Flavorful Garlic Shrimp Mofongo

Garlic Shrimp Mofongo made its way into my kitchen the same week two friends from San Juan came to visit during their East Coast food tour. We had just spent the afternoon wandering through a farmer’s market in Queens, where they lit up at the sight of green plantains piled high beside crates of garlic.

Back at home, we fried and mashed plantains in shifts, laughing about whose turn it was to stir the garlic butter. Later, one of them called their grandmother to debate the “right” amount of broth to spoon over the finished dish. No clear winner. Everyone had a different memory tied to it.

A few days later, I made Garlic Shrimp Mofongo again for my neighbor, who’s been teaching her daughter to cook from scratch. She watched closely while I smashed the golden plantains with a wooden pestle, whispering to her daughter about the smell of garlic and shrimp coming off the pan.

That moment stuck warm food, eager hands, and stories wrapped into each step.This dish doesn’t hide what it is. Garlic Shrimp Mofongo is bold, textured, and unapologetically fragrant.

It draws people in with its crackling sizzle and keeps them close with that rich, garlicky shrimp broth soaking into mashed plantains. It’s rustic cooking at its best hands-on, deeply satisfying, and meant to be eaten slowly, preferably around a full table.

Short Description

Garlic Shrimp Mofongo is a traditional Puerto Rican dish featuring fried mashed green plantains with garlic, topped with tender shrimp simmered in buttery garlic broth.

Key Ingredients

• 2 large green plantains
• 1 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon butter
• 6 cloves garlic, minced
• 1 cup chicken broth
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 1 tablespoon fresh cilantro, chopped
• Juice of 1 lime
• ¼ cup crumbled bacon (optional)

Tools Needed

• Large skillet
• Tongs or spatula
• Mortar and pestle (or large bowl and wooden spoon)
• Paper towels
• Knife and cutting board
• Citrus juicer

Cooking Instructions

Step 1: Fry the Plantains

Peel the plantains and cut them into 1-inch rounds. In a large skillet, heat enough oil to shallow fry. Fry the plantain slices in batches over medium heat until golden and tender, about 4 to 5 minutes per side. Drain on paper towels and set aside.

Step 2: Cook the Garlic Shrimp

In the same skillet, reduce heat slightly and add butter and olive oil. Sauté minced garlic for about 1 minute until fragrant. Add the shrimp, season with salt, pepper, and paprika, and cook for 2 to 3 minutes until they turn pink. Pour in the chicken broth and let it simmer for 2 minutes. Finish with lime juice and chopped cilantro. Remove from heat.

Step 3: Mash the Plantains

Using a mortar and pestle or sturdy bowl with a spoon, mash the fried plantains while still warm. Add a splash of broth or crumbled bacon to loosen if needed. The texture should be chunky but moist enough to shape.

Step 4: Assemble and Serve

Shape the mashed plantains into a dome or mound on each plate. Spoon the garlic shrimp and plenty of broth over the top. Garnish with more cilantro and serve warm.

Why You’ll Love This Recipe

Rich in savory garlic flavor

Satisfying texture from crispy mashed plantains

Packed with protein and fiber

Naturally gluten-free

Great for dinner parties or a bold weekend meal

Mistakes to Avoid & Solutions

Dry Mofongo
Dry mash is hard to eat.
Solution: Add a few tablespoons of broth or a little melted butter while mashing.

Undercooked Plantains
Too firm and hard to mash.
Solution: Fry until fork-tender, not just golden.

Overcooked Shrimp
Shrimp can get rubbery.
Solution: Cook just until pink, then remove from heat.

Garlic Burnt in Pan
Burnt garlic tastes bitter.
Solution: Sauté over medium-low heat and stir constantly.

Not Enough Broth
Mofongo can feel heavy without sauce.
Solution: Always reserve extra broth to spoon over each serving.

Serving and Pairing Suggestions

Serve with avocado slices or a light green salad

Pair with tostones or crispy yuca fries

Add a chilled glass of white wine or lime soda

Present as a plated entrée with broth drizzled at the table

Serve family-style in a shallow platter with shrimp nestled in the center

Storage and Reheating Tips

Store leftovers in an airtight container for up to 2 days

Reheat plantains in a skillet with a splash of broth to soften

Rewarm shrimp gently to avoid overcooking

Broth can be reheated separately and poured fresh over servings

FAQs

1. Can I use ripe plantains instead of green?
No, green plantains are firmer and better for mashing.

2. Is the bacon necessary?
No, it’s optional. It adds flavor, but broth alone is enough.

3. Can I bake instead of fry the plantains?
Yes, bake at 400°F for 20 minutes, flipping halfway, though texture may vary.

4. Can I make this ahead?
You can fry and mash the plantains ahead, then reheat and top with fresh shrimp.

5. What’s a good substitute for shrimp?
Use sautéed mushrooms, seared scallops, or shredded chicken.

Tips & Tricks

Salt the plantains lightly before frying to build flavor

Use fresh garlic for the best aroma

Fry plantains in batches to avoid crowding the pan

Keep broth warm for serving

Garnish with lime wedges for brightness

Recipe Variations

Garlic Mushroom Mofongo: Swap shrimp for 2 cups of sautéed mushrooms, seasoned with garlic and thyme.

Spicy Mojo Mofongo: Add 1 teaspoon crushed red pepper to the garlic shrimp broth and finish with orange juice.

Crispy Chicken Mofongo: Use shredded rotisserie chicken sautéed in garlic butter and top with broth.

Avocado Mofongo Bowl: Mash avocado into the plantains with lime juice and top with grilled shrimp.

Final Thoughts

Garlic Shrimp Mofongo always brings people closer from the hiss of plantains in hot oil to the steam rising off the shrimp broth, it has a way of filling a kitchen and anchoring a moment. The whole process is tactile, flavorful, and just the right kind of messy to feel like you’re really cooking, not just following instructions.

It’s a dish I return to when I want to share something bold and homey in the same bite. The garlic hits first, followed by the richness of broth-soaked plantains and tender shrimp, and it all lands with confidence. There’s nothing shy about mofongo, and that’s exactly the point.