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Garlic Shrimp Mofongo Recipe

This Garlic Shrimp Mofongo Recipe is a bold and flavourful Caribbean-inspired dish made with crispy mashed green plantains and juicy garlic butter shrimp. Perfect for a satisfying dinner, this savory comfort food delivers rich texture, vibrant citrus notes, and irresistible garlicky flavour in every bite.
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Prep Time 25 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 720 kcal

Ingredients
  

For the Mofongo:

  • 6 medium green plantains peeled and cut into 1-inch chunks
  • Vegetable oil for frying
  • 1 cup chicharrón pork cracklings or 6–8 slices crispy cooked bacon, finely chopped
  • 6 garlic cloves minced
  • 2 tablespoons olive oil or melted butter
  • 2 –3 tablespoons warm chicken broth optional, for moisture
  • 1½ teaspoons salt adjust to taste
  • ¼ teaspoon black pepper

For the Garlic Shrimp:

  • 1½ pounds large shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 5 garlic cloves minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes optional
  • Juice of 1 lime
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley or cilantro

Optional Garlic Butter Sauce:

  • ½ cup chicken broth
  • 2 tablespoons butter
  • 2 garlic cloves minced
  • 1 teaspoon lime juice

Instructions
 

Step 1: Fry the Plantains

  • Heat 2–3 inches of vegetable oil in a deep skillet over medium heat (about 350°F / 175°C).
  • Fry plantain chunks in batches for 4–5 minutes until golden and tender but not overly browned.
  • Remove and drain on paper towels.

Step 2: Prepare the Mofongo Base

  • In a mortar and pestle (or sturdy bowl), mash garlic with salt into a paste.
  • Add chicharrón or crispy bacon and mash until combined but still slightly chunky.
  • Add fried plantains gradually, mashing until you achieve a rustic, slightly coarse texture.
  • Mix in olive oil or melted butter. Add warm broth if needed to soften.
  • Form into 4 compact mounds using a small bowl or your hands.

Step 3: Cook the Garlic Shrimp

  • Pat shrimp dry and season with salt, pepper, paprika, and oregano.
  • Heat olive oil and butter in a large skillet over medium-high heat.
  • Add garlic and saute for 30 seconds until fragrant (do not brown).
  • Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque.
  • Squeeze lime juice over shrimp and sprinkle with fresh parsley.

Step 4: Optional Garlic Sauce

  • In the same skillet, add chicken broth and scrape up browned bits.
  • Stir in butter and garlic; simmer for 1–2 minutes.
  • Add lime juice and season to taste.

Step 5: Assemble

  • Place mofongo mound in the center of each plate.
  • Top with garlic shrimp.
  • Drizzle with garlic butter sauce if desired.
  • Garnish with fresh herbs and serve immediately.

Notes

  • Plantain Tip: Use firm green plantains for authentic savory mofongo. Ripe plantains will make the dish sweet and soft.
  • Texture Control: If mofongo feels dry, add warm broth or a drizzle of olive oil.
  • Shrimp Cooking Tip: Shrimp cook very quickly; remove from heat as soon as they turn pink to avoid rubbery texture.
  • Make-Ahead: Plantains can be fried ahead of time and reheated before mashing.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of broth or butter.
  • Variation: Substitute lobster or sauteed mushrooms for shrimp for a delicious twist.