Picture this: the sizzle of garlic hitting hot butter, the crispy crunch of golden plantains, and plump shrimp swimming in a rich, garlicky sauce—that’s the magic of Garlic Shrimp Mofongo. This Puerto Rican comfort dish stole my heart years ago during a chaotic family gathering in San Juan, where my tía tossed it together like it was nothing. Now, it’s my go-to when I need a taste of the island, fast. The contrast of textures—the creamy-yet-hearty mofongo base with those buttery shrimp—is pure genius. And trust me, once you’ve had it with that extra sprinkle of chicharrón for crunch, there’s no going back. It’s bold, it’s unapologetically garlicky, and it’s the kind of meal that makes you close your eyes and just savor every bite. Best part? It comes together in about the time it takes to argue over whose turn it is to do the dishes.
Why You’ll Love This Garlic Shrimp Mofongo
Listen, I know you’re going to fall hard for this dish—just like I did—and here’s why:
- Weeknight magic: It’s faster than takeout (35 minutes start to finish!) but tastes like you spent hours in the kitchen
- Flavor bomb: That garlic-butter sauce with smoky paprika? Absolute perfection drizzled over crispy plantains
- Textural heaven: Creamy mofongo meets crunchy chicharrón and plump shrimp—every bite’s a party
- Authentic soul: This is the real deal—the exact kind of vibrant, comforting dish you’d get at a beachside kiosk in Puerto Rico
- Easy improv: No plantains? Use yuca. No shrimp? Chicken works. It’s forgiving like your favorite jeans
Really though, the best part is watching people’s faces light up when they take that first bite. Pure Caribbean joy on a plate!
Garlic Shrimp Mofongo Ingredients
Alright, let’s gather up the good stuff! Here’s what you’ll need to make magic happen:
- 4 green plantains – peeled and chopped into 1-inch chunks (trust me, green is key—they hold their shape when fried!)
- 4 cloves garlic – minced (or more if you’re a garlic fiend like me)
- 1/3 cup crispy pork rinds (chicharrón) – crushed for that irresistible crunch
- 1/4 cup olive oil – plus extra for frying
- Salt – to taste (don’t be shy—this dish loves seasoning)
- 1 tbsp butter – optional, but oh-so-worth it for that velvety mofongo texture
- Fresh chopped cilantro or parsley – for that pop of color and freshness
- 1 lb large shrimp – peeled, deveined, and tails removed (unless you like the drama of keeping them on!)
- 5 cloves garlic – finely chopped (yes, more garlic—this isn’t the time to hold back)
- 2 tbsp olive oil + 1 tbsp butter – for sautéing the shrimp
- 1 tsp smoked paprika + 1/2 tsp ground cumin – the dynamic duo that gives this dish its soul
- 1 tbsp fresh lime juice – because every great dish needs a little acid hug
Pro tip: Prep everything before you start cooking—this recipe moves fast once that pan gets hot!
Essential Equipment for Garlic Shrimp Mofongo
You don’t need fancy gadgets for this dish—just a few trusty tools:
- Heavy skillet – for frying those plantains to golden perfection
- Mortar and pestle – the traditional way to mash mofongo (though a sturdy bowl and potato masher work in a pinch)
- Large sauté pan – to cook those garlicky shrimp
- Wooden spoon – your best friend for stirring and tasting
- Sharp knife – for prepping all that glorious garlic
That’s it! Now let’s get cooking.
How to Make Garlic Shrimp Mofongo
Okay, let’s get down to business—this dish comes together fast once you start cooking, so roll up those sleeves and let’s make some magic!
Preparing the Mofongo Base
First, heat about 1 inch of olive oil in your heavy skillet over medium-high heat. Test it’s ready by dropping in a tiny plantain chunk—if it sizzles immediately, you’re golden (literally). Working in batches so you don’t overcrowd the pan, fry those plantain chunks for 5-7 minutes until they’re deeply golden and tender when pierced with a fork. Transfer them to a paper towel-lined plate and sprinkle with salt while hot—this helps the seasoning stick.
Now for the fun part: grab your mortar and pestle (or that trusty bowl and masher). Toss in the hot plantains, minced garlic, crushed chicharrón, and a good pinch of salt. Mash with wild abandon until it comes together, but don’t overdo it—you want some texture, not baby food! Drizzle in that olive oil (and butter if you’re feeling indulgent) as you go to keep things moist. The perfect mofongo should hold its shape when pressed but still taste light and fluffy. Taste and adjust seasoning—this is your foundation, so make it sing!
Cooking the Garlic Shrimp
While your mofongo rests, heat olive oil and butter in your sauté pan over medium heat. When the butter stops foaming, toss in that mountain of chopped garlic—inhale deeply, because this is what happiness smells like. Stir for just 30 seconds until fragrant (don’t let it brown!), then add the shrimp in a single layer. Sprinkle with smoked paprika, cumin, salt, and pepper. Let them cook undisturbed for 2 minutes until the bottoms turn pink, then flip and cook another 1-2 minutes until just opaque—they’ll keep cooking off the heat, so pull them early to avoid rubbery shrimp!
Kill the heat and immediately hit the pan with lime juice and parsley—the sizzle and steam will make your kitchen smell like a Puerto Rican beach shack. Give everything one gentle toss to coat those shrimp in all that garlicky, buttery goodness.
To serve, pack your mofongo into bowls or ramekins, invert onto plates with a satisfying *plop*, and crown each with a generous pile of shrimp and all that glorious sauce. Grab forks—this beauty waits for no one!
Pro Tips for Perfect Garlic Shrimp Mofongo
Listen, I’ve made every mistake so you don’t have to. Here are my hard-earned secrets for mofongo mastery:
- Plantain police: Only use green plantains—yellow ones turn to mush when fried. If they yield slightly when squeezed, they’re too ripe!
- Shrimp stopwatch: Set a timer for 2 minutes per side—overcooked shrimp might as well be rubber bands
- Garlic guardian: Keep the heat medium-low when sautéing garlic. Burnt garlic = bitter disaster
- Crunch commander: Add chicharrón at the very end of mashing to preserve their crispy texture
- Timing is everything: Make the mofongo first—it stays warm while you cook the shrimp, which should go straight from pan to plate
Bonus trick? Leftover mofongo makes killer breakfast patties—just pan-fry and top with eggs!
Serving Suggestions for Garlic Shrimp Mofongo
Oh, let’s make this a proper feast! My abuela always said mofongo deserves company. Here’s how I love to serve it:
- Avocado salad: Just chunks of ripe avocado, red onion, lime juice, and cherry tomatoes—it cuts through the richness
- Tostones: Because more fried plantains is never a bad idea (double the crunch!)
- Ice-cold beer: A crisp lager or even a mojito to wash it all down
Sometimes I go wild and add a bowl of steaming black bean soup on the side—heaven on a spoon!
Storing and Reheating Garlic Shrimp Mofongo
Okay, let’s be real—this dish is so good you probably won’t have leftovers. But just in case, here’s how to keep the magic alive:
Store the mofongo and shrimp separately—trust me, they’re happier that way. Pack cooled mofongo in an airtight container (pressed down firmly to minimize air pockets) and refrigerate for up to 2 days. The shrimp? They’ll keep fine in their garlic butter sauce for a day, but any longer and they start getting sad.
Now, reheating is where most people go wrong. For the mofongo, ditch the microwave—it turns it into glue! Instead, break it into chunks and pan-fry in a bit of oil until crispy outside and warm inside. Or wrap in foil and bake at 350°F for 10 minutes. The shrimp? Gently rewarm in a skillet with a splash of water or broth to loosen the sauce—30 seconds max or they’ll toughen up.
Pro tip: That chicharrón crunch doesn’t keep well, so if you’re reheating, sprinkle fresh crushed pork rinds on top just before serving. And always, always add a fresh squeeze of lime to wake everything back up!
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PrintGarlic Shrimp Mofongo: Irresistible 35-Minute Puerto Rican Magic
A flavorful Puerto Rican dish combining crispy plantains with garlic shrimp in a rich butter sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2-3 servings 1x
- Category: Main Dish
- Method: Frying, Sautéing
- Cuisine: Puerto Rican
- Diet: Low Lactose
Ingredients
- 4 green plantains, peeled and chopped
- 4 cloves garlic, minced
- 1/3 cup crispy pork rinds (chicharrón)
- 1/4 cup olive oil
- Salt, to taste
- 1 tbsp butter (optional, for creamy texture)
- Fresh chopped cilantro or parsley (for garnish)
- 1 lb large shrimp, peeled and deveined
- 5 cloves garlic, finely chopped
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and black pepper, to taste
- 1 tbsp fresh lime juice
- 1 tbsp chopped fresh parsley or chives
Instructions
- Fry the chopped green plantains until golden and tender.
- Mash the hot plantains with garlic, pork rinds, olive oil, butter, and salt.
- Sauté shrimp with garlic, olive oil, paprika, cumin, salt, and pepper.
- Add butter, lime juice, and fresh herbs to the shrimp pan.
- Plate the mofongo and top with shrimp and sauce.
Notes
- Use green plantains for best texture.
- Adjust garlic to taste.
- Serve immediately for best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 200mg