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: 35 min
Total time: 50 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; Optional: paprika or fresh cilantro for garnish; Lime wedges; Sautéed vegetables or Puerto Rican rice and beans

Byanna orden January 18, 2026January 18, 2026

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Introduction

Garlic Shrimp Mofongo is a vibrant Puerto Rican dish that combines savory mashed plantains with flavorful garlic shrimp. This classic comfort food offers a perfect balance of textures and bold tastes, making it a favorite for any occasion.

A thick, round base of yellow cornmeal cake mixed with green herbs forms the bottom layer, showing a slightly crispy brown top edge. On top, several cooked shrimp with a light orange-pink color are coated in a glossy, herb-filled sauce, sprinkled with finely chopped green herbs. The dish is surrounded by a generous pool of dark reddish-brown sauce, with visible green herb pieces scattered throughout. A single sprig of fresh flat-leaf parsley is placed in the center of the shrimp layer. All elements sit neatly on a white square plate, set against 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 (divided)
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 (for shrimp)
Optional: paprika or fresh cilantro for garnish
Lime wedges, for serving
Sautéed vegetables or Puerto Rican rice and beans, for serving

Instructions

Step 1: Peel and cut the plantains into 1 to 2-inch pieces. Boil them in water until tender, about 10 to 15 minutes, or fry them for extra flavor.
Step 2: In a mortar and pestle or pilón, mash the cooked plantains together with half of the minced garlic, olive oil (or butter), and the optional pork cracklings. Season the mixture with salt and pepper to taste.
Step 3: Heat butter or olive oil in a skillet over medium heat. Sauté the remaining garlic until fragrant, then add the shrimp. Season with salt and pepper and cook until the shrimp turn pink and opaque, about 3 to 4 minutes per side.
Step 4: Shape the mashed plantain mixture into bowls or on plates. Top with the garlic shrimp and spoon the pan juices over the dish.
Step 5: Garnish with fresh cilantro or a sprinkle of paprika and serve with lime wedges on the side. Enjoy immediately for the best texture and flavor.

Tips & Variations

For a vegetarian version, omit the shrimp and pork cracklings and add sautéed mushrooms or vegetables instead.
Try frying the plantains instead of boiling for a richer mofongo flavor and texture.
Use a pilón (wooden mortar and pestle) for an authentic texture, but a sturdy bowl and masher will work well too.
Add a splash of chicken broth or shrimp stock when mashing to make the mofongo creamier.

Storage

Store leftover mofongo and shrimp separately in airtight containers in the refrigerator for up to 2 days. Reheat the mofongo gently in a skillet or microwave with a little water or broth to restore moisture. Warm the shrimp quickly in a skillet to avoid overcooking.