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Garlic Shrimp Mofongo is showcased as the featured image, highlighting the dish's savory shrimp and plantain base.

Garlic Shrimp Mofongo

This Garlic Shrimp Mofongo recipe brings the vibrant flavors of the Caribbean to your kitchen. Crispy fried plantains are mashed with garlic and chicharrón, then topped with succulent garlic shrimp in a savory wine sauce for a truly unforgettable culinary experience.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Caribbean
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 3 green plantains, peeled and cut into 1-inch pieces
  • 8 cloves garlic, minced
  • 1/2 cup chicharrón pork cracklings
  • 1/4 cup plus 2 tablespoons olive oil
  • 1/4 cup chicken broth optional, for moisture
  • Salt to taste
  • 1 pound large shrimp, peeled and deveined
  • 1/4 cup white wine or chicken broth
  • 2 tablespoons butter
  • 1 tablespoon lemon juice
  • 1/4 cup chopped fresh parsley
  • Pepper to taste
  • Red pepper flakes optional, for heat

Equipment

  • Deep skillet or pot
  • paper towels
  • Pilón (mortar) or large bowl
  • Potato masher
  • large skillet
  • Spatula or spoon

Method
 

  1. Heat about 2 inches of oil in a deep skillet or pot over medium-high heat.
  2. Fry the plantain pieces in batches until golden brown and slightly softened, about 5-7 minutes per batch. Be careful not to overcrowd the pan.
  3. Remove the fried plantains and drain them on paper towels. While still hot, transfer them to a pilón (mortar) or a large bowl.
  4. Add 4 minced garlic cloves and chopped chicharrón (or bacon) to the plantains.
  5. Using the pilón or a potato masher (if using a bowl), mash the plantains, garlic, and chicharrón together until well combined. The mixture should be slightly chunky. If it seems too dry, add a tablespoon or two of chicken broth to moisten it.
  6. Season the mofongo with salt to taste. You can shape the mofongo into individual balls or leave it in the bowl.
  7. In a large skillet, heat the 1/4 cup olive oil over medium heat.
  8. Add the remaining 4 minced garlic cloves and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic.
  9. Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque.
  10. Pour in the white wine (or chicken broth) and let it simmer for a minute, scraping up any browned bits from the bottom of the pan.
  11. Stir in the butter, lemon juice, and chopped parsley. Season with salt, pepper, and red pepper flakes (if using).
  12. Pour the garlic shrimp and sauce over the mofongo.
  13. Serve immediately and enjoy!

Notes

Use green plantains that are firm. If using chicharrón, make sure it’s fresh and crispy, otherwise bacon is a good substitute. Do not overcrowd the pan when frying the plantains. If the mofongo is too dry, add chicken broth. For variations, try other seafood like lobster or crab, or substitute the shrimp with chicken, pork, or beef. For a vegetarian option, use mushrooms, vegetables, or beans.