A Taste of Puerto Rico at Home

Imagine a plate of crispy, golden plantains mashed into fluffy mofongo, topped with garlicky, succulent shrimp. Each bite bursts with bold, comforting flavors that transport you straight to the Caribbean. This Puerto Rican classic is more than a dish—it’s a celebration of culture, flavor, and family tradition.

Whether you’re planning a weeknight dinner, a family gathering, or a special Puerto Rican feast, this recipe is approachable yet authentic. You don’t need a professional kitchen to create a meal that tastes like it came from a Caribbean home. With fresh plantains, garlic, and perfectly seasoned shrimp, you’ll enjoy a dish that’s visually stunning, richly flavored, and satisfying for everyone at the table.

The recipe promises easy-to-follow steps, tips for perfect texture, and options to customize the dish according to your taste preferences. From the crispy plantains to the savory shrimp, every element is designed to harmonize in a comforting yet sophisticated way.

Origins & Cultural Background

Mofongo is a staple of Puerto Rican cuisine, rooted in African culinary traditions brought to the Caribbean centuries ago. Traditionally made by mashing fried plantains with garlic and pork cracklings (chicharrón), it embodies both flavor and texture.

Over time, mofongo has evolved beyond its traditional form. Today, it’s often paired with seafood like shrimp or fish, creating an elevated dish that balances starch, protein, and aromatics. This adaptation reflects Puerto Rico’s rich history of fusion cuisine, combining indigenous, African, and Spanish influences.

Garlic shrimp adds a modern twist to the classic mofongo, infusing the dish with buttery, aromatic flavor while maintaining the authenticity of the plantain base. This combination has become a popular home-cooked favorite and restaurant staple alike, celebrated for its comforting, yet visually impressive presentation.

Key Ingredients & Their Roles

Plantains: Use green or slightly yellow starchy plantains. They form the base of the mofongo and create the classic dense yet fluffy texture. Avoid overripe plantains—they’re too sweet and soft.
Shrimp: Medium-sized, peeled, and deveined. Shrimp absorbs garlic butter flavors and provides tender, succulent protein. Don’t overcook to maintain juiciness.
Garlic: Fresh, minced garlic is essential for both the mofongo and the shrimp, delivering the dish’s signature aroma. Adjust quantity to your taste.
Seasonings: Olive oil, butter, chicken or seafood broth, salt, pepper, optional paprika, or cilantro. These ingredients enhance flavor depth and aroma.
Optional additions: Chicharrón (pork cracklings) for authentic crunch; lime wedges for brightness; fresh herbs for garnish.

Tips:

Use starchy plantains for traditional fluffiness.
Adjust garlic levels according to personal preference.
Shrimp should be cooked quickly to remain tender.

Tools & Equipment Needed

Mortar and pestle or pilón: Traditional tool for mashing plantains.
Skillet or frying pan: For cooking shrimp.
Medium pot: To boil plantains.
Mixing bowls, spatula, knife, cutting board: Standard prep tools.
Optional: Garlic press for ease and even flavor distribution.

Step-by-Step Instructions

Prepare Plantains: Peel and cut plantains into 1–2 inch pieces. Boil in salted water until tender (about 10–15 minutes) or fry until golden for extra flavor.
Mash Mofongo: Using a mortar and pestle or pilón, mash the cooked plantains with garlic, olive oil, and optional chicharrón until smooth but still slightly chunky. Season with salt and pepper.
Cook Garlic Shrimp: Heat butter or olive oil in a skillet. Sauté garlic until fragrant, then add shrimp. Season with salt, pepper, and optional paprika. Cook until shrimp turn pink and opaque (3–4 minutes per side).
Assemble Dish: Mold mofongo into bowls or plates. Place garlic shrimp on top and drizzle with pan juices for added flavor.
Serve Immediately: Adjust garlic and butter to taste; garnish with fresh herbs or lime wedges if desired.

Pro Tips:

Serve right away to preserve texture.
Use fresh ingredients for best flavor.
Adjust garlic intensity according to preference.

Flavor Variations & Creative Twists

Mofongo with garlic shrimp is versatile and can be adapted to suit different palates:

Protein swaps: Replace shrimp with chicken, pork, or firm white fish like cod for a different twist. Sautéed or grilled meats pair beautifully with the mashed plantains.
Spice variations: Add smoked paprika, crushed red pepper, or a dash of cayenne for a spicy kick. For a milder version, keep seasonings simple with salt, pepper, and a hint of lime juice.
Vegetable additions: Fold sautéed onions, bell peppers, or diced tomatoes into the mofongo for added flavor and texture.
Cheese option: A sprinkle of grated Manchego or Parmesan over the top can add a subtle richness.
Herbal accents: Fresh cilantro or parsley can brighten the dish and enhance presentation.
Traditional touches: Incorporate chicharrón (pork cracklings) for an authentic crunch and savory depth.

These variations allow the dish to stay authentic while offering room for creativity, accommodating different tastes and dietary needs.

Serving Ideas & Presentation

Individual portions: Mold mofongo into small bowls or cups for elegant plating, topped with garlic shrimp and pan juices.
Family-style platter: Serve a large molded mofongo in the center of a platter with shrimp arranged on top for communal dining.
Garnish ideas: Fresh cilantro, lime wedges, or thinly sliced red chili peppers for color and flavor.
Accompaniments: Pair with a side of sautéed vegetables, simple salad, or Puerto Rican rice and beans.
Sauce enhancement: Drizzle a garlicky butter or broth reduction over the top to keep mofongo moist and flavorful.

By focusing on presentation and complementary sides, this dish can impress guests while remaining comforting and approachable.

Expert Tips for Perfect Mofongo

Plantain selection: Use green or slightly yellow starchy plantains for the traditional texture. Overripe plantains will make mofongo too sweet and soft.
Mashing technique: Use a pilón or mortar and pestle for authentic texture; mash thoroughly but leave some small chunks for bite.
Garlic balance: Adjust the garlic amount to taste; roasting garlic first can mellow the flavor for a subtler aroma.
Shrimp cooking: Cook shrimp just until pink and opaque—overcooking leads to toughness.
Assembly: Mold mofongo tightly so it holds shape; top with hot garlic shrimp and drizzle pan juices immediately to maintain moisture.
Make ahead tips: Mofongo can be made ahead and reheated gently; cook shrimp fresh for best flavor.
Enhancing flavor: Lightly fry or sauté plantains before mashing for added caramelized depth.

Following these tips ensures authentic texture, bold flavor, and perfect presentation every time.

Storage & Make-Ahead Tips

Mofongo base: Store mashed plantains in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave.
Shrimp: Best cooked fresh; pre-cooked shrimp can be reheated briefly, but may become rubbery.
Assembled dish: Assemble just before serving for optimal texture; reheating fully assembled mofongo may soften the mound and alter flavor.
Freezing: Not recommended for fully assembled shrimp mofongo; mashed plantains alone can be frozen for 1–2 months.

These tips make garlic shrimp mofongo meal-prep friendly while retaining authentic flavor and texture.

Nutrition & Health Notes

Approximate nutrition per serving (1 cup mofongo + 6–8 shrimp):

Calories: 350–450 kcal
Protein: 25–28 g
Fat: 18–22 g (depends on butter/oil use)
Carbohydrates: 30–35 g
Fiber: 4–5 g
Sugar: 3–5 g

Tips for lighter versions:

Use less butter or olive oil when mashing plantains.
Bake or steam plantains instead of frying.
Reduce added salt or broth fat content.
Pair with vegetables or salad to balance the meal.

FAQs about Garlic Shrimp Mofongo

Q1: Can I make mofongo vegetarian?
Yes, skip shrimp and use roasted vegetables or sautéed mushrooms for protein and flavor.

Q2: Can I use ripe plantains instead of green?
Ripe plantains will make a sweeter, softer mofongo; not traditional but still tasty.

Q3: Can I cook shrimp ahead of time?
Shrimp is best cooked fresh; pre-cooked shrimp can be reheated briefly but may become rubbery.

Q4: Can I use a blender instead of a pilón?
A blender works, but the texture will be smoother and less traditional.

Q5: Can I add extra garlic to the plantains?
Yes, adjust garlic to taste; roasted garlic provides milder sweetness, while raw garlic delivers sharper flavor.

Q6: What should I serve with mofongo?
Options include Puerto Rican rice and beans, sautéed vegetables, salad, or a light citrusy slaw.

Q7: How do I keep mofongo from drying out?
Drizzle hot garlic butter or broth over the assembled dish before serving to maintain moisture and flavor.