Garlic Shrimp Mofongo
Garlic Shrimp Mofongo is a flavorful and satisfying dish that combines garlicky shrimp with the classic Puerto Rican mofongo—a mashed plantain base that's crispy on the outside and tender inside.…
By Ava
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Reading time: 6 min
Tip: save now, make later.
Garlic Shrimp Mofongo is a flavorful and satisfying dish that combines garlicky shrimp with the classic Puerto Rican mofongo—a mashed plantain base that’s crispy on the outside and tender inside. The shrimp are cooked with plenty of garlic, giving each bite a punch of zest that perfectly complements the rich and savory mofongo. It’s a dish that feels like a warm hug from the island!
I love making Garlic Shrimp Mofongo when I want something both comforting and a little special. One tip I always follow is to fry the plantains just right so they mash up with a nice texture—not too mushy and not too hard. The shrimp cook quickly, so it’s a great dish for a quick weeknight dinner that still feels like a treat.
My favorite way to enjoy this meal is with a squeeze of fresh lime and a side of simple salad or beans. It’s a dish that always brings smiles and makes everyone at the table eager for seconds. Whenever I make it, it reminds me of cozy dinners shared with friends, full of laughter and delicious food.
Key Ingredients & Substitutions
Green Plantains: These give mofongo its signature flavor and texture. They should be firm and not overly ripe. If you can’t find green plantains, unripe bananas can be a last resort, but the flavor will be different.
Shrimp: Fresh or frozen large shrimp work well here. If you have a shellfish allergy, you can swap shrimp for cooked and seasoned chicken or tofu for a tasty alternative.
Garlic & Olive Oil: Garlic is the star of this dish, so don’t skimp! Use fresh garlic for the best aroma. If you prefer, you can use avocado or vegetable oil instead of olive oil.
Herbs & Bacon: Cilantro or parsley add freshness. Bacon adds a smoky flavor but is optional. For a vegetarian version, skip bacon or use smoked paprika for depth.
Chicken Broth: Adds moisture and richness when mashing the plantains. Vegetable broth is a great substitute to keep it vegetarian.
How Do You Get the Perfect Texture for Mofongo?
The key to mofongo is its texture—not too mushy and not too chunky. Here’s how to nail it:
- Fry plantains until they’re cooked through and golden; this softens them but keeps structure.
- Use a mortar and pestle if possible—the traditional tool—to mash plantains gently while mixing in other ingredients.
- Add liquids (broth and oil) little by little to get a moist but firm texture that holds shape.
- Include bacon or sautéed veggies to add bits of texture and flavor without over-mashing.
- Mold the mofongo firmly but don’t compress it into a paste; you want some lumps for interest.
With some practice, you’ll find the balance that makes mofongo comforting and delightful every time!
Equipment You’ll Need
- Deep skillet or frying pan – perfect for frying plantains evenly and cooking shrimp quickly.
- Mortar and pestle or sturdy bowl – essential for mashing plantains to get that classic mofongo texture.
- Wooden spoon or spatula – helps mix and mash ingredients gently without damaging the pan.
- Sharp knife and cutting board – for chopping garlic, onions, tomatoes, and herbs safely and easily.
- Small bowl or mold – great for shaping the mofongo into neat portions before serving.
Flavor Variations & Add-Ins
- Use chorizo or cooked sausage instead of bacon for a smoky, spicy twist.
- Swap shrimp for scallops or crab meat to change up the seafood flavor.
- Add sautéed bell peppers or spinach to the mofongo for extra color and nutrients.
- Mix in a little grated Parmesan or queso fresco for a cheesy boost that brightens the dish.
How to Make Garlic Shrimp Mofongo
Ingredients You’ll Need:
For the Mofongo:
- 3 green plantains
- Vegetable oil, for frying
- 4 strips crisp bacon, crumbled (optional)
- 1/2 cup chicken broth or water
- 1 small onion, finely chopped
- 1 small tomato, finely chopped
- 1/4 cup fresh cilantro or parsley, chopped (plus extra for garnish)
- 2 tbsp butter
- Salt and pepper, to taste
For the Garlic Shrimp:
- 1 lb (450g) large shrimp, peeled and deveined
- 6 cloves garlic, minced
- 1/4 cup olive oil
- 1 tsp paprika
- Juice of 1/2 lime
- Salt and pepper, to taste
Time Needed:
This recipe takes about 20 minutes for preparation and frying, plus about 5 minutes to mash and assemble everything. In total, expect around 30 minutes from start to finish, making it perfect for a quick and flavorful meal.
Step-by-Step Instructions:
1. Frying the Plantains:
Start by peeling your green plantains and cutting them into 1-inch thick slices. Heat vegetable oil in a deep skillet over medium-high heat. Carefully fry the plantain slices until golden and tender, about 4-5 minutes per side. Remove them and drain on paper towels to keep them crisp but soft inside.
2. Cooking the Garlic Shrimp:
While the plantains are frying, season the shrimp with salt, pepper, and paprika. In another skillet, heat the olive oil over medium heat, then add minced garlic. Cook the garlic until fragrant, about 1 minute. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp and set them aside.
3. Preparing the Mofongo and Assembling the Dish:
In the same skillet, add butter and sauté the chopped onion and tomato until soft and fragrant. Place the fried plantains in a mortar and pestle or a sturdy bowl. Add the sautéed onion and tomato mixture, crumbled bacon (if using), chicken broth, and chopped cilantro or parsley. Mash everything together until you get a coarse, well-mixed texture. Season to taste with salt and pepper.
Shape the mashed plantain mixture into individual mounds using a small bowl or mold. Place these on serving plates, then arrange the cooked garlic shrimp on top. Drizzle any leftover garlic oil and pan juices over the shrimp and mofongo. Finish with a squeeze of lime juice and garnish with extra chopped cilantro or parsley. Serve immediately and enjoy your delicious Garlic Shrimp Mofongo!
Can I Use Frozen Shrimp for This Recipe?
Yes, frozen shrimp work great! Just be sure to thaw them completely in the fridge overnight or run under cold water before cooking. Pat them dry to avoid excess moisture in the pan.
How Can I Make This Dish Vegetarian?
Skip the shrimp and bacon, and try adding sautéed mushrooms or seasoned tofu instead. Use vegetable broth instead of chicken broth for the mofongo to keep it fully vegetarian.
What’s the Best Way to Store Leftovers?
Store leftover mofongo and shrimp separately in airtight containers in the fridge for up to 2 days. Reheat gently on the stove to avoid overcooking the shrimp, and add a splash of broth if the mofongo feels dry.
Can I Prepare Mofongo Ahead of Time?
You can fry and mash the plantains a few hours in advance. Just store the mofongo covered at room temperature or in the fridge if longer. Assemble and cook the shrimp fresh when ready to serve for best flavor and texture.