Did you know that mofongo is one of the most iconic dishes in Puerto Rican cuisine, with culinary historians tracing its roots back over 400 years? What if you could recreate authentic Garlic Shrimp Mofongo – a flavor-packed Puerto Rican classic at home with restaurant-quality texture and bold island flavor?
This dish combines crispy mashed green plantains, aromatic garlic, savory pork cracklings, and succulent shrimp sautéed in a buttery garlic sauce. The contrast of textures—crispy, creamy, juicy—makes it unforgettable. If you love Caribbean food, bold garlic flavor, and comforting yet vibrant dishes, this mofongo recipe will transport your kitchen straight to San Juan.
Let’s dive into how to master this traditional Puerto Rican favorite step by step.
Introduction: Why Garlic Shrimp Mofongo Is So Beloved
What makes Garlic Shrimp Mofongo stand out among Caribbean dishes?
It’s all about heritage and flavor layering.
Mofongo evolved from West African fufu, brought to Puerto Rico during the colonial era. Over time, local ingredients like green plantains and chicharrón transformed it into the beloved dish we know today.
When topped with garlic shrimp (camarones al ajillo), you get:
- Crispy mashed plantains
- Deep garlic aroma
- Buttery shrimp
- Savory broth infusion
- Bright citrus finish
The result is a perfectly balanced, flavor-packed Puerto Rican classic that feels rustic yet refined.
Ingredients for Garlic Shrimp Mofongo
For the Mofongo
- 4 green plantains, peeled and sliced into 1-inch rounds
- 3 tablespoons olive oil, for frying
- 4 cloves garlic, minced
- ½ cup chicharrón (pork cracklings), crushed
- ½ cup warm chicken broth
- Salt to taste
For the Garlic Shrimp
- 1 lb large shrimp, peeled and deveined
- 4 tablespoons butter
- 4 cloves garlic, finely minced
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes (optional)
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro or parsley, chopped
- Salt and black pepper to taste
Optional Additions
- Sofrito (Puerto Rican aromatic base)
- Sautéed onions
- Avocado slices
- Garlic cream sauce drizzle
Smart Substitutions
- Use vegetable broth for lighter version
- Replace chicharrón with turkey bacon for reduced fat
- Air-fry plantains instead of deep frying
- Use olive oil instead of butter for dairy-free option
Pro Tip: Always use firm green plantains—not yellow or ripe—to achieve authentic mofongo texture.
Timing
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
This version is about 30% faster than many restaurant preparations, making it accessible for home cooks.
Step-by-Step Instructions
Step 1: Fry the Plantains
Heat olive oil in a skillet over medium heat.
Fry plantain slices 4–5 minutes per side until golden and tender.
Remove and drain on paper towels.
They should be crisp outside but soft inside.
Step 2: Prepare the Garlic Base
In a large mortar and pestle (traditional method):
Mash garlic with crushed chicharrón until aromatic.
If you don’t have a mortar, use a sturdy mixing bowl and masher.
This step builds the foundational flavor.
Step 3: Mash the Mofongo
Add fried plantains gradually to the garlic mixture.
Mash until combined but slightly textured.
Slowly add warm chicken broth to moisten.
The mixture should hold shape but not be dry.
Shape into a dome using a small bowl.
Step 4: Cook the Garlic Shrimp
In a large skillet over medium heat:
Melt butter.
Add garlic and sauté for 30 seconds.
Add shrimp, paprika, salt, and pepper.
Cook 2–3 minutes per side until pink and opaque.
Finish with lime juice and cilantro.
Avoid overcooking—shrimp become rubbery quickly.
Step 5: Assemble the Dish
Place mofongo dome on serving plate.
Spoon garlic shrimp and sauce generously over the top.
Serve immediately while warm.
Nutritional Information (Per Serving)
| Nutrient | Approximate Value |
|---|---|
| Calories | 520 kcal |
| Protein | 32g |
| Fat | 28g |
| Carbohydrates | 42g |
| Fiber | 5g |
| Sodium | 700mg |
Data Insight: Green plantains are rich in resistant starch, which supports digestive health and gut microbiome balance.
Healthier Alternatives
Lower-Fat Option
- Reduce butter to 2 tablespoons
- Air-fry plantains
Low-Carb Version
- Substitute half of plantains with mashed cauliflower
Gluten-Free
This dish is naturally gluten-free.
Extra Spicy Caribbean Twist
- Add diced Scotch bonnet pepper
- Mix shrimp with sofrito for deeper flavor
These adaptations maintain authenticity while accommodating dietary preferences.
Serving Suggestions
Garlic Shrimp Mofongo – A Flavor-Packed Puerto Rican Classic pairs beautifully with:
- Arroz con gandules (rice with pigeon peas)
- Tostones
- Fresh mango or avocado salad
- Sweet fried plantains
- Sparkling lime agua fresca
Hosting Tip: Serve in individual bowls molded into neat domes for authentic presentation.
Common Mistakes to Avoid
1. Using Ripe Plantains
Ripe plantains are too soft and sweet.
2. Skipping Broth
Without broth, mofongo becomes dry.
3. Overcooking Shrimp
Shrimp cook quickly—watch closely.
4. Under-Seasoning Garlic
Garlic is the heart of the dish.
5. Letting It Sit Too Long
Mofongo is best served fresh and warm.
Avoid these mistakes for perfect texture and flavor.
Storing Tips
Refrigerator
Store shrimp and mofongo separately for up to 3 days.
Reheating
Add splash of broth before reheating mofongo.
Warm shrimp gently in skillet.
Freezing
Not recommended—the plantain texture changes.
Meal Prep Tip: Prepare garlic shrimp fresh for best results.
Conclusion
Garlic Shrimp Mofongo combines crispy mashed plantains, rich garlic butter shrimp, and bold Puerto Rican flavors into one unforgettable dish. It’s comforting, vibrant, and deeply rooted in tradition.
Try this recipe today, share your feedback in the comments, and subscribe for more globally inspired, flavor-packed recipes!
FAQs
What is mofongo traditionally made of?
Fried green plantains mashed with garlic, pork cracklings, and broth.
Can I make it without pork?
Yes. Omit chicharrón or replace with mushrooms or turkey bacon.
Is Garlic Shrimp Mofongo spicy?
It’s mildly spiced but adjustable with extra chili.
Can I use frozen shrimp?
Yes—just thaw completely and pat dry.
What’s the difference between mofongo and tostones?
Tostones are fried plantain slices; mofongo is mashed and seasoned.
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