Garlic Shrimp Mofongo: An Incredible Ultimate Recipe You Need to Try

Posted on December 13, 2025

Delicious Garlic Shrimp Mofongo served on a plate with herbs and lemon.

The Best Garlic Shrimp Mofongo Recipe You Need to Try

Ah, Garlic Shrimp Mofongo—just saying it makes my mouth water! This Puerto Rican dish has stolen my heart and cozy nights in the kitchen. The first time I made it, let’s just say my kitchen looked like a green plantain massacre had taken place. I had bits of fried plantain everywhere, and I ended up tasting every single bite with unrefined enthusiasm, declaring to my partner that this was going to be a “family tradition.” Spoiler alert: I burnt the first batch of shrimp, and we found it in a sad little corner of the frying pan. Oops!

Fast forward a couple of kitchen adventures later, and I have finally perfected my Garlic Shrimp Mofongo, and oh boy— this meal feels like a cozy hug in a bowl. The balance of textures—crispy fried plantains mashed up with succulent garlicky shrimp—makes for a comforting meal that I can’t get enough of. Meanwhile, the aroma wafts through my home, setting a mood so warm you’d think my living room was a tropical island.

This dish is perfect for easy weeknight dinners or for impressing friends with a little culinary flair without breaking the bank. It’s also a high-protein meal that leaves you feeling satisfied and happy. So, grab your apron and let’s dive into the glorious world of Garlic Shrimp Mofongo!

Why You’ll Love This Recipe

Easy and Quick: This dish can be whipped up in under an hour, making it an excellent choice for busy weeknights.
Budget-Friendly: Using simple yet flavorful ingredients, it’s easy on the wallet but big on taste!
Comfort Food Classic: Perfectly mashed plantains topped with juicy garlic shrimp feels like a warm hug, especially on chilly evenings.
Great Leftovers: Cook once, enjoy twice! This meal holds up beautifully in the fridge for easy reheating and tastes even better the next day.
Kid-Friendly: If your little ones are picky eaters, the flavorful shrimp is sure to win them over.
Impressive Presentation: It looks fancy enough for a dinner party but feels perfectly casual for a quiet night at home.

What Makes This Recipe Special?

To be real, Garlic Shrimp Mofongo is a beautiful blend of flavors and culture, reflecting the essence of Puerto Rican cooking. The sweetness of the plantains complements the salty and garlicky shrimp, creating a dish that’s incredibly satisfying. Plus, the lime juice adds a burst of freshness that lifts the entire dish. During my first attempts, I had to keep reminding myself to not go overboard with the garlic—there’s such a thing as too much. But honestly, who doesn’t love garlic? If you accidentally have a garlicky explosion, it’s not the end of the world.

The added crumbled bacon (optional, of course!) enhances the depth of flavor, giving it a smoky goodness that just works. And if you ever find yourself in a kitchen crisis—like burning the shrimp or having mushy plantains—you can embrace the mess, learn, and laugh about it. Cooking isn’t about perfection; it’s about the love and effort you put into it.

Ingredients

For Garlic Shrimp Mofongo, you’ll need:

2 large green plantains: These are the stars of the show. Their natural sweetness and starchiness make them perfect for mashing. Don’t let their tough skin intimidate you!
1 pound shrimp, peeled and deveined: For great protein, fresh is best, but frozen shrimp will work in a pinch. Just be sure to thaw them beforehand for even cooking.
1 tablespoon olive oil: For frying the plantains. I prefer extra virgin for that rich, fruity flavor.
1 tablespoon butter: Adds a creamy texture to the garlic shrimp.
6 cloves garlic, minced: Because, honestly, how can you have garlic shrimp without the garlic? It brings out such a wonderful aroma.
1 cup chicken broth: This infuses the dish with flavor while creating a beautiful sauce for the shrimp.
1 teaspoon salt and ½ teaspoon black pepper: Basic, but essential! Always season appropriately.
1 teaspoon paprika: This adds color and a hint of smokiness. You can choose sweet or smoked paprika based on your flavor preference.
1 tablespoon fresh cilantro, chopped: Brightens up the dish with freshness.
Juice of 1 lime: For that little zing that takes the dish to the next level.
¼ cup crumbled bacon (optional): Adds a dash of smoky goodness if you’re feeling indulgent.

Each ingredient ties together in harmony—like a family dinner, where everyone brings something unique to the table.

Don’t do this: Don’t skip the lime juice! It’s the secret weapon that brightens the dish without overpowering it.

How to Make It Step-by-Step

Peel the Plantains: Start by peeling the plantains. This may require a bit of muscle as the skin can be stubborn. I sometimes feel like I’m wrestling with a wrestling match while doing this. Slice them into 1-inch pieces and set aside.
Fry the Plantains: In a large skillet, heat olive oil over medium heat. Once the oil shimmers, carefully add the plantain slices. Let them fry until they turn golden and tender, about 4-5 minutes per side. Oh Lord, that golden color! The moment you see it, just know they are going to be delicious. Once they’re done, remove them and let them drain on paper towels.
Sauté the Garlic: Now, in the same skillet, combine the butter and a bit more olive oil. Make sure to scrape up any tasty bits left from the plantains. Add the minced garlic and sauté for about 1 minute until fragrant. Oh, the aroma fills your kitchen like a warm embrace!
Add Shrimp: Toss the shrimps into the skillet, seasoning them with salt, black pepper, and paprika. This is the part where the magic starts happening. Cook the shrimp until they are pink and cooked through, about 3-4 minutes.
Add Broth: Pour in the chicken broth and bring everything to a gentle simmer. Cook for an additional 2 minutes, just letting those flavors meld. Stir in the lime juice and chopped cilantro. Let it sit for a moment off the heat while you prepare the plantains.
Mash the Plantains: In a large bowl, start mashing those beautiful golden plantains with a fork or a potato masher. If you dare, combine them with the crumbled bacon for an extra punch of flavor. It’s okay to get a little messy here—embrace it!
Form the Mofongo: Shape the mashed plantains into a dome or bowl using your hands or a mold. I sometimes just go for it with my hands, feeling more at one with my ingredients.
Serve with Shrimp: Place that stellar mofongo on a plate and top it generously with the garlic shrimp mixture. Make sure to drizzle any leftover sauce over the top.

The moment you set the table and take a seat, trust me, your family will be anxiously awaiting their first bite. The combination of textures and flavors is truly something special, and I can guarantee giggles and satisfied hums will come from everyone at the table.

Tips for Best Results

Let it Rest: After frying the plantains, let them rest for a minute. This allows them to soak up some oil, so they’re perfectly tender when you mash them.
Don’t Overcook Shrimp: At the risk of sounding overly dramatic, no one likes rubbery shrimp. Keep an eye on them! As soon as they turn pink, take them off the heat.
Get Creative: While this recipe is absolutely amazing as is, feel free to jazz it up with spices like cumin or chili powder. Cooking is all about experimentation!

Ingredient Substitutions & Variations

Feeling adventurous? Here are some fun variations:

Plant-Based Protein: Swap shrimp with sautéed mushrooms or tofu for a vegetarian spin on this dish.
Herb Upgrades: Instead of cilantro, try fresh parsley or even basil for a different aromatic flair.
Tropical Twist: Add chopped mango or pineapple to the shrimp sauté for a sweet fruity contrast.

Directions

Peel and slice the plantains.
Fry the plantains in oil until golden. Drain.
Sauté garlic in butter and oil, add shrimp, season, and cook.
Pour in broth, bring to a simmer, and stir in lime juice and cilantro.
Mash the plantains and add bacon if desired. Shape into a dome.
Serve the mofongo topped with shrimp and drizzle sauce.

Drink Pairings: Try a chilled glass of white wine or a refreshing mojito to complement the flavors perfectly.

This and a rom-com is perfection. Trust me, nothing like two great comforts coming together!

How to Store and Reheat Leftovers

If you have any leftovers, first of all, congratulations! You did something right. Store the leftover mofongo and shrimp in separate airtight containers in the fridge. Reheat the shrimp in a skillet over medium heat for about 5-7 minutes, adding a splash of broth to keep it moist. For the mofongo, a quick zap in the microwave should do the trick. It may lose some crispiness, but it will still be delicious.

Make-Ahead and Freezer Tips

You can prepare the plantains ahead of time! Fry them and store them in the fridge for up to 2 days before mashing them. Unfortunately, I wouldn’t recommend freezing the shrimp once cooked; but you can freeze the raw shrimp to use in a later cooking session.

Common Mistakes to Avoid

Overcooking the shrimp is a biggie—keep your eye on them!
Don’t skip seasoning the broth, or your dish may taste too bland.
Be patient while frying plantains. If they don’t crisp up, you might not get that delectable texture afterward.

Frequently Asked Questions (FAQ)

Can I use ripe plantains instead?
While you can, they’ll be much sweeter and softer. Remember, green plantains give the nice hearty texture that makes mofongo what it is.

Can I use pre-cooked shrimp?
Totally, but you will need to adjust the cooking time accordingly. Just heat them through—there’s no need to cook twice!

What can I serve alongside mofongo?
It pairs wonderfully with a simple side salad or some roasted vegetables. Plus, some crispy fried plantains never hurt, either!

Cooking Tools You’ll Need

Large skillet
Potato masher or fork
Cutting board
Knife
Serving plates

Final Thoughts

In a world filled with stress and fast-paced living, there’s something undeniably therapeutic about creating a meal from scratch. Garlic Shrimp Mofongo has become a comfort food staple in my home, reminding me that food connects us in ways we often overlook.

Cooking is not just about the end result but also the memories created along the way—the laughter, the mishaps, the triumphs. I encourage you to share your version of this dish with friends and family, and remember: it’s perfectly okay to embrace the chaos that comes with cooking.

If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend! Happy cooking, and may your kitchens always smell of love and garlic!

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