Garlic Shrimp Mofongo

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Garlic Shrimp Mofongo is a bold, comforting dish that captures the heart of Puerto Rican cuisine in every bite. Crispy fried green plantains are mashed with garlic and herbs, forming a rich, savory base that’s both rustic and deeply satisfying. Topped with juicy shrimp sautéed in garlicky butter and spices, this dish balances crunch, tenderness, and aromatic warmth beautifully.

What makes Garlic Shrimp Mofongo truly special is how it feels both hearty and elegant at the same time. It works just as well for a cozy dinner at home as it does for impressing guests with something unique and full of character. The layers of flavor—from the earthy plantains to the succulent shrimp and fragrant garlic sauce—create a memorable plate that keeps you coming back for more.

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Why You’ll Love This Garlic Shrimp Mofongo

This Garlic Shrimp Mofongo delivers big flavor with simple, honest ingredients. The contrast between the crispy-yet-tender mofongo and the juicy shrimp is irresistible. It’s naturally gluten-free, customizable in spice level, and filling without feeling heavy. If you enjoy bold garlic notes, Caribbean flavors, and comfort food with personality, this dish checks every box.

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Preparation Phase & Tools to Use

A sturdy skillet is essential for frying the plantains evenly and sautéing the shrimp to golden perfection. A sharp knife makes peeling and cutting green plantains much easier and safer. You’ll also need a mortar and pestle (or a sturdy bowl and masher) to properly mash the plantains with garlic and herbs—this tool is key to achieving the traditional texture mofongo is known for. Paper towels help drain excess oil, while a cutting board keeps prep organized and efficient.

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Preparation Tips

Choose firm, bright green plantains for the best texture, as ripe ones will turn too soft and sweet. Fry the plantain pieces in batches to keep the oil temperature steady and ensure even browning. When cooking the shrimp, avoid overcrowding the pan and remove them as soon as they turn pink to keep them tender. Mashing the plantains while they’re still hot makes them easier to work with and helps the garlic flavor infuse evenly throughout the mofongo.

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Ingredients for this Garlic Shrimp Mofongo

For the Mofongo Base:

• 3 large green plantains, peeled and cut into thick rounds
• 4–5 cloves garlic, finely minced
• 1/2 cup vegetable oil (for frying)
• 2 tablespoons olive oil
• 1/4 cup pork cracklings (chicharrón), finely crushed (optional but traditional)
• 2 tablespoons fresh cilantro or parsley, finely chopped
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup warm chicken or vegetable broth (adjust as needed for texture)

For the Garlic Shrimp:

• 1 lb large shrimp, peeled and deveined
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili flakes (optional for heat)
• 1 tablespoon fresh lemon juice
• Salt and black pepper, to taste

For Serving (Optional but Recommended):

• Extra garlic butter sauce from the pan
• Fresh herbs for garnish
• Lemon wedges

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Step 1: Prepare and Fry the Plantains

Heat the vegetable oil in a deep skillet over medium heat until shimmering but not smoking. Add the plantain pieces in batches, making sure not to overcrowd the pan. Fry for about 4–5 minutes per side, turning occasionally, until they are golden on the outside and tender on the inside. Transfer the fried plantains to a plate lined with paper towels to drain excess oil. Lightly season with salt while still hot.

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Step 2: Infuse the Garlic Oil

In a separate skillet or the same pan after removing excess oil, warm the olive oil over low to medium heat. Add the minced garlic and gently sauté for 30–60 seconds until fragrant but not browned. This step builds the aromatic foundation of the mofongo, so keep the heat controlled to avoid bitterness.

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Step 3: Mash the Mofongo

Place the hot fried plantains into a mortar and pestle or a sturdy mixing bowl. Add the garlic-infused oil, crushed pork cracklings (if using), chopped herbs, black pepper, and a pinch of salt. Mash vigorously while gradually adding warm broth, a little at a time, until the mixture becomes cohesive, rustic, and slightly chunky but moist enough to hold its shape.

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Step 4: Shape the Mofongo

While the mixture is still warm, press the mashed plantains into small bowls or ramekins to form compact rounds. Invert them onto serving plates to create neat mofongo domes. Cover loosely to keep warm while preparing the shrimp.

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Step 5: Season the Shrimp

Pat the shrimp dry with paper towels to ensure proper searing. Season evenly with salt, black pepper, smoked paprika, and chili flakes if using. Toss gently to coat each shrimp thoroughly without breaking them.

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Step 6: Cook the Garlic Shrimp

Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté briefly until aromatic. Add the shrimp in a single layer and cook for about 2 minutes per side, or until they turn pink and slightly caramelized. Finish with fresh lemon juice and gently toss to coat the shrimp in the garlic butter sauce.

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Step 7: Assemble the Dish

Spoon the garlic shrimp generously over each mofongo mound. Drizzle extra garlic butter sauce from the pan around and over the mofongo for added richness. Garnish with fresh herbs and serve immediately with lemon wedges on the side.

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Notes

Garlic Shrimp Mofongo is a dish that rewards attention to detail but remains flexible enough for personal touches. You can adjust the garlic intensity, spice level, and even the protein without losing the soul of the recipe. Traditional mofongo is rustic in texture, not overly smooth, so a slightly chunky mash is exactly what you’re aiming for. Serving it immediately while warm brings out the best aroma and flavor from both the plantains and the shrimp.

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Watch Out for These Mistakes While Cooking

One common mistake is using ripe plantains instead of green ones, which results in a soft, sweet mash rather than the signature savory base. Overcrowding the pan while frying plantains or cooking shrimp can cause steaming instead of browning, reducing flavor and texture. Burning the garlic is another issue—once garlic turns bitter, it can overpower the entire dish. Lastly, overcooking the shrimp will make them rubbery, so remove them from heat as soon as they turn pink and opaque.

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Storage Instructions

Garlic Shrimp Mofongo is best enjoyed fresh, but leftovers can be stored properly. Place the mofongo and shrimp in separate airtight containers and refrigerate for up to 2 days. Reheat gently in a skillet with a splash of broth or butter to restore moisture. Avoid microwaving for long periods, as this can dry out the plantains and toughen the shrimp. Freezing is not recommended due to texture changes in the plantains.

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Estimated Nutrition

Garlic Shrimp Mofongo is a balanced dish that provides a satisfying mix of carbohydrates, protein, and healthy fats. Plantains contribute energy-rich carbs and fiber, while shrimp offer lean protein and essential minerals. Garlic and herbs add antioxidants and flavor without extra calories. Exact nutrition will vary based on portion size and added ingredients, but overall this dish fits well into a hearty, whole-food-focused meal.

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Frequently Asked Questions

Can I make mofongo without a mortar and pestle?

Yes, you can use a sturdy bowl and a potato masher, though a mortar and pestle gives the most authentic texture.

Is mofongo supposed to be dry or moist?

It should be moist enough to hold together but still rustic and slightly chunky, never mushy or crumbly.

Can I use frozen shrimp?

Absolutely. Just make sure they are fully thawed and patted dry before cooking to ensure proper searing.

What can I substitute for pork cracklings?

You can omit them entirely or substitute with crispy bacon bits or sautéed mushrooms for a different twist.

Is Garlic Shrimp Mofongo spicy?

It’s typically mild, but you can easily add chili flakes or hot sauce to increase the heat.

Can I prepare any part of this dish in advance?

You can peel and cut the plantains and clean the shrimp ahead of time, but cooking is best done fresh.

What sauces pair well with mofongo?

Garlic butter sauce, light broth, or a citrus-based sauce all complement mofongo beautifully.

Is this dish suitable for special diets?

It’s naturally gluten-free and can be adjusted to fit dairy-free or low-fat diets with simple substitutions.

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Conclusion

Garlic Shrimp Mofongo is more than just a meal—it’s a celebration of bold flavors, comforting textures, and Caribbean tradition. With its garlicky aroma, crisp plantains, and tender shrimp, this dish delivers a satisfying experience from the first bite to the last. Whether you’re exploring Puerto Rican cuisine for the first time or revisiting a favorite, this recipe offers a reliable, flavorful way to bring something truly special to your table.

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