Prepare to be transported to the sunny shores of Puerto Rico with every single bite of this incredible Garlic Shrimp Mofongo. This classic dish, known locally as Mofongo de Camarones al Ajillo, is the ultimate comfort food. It features a savory mound of mashed green plantains, infused with garlic and crispy pork rinds, acting as the perfect bed for succulent, buttery garlic shrimp. It’s a flavor explosion that is surprisingly simple to create in your own kitchen.
If you’re looking to impress your family or bring a taste of the Caribbean to your dinner table, you’ve found the perfect recipe. Let’s dive in and make the best mofongo you’ve ever had.
What Exactly Is Mofongo?
Mofongo is a cornerstone of Puerto Rican cuisine, celebrated for its unique texture and bold flavors. The foundation of the dish is green plantains, which are sliced and fried until tender, then mashed in a pilón (a wooden mortar and pestle) with garlic, olive oil, and chicharrones (fried pork rinds). This creates a dense, savory “mash” that can be served as a side dish or, as we’re doing here, as the main event topped with a delicious protein. This Garlic Shrimp Mofongo is a classic and beloved variation.
The Secrets to Perfect Garlic Shrimp Mofongo
Making truly exceptional mofongo comes down to a few key details. Mastering these simple steps will elevate your dish from good to unforgettable.
Choosing the Right Plantains
The most critical ingredient is the plantain. You must use green plantains, not yellow or ripe ones. Green plantains are starchy and firm, which gives mofongo its signature texture. Look for plantains that are bright green without any yellowing or black spots. They should feel firm to the touch, similar to a potato.
The Flavor is in the Garlic
Don’t be shy with the garlic! This recipe gets its name from the bold garlic flavor that infuses both the mashed plantains and the shrimp. We create a simple but potent garlic-infused olive oil (mojo) that seasons the plantains perfectly. For a similar dish that really heroes garlic, check out this Garlic Butter Chicken recipe.
Don’t Skip the Chicharrones!
While you can make mofongo without them, chicharrones add a crucial element of salty, crispy texture that is truly authentic. You can often find them pre-packaged in the snack or international aisle of your grocery store. Crushing them and mixing them into the plantain mash provides little pockets of savory crunch.
Ingredients You’ll Need
This recipe is split into two main components: the shrimp and the mofongo itself. Having your ingredients prepped and ready will make the process smooth and enjoyable.
For the Garlic Shrimp (Camarones al Ajillo)
- Shrimp: Use large or jumbo shrimp, peeled and deveined, for the best results.
- Garlic: Freshly minced garlic is a must for a powerful flavor.
- Butter & Olive Oil: This combination provides a rich flavor and prevents the butter from burning.
- White Wine: A dry white wine like Pinot Grigio or Sauvignon Blanc adds a touch of acidity to the sauce.
- Parsley: Fresh chopped parsley brings a fresh, vibrant finish.
- Red Pepper Flakes: For a subtle kick of heat.
For the Mofongo
- Green Plantains: The star of the show.
- Garlic: Yes, more garlic! This will be mashed into the plantains.
- Chicharrones: Crushed fried pork rinds for that essential crunch.
- Olive Oil & Broth: To moisten the plantains and make them easier to mash. Chicken broth adds a nice flavor.
- Salt & Pepper: To taste.
Step-by-Step Instructions
Follow these steps carefully for a flawless Garlic Shrimp Mofongo every time. Working in batches is key, especially when mashing the plantains.
1. Prepare the Garlic Shrimp
Start by making the shrimp, as they cook quickly. In a large skillet, melt butter with olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking for about 30 seconds until fragrant. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Deglaze the pan with white wine, scraping up any browned bits. Stir in the fresh parsley and set the shrimp aside.
2. Fry the Plantains
Peel the green plantains and cut them into 1-inch thick rounds. In a deep skillet or pot, heat about 2 inches of neutral oil (like canola or vegetable) to 350°F (175°C). Fry the plantain slices in batches for 4-6 minutes, turning occasionally, until they are golden yellow and tender. Do not let them get dark brown. Remove them with a slotted spoon and place them on a paper towel-lined plate to drain.
3. Make the Mofongo
This step is best done while the plantains are still warm. In a pilón or a bowl, mash a few cloves of garlic with a pinch of salt to create a paste. Add a batch of the warm, fried plantains and a handful of the crushed chicharrones. Begin mashing, adding a splash of olive oil and chicken broth as needed to moisten the mixture and make it pliable. Continue until you have a dense, cohesive mash. Repeat with the remaining plantains. For another great Puerto Rican comfort dish, you might enjoy this Puerto Rican Beef Stew.
4. Assemble and Serve
Shape the mofongo into mounds using a small bowl as a mold. You can press a hollow in the center to create a space for the shrimp. Place a mofongo mound on each plate and top generously with the garlic shrimp, spooning extra sauce over the top. Garnish with more fresh parsley and serve immediately.
Tips for Success
Here are a few extra tips to ensure your mofongo is a hit.
- Mash While Warm: It is crucial to mash the plantains while they are hot from the fryer. As they cool, the starches set, making them much more difficult to mash.
- Don’t Crowd the Pan: Fry the plantains in batches to maintain the oil temperature. Overcrowding will cause them to steam and become greasy instead of crispy.
- Adjust Moisture: The amount of broth and oil needed can vary. Add it slowly until you reach a texture that holds together but isn’t dry.
- No Pilón? No Problem: If you don’t have a traditional wooden pilón, a large bowl and a sturdy potato masher or the bottom of a bottle will work just fine.
If you’re looking for another amazing shrimp dish, give this Honey Garlic Shrimp Stir-Fry a try!
Frequently Asked Questions
Yes! While a pilón is traditional, you can achieve a great result using a large, sturdy bowl and a potato masher, the back of a heavy spoon, or the bottom of a clean bottle. The goal is to crush and mash the ingredients together effectively.
The key is to mash the plantains while they are very hot and to add enough liquid, like olive oil and broth, to keep the mash moist and pliable. Mofongo is best served immediately, as it will naturally harden as it cools.
Traditional mofongo is made from fried green plantains that are mashed with garlic, olive oil, and chicharrones (fried pork rinds). It can be served as a side or as a main course topped with a protein.
You must use firm, green plantains for mofongo. Yellow or ripe plantains are too sweet and soft; they will not produce the correct starchy texture required for this dish.
While both are mashed dishes, mofongo is made from fried green plantains and has a dense, savory flavor from garlic and pork rinds. Mangu is a Dominican dish made from boiled plantains and is typically smoother and served for breakfast.
The Best Garlic Shrimp Mofongo Recipe
Garlic Shrimp Mofongo (Mofongo de Camarones al Ajillo)
Equipment
- 1 Large skillet
- 1 Pilón (Mortar and Pestle) or Large Bowl
- 1 Deep Pot or Dutch Oven for frying
Ingredients
For the Garlic Shrimp
- 1.5 lbs large shrimp peeled and deveined
- 8 cloves garlic minced
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 1/4 cup dry white wine
- 1/4 cup fresh parsley chopped
- 1/2 tsp red pepper flakes optional
For the Mofongo
- 4 green plantains
- 6 cloves garlic minced or mashed into a paste
- 1 cup chicharrones (fried pork rinds) crushed
- 4 tbsp olive oil plus more as needed
- 1/4 cup chicken broth warm, plus more as needed
- Salt and freshly ground black pepper to taste
- Vegetable oil for frying
Instructions
- In a large skillet over medium heat, melt the butter and 2 tbsp olive oil. Add the 8 cloves of minced garlic and red pepper flakes. Cook for 30 seconds until fragrant. Add the shrimp in a single layer and cook for 2-3 minutes per side until pink. Pour in the white wine to deglaze the pan. Stir in the chopped parsley, season with salt and pepper, and set aside.
- Peel the green plantains and slice them into 1-inch thick rounds. Heat about 2 inches of vegetable oil in a deep pot to 350°F (175°C). Fry the plantains in batches for 4-6 minutes, until tender and light golden. Do not brown them. Use a slotted spoon to transfer them to a paper towel-lined plate.
- While the plantains are still hot, work in batches. In a pilón or large bowl, mash 2-3 cloves of garlic with a pinch of salt to form a paste. Add about one-fourth of the fried plantains, 1/4 cup of crushed chicharrones, 1 tbsp of olive oil, and a splash of warm chicken broth. Mash everything together until you have a thick, cohesive mixture. Repeat with the remaining ingredients to make 4 servings.
- Shape the warm mofongo mixture into 4 mounds, using a small bowl as a mold. Create an indentation in the center of each mound. Place the mofongo on serving plates and generously top with the prepared garlic shrimp and all the sauce from the pan. Garnish with extra fresh parsley and serve immediately.
Notes
Tip 2: Feel free to adjust the amount of chicken broth and olive oil in the mash to reach your desired consistency.
Tip 3: You can form the mofongo into a bowl shape to hold more of the delicious garlic shrimp and sauce.
Tried This Recipe? Share Your Creation!
There’s nothing better than mastering a classic dish like Garlic Shrimp Mofongo. It’s a true taste of Puerto Rican comfort and flavor that’s sure to become a new favorite in your home. If you make this recipe and love it, please leave a comment below or share a photo of your masterpiece on Pinterest! We can’t wait to see it.
