Dinner

Garlic Shrimp Mofongo – Flavor-Packed Puerto Rican Classic Recipe

Name: Garlic Shrimp Mofongo – Flavor-Packed Puerto Rican Classic Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Puerto Rican
Ingredients: 4 green or slightly yellow plantains; 4 cloves garlic, minced; 2–3 tbsp olive oil or butter; 1/4 cup pork cracklings (chicharrón), optional; Salt and pepper, to taste; 1 lb medium shrimp, peeled and deveined; 2 tbsp butter or olive oil; 4 cloves garlic, minced; Salt and pepper, to taste; Paprika or fresh cilantro for garnish; Lime wedges; Sautéed vegetables or Puerto Rican rice and beans

BySana Jeannette November 21, 2025November 21, 2025

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Introduction

Garlic Shrimp Mofongo is a flavorful Puerto Rican classic that combines mashed plantains with garlicky shrimp for a comforting and satisfying meal. This dish balances savory, garlicky, and slightly tangy flavors, perfect for a special dinner or weeknight treat.

A single round layer of golden yellow cornbread with green herbs mixed inside sits in the center of a white square plate, its top browned and slightly crispy. On top of this layer, there are six small cooked shrimp, light pink with char marks and sprinkled with green herbs. The cornbread is surrounded by a pool of dark reddish-brown sauce with visible chopped green herbs mixed in, spreading across the plate. A sprig of fresh green parsley is placed in the middle on top of the shrimp. The whole dish is served on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 green or slightly yellow plantains
4 cloves garlic, minced

2–3 tbsp olive oil or butter
1/4 cup pork cracklings (chicharrón), optional

Salt and pepper, to taste
1 lb medium shrimp, peeled and deveined

2 tbsp butter or olive oil
4 cloves garlic, minced
Salt and pepper, to taste

Optional: paprika or fresh cilantro for garnish
Lime wedges
Sautéed vegetables or Puerto Rican rice and beans, for serving

Instructions

Step 1: Peel the plantains and cut them into 1–2 inch pieces. Boil in water for 10–15 minutes until tender. For extra flavor, you can fry the pieces instead.
Step 2: Using a mortar and pestle or pilón, mash the cooked plantains with minced garlic, olive oil or butter, and optional pork cracklings. Season with salt and pepper to taste.
Step 3: Heat butter or olive oil in a skillet over medium heat. Sauté minced garlic until fragrant, then add the shrimp. Season with salt and pepper, and cook until the shrimp are pink and opaque, about 3–4 minutes per side.

Step 4: Shape the mashed plantain mixture into bowls or onto plates. Top with the garlic shrimp and drizzle pan juices over the dish.
Step 5: Garnish with fresh cilantro or a sprinkle of paprika if desired. Serve immediately with lime wedges and your choice of sautéed vegetables or Puerto Rican rice and beans.

Tips & Variations

For a crunchier texture, try frying the plantains before mashing instead of boiling them.

Substitute pork cracklings with cooked bacon bits or leave them out for a vegetarian mofongo base.
Add a splash of lime juice to the shrimp while cooking for a brighter flavor.
Use fresh herbs like parsley or cilantro for garnish to add color and freshness.

Storage

Store leftover mofongo and shrimp separately in airtight containers in the refrigerator for up to 2 days. Reheat the mofongo gently in a microwave or on the stove with a splash of water to keep it moist. Reheat the shrimp quickly to avoid overcooking.

How to Serve

A round, thick yellow base with green herb bits baked inside sits in the center of a white square plate on a white marbled surface. The top of the base is slightly browned and crispy. On the top layer, there are several orange shrimp curled neatly, coated in herbs and spices. The whole dish is surrounded by a dark brown sauce sprinkled with chopped green herbs. A sprig of fresh parsley is placed on top for garnish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ripe plantains instead of green ones?

Green plantains are preferred for mofongo because they are less sweet and starchier, which helps achieve the proper texture. Using ripe plantains will result in a sweeter and softer dish, which is less traditional but can still be delicious.

What can I serve with garlic shrimp mofongo?

This dish pairs well with sautéed vegetables, Puerto Rican rice and beans, or a simple salad. Lime wedges add a nice touch of acidity that complements the rich flavors perfectly.