Garlic Shrimp Mofongo

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Garlic Shrimp Mofongo is a bold, flavorful Puerto Rican dish that turns a handful of humble ingredients into a celebration of textures and tastes. At its heart is mofongo, a comforting mound of mashed fried plantains infused with garlic and pork cracklings, paired with juicy shrimp bathed in a garlic-rich buttery sauce. The balance between the crispy, starchy mofongo and the succulent, savory shrimp is a match made in culinary heaven.

Perfect for weekend dinners or impressing guests, this dish brings island vibes straight to your kitchen. It’s surprisingly easy to make, especially once you get the hang of mashing the plantains just right. Whether you’re new to mofongo or it’s a childhood favorite, the garlic shrimp twist adds an irresistible depth that you’ll crave again and again.

Why You’ll Love This Garlic Shrimp Mofongo

This dish is the definition of comfort food with character. The mofongo has a slightly crispy texture on the outside but is soft and garlicky within, soaking up the buttery juices from the shrimp. It’s gluten-free by nature and can be adjusted to your spice level with the addition of crushed red pepper or a splash of hot sauce.

The shrimp cook quickly and carry loads of flavor from the garlic butter sauce, which blends beautifully with the plantains. It’s a complete meal in one bite, loaded with bold taste and hearty satisfaction.

What Kind of Plantains Should I Use for Mofongo?

Green plantains are key for making mofongo. They have a starchy texture that’s perfect for frying and mashing. Avoid using ripe (yellow or black-spotted) plantains, as they’re too soft and sweet for the savory base we want in this dish. Look for firm, fully green plantains with no soft spots for best results.

Ingredients for the Garlic Shrimp Mofongo

To bring this dish to life, you only need a handful of essentials that each serve a special purpose.

Green plantains are the main component of mofongo, giving it that starchy, savory foundation.

Garlic cloves add that signature bold flavor in both the mashed plantains and the shrimp sauce.

Pork cracklings (chicharrón) offer a salty crunch and depth to the mofongo.

Olive oil or vegetable oil is used for frying the plantains until golden and tender.

Butter gives the shrimp sauce a rich and silky texture.

Large shrimp bring that juicy, meaty protein element, cooked quickly until just tender.

Chicken broth moistens the mofongo and helps bind everything while enhancing the flavor.

Salt and pepper round out the seasoning, balancing all the bold elements.

Fresh parsley or cilantro is optional but adds brightness and color to the final dish.

How To Make the Garlic Shrimp Mofongo

Step 1: Prep and Fry the Plantains

Peel the green plantains and cut them into thick slices. In a large skillet, heat oil over medium heat and fry the plantain slices until they’re golden on the outside and fork-tender, about 4 to 5 minutes per side. Remove and drain them on paper towels.

Step 2: Make the Mofongo Base

Using a mortar and pestle (or a bowl and potato masher), mash the fried plantains with garlic cloves, pork cracklings, and a few tablespoons of chicken broth until everything is well combined but still a little chunky. Shape the mixture into small domes or mounds.

Step 3: Sauté the Garlic Shrimp

In a clean skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, then toss in the shrimp. Season with salt and pepper and cook until the shrimp are pink and opaque, about 3 minutes.

Step 4: Assemble and Serve

Place the mofongo mounds on plates and spoon the garlic shrimp and buttery sauce generously over the top. Garnish with chopped parsley or cilantro and serve hot.

Serving and Storing Garlic Shrimp Mofongo

This Garlic Shrimp Mofongo feeds about 3 to 4 people and is best enjoyed fresh when the mofongo is warm and the shrimp are juicy. If you’re planning to serve it later, you can keep the mofongo and shrimp separate. Reheat the mofongo in the oven wrapped in foil, and reheat the shrimp gently in a pan to avoid overcooking.

Leftovers will keep in the fridge for up to two days. While it can be frozen, the texture of the plantains may change, so it’s not ideal.

What to Serve With Garlic Shrimp Mofongo?

Steamed White Rice

Rice on the side makes this meal even more filling and helps soak up that garlic butter sauce.

Avocado Slices

A creamy, cooling contrast to the garlicky shrimp and plantains.

Simple Salad

A light green salad with citrus dressing adds a fresh, zesty note.

Pickled Red Onions

They add a tangy pop that cuts through the richness of the dish.

Sweet Plantains

Fry up some ripe plantains for a sweet contrast to the savory mofongo.

Tostones

Double-fried green plantains are a great crunchy side.

Beans

Black beans or red beans simmered in a light broth work beautifully here.

Want More Shrimp Ideas?

If you’re loving this Garlic Shrimp Mofongo, then check out these other irresistible shrimp and savory ideas on Mia Plates:

• Baked Stuffed Shrimp Casserole when you’re craving crispy baked comfort.
• Honey Garlic Shrimp Sausage Broccoli for a one-pan wonder dinner.
• Marry Me Shrimp Pasta with creamy sauce and serious flavor.
• Creamy Garlic Marry Me Salmon if you’re up for a buttery switch from shrimp.

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I would love to hear how your Garlic Shrimp Mofongo turned out. Did you keep it traditional or throw in your own spin? Let us know below and share your kitchen creativity!

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