creamy consistency; frying after boiling gives an added crispiness.
• Fresh garlic is key for the authentic aroma and taste of the shrimp and mofongo.
• Serve immediately as mofongo can harden and lose texture if left to sit.
• Pairs well with traditional Puerto Rican sides like rice and beans or sautéed greens.

Keywords: Garlic Shrimp Mofongo, Puerto Rican Mofongo, Plantain Recipe, Caribbean Shrimp, Traditional Puerto Rican Food