Name: Garlic Shrimp Mofongo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Puerto Rican
Ingredients: 3 green plantains; 1 pound shrimp, peeled and deveined; 6 cloves garlic, minced; 2 tablespoons olive oil or butter; 1 cup pork rinds or 4 slices cooked bacon, chopped; 2 tablespoons fresh cilantro or parsley, chopped; 1/2 cup chicken broth, warm; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon lime or lemon juice; Vegetable oil for frying

Golden, garlicky shrimp over a bed of mashed plantains—this Garlic Shrimp Mofongo is Puerto Rican comfort food at its finest. The savory blend of crisped pork, aromatic herbs, and buttery shrimp sauce creates a truly unforgettable meal with layers of bold Caribbean flavor in every bite.

Whether you’re making this as a special weekend dinner or to impress guests with a tropical twist, mofongo with garlic shrimp always steals the spotlight. The contrast of crispy plantain edges and the rich, saucy garlic shrimp is pure magic. Plus, it’s easier to make than you’d think!

What Kind of Plantains Should I Use?

For the perfect mofongo base, opt for green (unripe) plantains. Their firm texture and starchy body hold up well when fried and mashed, creating that iconic dense-yet-fluffy texture. Ripe plantains are too sweet and soft for this savory dish.

Ingredients for the Garlic Shrimp Mofongo

Green Plantains – The heart of mofongo. Their starchy consistency makes them ideal for frying and mashing.

Shrimp – Peeled and deveined; they cook quickly and absorb the garlicky sauce beautifully.

Garlic – The bold star of the dish. Used both in the mofongo and in the shrimp sauce.

Olive Oil or Butter – Helps develop a rich, flavorful sauce for the shrimp.

Pork Rinds or Bacon – Adds smoky crunch and traditional salty depth to the mashed plantains.

Fresh Cilantro or Parsley – Brightens the garlic shrimp topping with herbal freshness.

Chicken Broth – Used to soften the mashed plantains and round out the sauce.

Salt + Pepper – Essential seasonings to bring all the flavors to life.

Lime or Lemon Juice – Adds a final pop of acidity to balance the richness.

How To Make the Garlic Shrimp Mofongo

Step 1: Prep the Plantains

Peel the green plantains and cut them into 1-inch thick slices. Soak them in salted water for 15 minutes to remove some of the starch and help them cook evenly.

Step 2: Fry the Plantains

In a deep skillet, heat vegetable oil over medium heat. Fry the plantain slices until golden and crispy on the outside and soft inside—about 4-5 minutes per side. Remove and drain on paper towels.

Step 3: Mash the Plantains

In a large bowl or pilón (wooden mortar), mash the fried plantains with crushed garlic, chopped pork rinds (or bacon), a splash of chicken broth, and olive oil or butter. The texture should be chunky but moldable.

Step 4: Sauté the Shrimp

In a skillet, heat olive oil or butter and sauté minced garlic until fragrant. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink and cooked through. Add chopped herbs and a squeeze of lemon or lime juice.

Step 5: Assemble the Mofongo

Shape the mashed plantain mixture into domes or press into ramekins for a molded presentation. Plate and top with a generous spoonful of the garlic shrimp and sauce.

How to Serve and Store Garlic Shrimp Mofongo

Serve the mofongo immediately while the shrimp are hot and the plantains are still slightly crispy on the outside. It pairs wonderfully with a simple side salad, a drizzle of extra garlic sauce, or even a chilled tropical drink.

To store leftovers, keep the shrimp and mofongo separate in airtight containers. Refrigerate for up to 2 days. Reheat the plantains in the oven or air fryer to restore their texture, and gently warm the shrimp in a pan to keep them tender.

Frequently Asked Questions

Can I use ripe plantains?

No, ripe plantains are too soft and sweet for mofongo. Stick with green, unripe plantains for the classic texture and taste.

What protein can I substitute for shrimp?

You can swap the shrimp for grilled chicken, steak, or even a vegetarian sautéed mushroom mix for a delicious twist.

Is it necessary to use pork rinds?

Not at all! Bacon is a great alternative. For a vegetarian version, omit the pork and use extra herbs and garlic for depth.

Can I make this ahead?

You can prep the mashed plantains and garlic shrimp separately a few hours in advance, but for best texture and flavor, assemble just before serving.

What sauce goes well with mofongo?

A garlicky butter sauce or a light sofrito-style broth complements the dish beautifully.

How do I keep the plantains from getting dry?

Add warm chicken broth gradually while mashing the plantains until they reach a smooth, cohesive texture.

Want More Savory Caribbean-Inspired Ideas?

If you’re loving the comforting flavors of this Garlic Shrimp Mofongo, you’ll definitely want to try these flavorful creations from the Life with Nina kitchen:

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Life with Nina on Pinterest

And let me know in the comments how yours turned out. Did you mash your mofongo with pork rinds or bacon? Did you spice up your shrimp sauce?

I love hearing how you make these dishes your own. Share your tips, tricks, and tasty twists—we’re all here to inspire each other!

Garlic Shrimp Mofongo

Author: Nina Johnson
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Frying & Sautéing
Cuisine: Puerto Rican

Print Recipe

Description

Garlic Shrimp Mofongo is a Puerto Rican classic that brings bold flavor and hearty texture to the table. Fried green plantains are mashed with garlic and pork rinds, then topped with juicy shrimp sautéed in a zesty garlic-herb sauce. It’s savory, garlicky, and pure Caribbean comfort.

Instructions

1. Peel the green plantains and slice into 1-inch thick rounds. Soak in salted water for 15 minutes.

2. Heat vegetable oil in a deep skillet over medium heat. Fry plantain slices until golden and soft, about 4-5 minutes per side. Drain on paper towels.

3. In a large bowl or pilón, mash the fried plantains with 3 cloves of garlic, pork rinds or bacon, a splash of warm chicken broth, and 1 tablespoon olive oil or butter. Mash until chunky but moldable.

4. In a separate skillet, heat remaining oil or butter. Sauté remaining garlic until fragrant. Add shrimp, season with salt and pepper, and cook 2-3 minutes per side until pink. Stir in chopped herbs and lime juice.

5. Shape mashed plantain mixture into domes or use ramekins for molding. Plate and top with garlic shrimp and pan sauce.