Garlic Shrimp Mofongo is a hearty and flavorful Puerto Rican dish that brings together golden-fried green plantains mashed with garlic and crispy elements, then topped with juicy shrimp in a buttery garlic sauce. The combination of textures and rich flavors makes this dish deeply comforting and satisfying. I love how every bite has a bit of crunch, creaminess, and bold garlicky taste, all balanced with the freshness of lemon and herbs. It’s a dish I enjoy making when I want something traditional yet indulgent.

Why You’ll Love This Recipe

I love how this recipe highlights the best of Puerto Rican flavors with minimal ingredients. The mashed plantains are filling and delicious on their own, but when I top them with the garlicky shrimp and drizzle that buttery broth over the top, it becomes a complete meal that never disappoints. It’s easy enough for a weeknight, but impressive enough to serve to guests. The best part is how versatile it is—I can swap out the shrimp, switch up the herbs, or even make it vegetarian without losing that authentic essence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Mofongo (Mashed Plantains):
• 3 to 4 green plantains, peeled and cut into thick chunks
• 3 to 4 garlic cloves, minced finely
• ½ cup crispy bits (such as plantain chips or a vegetarian alternative)
• 3 tablespoons olive oil or unsalted butter
• Salt, to taste
• Vegetable oil, for frying

For The Garlic Shrimp:
• 1 pound large raw shrimp, peeled and deveined
• 4 garlic cloves, minced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• ½ cup chicken broth or seafood broth
• ¼ cup dry white wine (optional)
• 1 tablespoon freshly chopped parsley or cilantro
• Salt and freshly ground black pepper, to taste
• Juice from ½ a lemon or lime

Directions

Prepare The Mofongo:

1. I begin by peeling the plantains and cutting them into thick chunks. I soak them in salted water for about 10 minutes to soften the exterior slightly.

2. I heat vegetable oil in a skillet over medium heat and fry the plantain pieces until they are golden brown and cooked through, about 4 to 5 minutes per side. I then drain them on paper towels.

3. In a large mortar and pestle or a heavy bowl, I mash together the minced garlic, olive oil or butter, and crispy bits until it forms a thick paste.

4. I add the fried plantains in small batches and mash until the mixture is well combined. I like to leave a bit of chunkiness for texture. I adjust the consistency by adding more oil or butter if it feels too dry.

5. Once mashed, I shape the mofongo into individual mounds by hand or press it into a small bowl and flip it onto a serving plate.

Cook The Garlic Shrimp:

1. I season the cleaned shrimp with a pinch of salt and black pepper.

2. In a large skillet, I melt the butter with olive oil over medium heat.

3. I add the minced garlic and sauté it for about 30 seconds, just until fragrant but not browned.

4. I place the shrimp in the pan and cook them for 1 to 2 minutes per side until they turn pink and are just cooked through.

5. I pour in the white wine and broth, scraping the bottom of the pan to release any flavorful bits. I let it simmer for 2 to 3 minutes until the sauce reduces slightly.

6. I finish the shrimp with a squeeze of lemon juice and stir in the chopped parsley or cilantro for a fresh finish.

Assemble The Dish:

1. I plate the mofongo in the center of a dish.

2. I spoon the hot garlic shrimp and sauce generously over the top of the mofongo.

3. I garnish with extra herbs and lemon or lime wedges, if desired.

Servings And Timing

This recipe yields 2 to 3 servings, depending on portion size. From start to finish, it takes about 40 to 45 minutes to prepare, making it a great choice for both weeknight dinners and weekend meals.

Variations

• I sometimes swap the shrimp for scallops, lobster, or even shredded chicken when I want to change things up.

• For a vegetarian option, I skip the shrimp entirely and use sautéed mushrooms or crispy tofu with a garlic herb sauce.

• If I want it spicier, I add red pepper flakes or a bit of hot sauce to the garlic butter sauce.

• I occasionally add a splash of coconut milk to the shrimp broth for a creamy, tropical twist.

Storage/Reheating

I store leftovers by separating the mofongo and shrimp into different airtight containers. They keep well in the refrigerator for up to 3 days. To reheat the mofongo, I wrap it in foil and warm it in the oven at 350°F for about 10 to 15 minutes, or microwave it with a damp paper towel on top. I gently reheat the shrimp and sauce in a skillet over low heat, adding a splash of broth to prevent drying.

FAQs

Can I make mofongo ahead of time?

Yes, I often make the mofongo in advance and reheat it in the oven before serving. It holds its shape well and still tastes great when reheated properly.

What if I don’t have a mortar and pestle?

I use a sturdy bowl and a wooden spoon or potato masher when I don’t have a mortar and pestle. It works just as well if I mash the plantains while they’re still hot.

Do I need to use green plantains?

Yes, green plantains are essential. Ripe (yellow) plantains are too sweet and soft for traditional mofongo. I always choose firm, green ones for the right texture.

Can I skip the wine in the shrimp?

Absolutely. I often leave out the wine and just use broth instead. It still gives me a rich, flavorful sauce without the wine.

Is this dish spicy?

No, it’s not spicy by default. But I easily make it spicier by adding red pepper flakes, diced chili peppers, or a splash of hot sauce to the shrimp sauce.

Conclusion

Garlic Shrimp Mofongo is one of those dishes I make when I want something comforting, bold, and full of tradition. The combination of crispy plantains, garlicky mash, and juicy shrimp in buttery sauce is unforgettable. It’s a dish that reminds me of home-style cooking with restaurant-quality flavor. Whether I’m making it for a special dinner or just treating myself, it always delivers.

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