Garlic Shrimp Mofongo

Garlic Shrimp Mofongo

Garlic Shrimp Mofongo is everything I love on one plate—golden fried green plantains, buttery Puerto Rican garlic shrimp, and a cozy, savory sauce that practically begs you to grab a spoon and “taste-test” straight from the pan.

What Is Garlic Shrimp Mofongo? (And Why I Crave It So Often)

If you’ve never had Garlic Shrimp Mofongo before, think of it as Puerto Rican comfort food at its finest: a savory garlic plantain mash (mofongo) made from fried green plantains, blended with crispy pork cracklings or bacon, then crowned with juicy shrimp in a garlicky, buttery sauce.

This classic Puerto Rican mofongo recipe is hearty without feeling heavy, and it’s packed with flavor from simple pantry ingredients—garlic, olive oil, broth, and a squeeze of lime. The shrimp mofongo recipe I’m sharing today leans into that traditional flavor but keeps things approachable for a busy weeknight.

I like to make this Puerto Rican shrimp dish on Sunday evenings when my grown kids stop by, usually hungry and with zero warning. The smell of garlic sizzling in butter and olive oil hits them the second they walk in, and you can see their shoulders drop. Food does that. Especially dishes like mofongo with garlic shrimp sauce that remind us of home, even if you didn’t grow up on the island.

What makes this garlic shrimp plantain dish extra special?

• You get the rich, savory feel of “restaurant food” with ingredients from your regular grocery store.
• It’s naturally gluten-free.
• You can easily lighten it up (a little less butter, a little more broth) or make it richer for a celebration.
• It’s flexible—serve it as a one pan shrimp mofongo weeknight dinner or dress it up for company.

Let’s walk through it step-by-step so your homemade shrimp mofongo comes out tender, garlicky, and absolutely irresistible.

Why You’ll Love This Garlic Shrimp Mofongo Recipe

• Big flavor, simple ingredients – Classic Puerto Rican garlic shrimp flavors using garlic, olive oil, butter, and broth you probably already have.
• Comfort food with a twist – Traditional Puerto Rican mofongo meets a cozy shrimp skillet, perfect for Puerto Rican dinner ideas that feel special.
• Ready in about 45 minutes – An easy shrimp mofongo recipe you can pull off on a weeknight without babysitting the stove all night.
• Naturally gluten-free – Mashed plantain mofongo replaces pasta or bread, so it’s a hearty meal that fits many diets.
• Customizable heat level – Keep it mild for the kids or add crushed red pepper or adobo for a bolder Caribbean garlic shrimp recipe.
• Make-ahead friendly – You can fry and mash the plantains ahead, then finish with the garlic shrimp sauce right before serving.
• One-pan shrimp, minimal cleanup – The shrimp cooks in a single pan, and you can keep the mofongo warm in the same skillet if you like.
• Authentic yet approachable – It honors traditional Puerto Rican mofongo while using clear steps and substitutions if you can’t find certain ingredients.
• Crowd-pleasing presentation – Mounds of golden fried green plantain mofongo topped with glossy garlic butter shrimp mofongo sauce looks like restaurant food.
• Great “teach the kids” recipe – Frying plantains and mashing them is tactile and fun, and a good way to pass down a little food culture in your own kitchen.

Ingredients for Garlic Shrimp Mofongo

You can see a photo of the finished dish here for a little inspiration:

I’ll break this into two parts: ingredients for the mofongo (the mashed plantains) and for the garlic shrimp.

For the Mofongo (Mashed Plantain Base)

• 3 large green plantains (very firm and green; avoid yellow or spotted ones or the texture will be too soft)
• 4–5 cloves garlic, minced (fresh is key here; jarred garlic tends to be sharper and less fragrant)
• ½ cup pork rinds or chicharrón, crushed
  – Traditional: use chicharrón from a Latin market
  – Shortcut: plain, unflavored pork rinds from the snack aisle
• 3–4 tablespoons olive oil (plus more for mashing; choose a mild olive oil so it doesn’t overpower)
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon freshly ground black pepper
• ½–¾ cup warm chicken broth (start with less, add as needed to soften the mofongo; low-sodium recommended)
• 1–2 tablespoons butter (optional, for extra richness in the mash)
• 1 tablespoon chopped fresh cilantro or parsley (optional, for color and freshness)
• Oil for frying – about 1½–2 cups neutral oil (vegetable, canola, or light olive oil)

Ingredient Tips for the Mofongo

• Plantains: For authentic mofongo, you want unripe green plantains. They should feel firm, almost like a raw potato, not soft like a banana.
• Chicharrón / pork rinds: They add salty crunch and that signature Puerto Rican flavor. You can use bacon bits (real bacon, not the fake stuff) if you can’t find chicharrón, but reduce the salt a bit.
• Broth: Warm broth makes the mashed plantain mofongo more pliable and easier to shape. Cold broth stiffens things up.
• Garlic: This is a garlic-forward dish. If you’re sensitive, start with a little less and add more to taste.

For the Garlic Shrimp

• 1½ pounds medium shrimp, peeled and deveined (tails on or off, your choice; 31–40 count works well)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon ground paprika (sweet or smoked; smoked will give a little depth)
• ½ teaspoon ground cumin (optional but lovely for a more Latin shrimp and plantain feel)
• 4–6 cloves garlic, finely minced (yes, more garlic—it’s Garlic Shrimp Mofongo!)
• 3 tablespoons butter
• 2 tablespoons olive oil
• ½ cup chicken or seafood broth
• ¼ cup dry white wine (optional, but it adds a beautiful tang; you can sub more broth)
• 2 tablespoons freshly squeezed lime juice (or lemon juice)
• 2 tablespoons chopped fresh cilantro or parsley
• Pinch of crushed red pepper flakes (optional, for heat)

Optional for Serving

• Extra lime wedges
• Extra chopped cilantro or parsley
• Thinly sliced green onions
• A drizzle of good olive oil over the assembled mofongo

Directions: How to Make Garlic Shrimp Mofongo

We’re going to make the fried green plantain mofongo first, then keep it warm while we cook the Puerto Rican garlic shrimp.

1. Prep the Plantains

Peel the green plantains by cutting off both ends, then scoring the peel lengthwise in 3–4 places. Use your thumb or the tip of a butter knife to pry the peel away.

Slice each plantain into 1-inch thick rounds. Try to keep the pieces similar in size so they fry evenly.

Tip: Green plantains can stain your cutting board slightly. If that bothers you, use a plastic board.

2. Fry the Plantains Until Golden

In a deep skillet or heavy-bottomed pot, heat 1½–2 cups oil over medium heat (about 350°F if you’re using a thermometer).

Add the plantain slices in a single layer. Don’t overcrowd; cook in batches if your pan is small.

Fry for 4–6 minutes, turning once or twice, until they’re lightly golden and just tender when pierced with a fork, but not browned or crisp like chips.

Use a slotted spoon to transfer them to a paper towel–lined plate to drain.

Safety note: The oil will spit a bit. A splatter screen is your friend here.

3. Make the Garlic “Mojo” for the Mofongo

While the plantains rest, in a small skillet, warm 3–4 tablespoons olive oil over low heat. Add 4–5 cloves minced garlic and cook gently for 1–2 minutes, just until fragrant and barely golden—not brown.

Remove from the heat immediately.

Warm the ½–¾ cup chicken broth in the microwave or on the stove so it’s ready to loosen the mash.

4. Mash the Plantains into Mofongo

Traditionally, mofongo is mashed in a pilón (a large wooden mortar and pestle). If you have one, wonderful. If not, you can use:

• A sturdy mixing bowl and potato masher
• A stand mixer with the paddle attachment on low
• A large mortar and pestle if you have a big one

Working in batches, add some fried plantain pieces, a handful of crushed pork rinds, a spoonful of the warm garlic oil, and a bit of warm broth.

Mash until the plantains break down and form a cohesive mash—still a bit chunky, not totally smooth. Add more broth, garlic oil, and a little butter if using, until the texture is moist but holds its shape when pressed.

Season with ½ teaspoon salt, ¼ teaspoon pepper, and adjust to taste. Fold in chopped cilantro or parsley if you like.

Form the mofongo into 3–4 round mounds or press it gently into small bowls to shape, then unmold onto plates. You can also leave it in a serving bowl and scoop.

Keep warm: Cover loosely with foil or keep in a warm oven (around 200°F) while you cook the shrimp.

5. Season the Shrimp

Pat the shrimp dry with paper towels. Dry shrimp sear better and don’t steam.

In a bowl, toss the shrimp with 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon paprika, and ½ teaspoon cumin if using.

Set aside while you heat the pan.

6. Sauté the Garlic Shrimp

In a large skillet (I like a 12-inch stainless steel or nonstick), heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat.

Add the shrimp in a single layer and cook for 1–2 minutes per side, just until they turn pink and opaque. Don’t overcook or they’ll get rubbery.

Transfer the shrimp to a plate; they’ll finish gently in the sauce.

7. Build the Garlic Shrimp Sauce

Reduce the heat to medium-low. If the pan looks dry, add the remaining 1 tablespoon butter.

Add 4–6 cloves minced garlic and a pinch of red pepper flakes, stirring constantly for about 30 seconds until fragrant. Scrape up any browned bits—that’s where the flavor hides.

Pour in the ¼ cup white wine (if using) and ½ cup broth, stirring and letting it simmer for 2–3 minutes to reduce slightly.

Squeeze in the lime juice and taste. Add a bit more salt, pepper, or lime if needed.

Stir in the chopped cilantro or parsley.

8. Finish the Shrimp in the Sauce

Return the shrimp and any accumulated juices to the skillet. Toss in the garlic butter sauce for 1–2 minutes, just to warm through and coat.

The sauce should be glossy, slightly thickened, and wonderfully garlicky.

9. Assemble Your Garlic Shrimp Mofongo

Place a mound of mofongo on each plate or in a shallow bowl.

Spoon the garlic shrimp and plenty of sauce over and around the mofongo. This is the best part—mofongo loves sauce.

Garnish with extra cilantro or parsley and serve with lime wedges on the side.

Take a second to admire your work, then dig in while it’s hot.

Servings & Timing

• Yield: Serves 4 generously (or 3 very hungry people)
• Prep Time: 15–20 minutes (peeling and slicing plantains, prepping shrimp and garlic)
• Cook Time: 25–30 minutes (frying plantains and cooking the garlic shrimp)
• Total Time: About 45–50 minutes

If you’ve never fried plantains before, give yourself an extra 5–10 minutes the first time. After that, it becomes second nature—like making rice or roasting vegetables.

Variations: Fun Twists on Garlic Shrimp Mofongo

Here’s where you can play a bit while still staying close to an authentic mofongo recipe.

1. Lighter “boiled” mofongo: Instead of frying, boil the plantains until tender, then mash with garlic oil and broth for a lower-fat version.
2. Bacon lovers mofongo: Replace pork rinds with crisp chopped bacon, and use a tablespoon of the bacon drippings in the mash.
3. Coconut shrimp mofongo: Swap half the broth in the shrimp sauce with coconut milk for a silky Caribbean garlic shrimp recipe with a hint of sweetness.
4. Spicy chipotle mofongo: Add a minced chipotle in adobo to the shrimp sauce and top with pickled red onions for a smoky kick.
5. Veggie mofongo: Stir sautéed peppers and onions into the mashed plantain for extra color and texture.
6. Surf-and-turf mofongo: Top the mofongo with garlic shrimp and a few slices of grilled steak or churrasco for a special-occasion Puerto Rican dinner idea.

Storage & Reheating

Garlic Shrimp Mofongo is best fresh, but leftovers absolutely happen—especially if you cook like I do and “cook for an army” out of habit.

• Storing the mofongo:

  • Transfer leftover mofongo to an airtight container.
  • Refrigerate for up to 3 days.
  • It will firm up as it cools, which is normal.

• Storing the shrimp and sauce:

  • Store shrimp and sauce together in a separate container.
  • Refrigerate for up to 2 days for best texture.

• Reheating mofongo:

  • Sprinkle a tablespoon or so of water or broth over the cold mofongo.
  • Warm, covered, in the microwave at 50–70% power until heated through, stirring once if needed.
  • You can also reheat in a small covered skillet over low heat with a splash of broth, stirring now and then.

• Reheating the shrimp:

  • Warm gently in a skillet over low heat, covered, just until the shrimp are heated through (2–3 minutes).
  • Avoid microwaving on high; shrimp toughen quickly.

• Freezing:

  • Mofongo doesn’t freeze particularly well; its texture gets a little dry.
  • The garlic shrimp, however, can be frozen for up to 1 month in an airtight container. Thaw overnight in the fridge before reheating gently.

• Make-ahead tips:

  • You can fry the plantains and mash the mofongo a few hours ahead. Cover tightly and keep at room temp for up to 2 hours or refrigerate if longer.
  • Rewarm the mofongo with a splash of warm broth before serving, then cook the shrimp right before dinner so they stay juicy.

Notes from My Kitchen to Yours

• Balancing salt: Between pork rinds, broth, and salted butter, salt can sneak up on you. Taste at every step—mofongo, then sauce—rather than salting heavily all at once.
• Garlic level: I know this is a garlic-forward recipe, but garlic can go from fragrant to bitter very fast. Keep the heat gentle when sautéing and pull it off the stove as soon as it turns lightly golden.
• Plantain texture: If your mofongo feels too dry or crumbly, you likely need more warm broth or a touch more fat. Add a tablespoon at a time, mash, and check again.
• Keeping things hot: Mofongo loves warmth. I sometimes set my plates in a low oven (around 200°F) for a few minutes so the garlic shrimp plantain dish stays piping hot when it hits the table.
• Serving style: For guests, I like to pack mofongo into a small lightly oiled bowl and invert it onto the plate; it makes the prettiest domes, restaurant-style.
• Pairing ideas: This Puerto Rican shrimp dish plays well with a simple green salad, white rice, or a quick side of sautéed spinach or garlicky green beans.

You know what? Don’t overthink it. This is homey food. If it tastes good and everyone’s going back for seconds, you did it right.

FAQs About Garlic Shrimp Mofongo

1. Can I use yellow (ripe) plantains instead of green?
For traditional Puerto Rican mofongo, you really need green plantains; ripe ones are too sweet and soft and will give you a completely different texture.

2. My mofongo is dry and crumbly. What did I do wrong?
You probably just need more warm broth and a bit more fat (olive oil or butter). Mash in a little at a time until it holds together but isn’t sticky.

3. Can I make this recipe without pork?
Yes. Skip the chicharrón or pork rinds and add a tablespoon or two more olive oil or butter, plus a pinch of smoked paprika for a faint “meaty” note.

4. What kind of shrimp works best?
Medium or large raw shrimp (31–40 count) are ideal; they cook quickly and sit nicely on top of the mofongo without feeling skimpy or overwhelming.

5. How spicy is this shrimp mofongo recipe?
As written, it’s mild. The heat comes only from optional red pepper flakes, so you can leave them out for a no-heat version or add more if you like a kick.

6. Can I use frozen shrimp?
Absolutely—just thaw them completely in the fridge, then pat dry very well so they sear nicely and don’t water down the garlic shrimp sauce.

7. Is this an authentic mofongo recipe?
It’s inspired by traditional Puerto Rican mofongo and classic Puerto Rican garlic shrimp, with a few small tweaks for home cooks in the U.S. who may not have every traditional tool or ingredient.

8. What can I serve with Garlic Shrimp Mofongo?
A simple salad, steamed veggies, or a side of rice and beans rounds out the meal without competing with the bold garlic and plantain flavors.

Wrapping It Up (Before It Gets Cold!)

Garlic Shrimp Mofongo is one of those Puerto Rican comfort food dishes that feels like a warm hug on a plate—crispy-tender mashed plantain mofongo, juicy garlic butter shrimp, and a savory sauce that soaks into every bite. It’s satisfying enough for a cozy Sunday night, but impressive enough to serve as a centerpiece when friends or family come over.

If you try this shrimp mofongo recipe, I’d love to hear how it went—did you go classic, or did you add your own twist? Leave a comment with your questions or tweaks, and if you’re in the mood for more Latin shrimp and plantain recipes, stick around and explore a few more of my favorite Caribbean-inspired dinners.