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Garlic Shrimp Mofongo

Garlic Shrimp Mofongo: A Comforting Taste of Puerto Rico

Garlic Shrimp Mofongo is a comforting dish combining golden plantains and tender shrimp in a savory garlic sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Puerto Rican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mofongo
  • 2 pieces Green Plantains Peel and slice into 1-inch pieces.
  • 1 cup Olive Oil For frying.
  • 2 tablespoons Butter Enhances richness in the sauce.
  • to taste Salt Adjust based on broth saltiness.
  • to taste Black Pepper Adds heat.
  • 1 teaspoon Paprika For flavor and color.
  • optional Crumbled Bacon For added flavor.
For the Garlic Shrimp
  • 1 pound Shrimp Peeled and deveined.
  • 4 cloves Garlic Minced.
  • ½ cup Chicken Broth For moisture.
  • 1 bunch Fresh Cilantro Chopped.
  • 1 tablespoon Lime Juice Freshly squeezed.

Equipment

  • Large Skillet
  • Potato Masher
  • Airtight container

Method
 

Step‑by‑Step Instructions
  1. Peel and slice the green plantains into 1-inch thick pieces. Set aside.
  2. Heat olive oil in a large skillet over medium heat. Fry plantain slices for 4-5 minutes until golden.
  3. In the same skillet, melt butter and olive oil, then add minced garlic and sauté until fragrant.
  4. Add shrimp and seasonings to the skillet, cooking until pink and opaque, about 3-4 minutes.
  5. Pour in chicken broth, simmer for 2 minutes, then add lime juice and cilantro.
  6. Mash the fried plantains in a bowl until smooth but slightly chunky, adding bacon if using.
  7. Shape the mashed plantains into a dome or bowl to serve.
  8. Serve topped with the garlic shrimp mixture and drizzle with sauce.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 60gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 150mgSodium: 500mgPotassium: 800mgFiber: 6gSugar: 3gVitamin A: 600IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze mofongo for up to 1 month.

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