Garlic Shrimp Mofongo – Flavor-Packed Puerto Rican Classic Recipe
Introduction
Garlic Shrimp Mofongo is a beloved Puerto Rican dish that brings together savory mashed plantains and flavorful garlic shrimp. This classic comfort food is easy to prepare and bursting with rich, bold flavors that will delight your taste buds.
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 (for shrimp)
- Optional: paprika or fresh cilantro for garnish
- Lime wedges
- Sautéed vegetables or Puerto Rican rice and beans, for serving
Instructions
- 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 can fry the pieces after boiling.
- Step 2: Using a mortar and pestle or a pilón, mash the cooked plantains with minced garlic, olive oil or butter, and pork cracklings if using. Season the mixture with salt and pepper to taste.
- Step 3: In a skillet, heat the butter or olive oil over medium heat. Add the minced 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.
- Step 4: Shape the mofongo into bowls or onto plates. Top each serving with garlic shrimp and drizzle the pan juices over the dish for added flavor.
- Step 5: Garnish with fresh cilantro or sprinkle paprika if desired. Serve immediately with lime wedges and your choice of sautéed vegetables or Puerto Rican rice and beans.
Tips & Variations
- For a vegetarian version, omit the pork cracklings and substitute shrimp with sautéed mushrooms or plantain-based protein.
- Use ripe plantains (yellow with black spots) for a sweeter mofongo or green ones for a more savory taste.
- If you don’t have a pilón, a sturdy bowl and a sturdy spoon or potato masher work well to mash the plantains.
- Adding a splash of chicken broth while mashing can make the mofongo creamier and more flavorful.
Storage
Store leftover mofongo and shrimp separately in airtight containers in the refrigerator for up to 2 days. Reheat the mofongo gently in a skillet with a little oil or broth to restore its texture, and warm the shrimp briefly to avoid overcooking.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make mofongo ahead of time?
Yes, you can prepare mofongo a day in advance, but it’s best to reheat it gently and add any toppings, like shrimp, fresh just before serving to maintain texture and flavor.
What can I serve with garlic shrimp mofongo?
Traditional accompaniments include sautéed vegetables, Puerto Rican rice and beans, or a fresh salad. Lime wedges add a bright, tangy finish to the dish.
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Garlic Shrimp Mofongo – Flavor-Packed Puerto Rican Classic Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Garlic Shrimp Mofongo is a flavorful Puerto Rican classic combining savory mashed plantains with garlicky sautéed shrimp. This comforting dish features crispy pork cracklings mixed into the mofongo for added richness and is served with fresh lime wedges and optional garnishes like paprika or cilantro for a vibrant finish.
Ingredients
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
Garlic Shrimp
- 1 lb medium shrimp, peeled and deveined
- 2 tbsp butter or olive oil
- 4 cloves garlic, minced
- Salt and pepper, to taste
Garnishes & Serving
- Optional: paprika or fresh cilantro for garnish
- Lime wedges
- Sautéed vegetables or Puerto Rican rice and beans for serving
Instructions
- Prepare Plantains: Peel the plantains and cut them into 1–2 inch pieces. Boil the pieces in water until tender, which takes about 10–15 minutes. Alternatively, fry the plantains for extra flavor if preferred.
- Mash Mofongo: Using a mortar and pestle (pilón), mash the boiled plantains together with minced garlic, olive oil or butter, and optional pork cracklings. Season the mixture with salt and pepper to taste, creating a cohesive mashed plantain mixture.
- Cook Garlic Shrimp: Heat butter or olive oil in a skillet over medium heat. Sauté the minced garlic until fragrant, about 1 minute. Add the cleaned shrimp, season with salt and pepper, and cook until the shrimp turn pink and opaque, about 3–4 minutes per side.
- Assemble Dish: Mold the mofongo mixture into bowls or onto plates. Arrange the garlic shrimp on top, and drizzle some of the pan juices over the dish to enhance the flavor.
- Serve: Garnish with fresh cilantro or a sprinkle of paprika if desired. Serve immediately with lime wedges on the side, accompanied by sautéed vegetables or traditional Puerto Rican rice and beans for a complete meal.
Notes
- You can substitute pork cracklings with fried bacon bits or omit for a vegetarian version.
- Frying the plantains gives the mofongo a richer flavor and texture but boiling is quicker and lighter.
- Use fresh lime juice to brighten the overall dish when serving.
- This dish pairs well with traditional Puerto Rican side dishes like arroz con gandules (rice and pigeon peas) or tostones (fried plantain slices).
- For a milder garlic flavor, reduce the amount of garlic used in the shrimp or mofongo.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Puerto Rican
Keywords: mofongo, garlic shrimp, Puerto Rican cuisine, plantains, chicharrón, traditional recipe, seafood, Latin American food
