Garlic Shrimp Mofongo
Garlic Shrimp Mofongo is a delightful Puerto Rican dish that's packed with flavor and texture. The mofongo itself is made from crispy fried plantains mashed with garlic and pork cracklings,…
Tip: save now, cook later.Garlic Shrimp Mofongo is a delightful Puerto Rican dish that’s packed with flavor and texture. The mofongo itself is made from crispy fried plantains mashed with garlic and pork cracklings, giving it a satisfying crunch and a rich, garlicky punch. On top, you get succulent shrimp cooked in a garlicky sauce that perfectly complements the mofongo’s hearty base.
I love making this dish when I want something that feels both comforting and a little special. The garlic flavor is really the star here, and I always add a bit more than usual because it just brings everything together so well. One tip I have is to be generous with the butter when cooking the shrimp — it makes the sauce silky and helps keep the shrimp juicy and tender.
For serving, I usually pile the garlic shrimp right on top of the mofongo and spoon any extra sauce over the whole thing. It’s great as a cozy dinner on its own, but I also like to add a fresh side salad or some steamed veggies to balance the richness. Whenever I make this, it always brings back fun memories of sharing good food and laughter with family and friends around the table.
Key Ingredients & Substitutions
Green Plantains: These are the base of mofongo, giving it a firm texture and mild flavor. If you can’t find green plantains, ripe plantains won’t work well as they are too soft. You might try frozen pre-peeled plantains for convenience.
Pork Cracklings (Chicharrones): They add crunch and a salty depth of flavor. If you prefer a lighter option, toasted breadcrumbs or fried garlic chips can work, but the authentic texture changes.
Garlic: This is the backbone of flavor here. Minced fresh garlic is best. Garlic powder won’t provide the same fresh punch, so try to use fresh if you can.
Shrimp: Medium-sized shrimp are perfect; if fresh isn’t available, frozen shrimp thawed and patted dry works fine. Avoid overcooking to keep them tender.
Butter & Broth or Wine: Butter makes the sauce rich and silky. For broth, chicken broth is the classic choice, but white wine adds a bright note if you prefer. You can also use seafood broth if you want more ocean flavor.
How Do You Get the Perfect Mofongo Texture?
Making mofongo requires frying, mashing, and mixing for the best texture. Here’s how to do it well:
- Fry the plantains
- Mash carefully: Use a mortar and pestle if possible. Mash until it forms a chunky dough-like ball but don’t overblend—it should have bits of plantain still visible.
- Add pork cracklings
- Shape it tightly: Pack the mofongo firmly into a mold or bowl to hold its shape well when plated.
Taking your time with these steps results in mofongo that’s fluffy yet holds together, with a nice contrast from the cracklings.
Equipment You’ll Need
- Deep frying pan – perfect for frying plantains evenly and safely.
- Mortar and pestle or sturdy bowl with a strong spoon – essential for mashing plantains to the right texture.
- Medium skillet – great for cooking shrimp and making the garlic sauce.
- Mixing bowls – to hold ingredients and mix the mofongo base comfortably.
- Measuring cups and spoons – to keep the seasoning balanced and consistent.
Flavor Variations & Add-Ins
- Swap shrimp for sautéed chicken or pork if you prefer a different protein; it still pairs well with mofongo.
- Add sautéed onions or bell peppers to the shrimp for extra sweetness and color.
- Mix in grated queso blanco or Parmesan for a cheesy twist right into the mofongo.
- Include a pinch of smoked paprika or chili flakes in the shrimp for a smoky or spicy kick.
Garlic Shrimp Mofongo
Ingredients You’ll Need:
For The Mofongo:
- 4 green plantains, peeled and cut into chunks
- 1 cup pork cracklings (chicharrones), crushed
- 4 cloves garlic, minced
- ¼ cup olive oil or bacon drippings
- Salt, to taste
- Oil, for frying
For The Garlic Shrimp:
- 1 lb medium shrimp, peeled and deveined
- 5 cloves garlic, minced
- 3 tbsp butter
- ¼ cup chicken broth or white wine
- 2 tbsp fresh cilantro, chopped
- Juice of ½ lime
- Salt and pepper, to taste
- 1 tbsp olive oil
How Much Time Will You Need?
This dish takes about 35 to 45 minutes. You’ll spend around 15 minutes frying and preparing the mofongo, plus another 15-20 minutes cooking the shrimp and making the sauce. It’s fairly quick and perfect for a flavorful weeknight meal!
Step-by-Step Instructions:
1. Fry the Plantains:
Heat oil in a deep pan over medium-high heat. Fry the plantain chunks until they turn golden and are tender, about 5 to 7 minutes. Remove and place on paper towels to drain excess oil.
2. Make the Mofongo Base:
Using a mortar and pestle (or a sturdy bowl with a spoon), mash the fried plantains along with the minced garlic, olive oil (or bacon drippings), and salt until you get a chunky dough-like mixture. Stir in the crushed pork cracklings evenly. Adjust salt to your liking.
3. Shape the Mofongo:
Pack the mofongo mixture into small bowls or molds tightly. Then, flip them onto plates to form a rounded mound or dome shape.
4. Cook the Garlic Shrimp:
In a skillet over medium heat, warm the olive oil. Add minced garlic and sauté for about 1 minute until aromatic. Add the shrimp, sprinkle with salt and pepper, and cook until pink and opaque, about 2 minutes per side.
5. Make the Garlic Sauce:
To the cooked shrimp, add butter, chicken broth (or white wine), and lime juice. Let it gently simmer for 2-3 minutes to build a flavorful garlic sauce. Stir in fresh chopped cilantro.
6. Serve and Enjoy:
Place the garlic shrimp and its sauce over the mofongo domes. Garnish with more cilantro if you like. Serve right away while warm and enjoy this delicious Puerto Rican classic!
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to fully thaw the shrimp before cooking. Thaw them overnight in the fridge or place sealed shrimp in cold water for a quick thaw. Pat them dry to avoid excess moisture when sautéing.
What Can I Substitute for Pork Cracklings?
If you can’t find pork cracklings, toasted breadcrumbs or crushed fried garlic chips can add some crunch, though the flavor will be milder. For a vegetarian option, omit and add extra garlic for punch.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to preserve the texture, stirring occasionally and adding a splash of broth if the mofongo feels dry.
Can I Make Mofongo Ahead of Time?
You can prepare and mash the plantains and store the mixture in the fridge overnight. Shape and cook the shrimp fresh for best results. Reheat mofongo gently before serving to maintain its texture.