There’s something magical about the blend of crispy green plantains and succulent shrimp that makes Mofongo Garlic Shrimp a delight for the senses. The moment the garlic hits a hot skillet, releasing its rich aroma, you know this dish will transport you straight to the sun-soaked shores of Puerto Rico. As the savory smells fill your kitchen, it’s like being gifted a culinary ticket to an island feast right in your own home.
Whether you’re looking to impress guests or simply elevate a cozy dinner with family, this dish strikes the perfect balance between bold flavors and comforting familiarity. With a vibrant garlic sauce draping over fluffy mofongo, each bite offers a medley of textures and tastes that will have everyone coming back for seconds. Don’t worry if you’re not a pro in the kitchen—this intermediate recipe is manageable and designed for those eager to create something memorable.
Dive into this flavorful journey, and discover how easy it is to bring a slice of Puerto Rican cuisine into your weeknight meals!
Why is Mofongo Garlic Shrimp a must-try?
Flavor Explosion: The zesty garlic sauce perfectly complements the rich, savory mofongo, creating a mouthwatering experience that is simply unforgettable.
Quick Prep: You can whip this dish up in just 55 minutes, making it great for a weeknight dinner or a weekend gathering.
Cultural Delight: Transport yourself to Puerto Rico with each bite, embracing its vibrant culinary heritage—all from your own kitchen!
Crowd-Pleasing: With its unique textures and aromatic flavors, it’s sure to impress family and friends, who will rave about your cooking skills.
Versatile Variations: Customize the dish with different proteins or herbs, allowing you to make it your own every time you serve it!
Mofongo Garlic Shrimp Ingredients
• To craft this iconic Puerto Rican dish you’ll want to gather the following essential items:
For the Mofongo
- Green Plantains – The starchy backbone of mofongo; they lend a delightful creaminess.
- Olive Oil – Adds richness and makes for smooth mashing; opt for extra-virgin for the best flavor.
- Garlic – The aromatic hero that enhances everything; fresh is best, but garlic powder works in a pinch.
- Butter – Enriches the garlic sauce; can be swapped for a plant-based option for a dairy-free twist.
For the Garlic Shrimp
- Shrimp – Fresh or thawed, it’s the main protein; feel free to substitute with scallops or chicken for a twist.
- Paprika – Infuses warmth and depth; smoked paprika can offer a delightful twist.
- Cayenne Pepper – A touch of heat; adjust to your taste or omit for a milder version.
For the Sauce
- White Wine – Adds acidity to balance flavors; chicken broth or diluted apple cider vinegar can replace it if desired.
- Chicken Broth – Enhances overall sauciness; swap with vegetable broth for a vegetarian option.
- Lemon Juice – Brightens the dish; vinegar can be an alternative in a pinch.
- Fresh Parsley – Provides a pop of freshness and color; cilantro can be a flavorful substitute.
This Mofongo Garlic Shrimp recipe isn’t just a meal; it’s an experience waiting to happen! Enjoy the colorful medley of flavors right in your home.
How to Make Mofongo Garlic Shrimp
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Prepare Plantains: Boil the green plantains in salted water for 10–12 minutes until they are tender and easily pierced with a fork. Drain them well and let them cool slightly.
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Mash Plantains: In a mixing bowl, mash the boiled plantains with olive oil, salt, and pepper until you achieve a smooth, creamy consistency. It should be free of lumps and ready to shape.
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Sauté Garlic: In a large skillet, heat a generous drizzle of olive oil over medium heat. Add in the minced garlic and sauté for 1-2 minutes until fragrant but not browned, which can lead to bitterness.
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Cook Shrimp: Toss the shrimp into the skillet, seasoned with paprika and a pinch of cayenne. Cook them for 3-4 minutes, just until they turn opaque and pink, ensuring they remain tender.
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Make Sauce: Remove the perfectly cooked shrimp from the skillet. In the same pan, add butter, white wine, and chicken broth, scraping any flavorful bits off the bottom. This will create a rich base for your sauce.
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Simmer Sauce: Allow the sauce to simmer for 3–4 minutes, letting it reduce slightly and thicken. Stir in the lemon juice and fresh parsley right before it’s done cooking for added freshness.
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Assemble Mofongo: Carefully press the creamy, mashed plantains into molds to create their shape. Invert them onto plates, forming a lovely base for your shrimp.
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Top with Shrimp: Artfully place the sautéed shrimp on top of the mofongo, then drizzle generously with that luscious garlic sauce you just made.
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Garnish: Optionally sprinkle with additional parsley and freshly grated Parmesan cheese for an extra touch of flavor and elegance.
Optional: Serve with a squeeze of fresh lemon for added brightness.
Exact quantities are listed in the recipe card below.
Make Ahead Options
Mofongo Garlic Shrimp is perfect for busy weeknights, allowing you to prep in advance for a hassle-free dinner. You can prepare the mashed plantains and store them in the refrigerator for up to 3 days—just place them in an airtight container to maintain their creamy texture. The garlic shrimp can be cooked and refrigerated for up to 24 hours; simply reheat gently on the stovetop with a splash of broth to keep the shrimp tender. When you’re ready to serve, heat both components and assemble by mounding the mofongo on plates before topping it with the shrimp and the savory sauce. This approach ensures you enjoy a comforting, restaurant-quality dish with minimal last-minute effort!
Mofongo Garlic Shrimp Variations & Substitutions
Feel free to elevate your Mofongo Garlic Shrimp experience with these delightful tweaks that will tickle your taste buds and personalize the dish just for you.
- Ripe Plantains: Swap the green plantains for ripe ones for a sweeter, softer mofongo with a hint of caramelized flavor.
- Dairy-Free: Use coconut oil instead of butter in the sauce for a tropical twist that keeps everything non-dairy friendly.
- Spicy Kick: Incorporate chopped jalapeños or a dash of hot sauce for an extra layer of heat that makes each bite sing.
- Veggie Medley: Toss in sautéed bell peppers or zucchini with the shrimp for added color and a nutritional boost. The vibrant veggies add texture and visual appeal to your dish!
- Citrus Zing: Instead of lemon juice, use lime juice or even a splash of orange juice for a unique tang that brightens up the flavors beautifully.
- Herbs Galore: Mix in fresh thyme or chopped cilantro to the garlic sauce for a surprising burst of freshness that elevates the taste.
- Protein Variations: Consider using marinated tofu, scallops, or even a mix of seafood for an exciting change while keeping the dish rooted in tradition.
- Nutty Flavor: Sprinkle crushed nuts like almonds or pecans on top of the finished dish for an unexpected crunch that complements the creamy mofongo.
With these variations, you can truly make this dish your own while enjoying the essence of Puerto Rican cuisine!
How to Store and Freeze Mofongo Garlic Shrimp
Fridge: Store leftover Mofongo Garlic Shrimp in an airtight container for up to 2 days. Reheat gently in the microwave or on the stovetop with a splash of water to maintain the texture.
Freezer: Mofongo can be frozen for up to 3 months. For best results, separate the shrimp and mofongo, freezing each in individual containers. Thaw overnight in the fridge before reheating.
Reheating: When ready to enjoy, gently reheat the mofongo in a skillet to restore its creamy texture, and warm the shrimp separately for optimal results.
Wrapping: Ensure both the mofongo and shrimp are covered tightly before freezing to prevent freezer burn and preserve their delightful flavors.
Expert Tips for Mofongo Garlic Shrimp
- Perfect Plantains: Ensure green plantains are used for the best texture; ripe ones will yield a sweeter, softer mofongo.
- Garlic Timing: Sauté garlic just until fragrant; burning can lead to bitterness, ruining your garlic sauce’s delicate flavor.
- Shrimp Success: Cook shrimp at medium heat until opaque and pink to avoid rubbery texture; it should take about 3-4 minutes.
- Sauce Scraping: Don’t forget to scrape the skillet after removing the shrimp; those browned bits enhance the garlic sauce’s richness.
- Reheating Mofongo: For leftovers, reheat gently in a skillet with a splash of water to maintain creamy consistency in the mofongo.
What to Serve with Mofongo Garlic Shrimp?
Elevate your Puerto Rican dining experience with complementary sides that enhance the flavors and textures of this delightful dish.
- Avocado Salad: Crisp and refreshing, this salad balances the rich mofongo and succulent shrimp with creamy avocado and zesty lime.
- Plantain Chips: Perfectly crispy, these chips add a satisfying crunch that mirrors the textures of the mofongo and makes for delightful snacking.
- Black Bean Salad: Packed with protein and vibrant flavors, its earthy notes complement the shrimp’s garlic richness while adding color to the plate.
- Tostones: These twice-fried green plantains offer additional crunch and are a classic accompaniment that echoes the mofongo’s ingredients.
- Coconut Rice: The subtle sweetness of coconut rice provides a wonderful contrast to the garlicky shrimp, enhancing each bite with tropical flair.
- Mango Salsa: Bright and fruity, this salsa adds a refreshing touch of acidity that cuts through the richness, lifting your palate with every forkful.
- Key Lime Pie: Finish your meal on a sweet note with a zesty dessert that mirrors the brightness of the lemon juice in the garlic shrimp.
Crafting a full meal is easy when you pair Mofongo Garlic Shrimp with these complementary delights—each dish tells a story while enhancing your culinary journey to Puerto Rico!
Mofongo Garlic Shrimp Recipe FAQs
What kind of plantains should I use for Mofongo?
Absolutely! For Mofongo, you need to use green plantains, which are starchy and provide the perfect texture for mashing. Ripe plantains will yield a sweeter taste and softer consistency, which may not create the intended savory dish. Stick with the green ones for a classic mofongo!
How should I store leftover Mofongo Garlic Shrimp?
You can store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I recommend using the stovetop with a splash of water to help maintain the creamy texture of the mofongo. Just gently heat it until warm, and it’ll taste almost like it did when freshly made!
Can I freeze Mofongo Garlic Shrimp? What’s the best way?
Yes, you can freeze Mofongo Garlic Shrimp! For optimal results, it’s best to separate the mofongo and shrimp before freezing. Store each in airtight containers, and they’ll last up to 3 months. To reheat, simply thaw overnight in the fridge, then warm the mofongo in a skillet while gently reheating the shrimp separately to keep them tender.
What should I do if my garlic sauce tastes bitter?
If your garlic sauce ends up tasting bitter, it likely means the garlic was cooked too long and burned. To avoid this, keep a close watch while sautéing. Cook the garlic just until fragrant—about 1-2 minutes is usually perfect. If you notice it starting to brown, quickly remove it from the heat to save the sauce!
Can I make Mofongo Garlic Shrimp dairy-free?
Very! To make this dish dairy-free, substitute the butter with a plant-based alternative. Additionally, using vegetable broth instead of chicken broth in the sauce helps keep it fully dairy-free without compromising on flavor! It’s a great way to adapt the dish to suit different dietary needs.
Are there any allergy concerns with Mofongo Garlic Shrimp?
Mofongo Garlic Shrimp does contain shellfish (shrimp), which is a common allergen. If you’re cooking for someone with shellfish allergies, consider substituting the shrimp with chicken or scallops, while adjusting cooking times accordingly. Always check ingredient labels for possible allergens, especially with broth and sauces!
Mofongo Garlic Shrimp: A Taste of Puerto Rico at Home
Ingredients
Equipment
Method
- Boil the green plantains in salted water for 10–12 minutes until tender. Drain and let cool slightly.
- Mash the boiled plantains with olive oil, salt, and pepper in a mixing bowl until smooth.
- In a skillet, heat olive oil over medium heat, add minced garlic, and sauté for 1-2 minutes until fragrant.
- Add shrimp to the skillet, season with paprika and cayenne, and cook for 3-4 minutes until opaque.
- Remove shrimp and add butter, white wine, and chicken broth to the pan, scraping the bottom to create sauce.
- Let sauce simmer for 3–4 minutes, then stir in lemon juice and parsley.
- Press the mashed plantains into molds and invert onto plates.
- Top the mofongo with sautéed shrimp and drizzle with garlic sauce.
- Optionally garnish with parsley and Parmesan cheese.