This Mofongo Savory Garlic Shrimp Mofongo is light, flavorful, and comes together in no time. Perfect for a healthy weeknight dinner or when you want something a little more elegant, this recipe never disappoints. Fresh, simple, and absolutely delicious!
Did You Know?
Pro Tips
Frequently Asked Questions
1. What is mofongo?
Mofongo is a Puerto Rican dish made by frying green plantains, then mashing them in a wooden pilon (mortar and pestle) with garlic, olive oil, and crispy pork cracklings (chicharron).
2. What are green plantains and where do I find them?
Green plantains are unripe, starchy plantains — firm with bright green skin. Find them in the produce section of most grocery stores, especially those with Latin American products.
3. What is a pilon and do I need one?
A pilon is a wooden mortar and pestle used in Puerto Rican kitchens specifically for mashing mofongo. A large regular mortar and pestle or a sturdy bowl with a muddler works as a substitute.
4. How do I fry the plantains for mofongo?
Peel green plantains, cut into 1-inch thick rounds, and fry at 350 degrees for 5-7 minutes until golden but not fully crispy. They need to be soft enough to mash.
5. What makes the garlic shrimp topping?
Large shrimp sauteed in generous amounts of garlic, olive oil, white wine, and a squeeze of lime. The garlicky shrimp and its sauce are spooned over the mofongo dome.
6. How do I shape mofongo?
Pack the mashed plantain mixture into a small bowl or cup, press firmly, then invert onto a plate to create the signature dome shape. Spoon the shrimp and sauce over top.
7. Can I skip the chicharron (pork cracklings)?
Chicharron adds the traditional salty, porky flavor, but you can substitute crispy bacon bits or make a vegetarian version with just garlic and olive oil.
8. Why does my mofongo taste bitter?
Green plantains can be bitter if undercooked. Fry them long enough until golden — the heat converts the starches and removes the raw, bitter taste.
9. What other toppings work besides garlic shrimp?
Braised oxtail, chicken broth (caldo), stewed chicken, fried pork, or a creamy garlic sauce are all traditional mofongo toppings found across Puerto Rican restaurants.
10. Can I make mofongo ahead of time?
Mofongo is best fresh — the texture changes as it cools and becomes dense and hard. Fry and prep the garlic butter shrimp ahead, but mash and shape the mofongo right before serving.
Watch How to Make This
Mofongo Savory Garlic Shrimp Mofongo
Ingredients
Method
- Prepare the Shrimp:Pat dry the shrimp with paper towels. In a bowl, season with paprika, kosher salt, and black pepper. Toss to coat evenly and set aside.
- Pat dry the shrimp with paper towels. In a bowl, season with paprika, kosher salt, and black pepper. Toss to coat evenly and set aside.
- Peel and Cut the Plantains:Cut off the ends of each plantain. Make a lengthwise incision along the ridges, careful not to cut too deep. Peel the skin off and slice the plantains into one-inch pieces. Soak the slices in water to prevent browning.
- Cut off the ends of each plantain. Make a lengthwise incision along the ridges, careful not to cut too deep. Peel the skin off and slice the plantains into one-inch pieces. Soak the slices in water to prevent browning.
- Cook the Shrimp:Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the seasoned shrimp for about 2 minutes per side until pink and opaque. Remove from skillet and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the seasoned shrimp for about 2 minutes per side until pink and opaque. Remove from skillet and set aside.
- Fry the Plantains:In a frying pan, heat enough canola oil to cover the plantains. Fry the plantain pieces in batches until golden brown, flipping occasionally. Drain on paper towels.
- In a frying pan, heat enough canola oil to cover the plantains. Fry the plantain pieces in batches until golden brown, flipping occasionally. Drain on paper towels.
- Prepare the Mofongo:In a mortar or Pilon, mash the fried plantains with butter, salt, pepper, minced garlic, and hot chicken stock. Continue mashing and adding ingredients until well combined and smooth.
- In a mortar or Pilon, mash the fried plantains with butter, salt, pepper, minced garlic, and hot chicken stock. Continue mashing and adding ingredients until well combined and smooth.
- Shape the Mofongo:Use a food mold or small bowl to shape the mofongo. Press it into the mold and then invert it onto a plate.
- Use a food mold or small bowl to shape the mofongo. Press it into the mold and then invert it onto a plate.
- Prepare the Sauce:In the same skillet used for the shrimp, heat the garlic Alfredo sauce over medium heat until it simmers. Add the shrimp back into the skillet and coat them with the sauce.
- In the same skillet used for the shrimp, heat the garlic Alfredo sauce over medium heat until it simmers. Add the shrimp back into the skillet and coat them with the sauce.
- Assemble the Dish:Place the shrimp over the mofongo and drizzle with the garlic Alfredo sauce. Garnish with chopped fresh parsley.
- Place the shrimp over the mofongo and drizzle with the garlic Alfredo sauce. Garnish with chopped fresh parsley.
- Serve Immediately:Serve the Garlic Shrimp Mofongo warm, as the plantains can harden if left to sit.
- Serve the Garlic Shrimp Mofongo warm, as the plantains can harden if left to sit.
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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