Garlic Shrimp Mofongo – Flavor-Packed Puerto Rican Classic
Discover how to make Garlic Shrimp Mofongo – Flavor-Packed Puerto Rican Classic. A delicious recipe with detailed instructions.
20
Prep Time
30
Cook Time
50
Total Time
4
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Garlic Shrimp Mofongo – Flavor-Packed Puerto Rican Classic. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Fry the plantains: Heat 2.5 cm (1 inch) of oil in a deep skillet to 180°C (350°F). Fry plantain rounds in batches for 5–7 minutes per side until golden and tender. Drain on paper towels.
Step 2
2. Mash the mofongo: In a large mortar or bowl, combine fried plantains, minced garlic, 2 tbsp (30 ml) olive oil or butter, and pork cracklings. Mash with a pestle or fork until chunky but cohesive. Season with salt and pepper. Shape into 4 small mounds or ramekin-pressed cups.
Step 3
3. Cook the shrimp: Melt butter in a skillet over medium heat. Add garlic and sauté for 1 minute until fragrant. Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink and opaque.
Step 4
4. Assemble: Place a mofongo mound on each plate. Top with garlic shrimp and drizzle any remaining pan sauce over the dish. Garnish with paprika or cilantro if desired.
You Must Know
- ✓Follow the recipe carefully for best results.
Serving Suggestions
Pair with lime wedges for brightness and a side of Puerto Rican rice and beans or quick-pickled onions. Ideal for weekend dinners or festive gatherings.
Nutritional Info (Per Serving)
520
Calories
23g
Protein
58g
Carbs
24g
Fat
Tags
Lily
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More Dinner Recipes
Garlic Shrimp Mofongo – Flavor-Packed Puerto Rican Classic
Discover how to make Garlic Shrimp Mofongo – Flavor-Packed Puerto Rican Classic. A delicious recipe with detailed instructions.
Ingredients (12)
Instructions
- Fry the plantains: Heat 2.5 cm (1 inch) of oil in a deep skillet to 180°C (350°F). Fry plantain rounds in batches for 5–7 minutes per side until golden and tender. Drain on paper towels.
- Mash the mofongo: In a large mortar or bowl, combine fried plantains, minced garlic, 2 tbsp (30 ml) olive oil or butter, and pork cracklings. Mash with a pestle or fork until chunky but cohesive. Season with salt and pepper. Shape into 4 small mounds or ramekin-pressed cups.
- Cook the shrimp: Melt butter in a skillet over medium heat. Add garlic and sauté for 1 minute until fragrant. Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink and opaque.
- Assemble: Place a mofongo mound on each plate. Top with garlic shrimp and drizzle any remaining pan sauce over the dish. Garnish with paprika or cilantro if desired.
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