Garlic Shrimp Mofongo
A bold Puerto Rican classic made with crispy fried green plantains mashed with garlic, then topped with juicy butter-garlic shrimp and a light savory broth.
Equipment
- Deep skillet or small pot (for frying)
- Pilon or large mortar and pestle
- Cast iron skillet or sauté pan
Ingredients
- 3 green plantains, peeled and sliced into 1-inch rounds
- 1 lb large shrimp, peeled and deveined
- 6 cloves garlic, minced (divided)
- 3 tbsp olive oil, divided
- 2 tbsp unsalted butter
- 1/4 cup chicken or seafood broth
- 1/4 cup chicharrones (fried pork rinds), crushed optional but traditional
- salt and black pepper to taste
- fresh cilantro for garnish
- vegetable oil for frying plantains
Instructions
- Fry the plantains in about 1 inch of vegetable oil over medium heat, 3 to 4 minutes per side until golden and cooked through. Drain on paper towels.
- Mash while hot - transfer plantains to a pilon or sturdy bowl with half the garlic, 1 tbsp olive oil, salt, and crushed chicharrones if using. Mash firmly until the mixture holds together but stays slightly chunky.
- Cook the shrimp by heating butter and remaining olive oil in a skillet over medium-high heat. Add remaining garlic and cook 45 seconds until fragrant.
- Add shrimp in a single layer, season with salt and pepper, and cook 2 minutes per side. Pour in broth and let reduce for 1 minute.
- Shape and serve - press mofongo into a small bowl to form a dome, then invert onto each plate. Spoon shrimp and broth generously over the top. Garnish with fresh cilantro.
Notes
- Always mash plantains while still hot - they become stiff and unworkable as they cool.
- If the mash feels too dry, add a small splash of warm broth, not water.
- For a pescatarian version, skip the chicharrones and add an extra drizzle of olive oil.
- Store mofongo and shrimp separately in the fridge for up to 2 days.