Garlic Shrimp Mofongo Recipe

Introduction

Garlic Shrimp Mofongo is a vibrant Puerto Rican dish combining crispy fried plantains with flavorful garlic shrimp. This recipe offers a delightful mix of textures and bold, savory tastes perfect for a satisfying meal.

Ingredients

• 2 large green plantains
• 1 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon butter
• 6 cloves garlic, minced
• 1 cup chicken broth
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 1 tablespoon fresh cilantro, chopped
• Juice of 1 lime
• ¼ cup crumbled bacon (optional)

Instructions

1. Step 1: Peel the green plantains, cut them into 1-inch pieces, and fry in hot oil until golden and tender. Drain and mash them with a bit of salt to create the mofongo base.
2. Step 2: Season the shrimp with salt, pepper, and paprika. In a skillet, heat olive oil and butter over medium heat, then add the minced garlic and sauté until fragrant.
3. Step 3: Add the seasoned shrimp to the skillet and cook until pink and opaque, about 3-4 minutes. Stir in chicken broth and lime juice, letting it simmer briefly to infuse flavor.
4. Step 4: Mix the cooked garlic shrimp and sauce into the mashed plantains, folding in fresh cilantro and optional crumbled bacon for extra flavor.
5. Step 5: Serve immediately, garnished with additional cilantro or a wedge of lime if desired.

Tips & Variations

• You can substitute chicken broth with vegetable broth to make the dish lighter and vegetarian-friendly, omitting shrimp.
• For an extra kick, add a pinch of cayenne pepper when seasoning the shrimp.
• Use a mortar and pestle for mashing the plantains to achieve a more traditional mofongo texture.

Storage

Store leftover mofongo in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave, adding a splash of broth to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ripe plantains instead of green ones?

Green plantains are best for mofongo because they are starchy and less sweet, providing the proper texture. Ripe plantains are softer and much sweeter, which will change the dish’s flavor and consistency.

How can I make this dish gluten-free?

This recipe is naturally gluten-free since it uses plantains and shrimp. Just ensure the chicken broth and any additional ingredients are labeled gluten-free.

Garlic Shrimp Mofongo Recipe

Print Recipe

★★★★★

4.9 from 113 reviews

Garlic Shrimp Mofongo is a flavorful Puerto Rican dish featuring mashed green plantains seasoned with garlic and topped with succulent sautéed shrimp. This recipe combines the rich taste of garlic, butter, and spices, delivering a hearty and satisfying meal that beautifully balances savory and zesty flavors.

• Author: Matteo
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Puerto Rican

Ingredients

Scale 1x2x3x

Plantains

• 2 large green plantains

Shrimp

• 1 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon butter
• 6 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 1 tablespoon fresh cilantro, chopped
• Juice of 1 lime
• ¼ cup crumbled bacon (optional)
• 1 cup chicken broth

Instructions

1. Prepare the Plantains: Peel the green plantains and cut them into 1-inch thick slices. Boil the plantain slices in salted water until they are tender and can be easily pierced with a fork, about 15-20 minutes. Drain well.
2. Mash the Plantains: While still warm, mash the boiled plantains in a bowl using a mortar and pestle or a sturdy masher. Slowly add chicken broth as needed to create a smooth but firm mash. Season with salt to taste. Set aside.
3. Sauté the Garlic: In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and cook until fragrant and lightly golden, about 1-2 minutes, taking care not to burn the garlic.
4. Cook the Shrimp: Add shrimp to the skillet with the garlic, sprinkle with salt, black pepper, and paprika. Sauté the shrimp until they turn pink and opaque, approximately 3-4 minutes. Stir frequently to coat the shrimp evenly with garlic and spices.
5. Combine and Finish: Add the cooked shrimp mixture to the mashed plantains. Mix gently to combine. Sprinkle freshly chopped cilantro and pour lime juice over the mofongo. If desired, garnish with crumbled bacon for an extra savory touch.
6. Serve: Shape the mofongo into small mounds or use a bowl to form portions. Serve hot as a main dish or as a hearty side.

Notes

• You can adjust the garlic quantity to taste for a milder or stronger garlic flavor.
• Crispy bacon adds extra texture and smokiness but can be omitted for a lighter version.
• Using chicken broth in the mash enhances the flavor; vegetable broth is a good substitute for a different twist.
• For easier mashing, plantains should be cooked until very tender but not falling apart.
• Mofongo pairs well with a fresh salad or steamed vegetables for a complete meal.

Keywords: Garlic Shrimp Mofongo, Puerto Rican Mofongo, Plantain Mash with Shrimp, Garlic Shrimp Recipe, Caribbean Dinner