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A delicious plate of Garlic Shrimp Mofongo – Flavor-Packed Puerto Rican Classic

Garlic Shrimp Mofongo – Flavor-Packed Puerto Rican Classic

Experience the vibrant flavors of Puerto Rico with this classic Garlic Shrimp Mofongo. Tender mashed plantains, infused with garlic and savory pork cracklings, form the perfect base for succulent, perfectly seasoned garlic shrimp.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 1 serving
Course: Dinner, Main Course
Cuisine: Puerto Rican
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

Mofongo Base
  • 4 pieces green or slightly yellow plantains For authentic Mofongo, choose plantains that are firm and not too ripe.
  • 4 cloves garlic Minced for flavor in the mofongo base.
  • 2.5 tbsp olive oil or butter Use either for mashing the plantains, adds richness.
  • 0.25 cup pork cracklings (chicharrón) Optional, adds a savory crunch and traditional flavor to the mofongo.
  • 1 tsp Salt Season to taste for the mofongo base.
  • 0.5 tsp Pepper Freshly ground pepper enhances the flavor of the mofongo.
Garlic Shrimp
  • 1 lb medium shrimp Ensure they are peeled and deveined for convenience and quick cooking.
  • 2 tbsp butter or olive oil For sautéing the garlic shrimp, choose your preferred fat.
  • 4 cloves garlic Minced for the fragrant shrimp preparation.
  • 0.5 tsp Salt Season the shrimp to taste.
  • 0.25 tsp Pepper Season the shrimp to taste.
For Serving/Garnish
  • 1 tsp paprika Optional garnish, adds color and a mild flavor.
  • 0.25 cup fresh cilantro Optional fresh herb for garnish, brightens the dish.
  • 1 unit Lime wedges Essential for a burst of citrus flavor when serving.

Equipment

  • Mortar and Pestle
  • Pilón
  • Skillet

Method
 

  1. Peel and cut plantains into 1–2 inch pieces. Boil until tender (10–15 minutes) or fry for additional flavor.
  2. Using a mortar and pestle or pilón, mash the prepared plantains with the minced garlic, olive oil (or butter), and optional pork cracklings. Season the mixture with salt and pepper to taste.
  3. In a skillet, heat the butter or olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Add the peeled and deveined shrimp, season with salt and pepper, and cook for 3-4 minutes per side, or until pink and opaque.
  4. Mold the mofongo mixture into individual bowls or plates, creating a small well in the center if desired. Top generously with the cooked garlic shrimp and drizzle any remaining pan juices over the mofongo.
  5. Garnish the Mofongo with fresh cilantro or lime wedges as desired. Serve immediately to enjoy the best texture and flavor.

Notes

For the best texture, serve Mofongo immediately after preparation. If you prefer a softer mofongo, you can add a tablespoon or two of warm chicken broth while mashing the plantains. Don't forget the lime wedges for a refreshing burst of citrus!