Go Back
–+ servings
Mofongo Garlic Shrimp

Mofongo Garlic Shrimp: A Flavorful Puerto Rican Delight

Mofongo Garlic Shrimp combines crispy plantains with tender shrimp in a zesty garlic sauce, a must-try Puerto Rican comfort dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Puerto Rican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mofongo
  • 3 medium Green Plantains Use unripe for traditional texture
  • 2 tablespoons Olive Oil Can substitute with vegetable oil
  • to taste Salt
  • to taste Pepper
For the Shrimp
  • 1 pound Shrimp Fresh or thawed frozen
  • 4 cloves Garlic Minced
  • 1 teaspoon Paprika Adjust to taste
  • 1/2 teaspoon Cayenne Pepper Adjust for spice level
  • 2 tablespoons Butter Can use margarine for dairy-free
For the Sauce
  • 1/2 cup White Wine Can substitute with chicken broth
  • 1/2 cup Chicken Broth Vegetable broth can be used
  • 2 tablespoons Lemon Juice Lime can be a substitute
  • 2 tablespoons Fresh Parsley Chopped, cilantro can be used instead
Optional Finish
  • 1/4 cup Parmesan Cheese Omit for dairy-free

Equipment

  • large pot
  • Skillet
  • Mixing bowl
  • Potato masher

Method
 

Cooking Instructions
  1. Peel and cut the green plantains into 1-inch pieces. Boil in salted water for 10-12 minutes until fork-tender, drain and set aside.
  2. Mash the boiled plantains in a large mixing bowl with olive oil, salt and pepper until smooth. Set aside.
  3. Heat a skillet over medium heat, add olive oil, and sauté minced garlic for 1-2 minutes until fragrant and golden.
  4. Add shrimp, season with paprika, cayenne pepper, salt, and pepper. Sauté for 3-4 minutes until shrimp are pink and cooked.
  5. Remove shrimp, lower heat and add butter, white wine, and chicken broth to pan. Simmer for 3-4 minutes.
  6. Stir in lemon juice and parsley into the sauce, remove from heat.
  7. Mold mofongo onto plates, top with shrimp and pour garlic sauce over.
  8. Garnish with parsley and Parmesan cheese if desired.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 1gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days. Mofongo can be frozen for 3 months; shrimp up to 1 month. Reheat gently for best results.

Tried this recipe?

Let us know how it was!