Description
A Puerto Rican classic this Garlic Shrimp Mofongo features golden fried green plantains mashed with garlic and chicharrón, topped with juicy shrimp in a rich garlicky butter sauce.
Ingredients
For the Mofongo:
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
For the Garlic Shrimp:
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
Optional Garnish:
Extra parsley, lemon wedges
Instructions
1. Heat oil in a deep skillet to 350°F (175°C). Fry plantain pieces until golden and tender, about 4–5 minutes per batch.
2. Drain on paper towels and place in a large bowl or mortar (pilón).
3. Add minced garlic, olive oil or butter, chicharrón, and salt. Mash until combined but still chunky.
4. Form mofongo into mounds or press into small bowls; keep warm.
5. For shrimp, heat butter and olive oil in a skillet over medium heat.
6. Add garlic and sauté until fragrant, about 30 seconds.
7. Add shrimp, season with salt and pepper, and cook 2–3 minutes per side until pink.
8. Pour in white wine (or broth) and lemon juice; simmer briefly to create a light sauce.
9. Spoon shrimp and sauce over mofongo, sprinkle with parsley, and serve immediately.
Notes
Serve with a side of tostones or avocado slices.
Replace shrimp with chicken or pork for variation.
For extra garlicky flavor, blend roasted garlic into the mofongo mash.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Fried + Sautéed
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 mofongo with shrimp
- Calories: 580
- Sugar: 2g
- Sodium: 680mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 200mg
Keywords: Garlic Shrimp Mofongo, Puerto Rican Food, Caribbean Cuisine, Shrimp with Plantains