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Mofongo Garlic Shrimp

Mofongo Garlic Shrimp: A Taste of Puerto Rico at Home

Mofongo Garlic Shrimp is a delightful Puerto Rican dish with crispy plantains and succulent shrimp, perfect for impressing guests.
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Prep Time 25 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Puerto Rican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mofongo
  • 3 medium Green Plantains The starchy backbone of mofongo; they lend a delightful creaminess.
  • 4 tablespoons Olive Oil Adds richness and makes for smooth mashing; opt for extra-virgin for the best flavor.
  • 4 cloves Garlic The aromatic hero that enhances everything; fresh is best.
  • 2 tablespoons Butter Enriches the garlic sauce; can be swapped for a plant-based option.
For the Garlic Shrimp
  • 1 pound Shrimp Fresh or thawed; substitute with scallops or chicken if desired.
  • 1 teaspoon Paprika Infuses warmth and depth; smoked paprika can offer a delightful twist.
  • 1/4 teaspoon Cayenne Pepper A touch of heat; adjust to your taste.
For the Sauce
  • 1/2 cup White Wine Adds acidity to balance flavors; can substitute with chicken broth.
  • 1 cup Chicken Broth Enhances overall sauciness; swap with vegetable broth for vegetarian.
  • 2 tablespoons Lemon Juice Brightens the dish; vinegar can be an alternative.
  • 2 tablespoons Fresh Parsley Provides freshness and color; cilantro can be substituted.

Equipment

  • large skillet
  • Mixing Bowl
  • pot for boiling

Method
 

Preparation Steps
  1. Boil the green plantains in salted water for 10–12 minutes until tender. Drain and let cool slightly.
  2. Mash the boiled plantains with olive oil, salt, and pepper in a mixing bowl until smooth.
  3. In a skillet, heat olive oil over medium heat, add minced garlic, and sauté for 1-2 minutes until fragrant.
  4. Add shrimp to the skillet, season with paprika and cayenne, and cook for 3-4 minutes until opaque.
  5. Remove shrimp and add butter, white wine, and chicken broth to the pan, scraping the bottom to create sauce.
  6. Let sauce simmer for 3–4 minutes, then stir in lemon juice and parsley.
  7. Press the mashed plantains into molds and invert onto plates.
  8. Top the mofongo with sautéed shrimp and drizzle with garlic sauce.
  9. Optionally garnish with parsley and Parmesan cheese.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 58gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 10IUVitamin C: 40mgCalcium: 6mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 2 days. Mofongo can be frozen for up to 3 months. Reheat gently to maintain texture.

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