Garlic Shrimp Mofongo Recipe

Introduction

Garlic Shrimp Mofongo is a flavorful Puerto Rican dish combining crispy green plantains mashed with garlic and topped with succulent shrimp cooked in a garlicky sauce. This comforting meal offers a perfect balance of savory and tangy flavors that’s sure to become a family favorite.

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

Instructions

1. Step 1: Peel the green plantains and cut them into 1-inch thick slices. Boil in salted water for about 15 minutes or until tender but not falling apart. Drain well.
2. Step 2: In a mortar and pestle or sturdy bowl, mash the cooked plantains with 3 cloves of minced garlic, salt, and a drizzle of olive oil until smooth but still chunky. Set aside.
3. Step 3: Heat olive oil and butter in a large skillet over medium heat. Add the remaining minced garlic and sauté until fragrant, about 1 minute.
4. Step 4: Add the shrimp to the skillet and season with salt, black pepper, and paprika. Cook until shrimp turn pink and opaque, about 3-4 minutes.
5. Step 5: Pour in the chicken broth and simmer for 2-3 minutes to create a light sauce. Stir in lime juice and chopped cilantro.
6. Step 6: Shape the mashed plantains into small mounds or press into bowls. Top each serving with the garlic shrimp mixture and drizzle with the pan sauce.
7. Step 7: Serve immediately while warm and enjoy this vibrant and hearty dish.

Tips & Variations

• For extra flavor, fry the plantain slices lightly before boiling to add a crispy texture to the mofongo.
• Substitute shrimp with chicken or pork for a different protein option.
• Add a dash of hot sauce or chopped fresh chili peppers if you prefer a spicy kick.

Storage

Store leftover mofongo and shrimp separately in airtight containers in the refrigerator for up to 2 days. Reheat the mofongo in the microwave or on the stovetop with a splash of water to restore moisture. Warm the shrimp gently to avoid overcooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ripe plantains instead of green?

Green plantains have a starchy texture ideal for mofongo. Ripe plantains are sweeter and softer, which will change the traditional texture and flavor of the dish.

Is there a vegetarian version of mofongo?

Yes, you can skip the shrimp and make mofongo with sautéed vegetables or mushrooms for a delicious vegetarian alternative.

Garlic Shrimp Mofongo Recipe

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★★★★★

4.9 from 108 reviews

Garlic Shrimp Mofongo is a traditional Puerto Rican dish featuring mashed green plantains mixed with garlic and topped with sautéed shrimp in a flavorful garlic butter sauce. This comforting and savory meal combines the starchy texture of mofongo with succulent, garlicky shrimp and is finished with fresh cilantro and lime juice for a zesty finish.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Puerto Rican

Ingredients

Scale 1x2x3x

For the Mofongo

• 2 large green plantains
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Garlic Shrimp

• 1 pound shrimp, peeled and deveined
• 1 tablespoon butter
• 6 cloves garlic, minced
• 1 cup chicken broth
• 1 teaspoon paprika
• 1 tablespoon fresh cilantro, chopped
• Juice of 1 lime

Instructions

1. Prepare the Plantains: Start by peeling the green plantains and cutting them into 1-inch thick slices. Bring a pot of salted water to a boil and cook the plantain slices until they are tender, about 15 minutes. Drain well.
2. Mash the Plantains: While still warm, place the cooked plantains in a large bowl or mortar. Add olive oil, salt, and black pepper. Mash the plantains vigorously until a chunky, cohesive dough forms. Set aside.
3. Sauté the Garlic Shrimp: Heat butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Add the shrimp and cook until pink and opaque, about 3-4 minutes.
4. Add Broth and Seasonings: Pour in the chicken broth and sprinkle in paprika. Stir gently and allow the sauce to simmer for 3-5 minutes until slightly reduced and flavorful, coating the shrimp well.
5. Combine and Finish the Dish: Remove the skillet from heat and stir in chopped cilantro and lime juice. Serve the garlic shrimp over the mashed plantains, spooning extra sauce on top for a delicious finish.

Notes

• For authentic mofongo texture, use green plantains which are firm and starchy.
• If you prefer a crispier mofongo, some recipes suggest frying the plantains before mashing, but boiling is a lighter alternative.
• Adjust garlic levels according to taste; more garlic intensifies the flavor.
• Use fresh lime juice at the end to brighten the dish and balance richness.
• Pair this dish with a simple salad or avocado slices for a complete meal.

Keywords: Garlic Shrimp Mofongo, Puerto Rican, Plantains, Shrimp, Garlic, Traditional Recipe