Sizzling Garlic Shrimp Mofongo: Puerto Rican Flavor Adventure

If you’ve been craving a dish with bold, authentic Puerto Rican flavors, garlic shrimp mofongo is exactly what you need. This recipe brings together crispy fried plantains mashed into mofongo, topped with juicy shrimp sautéed in a fragrant garlic sauce that sizzles with every bite.

this Recipe

You’ll love how the garlicky shrimp perfectly complements the earthy mofongo base, creating a meal that feels both comforting and exotic. Whether you’re new to Puerto Rican cuisine or a longtime fan, this garlic shrimp mofongo will quickly become a favorite at your dinner table.

Why You’ll Love This Recipe

• Authentic Puerto Rican flavors that bring warmth and spice to your plate.
• The garlic shrimp add a savory, aromatic punch to the creamy mofongo.
• Made with simple ingredients easily found at most grocery stores.
• Quick stovetop method perfect for weeknight dinners under 40 minutes.
• Customizable with optional toppings to suit your taste preferences.

Ingredients

Gather these fresh and pantry staples to create your delicious garlic shrimp mofongo.

• 4 cups green plantains (about 3 medium), peeled and sliced into 1-inch pieces
• 1/2 cup pork cracklings (chicharrón), crushed
• 1/4 cup olive oil, divided
• 1 lb large shrimp, peeled and deveined
• 6 cloves garlic, minced
• 1/4 cup chicken broth
• 2 tablespoons butter
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh parsley for garnish
• 1 lime, cut into wedges

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Calories: Approximately 420 per serving

How to Make Sizzling Garlic Shrimp Mofongo: A Puerto Rican Flavor Adventure!

1. Bring a large pot of salted water to a boil. Add the plantain slices and cook until tender, about 15 minutes. Drain well.
2. In a large bowl, mash the cooked plantains with the crushed pork cracklings and 2 tablespoons of olive oil until combined but still slightly chunky. Set aside.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp, sprinkle with smoked paprika, salt, and pepper, and sauté until pink and cooked through, about 3-4 minutes per side. Remove shrimp and set aside.
4. In the same skillet, reduce heat to medium, add butter and minced garlic, cooking until fragrant and lightly golden, about 1-2 minutes. Pour in chicken broth and red pepper flakes if using, stirring to create a savory sauce.
5. Return shrimp to the skillet and toss to coat in the garlic sauce. Let it simmer for another minute to absorb the flavors.
6. To serve, shape the mofongo into individual mounds on plates and spoon the sizzling garlic shrimp and sauce over the top.
7. Garnish with fresh parsley and lime wedges for a burst of brightness.

Tips for the Best Results

• Use green plantains for an authentic mofongo texture; ripe plantains will be too sweet and soft.
• Don’t overcook the shrimp to keep them tender and juicy.
• Adjust garlic to your preference but avoid burning it to prevent bitterness.
• For extra richness, stir a little grated Parmesan into the mofongo before serving.
• Serve immediately to enjoy the shrimp sizzling hot for that perfect flavor experience.

Storage and Reheating

Store leftover mofongo and garlic shrimp separately in airtight containers in the refrigerator for up to 3 days. This helps keep the mofongo texture intact and the shrimp fresh.

To reheat, warm the mofongo in the microwave or on the stovetop until heated through. Gently reheat the shrimp and sauce in a skillet over medium heat to preserve their flavor and texture.

Frequently Asked Questions

Can I make mofongo without pork cracklings?

Yes, you can omit pork cracklings for a vegetarian option or replace them with toasted breadcrumbs or crushed fried plantain chips to add texture.

What can I substitute for chicken broth?

You can use vegetable broth or even water with a pinch of salt if you prefer a lighter sauce or have dietary restrictions.

Is this recipe spicy?

The recipe includes optional crushed red pepper flakes, so you can control the heat level. Without them, it’s flavorful but mild.

Can I prepare this dish ahead of time for guests?

You can prep the mofongo and shrimp separately in advance, but it’s best to combine and serve right before eating to maintain the shrimp’s juiciness and the mofongo’s texture.