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.
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
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.
Notes
Use warm chicken broth to help bind the mofongo mixture—it enhances flavor and texture.
For crispier plantain pieces, fry in small batches to avoid overcrowding.
Bacon is a tasty and easy substitute for pork rinds if you don’t have them on hand.
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 180mg
Keywords: mofongo, shrimp, Puerto Rican, plantains, garlic shrimp