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
Scale
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
