I learned to work with green plantains during a visit to my daughter’s home in Florida, where the neighborhood was alive with the aromas of Caribbean kitchens. We stood together at her counter, laughing as we peeled the plantains with far more determination than technique. That afternoon, a kind neighbor arrived with a bowl of homemade mofongo, and its rich garlic fragrance made the whole room feel welcoming.
Back home, I continued exploring the dish, adjusting textures and seasoning until the flavors settled into a style that felt comforting for my family. My grandchildren especially enjoy helping mash the warm plantains, pressing them into a mound that’s ready to soak up every drop of shrimp broth. It has become a small kitchen ritual whenever they visit, filled with chatter and curious little hands.
What makes this recipe feel special is how simple steps create such a lively plate. The garlic softens in butter, the shrimp turn bright and tender, and suddenly the kitchen comes alive with the scents of a warm coastal evening. By the time everything comes together on the plate, the meal feels inviting, satisfying, and full of shared moments.
Short Description
Garlic Shrimp Mofongo is a savory Puerto Rican–inspired dish featuring mashed fried green plantains shaped into a mound and topped with succulent garlic shrimp simmered in a citrusy, buttery broth.
Key Ingredients
- 2 large green plantains
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon butter
- 6 cloves garlic, minced
- 1 cup chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon fresh cilantro, chopped
- Juice of 1 lime
- ¼ cup crumbled bacon (optional)
Tools Needed
- Large skillet
- Sharp knife
- Cutting board
- Mixing bowl
- Potato masher or fork
- Tongs
- Measuring cups and spoons
Cooking Instructions
Step 1: Prepare the Plantains
Peel the green plantains and slice them into 1-inch rounds. The peel may be firm, so make a shallow slit down the side to remove it easily.
Step 2: Fry the Plantains
Heat oil in a large skillet over medium heat. Add the plantain slices and cook for 4 to 5 minutes per side until golden and tender. Transfer to a paper towel-lined plate to drain excess oil.
Step 3: Sauté the Garlic
In the same skillet, melt the butter and add olive oil. Add minced garlic and cook for about 1 minute until fragrant, being careful not to brown it.
Step 4: Cook the Shrimp
Add the shrimp and season with salt, black pepper, and paprika. Cook for 3 to 4 minutes until the shrimp turn pink and opaque.
Step 5: Add Broth and Seasonings
Pour in the chicken broth and bring to a gentle simmer. Cook for 2 additional minutes so the flavors meld. Stir in lime juice and chopped cilantro before removing from heat.
Step 6: Mash the Plantains
Place the fried plantains in a large mixing bowl. Mash using a fork or potato masher until soft and chunky. If desired, add crumbled bacon for extra flavor and texture. If the mixture feels dry, add 1 to 2 tablespoons of warm broth from the skillet.
Step 7: Shape the Mofongo
Use your hands or a small bowl as a mold to form a dome-shaped mound. Press lightly so the plantains hold together without becoming dense.
Step 8: Assemble and Serve
Place the mofongo on a serving plate. Spoon the garlic shrimp generously over the top and drizzle with the remaining broth from the skillet. Serve warm so the plantains absorb the sauce beautifully.
Troubleshooting Tip: If the plantains are difficult to mash, they may not be cooked enough. Return them to the skillet for another 1 to 2 minutes until completely tender.
Why You’ll Love This Recipe
Packed with bold garlic flavor and tender shrimp
Naturally gluten-free
A hearty meal that feels special without requiring complicated steps
Plantains add nourishing fiber and slow-digesting carbs
Wonderful for both weeknight dinners and relaxed weekend cooking
Uses simple, accessible ingredients
Easily customizable depending on your flavor preferences
Mistakes to Avoid & Solutions
Using overly ripe plantains
Ripe plantains will be too soft and sweet for traditional mofongo.
Solution: Choose firm, bright green plantains with no yellow spots.
Undercooking the plantains
Hard plantains will be difficult to mash and may taste dry.
Solution: Fry until fork-tender, adding 1 to 2 extra minutes per side if needed.
Overcooking the shrimp
Shrimp become rubbery if cooked too long.
Solution: Remove them from heat as soon as they turn pink and opaque.
Skipping the broth when mashing
Dry mofongo can crumble and lose its smooth texture.
Solution: Add warm broth 1 tablespoon at a time until soft and cohesive.
Letting the garlic brown
Burnt garlic adds bitterness to the entire dish.
Solution: Cook garlic over medium heat and stir continuously for just 1 minute.
Serving and Pairing Suggestions
Serve as a main course topped generously with shrimp and sauce.
Pair with avocado slices, pickled red onions, or a simple tomato salad.
For larger gatherings, offer it family-style with multiple mofongo molds and a bowl of shrimp in the center.
Add a light soup, such as chicken or vegetable broth, for a more traditional Puerto Rican touch.
For beverages, sparkling water with lime or a chilled citrus mocktail complements the flavors well.
Storage and Reheating Tips
Store leftover mofongo and shrimp separately in airtight containers for up to 2 days.
Reheat the shrimp gently in a skillet over low heat for 2 to 3 minutes to avoid overcooking.
Warm the mofongo in the microwave for 30 seconds, then sprinkle with a teaspoon of broth to soften it before serving.
Avoid freezing, as plantains can become grainy and shrimp may lose their texture.
FAQs
1. Can I boil the plantains instead of frying them?
Yes, boiling is an option, but frying gives a deeper flavor and better texture for mashing.
2. How do I keep the mofongo from falling apart?
Make sure the plantains are fully cooked and add a splash of broth when mashing to help bind the mixture.
3. Can I use frozen shrimp?
Absolutely. Thaw them completely and pat dry before cooking so the shrimp sear properly.
4. What can I use instead of bacon?
Try adding a spoonful of sautéed onions or crispy pork cracklings for more richness.
5. Can I make the mofongo ahead of time?
You can mash and shape the plantains up to 3 hours ahead. Reheat gently with a drizzle of warm broth just before serving.
Tips & Tricks
For extra flavor, sauté a bit of onion with the garlic.
Add more lime juice if you prefer a brighter, citrusy finish.
Use a wooden pilón (mortar and pestle) for a traditional texture.
A splash of additional chicken broth softens very dry plantains.
For a smoky flavor, sprinkle smoked paprika instead of regular paprika.
Recipe Variations
Garlic Chicken Mofongo: Swap the shrimp for 1 pound diced chicken breast. Cook the chicken in Step 4 for 6 to 7 minutes until golden. Follow remaining steps as written.
Spicy Shrimp Mofongo: Add ½ teaspoon red pepper flakes with the garlic and use smoked paprika. Finish with an extra squeeze of lime.
Vegetarian Mofongo: Replace shrimp with sautéed mushrooms. Use vegetable broth instead of chicken broth and season with a pinch of cumin.
Bacon-Loaded Mofongo: Increase bacon to ½ cup. Stir half into the plantains while mashing and sprinkle the rest over the top before serving.
Final Thoughts
Making Garlic Shrimp Mofongo always brings back the small, meaningful moments that unfold in my kitchen. The gentle sizzle of garlic in butter, the golden plantains, and the eager excitement from my grandchildren create a comforting atmosphere that feels timeless. Dishes like this remind me how food carries memories, traditions, and stories from one generation to the next.
I hope you feel that same sense of connection when you prepare this dish at home. Enjoy the bright flavors of lime, cilantro, and garlic as they blend together, and let the process bring warmth to your table. Sometimes a simple, heartfelt meal becomes the beginning of the memories we cherish most.
Garlic Shrimp Mofongo
Ingredients
- 2 large green plantains
- 1 pound shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon butter
- 6 cloves garlic minced
- 1 cup chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon fresh cilantro chopped
- Juice of 1 lime
- ¼ cup crumbled bacon optional
Instructions
- Peel plantains, slice into 1-inch rounds.
- Fry slices in oil until golden; drain on paper towels.
- In the same skillet, melt butter with olive oil and sauté garlic for 1 minute.
- Add shrimp, season, and cook until pink.
- Pour in broth, simmer 2 minutes, then add lime juice and cilantro.
- Mash fried plantains; add bacon or a little warm broth if too dry.
- Shape into a dome.
- Top with garlic shrimp and spoon broth over before serving.
