Garlic Shrimp Mofongo Recipe

If you crave a bold Caribbean delight that brims with comforting textures and vibrant flavors, look no further than Garlic Shrimp Mofongo. This dish marries the crispy, garlicky shrimp with the hearty, mashed plantains infused with pork cracklings, creating a symphony of tastes you won’t soon forget. It’s a classic Puerto Rican recipe brought to life in a way that’s perfect for any occasion, whether a cozy night in or a casual dinner with friends. Trust me, once you try this Garlic Shrimp Mofongo, it will become one of your all-time favorite dishes to prepare and share.

Ingredients You’ll Need

To create an unforgettable Garlic Shrimp Mofongo, you only need a handful of simple ingredients that each play a crucial role. From the starchy plantains that form the base to the punchy garlic and crispy pork cracklings that bring texture, every component has its moment to shine and contribute to this exquisite dish.

• Green plantains: These starchy fruits provide the perfect foundation for mofongo, offering a tender-yet-firm bite when fried and mashed.
• Pork cracklings (chicharrón): Chopped finely, they add irresistible crunch and a savory richness to the mofongo mix.
• Large shrimp: Peeled and deveined, shrimp bring a succulent, garlicky seafood flavor that complements the plantains beautifully.
• Garlic cloves: Minced to infuse every bite with that unmistakable warm and aromatic essence.
• Olive oil: Used in two stages to sauté shrimp and to create the garlic sauce — it balances the flavors and adds silkiness.
• Chicken broth: Adds moisture and depth to the garlic sauce, enhancing the shrimp’s natural juiciness.
• Fresh parsley: Chopped to sprinkle on top, bringing a fresh herbal lift and a pop of green color.
• Salt and black pepper: Essential seasonings that highlight all the flavors without overwhelming them.
• Vegetable oil: For frying plantains to the perfect golden crispness.

How to Make Garlic Shrimp Mofongo

Step 1: Fry the Plantains to Perfection

Begin by heating vegetable oil over medium heat to create a hot, bubbling bath for your plantain slices. Fry each batch until they turn golden brown and become tender within — this usually takes about 6 to 8 minutes per batch. Remove them carefully and place on paper towels to drain excess oil. These fried plantains are the cornerstone of your mofongo, delivering that satisfying soft interior contrasted by a slight crunch on the outside.

Step 2: Mash the Mofongo Mixture

Grab your mortar and pestle – this is where the magic happens. Combine the warm fried plantains with the minced garlic, chopped pork cracklings, and a pinch of salt. Mash them together until you achieve a rustic, slightly chunky consistency that’s bursting with flavor. The pork cracklings provide delightful crunch and savory notes, while the garlic infuses an aromatic depth to the mofongo batter.

Step 3: Shape Your Mofongo

Now that your mofongo mixture is perfectly combined, shape it into balls or mound it neatly in a serving dish. Create a little well or hollow in the center — this space will cradle your sautéed garlic shrimp and sauce, setting the stage for the star of the dish.

Step 4: Sauté the Garlic Shrimp

In a clean skillet, heat two tablespoons of olive oil over medium heat. Season the shrimp with salt and pepper, then add them to the skillet. Cook for about 2 to 3 minutes until the shrimp turn pink and become opaque, signaling they’re perfectly done. Remove them from the skillet and set aside so you can prepare the flavorful garlic sauce in the same pan.

Step 5: Prepare the Garlic Sauce

Using the same skillet, pour in the remaining olive oil and add the minced garlic. Sauté just until fragrant, which only takes about a minute — careful not to burn it! Then pour in the chicken broth and let everything simmer gently for two more minutes. This simple sauce brings a luscious, garlicky goodness that perfectly coats the shrimp and moistens the mofongo.

Step 6: Combine and Serve

Return the shrimp to the skillet and toss them to coat evenly in the garlic sauce. Then spoon the shrimp and their sauce over your shaped mofongo. Sprinkle freshly chopped parsley on top for a final burst of color and freshness. Serve immediately to enjoy this authentic Garlic Shrimp Mofongo at its absolute best.

How to Serve Garlic Shrimp Mofongo

Garnishes

A sprinkle of fresh parsley isn’t just for looks — it brightens the plate and adds a light, herbal contrast to the rich garlic and pork flavors. You might also consider adding thin slices of fresh avocado or a wedge of lime to introduce a creamy or citrusy balance.

Side Dishes

Garlic Shrimp Mofongo pairs wonderfully with crisp green salads or pickled vegetables, which cut through the richness with acidity and crunch. For a heartier meal, serve it alongside sautéed greens like kale or spinach, or even a simple black bean stew to keep the Puerto Rican spirit alive throughout the meal.

Creative Ways to Present

Try molding the mofongo into individual cups using small ramekins for a stylish appetizer or party platter. You could also serve it deconstructed, with bowls of mofongo, shrimp, and sauce separately to let everyone mix their own portions. Either way, this dish’s vibrant colors and textures will impress your guests instantly.

Make Ahead and Storage

Storing Leftovers

After enjoying your Garlic Shrimp Mofongo, store any leftovers in airtight containers in the refrigerator. Keep the mofongo separate from the shrimp and sauce to preserve their best textures. Properly stored, they’ll remain fresh for up to two days.

Freezing

If you want to save some mofongo for longer, you can freeze the plantain portion on its own. Shape it into airtight containers or freezer bags and it should keep for up to a month. The shrimp and sauce are best made fresh, as freezing may affect their texture and flavor.

Reheating

To reheat, warm the mofongo gently in a skillet over medium-low heat or in the microwave, adding a splash of chicken broth if it feels dry. Reheat shrimp and garlic sauce separately on the stovetop to avoid overcooking the shrimp. Combine just before serving for the best taste and texture.

FAQs

Can I use ripe plantains instead of green ones for Garlic Shrimp Mofongo?

While ripe plantains are sweeter and softer, green plantains are preferred for mofongo due to their starchy texture, which holds up well when fried and mashed. Using ripe plantains would result in a sweeter and less firm mofongo.

What can I substitute for pork cracklings if I want a vegetarian version?

You can use toasted nuts like cashews or almonds for crunch, or crispy fried garlic chips to mimic the texture and add rich flavor, although the traditional savory punch of pork cracklings won’t be the same.

Is it necessary to use a mortar and pestle for mashing the mofongo?

Using a mortar and pestle is traditional and gives the mofongo its authentic texture, but you can use a potato masher or a fork if necessary. Just be sure not to over-mash, since you want a chunky texture rather than a smooth puree.

How spicy is Garlic Shrimp Mofongo?

This recipe is naturally mild and focuses on garlic and savory flavors. If you like heat, feel free to add a touch of chili flakes or hot sauce while sautéing the shrimp to give it a spicy kick.

Can I prepare Garlic Shrimp Mofongo for a crowd?

Absolutely! The recipe scales beautifully and can be prepared in larger batches. Just fry the plantains in batches and keep them warm until all are ready. The shrimp and sauce can be cooked in larger pans, making it perfect for entertaining.

Final Thoughts

Garlic Shrimp Mofongo is one of those dishes that feels like a warm hug — comforting, flavorful, and downright satisfying. Whether you’re introducing yourself to Puerto Rican cuisine or looking for a new favorite to add to your dinner rotation, this recipe delivers every time. Give it a try and watch how it becomes a beloved specialty among your friends and family. The combination of crispy plantains, garlicky shrimp, and savory pork cracklings is truly unforgettable.

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