Name: Garlic Shrimp Mofongo 5 Mouthwatering Ways to Master This Dish
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Puerto Rican
Ingredients: 4 green plantains, peeled and cut into chunks; 4 cloves garlic, minced; 1/4 cup olive oil or butter; 1/2 cup cooked pork cracklings (chicharrón) or bacon bits; Salt to taste; ; 1 lb large shrimp, peeled and deveined; 4 cloves garlic, minced; 3 tbsp butter; 2 tbsp olive oil; 1/4 cup white wine or chicken broth; 1 tbsp lemon juice; 1 tbsp chopped parsley; Salt and black pepper to taste; ; Extra parsley, lemon wedges

Jump to Recipe

Tired of the same boring dinner options that leave your taste buds uninspired? Garlic Shrimp Mofongo might be exactly what your culinary repertoire needs. This Puerto Rican delicacy combines perfectly seasoned plantains with succulent garlic-infused shrimp for a dish that’s both comforting and exotic.

As part of the Cooks Foody team, I’ve spent countless hours perfecting this Caribbean classic. Elizabeth Harper, our culinary innovator from Austin, has added her unique twist to traditional mofongo, ensuring each bite delivers an explosion of flavor.

What makes our version special is the balance between authentic techniques and accessible ingredients that anyone can find at their local grocery store.

In this guide, you’ll discover expert tips for selecting the perfect plantains, the secret to achieving that ideal mofongo texture, foolproof shrimp cooking methods, and five variations that will keep this dish exciting meal after meal. Whether you’re a seasoned chef or a kitchen novice, we’ve got you covered.

Why This Garlic Shrimp Mofongo Recipe Works

● Uses easily accessible ingredients that transform into gourmet flavor
● Combines crispy, garlic-infused plantains with tender, juicy shrimp
● Offers the perfect balance of textures – crispy, creamy, and tender in one dish
● Can be prepared in under 45 minutes for a weeknight exotic escape
● Versatile enough for casual family dinners or impressive entertaining

Choosing the Right Ingredients for Garlic Shrimp Mofongo

Best Plantains for Perfect Mofongo

The foundation of exceptional mofongo lies in selecting the right plantains. For authentic texture, look for plantains with yellow peels showing black spots – these offer the perfect balance of sweetness and starchiness. Green plantains work too but yield a firmer, less sweet result that some traditional recipes prefer.

When shopping, press gently – they should yield slightly to pressure but not feel mushy. Store unripe plantains at room temperature to ripen, or in the refrigerator to slow the process if you’re not using them immediately.

Shrimp Selection Tips

For garlic shrimp mofongo that truly shines, opt for medium to large shrimp (21-25 count per pound). Fresh is ideal, but high-quality frozen shrimp work wonderfully when properly thawed. Look for:

Shrimp with a translucent appearance and firm texture
No black spots or excessive smell
Preferably wild-caught for the best flavor profile
Shell-on options that you can peel yourself (they typically have better flavor)

Essential Aromatics and Seasonings

The soul of garlic shrimp mofongo comes from its aromatic foundation:

Fresh garlic (never substituted with powder for this dish)
Cilantro and culantro (if available)
Yellow onions or shallots for sweetness
Bell peppers for color and flavor complexity
Sofrito – the Puerto Rican flavor base that elevates the entire dish

Ingredients & Prep for Garlic Shrimp Mofongo

Garlic Shrimp Mofongo: 5 Mouthwatering Ways to Master This Dish

Mofongo Base Essentials

4 yellow-ripe plantains
¼ cup of vegetable oil for frying
6-8 cloves of fresh garlic, minced
1 tablespoon olive oil
Salt to taste

Garlic Shrimp Components

1 pound medium-large shrimp, peeled and deveined
8 cloves garlic, finely minced
1 small yellow onion, diced
½ red bell pepper, diced
¼ cup fresh cilantro, chopped
2 tablespoons olive oil
1 lime, juiced
1 teaspoon oregano
Salt and pepper to taste

Pantry Staples for Authentic Flavor

Adobo seasoning
Sazón with annatto
Chicken or vegetable broth
Bay leaves
Fresh lime wedges for serving
Avocado slices for garnish

Step-by-Step Garlic Shrimp Mofongo Cooking Instructions

Pre-Cooking Garlic Shrimp Mofongo Prep

Peel the plantains and cut them into 1-inch chunks
Pat the shrimp dry with paper towels and season lightly with salt
Prepare all aromatics (mince garlic, dice onions and peppers)
Have a pilón (mortar and pestle) or food processor ready for mashing
Warm serving dishes if possible mofongo is best enjoyed hot

Cooking Method for Garlic Shrimp Mofongo

For the mofongo base:
- Heat vegetable oil in a large skillet over medium-high heat
- Fry plantain chunks until golden brown on all sides (about 5-7 minutes)
- Transfer to paper towels to drain excess oil
- In the pilón or food processor, add fried plantains, minced garlic, olive oil, and salt
- Mash until well combined but still maintaining some texture
For the garlic shrimp:
- Heat olive oil in a separate skillet over medium heat
- Sauté minced garlic for 30 seconds until fragrant (don’t brown)
- Add diced onions and peppers, cooking until softened (about 3 minutes)
- Increase heat to medium-high and add seasoned shrimp
- Cook shrimp for 2-3 minutes per side until pink and opaque
- Add lime juice, oregano, and chopped cilantro
- Toss to combine and remove from heat

Doneness Check for Garlic Shrimp Mofongo

Plantains should be soft enough to mash but not mushy
Shrimp should be pink, opaque, and slightly firm to the touch
The internal temperature of shrimp should reach 145°F
Garlic should be fragrant but not burnt (burnt garlic will ruin the dish)

Resting and Serving Garlic Shrimp Mofongo

Mold the mofongo in small bowls or ramekins, then invert onto serving plates
Create a small indentation in the top of each mofongo mound
Spoon garlic shrimp mixture and any sauce over the mofongo
Let rest for 2 minutes to allow flavors to meld
Garnish with additional cilantro, lime wedges, and avocado slices

Pro Tips for Perfect Garlic Shrimp Mofongo

Avoiding Common Garlic Shrimp Mofongo Mistakes

Don’t overwork the plantains when mashing – some texture is desirable
Never overcook the shrimp – they become tough and rubbery
Add garlic at the right time – too early and it burns, too late and the flavor doesn’t infuse
Use just enough oil when frying plantains – too much makes the mofongo greasy
Ensure proper seasoning at each step – bland mofongo is disappointing

Looking for more delicious recipes? Check out our Candy Cane Brownie Bombs for a sweet treat after your mofongo meal!

Tool Recommendations for Authentic Results

Traditional wooden pilón (mortar and pestle) for the most authentic texture
Cast iron skillet for even plantain frying
Stainless steel skillet for shrimp (prevents sticking)
Kitchen thermometer for precise shrimp cooking
Small bowls or ramekins for molding the mofongo

Storage & Reheating Garlic Shrimp Mofongo

Store mofongo and shrimp separately in airtight containers
Refrigerate for up to 2 days (plantains don’t freeze well)
Reheat mofongo with a splash of broth in the microwave
Gently warm shrimp in a skillet over low heat
Add fresh lime juice and cilantro after reheating to refresh flavors

Garlic Shrimp Mofongo Flavor Variations

Classic Puerto Rican Style

The traditional approach features crispy chicharrones (fried pork skins) mixed into the mofongo. For a meat-free version, use extra garlic and a splash of olive oil.

Coconut Curry Garlic Shrimp Mofongo

Add a Caribbean twist by incorporating coconut milk and curry powder into the shrimp sauce, creating a creamy, fragrant variation that beautifully complements the starchy plantains.

Spicy Creole Garlic Shrimp Mofongo

Kick up the heat with Creole seasoning, cayenne pepper, and diced jalapeños in both the mofongo base and shrimp mixture. The spicy profile pairs wonderfully with the neutral plantain base.

Herb-Infused Garlic Shrimp Mofongo

Mix fresh herbs like cilantro, parsley, and culantro directly into the mofongo mixture, creating vibrant green specks throughout and a fresh, aromatic quality.

Seafood Medley Garlic Shrimp Mofongo

Elevate your dish by adding scallops, small chunks of white fish, or even lobster meat alongside the shrimp for a luxurious seafood feast.

Variation	Key Ingredients	Prep Time	Difficulty	Best Paired With
Classic Puerto Rican	Garlic, cilantro	40 min	Medium	Tostones, avocado salad
Coconut Curry	Coconut milk, curry powder	45 min	Medium	Mango salsa, rice
Spicy Creole	Cayenne, jalapeños	40 min	Medium-Easy	Cold beer, cucumber salad
Herb-Infused	Cilantro, culantro, parsley	35 min	Easy	Citrus cocktails, ceviche
Seafood Medley	Shrimp, scallops, white fish	50 min	Advanced	White wine, plantain chips

For dessert inspiration after your mofongo feast, try our Pumpkin Cheesecake Truffles for a perfect sweet ending!

Serving Suggestions for Garlic Shrimp Mofongo

Complementary Side Dishes

Simple green salad with avocado and lime vinaigrette
Tostones (twice-fried green plantains) for a plantain showcase
Black beans seasoned with cumin and bay leaves
Simple white rice to soak up the delicious garlic sauce
Quick-pickled red onions and cucumbers for acidity

Beverage Pairings

Crisp, cold lager beer
Tropical fruit sangria
Passion fruit juice or lemonade
Coconut water for an authentic Caribbean experience
Sparkling water with lime for a refreshing contrast

Presentation Ideas

Serve in small ramekins or turned out onto colorful plates
Create a “bowl” shape in the mofongo and fill with shrimp
Garnish with micro greens or edible flowers for restaurant-style plating
Use banana leaves as plating mats for an authentic island feel

Find more amazing recipes and inspiration on our Pinterest page where we share daily food inspiration and mouthwatering recipe ideas!

FAQs About Garlic Shrimp Mofongo

Can I make garlic shrimp mofongo ahead of time?

You can prepare the components separately up to a day ahead. Store the mashed plantain mixture and cooked shrimp separately in the refrigerator. Reheat the mofongo with a splash of broth and warm the shrimp gently before serving.

What’s the best substitute for plantains if I can’t find them?

While not traditional, green bananas or a combination of potatoes and yuca can provide a similar starchy base. The flavor profile will be different, but the texture can be comparable when properly prepared.

How do I know when my plantains are perfectly ripe for mofongo?

For traditional mofongo, look for plantains that are yellow with black spots. They should feel firm but not hard, with some give when gently squeezed. Green plantains will work but yield a firmer texture.

Is garlic shrimp mofongo gluten-free?

Yes, traditional garlic shrimp mofongo is naturally gluten-free, as it’s made with plantains, garlic, olive oil, and shrimp. Just ensure any seasonings or broths used don’t contain hidden gluten ingredients.

What’s the difference between mofongo and tostones?

Both use plantains, but tostones are twice-fried plantain slices served as a side dish or appetizer. Mofongo is made by mashing fried plantain chunks with garlic and other ingredients, forming a more substantial dish that can be a main course when topped with protein.

Looking for more chocolate indulgence? Don’t miss our Candy Cane Brownie Bombs recipe for a perfect holiday treat!

Conclusion

Mastering garlic shrimp mofongo opens the door to a world of Caribbean flavors right in your own kitchen. This versatile dish strikes the perfect balance between comfort food and exotic cuisine, making it ideal for both weeknight dinners and special occasions.