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Garlic Shrimp Mofongo

Garlic Shrimp Mofongo: A Bold Puerto Rican Comfort Dish

Garlic Shrimp Mofongo is a flavorful Puerto Rican dish that blends crispy plantains and shrimp in a delicious garlic sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Puerto Rican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mofongo
  • 2 pieces Green Plantains Substitutes: yam or cassava if unavailable.
  • 1-2 inches Olive Oil Can substitute with canola oil for a neutral flavor.
  • to taste Salt Adjust to your taste preference.
For the Garlic Shrimp
  • 1 pound Shrimp Fresh and deveined.
  • 2 tablespoons Butter Can substitute with margarine for dairy-free.
  • 4 cloves Garlic Use fresh for maximum flavor.
  • to taste Black Pepper Freshly ground is best.
  • to taste Paprika Can substitute with cayenne pepper for more heat.
  • 1/2 cup Chicken Broth Use vegetable broth for vegetarian.
  • 1 bunch Fresh Cilantro Parsley can be used as an alternative.
  • 1 tablespoon Lime Juice Use fresh lime for best results.
  • optional Crumbled Bacon Offers texture and flavor, can be omitted.

Equipment

  • Large skillet
  • Mixing bowl
  • Potato Masher or Fork

Method
 

Preparation Steps
  1. Start by peeling two green plantains and slicing them into 1-inch thick pieces.
  2. In a large skillet, heat about 1 to 2 inches of olive oil over medium heat until shimmering.
  3. Carefully add the plantain slices in batches, frying each side for 4-5 minutes until golden brown.
  4. In the same skillet, melt 2 tablespoons of butter and an equal amount of olive oil over medium heat.
  5. Add 4 minced garlic cloves and sauté for about 1 minute until fragrant.
  6. Introduce 1 pound of fresh, deveined shrimp into the skillet, seasoning with salt, black pepper, and paprika.
  7. Cook the shrimp for about 3-4 minutes until they turn pink and firm.
  8. Pour in ½ cup of chicken broth, bringing it to a gentle simmer for 2 minutes.
  9. In a mixing bowl, mash the crispy fried plantains until smooth.
  10. Shape the mashed plantains into a bowl or dome.
  11. Serve by placing the molded mofongo at the center of a plate and topping it with the garlic shrimp mixture.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 28gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 200mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 2 days in the fridge. Can freeze for up to 2 months. Avoid refreezing thawed mofongo for best quality.

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