Let’s be honest, some nights you want a dinner that feels like a vacation on a plate without the hassle of a long flight or a complicated recipe. That’s where this incredibly flavorful and surprisingly simple Garlic Shrimp Mofongo comes in. Imagine tender, garlicky shrimp perched atop a mound of savory, mashed green plantains—it’s a Puerto Rican classic that brings a burst of Caribbean sunshine right to your weeknight table. It’s the kind of meal that’s impressive enough for guests but easy enough for a busy Tuesday.
Table of Contents
Table of Contents
Why You’ll Love This Garlic Shrimp Mofongo
- Quick & Effortless: From prep to plate, you’re about 30 minutes away from a restaurant-quality meal.
- Family-Friendly Flavor: The combination of garlic, shrimp, and seasoned plantains is a crowd-pleaser that even picky eaters can get behind.
- Budget-Friendly: It transforms a few simple, affordable ingredients into something truly special.
- Endlessly Customizable: Not a shrimp fan? Swap it for chicken or keep it veggie-friendly!
Ingredients
Here’s what you’ll need to create this island-inspired feast. Don’t let the plantains intimidate you—they’re easier to work with than you think!
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Garlic Shrimp Mofongo Recipe
- Total Time: 30 minutes
- Yield: 4 servings
Description
Savor garlic shrimp mofongo a Puerto Rican classic Easy recipe authentic tech for the perfect garlicky plantainbased dish Taste the island
Ingredients
- For the Mofongo: 3 green plantains
- For the Mofongo: 1/4 cup olive oil
- For the Mofongo: 4 cloves garlic, minced
- For the Mofongo: 1/4 cup chicken broth
- For the Mofongo: 1 tsp salt
- For the Mofongo: 1/2 tsp black pepper
- For the Garlic Shrimp: 1 lb large shrimp, peeled and deveined
- For the Garlic Shrimp: 4 cloves garlic, minced
- For the Garlic Shrimp: 2 tbsp olive oil
- For the Garlic Shrimp: 1/4 cup white wine
- For the Garlic Shrimp: 1 tsp paprika
- For the Garlic Shrimp: 1/2 tsp cumin
- For the Garlic Shrimp: 1/4 cup fresh cilantro, chopped
- For the Garlic Shrimp: 1 pinch salt and pepper to taste
Instructions
- Prep the plantains: Peel the green plantains. Cut off the ends, slice a shallow line down the length of the skin, and pry it off. Cut them into 1-inch rounds.
- Fry the plantains: Heat the 1/4 cup of olive oil in a large skillet over medium heat. Fry the plantain rounds for about 5-7 minutes per side, until golden and tender. Remove and drain on paper towels.
- Mash the plantains: In a pilón (traditional mortar) or a large bowl, combine the warm, fried plantains with the minced garlic, salt, and pepper. Mash thoroughly. Gradually add the chicken broth and continue mashing until the mixture comes together but is still slightly chunky.
- Form the mounds: Divide the mashed plantain mixture into four portions and shape each into a round mound on your serving plates.
- Cook the shrimp: In the same skillet, add the 2 tbsp of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the shrimp, paprika, and cumin. Cook for 2-3 minutes per side, until the shrimp turn pink and opaque.
- Create the sauce: Pour the white wine into the skillet with the shrimp, scraping up any browned bits from the bottom. Let it simmer for a minute to reduce slightly. Stir in the fresh cilantro and season with salt and pepper.
- Serve: Spoon the juicy garlic shrimp and pan sauce over the top of each mofongo mound. Serve immediately.
Notes
A flavorful and simple Puerto Rican classic featuring tender garlic shrimp atop a savory mound of mashed green plantains. This restaurant-quality meal is ready in about 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Puerto Rican, Caribbean
Nutrition
- Serving Size: 4 servings
- Calories: 485 kcal
- Sugar: 21 g
- Fat: 22 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 25 g
For the Mofongo
- 3 green plantains
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1/4 cup chicken broth (or vegetable broth)
- 1 tsp salt
- 1/2 tsp black pepper
For the Garlic Shrimp
- 1 lb large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup white wine (or more broth)
- 1 tsp paprika
- 1/2 tsp cumin
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
The first time I made mofongo, I was so worried about picking the right plantains. I learned that green ones are starchy and perfect for mashing, while yellow/black ones are sweet. It was a fun kitchen experiment that my family now requests weekly!
Step-by-Step Instructions
- Prep the plantains: Peel the green plantains. This is easiest if you cut off the ends, slice a shallow line down the length of the skin, and pry it off. Cut them into 1-inch rounds.
- Fry the plantains: Heat the 1/4 cup of olive oil in a large skillet over medium heat. Fry the plantain rounds for about 5-7 minutes per side, until they are golden and tender. Remove and drain on paper towels.
- Mash the plantains: In a pilón (a traditional mortar) or a large bowl, combine the warm, fried plantains with the minced garlic, salt, and pepper. Mash thoroughly with a pestle or the back of a sturdy cup. Gradually add the chicken broth and continue mashing until the mixture comes together but is still slightly chunky.
- Form the mounds: Divide the mashed plantain mixture into four portions and shape each into a round mound on your serving plates.
- Cook the shrimp: In the same skillet, add the 2 tbsp of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the shrimp, paprika, and cumin. Cook for 2-3 minutes per side, until the shrimp turn pink and opaque.
- Create the sauce: Pour the white wine into the skillet with the shrimp, scraping up any browned bits from the bottom. Let it simmer for a minute to reduce slightly. Stir in the fresh cilantro and season with salt and pepper.
- Serve: Spoon the juicy garlic shrimp and pan sauce over the top of each mofongo mound. Serve immediately and enjoy the compliments!
My Favorite Kitchen Tools for This Recipe
You don’t need any fancy equipment, but a few basics make the process a breeze. A large skillet is essential for frying and sautéing. If you don’t have a traditional pilón, a sturdy mixing bowl and a potato masher or even the bottom of a heavy glass will work perfectly for mashing the plantains.
Tips & Variations for the Best Mofongo
- Plantain Power: Can’t find green plantains? You can use yellow ones, but your mofongo will be slightly sweeter and softer.
- Spice Level: Love a little heat? Add a pinch of red pepper flakes or a dash of hot sauce to the shrimp while it cooks.
- Make it Ahead: You can fry the plantain rounds ahead of time and keep them at room temperature for a few hours. Simply re-warm them slightly before mashing for the best texture.
- Protein Swap: Shrimp not your thing? This garlicky sauce is also fantastic with chunks of sautéed chicken or even poured over a piece of crispy pan-fried white fish.
The Perfect Pairings: What to Serve With Mofongo
This garlic shrimp mofongo is a complete meal on its own, but it’s also wonderful with a simple side. A crisp, refreshing salad like a avocado and tomato salad helps balance the rich, garlicky flavors. For a true Puerto Rican feast, serve it with a side of black beans and rice.
Nutrition Facts
This nutritional information is an estimate and may vary based on specific ingredients used.
Calories: 485kcal | Carbohydrates: 45g | Protein: 25g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 285mg | Sodium: 1680mg | Potassium: 750mg | Fiber: 3g | Sugar: 21g
So there you have it—a dish that’s big on flavor but short on fuss. This Garlic Shrimp Mofongo is proof that you can travel the world from your kitchen. It’s a recipe that’s become a staple in my home, and I have a feeling it’s about to become one in yours, too. Don’t be surprised if it sparks a request for a family trip to Puerto Rico!
Your Garlic Shrimp Mofongo Questions, Answered
Can I bake the plantains instead of frying them?
Absolutely! For a lighter version, you can toss the plantain rounds in oil and bake them on a parchment-lined baking sheet at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until golden and tender. They won’t be quite as traditional, but they’ll still be delicious for your mofongo base.
How should I store and reheat leftovers?
Store the mofongo and shrimp separately in airtight containers in the fridge for up to 2 days. The mofongo can get a bit dense when cold. The best way to reheat it is to pan-fry the leftover mound in a little bit of oil to crisp up the outside. Reheat the shrimp gently in a skillet over low heat so they don’t become rubbery.
What’s the best substitute for white wine in the sauce?
No worries! You can easily replace the white wine with an equal amount of additional chicken broth. A squeeze of fresh lemon juice added at the end will help brighten up the sauce and give it a similar acidity.
Is there a way to make this recipe gluten-free?
You’re in luck! This recipe is naturally gluten-free. Just double-check that your chicken broth is a certified gluten-free brand to be safe.