Garlic Shrimp Mofongo

Garlic Shrimp Mofongo is a cozy, flavor-packed dish that marries garlicky shrimp with the comforting, starchy punch of mashed green plantains. This friendly take on a Puerto Rican classic is approachable enough for a weeknight but impressive for guests. If you like bold garlic flavors and want a mash with personality, this dish delivers — and if you want a lighter shrimp pairing for another night, try the lemon-butter version in the lemon-butter garlic shrimp orzo skillet recipe for contrast.

Why make this recipe

• Fast, satisfying: ready in about an hour with mostly hands-on time under 30 minutes.
• Balanced textures: tender shrimp and chunky, savory plantain mash create a delightful contrast.
  One sentence summary: It’s a comforting, garlicky main that celebrates simple Caribbean ingredients with big, memorable flavor.

Step-by-Step Guide to Making Garlic Shrimp Mofongo

Overview of the method
Garlic Shrimp Mofongo combines boiled and mashed green plantains with bright, garlicky shrimp. The plantains give structure and body, while the shrimp add protein and a punch of seasoning. Follow the steps below to make a balanced, well-textured mofongo that holds together when unmolded and releases savory juices when plated.

Ingredients

• 2 cups green plantains (peeled and cut into 1-inch slices)
• 1 pound jumbo shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1/4 cup olive oil (divided — 2 tablespoons for cooking shrimp, remainder for mashing)
• 1/2 cup chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon crushed red pepper flakes (optional)

Directions

1. Prepare the plantains: Peel and cut plantains into 1-inch slices. Boil in salted water for 15–20 minutes until tender. Drain well so they don’t add excess water to the mash.
2. Cook the shrimp: In a skillet, heat 2 tablespoons olive oil over medium heat. Add garlic and sauté for about 1 minute, just until fragrant and lightly golden — be careful not to burn it. Add shrimp, salt, pepper, and crushed red pepper flakes (if using). Cook until the shrimp are pink and opaque throughout, about 2–3 minutes per side depending on size. Remove from heat and set aside.
3. Mash the plantains: Drain the boiled plantains thoroughly. Transfer to a bowl or mortar (a pilón if you have one for authentic texture). Mash with the remaining olive oil and chicken broth until chunky and cohesive — you want texture, not a purée. Taste and adjust salt and pepper if needed.
4. Combine shrimp and mash: Fold the cooked shrimp into the mashed plantains, distributing them evenly. Reserve a few shrimp for garnish if desired.
5. Mold and serve: Pack the mixture into a small bowl or mold and invert onto a serving dish to create a neat mound or dome. Garnish with chopped cilantro and the reserved shrimp. Serve warm.

Notes on following the directions

• Boiling plantains until tender but not falling apart helps the mash hold structure when inverted. Check them with a fork — the fork should slide in without the plantain disintegrating.
• Sautéing garlic briefly before adding shrimp extracts the flavor without making it bitter. If your garlic starts to brown too quickly, lower the heat.
• The chicken broth adds moisture and a savory backbone; add it sparingly so your mofongo stays chunky.
• Packing the mixture tightly into a mold helps the dish keep its shape when inverted. If you don’t have a mold, use a small bowl or ramekin.

Best Way to Store Garlic Shrimp Mofongo

• Refrigeration: Store in an airtight container for up to 3 days at 4°C (39°F).
• Freezing: Not recommended for whole assembled mofongo, but you can freeze mashed plantains separately for up to 1 month at -18°C (0°F).
• Reheating: Warm gently in a skillet over low heat or in a microwave in short bursts until heated through; if refrigerated, add a splash of chicken broth to rehydrate before reheating.

How to Present Garlic Shrimp Mofongo

• Classic plating: Invert a molded mound of mofongo onto a plate and top with the reserved shrimp and a sprinkle of chopped cilantro. Add a wedge of lime on the side for brightness.
• Family-style: Spoon the mofongo into a shallow bowl and place the shrimp on top so guests can serve themselves.
• As part of a larger spread: Serve alongside fried pork (pernil), braised vegetables, pickled onions, or a simple green salad to balance the dish’s richness.
• Sauce ideas: A little garlic-lime butter drizzled over the shrimp or a thin mojo sauce on the side adds extra acidity and slickness.

Why this recipe works (technique and flavor breakdown)
The success of Garlic Shrimp Mofongo lies in its contrasts: the starchiness and subtle sweetness of green plantains balance the bright, savory shrimp and garlicky oil. Using green plantains rather than ripe ones keeps the mash firm and savory rather than sweet. The olive oil and chicken broth bind the mash and add gloss without making it greasy. Cooking shrimp quickly at moderate heat ensures tenderness — overcooked shrimp become rubbery and will detract from the dish’s appeal.

Tips to make Garlic Shrimp Mofongo

• Use a pilón or wooden mortar if you have one — it gives the authentic texture and helps incorporate flavors naturally.
• Cook shrimp just until opaque; watch closely.
• If you want more garlic punch, gently fold in one clove of raw minced garlic into the warm mash so it mellows but remains aromatic.
• For a richer mash, swap some of the chicken broth with a little reserved pan sauce from the shrimp.

Variations and substitutions

• Shrimp-only vs. mixed proteins: You can substitute diced, pan-seared pork or chunks of chorizo for the shrimp for a heartier version; the smoky fat will change the flavor profile.
• Vegetarian option: Replace shrimp with roasted mushrooms and use vegetable broth instead of chicken broth; add a pinch of smoked paprika to mimic savory depth.

Background and cultural notes
Mofongo is a beloved dish originating in Puerto Rico and parts of the Dominican Republic and is traditionally made using green plantains, mashed in a mortar with garlic, pork fat or bits of fried pork (chicharrón), and often served with a protein or a broth. While the classic version frequently features bits of crispy pork, the shrimp variation brings seafood brightness to the beloved mash. This Garlic Shrimp Mofongo leans into garlicky seasoning and bright cilantro, making it approachable for cooks outside the traditional culinary scene while still honoring the texture and technique of the classic.

Ingredient notes and swaps

• Green plantains: Choose firm plantains with green skin for less sweetness and greater starch. If your plantains are turning yellow, they will be sweeter and make a softer, sweeter mash.
• Olive oil: Provides flavor and sheen; you can use neutral oil if you prefer less olive flavor, or finish with a little butter for richness.
• Chicken broth: Adds savory depth. For a vegan alternative, use a rich vegetable stock. For more pronounced flavor, substitute part of the broth with a splash of white wine when mashing (allow alcohol to cook off).
• Cilantro: Brightens the finish; parsley is a milder substitute if you’re not a cilantro fan.
• Red pepper flakes: Optional, but they add a nice heat. Adjust to taste.

Serving timeline and portioning
This recipe with 1 pound of jumbo shrimp and 2 cups of plantains makes a hearty main for about 3–4 people, or 4–6 servings as part of a multi-dish meal. If serving a larger group, scale plantains and shrimp proportionally — plantains can be easier to scale by weight for consistent texture.

Q&A — common questions answered
Q: How do I keep the plantain mash from getting gummy?
A: Drain the boiled plantains well before mashing and add chicken broth slowly. Aim for a chunky texture rather than a purée and avoid overworking them.

Q: Can I fry the plantains instead of boiling them?
A: Yes — frying yields a roasted, slightly caramelized flavor. If you fry first, chop the fried pieces and mash with a bit of broth or oil; this will make the mofongo richer and slightly crisper in spots.

Q: Is this dish spicy?
A: Not inherently. The crushed red pepper flakes are optional. Adjust or omit them depending on your heat tolerance.

Q: Can I prepare any components ahead of time?
A: Yes — you can boil and mash the plantains a day ahead and keep them refrigerated. Reheat gently before adding cooked shrimp. Cooked shrimp are best the same day.

Q: What is the best side dish to serve with mofongo?
A: Bright, acid-forward sides work best: a simple green salad with lime vinaigrette, pickled red onions, or a citrusy slaw to cut through the starch.

Additional FAQs (mix of styles)

• How do I reheat leftover mofongo without drying it out?
  Reheat gently on the stove with a splash of chicken broth, or microwave in short intervals with a damp paper towel over it to retain moisture.
• Can I make this gluten-free?
  Yes; all ingredients in this recipe are naturally gluten-free as written. Always check labels on broth or spices if you need to be cautious.
• What should I do if my shrimp overcook?
  If they overcook and become firm, slice them thinly and fold into the mashed plantains — the texture will be less ideal but still tasty. For best results, cook shrimp just until barely opaque.

Final presentation tips and meal pairing ideas

• Garnish generously: The chopped cilantro and a splash of fresh lime juice brighten the dish and contrast the plantain’s density.
• Textural contrast: Serve with a crunchy side (fried tostones or a crisp slaw) to offset the soft mash.
• Beverage pairing: A crisp white wine (Sauvignon Blanc) or a light lager complements the garlic and shrimp without overwhelming the subtle starchiness.
• Make it communal: Mofongo is often served family-style; present it in a large bowl with shrimp on top so everyone can help themselves.

Conclusion

Garlic Shrimp Mofongo is an adaptable, satisfying dish that brings Caribbean comfort to your table with minimal fuss. For a slightly different shrimp-and-plantain perspective, check the detailed Puerto Rican shrimp mofongo recipe available at Nata Knows Best, and for another flavorful shrimp-mofongo approach with garlic and lime, see the version at The Kreative Life.

Garlic Shrimp Mofongo

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A cozy, flavor-packed dish that combines garlicky shrimp with the comforting mash of green plantains.

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Ingredients

Scale 1x2x3x

• 2 cups green plantains, peeled and cut into 1-inch slices
• 1 pound jumbo shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1/4 cup olive oil, divided (2 tablespoons for cooking shrimp, remainder for mashing)
• 1/2 cup chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon crushed red pepper flakes (optional)

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Instructions

1. Boil plantains in salted water for 15–20 minutes until tender. Drain well.
2. In a skillet, heat 2 tablespoons olive oil over medium heat. Add garlic and sauté for about 1 minute until fragrant. Add shrimp, salt, pepper, and crushed red pepper flakes. Cook until shrimp are pink and opaque, about 2–3 minutes per side. Remove from heat.
3. Drain boiled plantains thoroughly and transfer to a bowl. Mash with remaining olive oil and chicken broth until chunky.
4. Fold cooked shrimp into the mashed plantains and reserve a few shrimp for garnish.
5. Pack the mixture into a small bowl or mold and invert onto a serving dish. Garnish with chopped cilantro and reserved shrimp. Serve warm.

Notes

Boil plantains until tender but not falling apart. Sauté garlic briefly to extract flavor without burning. Adjust salt and pepper to taste.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Boiling and Sautéing
• Cuisine: Caribbean

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 170mg

Keywords: Garlic Shrimp Mofongo, Puerto Rican Cuisine, Comfort Food, Shrimp Recipe, Plantain Recipe