Transport your kitchen to the vibrant heart of the Caribbean with this authentic Garlic Shrimp Mofongo recipe. Known in Spanish as Mofongo de Camarones, this iconic Puerto Rican dish is the ultimate comfort food. It features a savory mound of fried and mashed green plantains, loaded with garlic and crispy pork rinds, then topped with succulent, juicy shrimp swimming in a rich garlic butter sauce. If you’re looking to impress, this is the recipe that will do it.
We’ve crafted this guide to be the only one you’ll ever need, breaking down every step to ensure you achieve perfectly tender mofongo and flawlessly cooked shrimp every single time. Get ready to master a beloved classic.
What Exactly Is Mofongo?
Mofongo is a foundational dish in Puerto Rican cuisine, celebrated for its unique texture and bold, savory flavor. The star of the show is green plantains, which are fried until tender, then mashed in a wooden mortar and pestle (called a pilón) with garlic, olive oil, and chicharrones (fried pork rinds). The resulting mash is typically shaped into a half-sphere and served as a side dish or as the main event, filled or topped with a protein. This Garlic Shrimp Mofongo is one of its most popular and delicious variations.
Why This Is the Best Recipe
- Authentic Flavor: This recipe stays true to traditional methods, delivering the rich, garlicky, and savory taste you’d find in a seaside restaurant in San Juan.
- Perfectly Textured: We’ll show you the secret to a mofongo that is tender and moist, never dry or tough.
- Simple, Clear Steps: From frying the plantains to sautéing the shrimp, each instruction is broken down for a foolproof cooking experience.
- Versatile and Impressive: While it’s a show-stopping meal for guests, it’s also hearty enough for a satisfying weeknight dinner. For another impressive seafood dish, try this Perfectly Seared Scallops Recipe.
Key Ingredients You’ll Need
For the Mofongo
- Green Plantains: These are essential. Do not use yellow or ripe plantains, as they are too sweet and soft. Look for firm, green plantains for that starchy, potato-like texture.
- Chicharrones: Fried pork rinds add a salty, crunchy element and essential fat. You can often find them in the snack aisle. Crumbled bacon is a great substitute.
- Garlic: Fresh is always best. We’ll be using it for both the mofongo mash and the shrimp sauce, so don’t be shy!
- Olive Oil & Broth: Olive oil adds flavor to the mash, while a splash of chicken or vegetable broth helps moisten the plantains for easier mashing.
For the Garlic Shrimp (Camarones al Ajillo)
- Shrimp: Use large or jumbo shrimp, peeled and deveined. The bigger, the better for a truly luxurious dish.
- Butter: This forms the base of our rich and savory sauce.
- White Wine & Lime Juice: A splash of dry white wine and fresh lime juice cuts through the richness and brightens the sauce.
- Cilantro: Fresh cilantro adds a burst of herby freshness to finish the dish.
Essential Kitchen Tools
The traditional tool for making mofongo is a pilón, a wooden mortar and pestle. The porous wood adds a subtle, rustic flavor over time. However, don’t worry if you don’t have one! You can easily achieve a great texture by using a large bowl and a potato masher, the back of a sturdy spoon, or even the bottom of a glass. The key is to mash the plantains while they are still hot.
How to Make Garlic Shrimp Mofongo Step-by-Step
Making this incredible Garlic Shrimp Mofongo is a straightforward process. We’ll prepare the shrimp first, so their delicious sauce is ready, then tackle the mofongo.
Step 1: Cook the Garlic Shrimp
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Add the shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, until pink and opaque. Remove the shrimp and set aside. Pour the white wine and lime juice into the skillet, scraping up any browned bits. Let it simmer for 2-3 minutes to reduce slightly. Stir in the fresh cilantro, return the shrimp to the pan, and toss to coat.
Step 2: Prepare and Fry the Plantains
While the shrimp rests, peel the green plantains and cut them into 1-inch thick rounds. In a deep skillet or pot, heat about 1-2 inches of neutral oil to 350°F (175°C). Carefully add the plantain pieces, frying in batches to avoid overcrowding the pan. Fry for 4-6 minutes, turning occasionally, until they are golden yellow and tender when pierced with a fork. They should not be deep brown or crispy like chips. Transfer the fried plantains to a paper towel-lined plate to drain excess oil.
Step 3: Mash and Form the Mofongo
In your pilón or a large bowl, add a few cloves of garlic, a drizzle of olive oil, and a pinch of salt. Mash into a paste. Add about a third of the hot, fried plantains and a handful of the crushed chicharrones. Mash everything together firmly. Add a tablespoon of broth to help moisten the mixture as you mash. Continue adding plantains and chicharrones in batches until everything is incorporated into a thick, textured mash. Shape the mofongo into two mounds using a small bowl as a mold.
Step 4: Serve and Enjoy
Place a mofongo mound in the center of each serving bowl. Use a spoon to create a well in the middle. Generously spoon the garlic shrimp and all of the delicious sauce over the top, letting it soak into the mofongo. Garnish with extra fresh cilantro and serve immediately.
Pro Tips for The Perfect Mofongo
- Mash While Hot: You must mash the plantains while they are still very warm. As they cool, the starches set, making them much more difficult to mash.
- Don’t Overcrowd the Pan: Frying the plantains in batches ensures the oil temperature stays consistent, cooking them evenly without making them greasy.
- Customize the Moisture: Add broth one tablespoon at a time until you reach your desired consistency. You want it moist enough to hold together but not mushy.
- Taste and Adjust: Always taste your mofongo mash before shaping it. You may want to add more salt or another sprinkle of chicharrones for extra flavor. For a different but equally comforting dish, check out our Creamy Tuscan Shrimp.
What to Serve with Your Mofongo
This Garlic Shrimp Mofongo is a complete meal on its own, but it pairs beautifully with a simple side salad with a vinaigrette dressing or some sliced avocado. Its rich flavors are a perfect match for a hearty Chicken and Dumplings dinner on another night.
Frequently Asked Questions
Yes, absolutely! While a pilón is the traditional tool, you can get great results using a large, sturdy bowl and a potato masher. You can also use the bottom of a heavy glass or jar to mash the hot plantains.
The key to moist mofongo is to mash the plantains while they are still hot and to add a liquid. We use warm chicken broth in our recipe. Add it one tablespoon at a time while mashing until you reach a consistency similar to a thick dough that holds its shape.
You must use very green, unripe plantains. They should be firm with no yellow or black spots. Green plantains have a starchy, potato-like texture that is essential for authentic mofongo. Ripe (yellow) plantains are too sweet and soft and will not work for this recipe.
If you can’t find chicharrones (fried pork rinds) or prefer not to use them, the best substitute is 4-5 slices of crispy, crumbled bacon. The bacon provides a similar salty flavor and fatty texture.
Mofongo is made exclusively with fried green plantains. Trifongo, as the name suggests, is made with a combination of three ingredients: green plantains, ripe (sweet) plantains, and yuca (cassava).
Share Your Creation!
We are certain you will fall in love with this robust and flavorful Garlic Shrimp Mofongo. It’s a taste of Puerto Rico that you can create right in your own kitchen. If you make this recipe, please leave a comment below and share your masterpiece on Pinterest! We can’t wait to see it.
Garlic Shrimp Mofongo Recipe
Garlic Shrimp Mofongo (Mofongo de Camarones)
Ingredients
Equipment
Instructions
- In a large skillet, melt butter over medium heat. Add half of the minced garlic (4 cloves) and cook until fragrant, about 30 seconds.
- Add the shrimp and cook for 1-2 minutes per side until pink and cooked through. Remove shrimp from the skillet and set aside.
- Deglaze the pan with white wine and lime juice, simmering for 2-3 minutes to reduce. Stir in the chopped cilantro.
- Return the shrimp to the skillet and toss to coat in the sauce. Keep warm.
- Peel the green plantains and slice them into 1-inch rounds.
- Heat frying oil in a deep pot to 350°F (175°C). Fry the plantain pieces in batches for 4-6 minutes, until golden yellow and tender. Do not let them brown. Drain on paper towels.
- In a pilón or large bowl, mash the remaining 4 cloves of garlic with the olive oil and salt to form a paste.
- Working in batches, add the hot plantains and crushed chicharrones to the bowl. Mash everything together, adding warm chicken broth one tablespoon at a time to reach a moist, dough-like consistency.
- Divide the mofongo mixture in two. Use a small bowl to mold each portion into a dome shape and place it in a serving bowl.
- Create an indent in the center of the mofongo and fill it generously with the garlic shrimp and sauce. Garnish with extra cilantro and serve immediately.
Notes
Tip 2: If you don't have chicharrones, you can use 4-5 slices of crispy, crumbled bacon as a substitute.
Tip 3: The amount of broth needed can vary depending on the plantains. Add it slowly until the mofongo just comes together.
