Garlic Shrimp Mofongo Delight

This garlic shrimp mofongo recipe is my secret weapon for easy, flavorful dinners that taste like a trip to the Caribbean, coming together in just 40 minutes from start to finish. With only 15 minutes of prep and 25 minutes of cook time, you can enjoy bold, comforting flavors—crispy plantains, juicy shrimp, and a luscious garlic butter sauce all in one dish. Whether you need a quick weeknight meal or want to bring impressively breezy, tropical vibes to your table, this garlic shrimp mofongo never disappoints.

I first prepared this easy garlic shrimp mofongo for my family when we craved something fresh and different for dinner and it quickly became our go to crowd pleaser. Each bite combines comforting plantain mash with succulent shrimp and savory garlic sauce, making it a favorite not just for quick meals but for relaxed Sunday lunches as well. I love how approachable it is for home cooks new to Puerto Rican flavors and how every step delivers huge flavor with very little fuss.

Gather Your Ingredients for Garlic Shrimp Mofongo

• Green plantains (for Caribbean mofongo): Choose firm, bright green plantains for the starchy texture required in classic mofongo—avoid brown spots, and substitute with yellow plantains for a sweeter twist if needed.
• Fresh garlic (aromatic punch): Large cloves, finely minced, spread savory flavor throughout every bite—fresh garlic elevates the sauce; jarred can work in a pinch but loses some sharpness.
• Extra virgin olive oil or vegetable oil (frying): Essential for crispy, golden plantains; use extra virgin olive oil for authentic flavor, or a neutral oil for a lighter touch—avoid heavy oils which mask natural plantain sweetness.
• Chicken broth (moistening the mash): Adds savory depth and loosens the plantains for easy mashing; both store bought and homemade work well—vegetable broth makes it vegan friendly.
• Large shrimp (protein): Peeled and deveined shrimp save time and yield tender results—frozen works if thawed; swap for mushrooms or jackfruit for vegetarian options.
• Butter (for garlic sauce richness): Infuses creamy, subtle depth into the shrimp; use vegan butter or a little extra olive oil for dairy free mofongo.
• Paprika (smoky finish): Adds color and mild smokiness—try smoked paprika for complexity, or chipotle for heat.
• Ground black pepper and salt (seasoning): Crucial for highlighting flavors—season generously and taste as you go to balance the dish.
• Fresh parsley (garnish): Brings brightness and color—cilantro works too; sprinkle just before serving for freshness.
• Lemon wedges (serving): Add acidic contrast to the rich garlic butter and make shrimp flavors pop—serve extra on the side for customization.

How to Make Garlic Shrimp Mofongo

Fry the Plantains for Crunchy Texture:

In a large skillet over medium heat, pour enough olive oil or vegetable oil to cover the bottom in a thin layer. Once the oil shimmers and feels hot, add plantain chunks in a single layer and fry each side for 5 to 7 minutes until golden and fork tender. Fully cooking keeps the mofongo mash creamy and prevents gumminess—drain on paper towels when done.

Mash and Season the Mofongo Base:

Transfer the hot fried plantains to a large bowl or a sturdy mortar (pilón if available). Add minced garlic, a drizzle of olive oil, and about a quarter cup of warm chicken broth. Sprinkle with salt and mash using a pestle or potato masher, adding more broth as needed to reach a chunky but soft consistency. Taste for salt and shape into balls or mound for serving.

Sauté Garlic Shrimp in Buttery Sauce:

Pat shrimp dry to encourage browning. Heat olive oil and a pat of butter in a clean skillet over medium heat, add garlic and stir for 30 seconds until fragrant and lightly golden. Add shrimp in a single layer, dust with paprika, salt, and pepper, and cook 2 to 3 minutes per side until just pink and firm—avoid overcooking to keep them juicy.

Assemble and Finish with Garlic Butter:

Spoon the hot, garlicky shrimp and buttery juices directly over the mashed mofongo. Drizzle any remaining pan sauce over the top and finish with chopped parsley and fresh lemon wedges. Serve immediately to enjoy every bite at its peak.

One of the most surprising discoveries from making this garlic shrimp mofongo was how swapping regular paprika for smoked paprika added a subtle, savory smokiness. My family always gathers eagerly when the aroma fills the kitchen, and the serving bowl is always empty by the end of dinner. It's such a joy to see everyone savoring a dish that feels both nourishing and indulgent in every bite.

Smart Swaps and Variations

It’s easy to personalize garlic shrimp mofongo based on taste, dietary needs, or available ingredients. For a sweeter, caramelized twist, substitute yellow plantains, or try adding crushed pork rinds or crisp bacon to the mash for extra crunch. Vegetarians can top their mofongo with sautéed mushrooms, jackfruit, or even garlicky roasted cauliflower for a hearty substitute. Swap butter for plant based alternatives or simply use extra olive oil for a dairy free version. You can also experiment with smoky or spicy paprika to create different flavor profiles for every occasion.

How to Store and Reheat Garlic Shrimp Mofongo

For best results, store the shrimp and the mofongo mash separately in airtight containers—this keeps the textures just right when reheating. Let everything cool to room temperature before sealing. Both mashed plantain and shrimp last up to three days in the refrigerator. To freeze, portion into single servings using freezer safe glass or sturdy plastic containers, keeping air out for up to two months. Reheat plantains in the microwave with added broth to restore texture, and warm shrimp gently in a skillet for one or two minutes with a dash of broth or butter to keep them tender and flavorful.

What to Serve with Garlic Shrimp Mofongo

Garlic shrimp mofongo stands alone as a satisfying meal, but the right pairings can transform it into a celebratory spread. Serve with cucumber avocado salad for fresh contrast, or garlicky sautéed greens to add vibrant vegetables. Classic Puerto Rican rice and beans or tostones fit perfectly for a festive gathering. For drinks, pair with a crisp white wine or limeade to echo the mofongo’s tropical brightness. Garnishing with extra parsley and lemon on a platter makes it even more inviting for guests.

Nutritional Benefits

Garlic shrimp mofongo delivers balanced nutrition by combining plant based complex carbs from green plantains with lean protein from shrimp. Plantains offer fiber, potassium, and vitamin C, supporting heart health and energy. Shrimp add selenium, B vitamins, and very little fat, making this dish both heart healthy and satisfying. Naturally gluten free and easily adjusted for dairy free diets, each serving provides about 500 calories, 25g protein, and 30g carbs for well rounded nourishment.

Recipe Success Tips

To ensure success with garlic shrimp mofongo, peel plantains using a small knife and work in batches when frying to avoid burning. Mash the plantains while still hot with steadily added broth to avoid stiffness. Make sure to cook shrimp just until pink and opaque to maintain tenderness—overcooked shrimp can become tough, so keep a close eye. Working efficiently and keeping heat moderate throughout all steps helps guarantee moist mash and juicy shrimp in every serving.

This garlic shrimp mofongo has truly made dinnertime a highlight of our week, blending comfort and adventure into every plate. Try it in your own kitchen to experience nourishing flavors and make new memories right at home.

Common Questions About This Recipe

→ What is mofongo made from?

Mofongo is crafted by frying green plantains, then mashing them with garlic, a splash of broth, and olive oil until soft yet chunky.

→ How do I keep shrimp tender?

Cook shrimp on medium heat just until they turn pink and opaque. Overcooking can lead to a rubbery texture.

→ Can I substitute chicken broth?

Yes, vegetable broth or water works as an alternative, though chicken broth adds extra savory depth.

→ What sides pair well with this dish?

Fresh salads, sautéed vegetables, or a squeeze of lemon offer perfect complements to this flavorful entrée.

→ Is it necessary to use a mortar for mashing?

While a mortar (pilón) provides tradition, a large bowl and sturdy utensil work well for mashing the plantains.