Experience the rich, savory flavors of Puerto Rico with our easy Garlic Shrimp Mofongo Recipe. This beloved dish features tender mashed plantains generously filled with succulent garlic shrimp, offering a truly satisfying and authentic culinary adventure that’s surprisingly simple to recreate at home.
Key Ingredients for Garlic Shrimp Mofongo Recipe
- 2 large green plantains, peeled and cut into 2-inch chunks
- 1/2 cup vegetable oil (or other neutral oil for frying)
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1/4 cup dry white wine (optional, but recommended for flavor)
- 1/4 cup chicken broth
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Garnish: Extra cilantro, lime wedges, hot sauce (optional)
How to Make Garlic Shrimp Mofongo Recipe
This Garlic Shrimp Mofongo Recipe is a culinary masterpiece that’s as delightful to prepare as it is to devour. In an estimated 45 minutes including prep and cook time, you’ll create a dish that’s both comforting and incredibly flavorful, thanks to the perfect blend of crispy fried plantains and garlicky, succulent shrimp. Get ready for a taste sensation that’s both simple and immensely satisfying!
Step-by-Step Instructions
- Prepare the Plantains: In a medium saucepan, combine the plantain chunks and enough cold water to generously cover them. Bring the water to a boil over medium-high heat, then reduce the heat to medium and simmer for about 10-15 minutes, or until the plantains are tender when pierced with a fork. Drain the plantains thoroughly and set aside.
- Fry the Plantains: While the plantains are still warm, heat the vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering (about 350°F or 175°C). Carefully add the drained plantain chunks to the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry for 3-5 minutes, or until they are lightly golden brown and slightly softened. Do not overcook them at this stage; they will be mashed later. Remove the fried plantains with a slotted spoon and transfer them to a paper towel-lined plate to drain any excess oil.
- Mash the Plantains: In a large bowl, place the warm, fried plantain chunks. Add about 1 tablespoon of the reserved frying oil and a pinch of salt. Using a masher, mortar and pestle, or even the bottom of a sturdy glass, mash the plantains until they are mostly broken down and form a coarse, slightly chunky mash. Do not over-mash into a paste; some texture is desirable. Set aside.
- Cook the Garlic Shrimp: In the same skillet used for the plantains (discard the oil, but do not wipe clean), melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Add the peeled and deveined shrimp to the skillet. Season with salt and pepper. Cook the shrimp for 2-3 minutes per side, until they turn pink and are opaque.
- Deglaze and Sauce: If using, carefully pour the white wine into the skillet with the shrimp to deglaze, scraping up any browned bits from the bottom of the pan. Let it bubble and reduce slightly for about 1 minute. Add the chicken broth and lime juice to the skillet. Stir to combine the sauce ingredients. Let the sauce simmer for another 2-3 minutes, allowing it to thicken slightly. Stir in the chopped fresh cilantro.
- Form and Serve the Mofongo: Take a portion of the mashed plantains and place it in a mofongo cup, small bowl used for mashing, or a sturdy mold. Press the plantains firmly into the cup to create a hollow in the center. You can also form individual portions by hand. Spoon the prepared garlic shrimp and its flavorful sauce into the hollow of the mofongo. Gently invert the mofongo onto a serving plate, and if needed, use the spoon to help release it. Repeat with the remaining plantains and shrimp.
- Garnish and Enjoy: Garnish your Garlic Shrimp Mofongo Recipe with extra fresh cilantro, lime wedges for squeezing, and a drizzle of your favorite hot sauce, if desired. Serve immediately and savor the delicious combination of textures and flavors.
Why You’ll Love This Garlic Shrimp Mofongo Recipe
Prepare to fall head over heels for this Garlic Shrimp Mofongo Recipe! The star of this dish is undoubtedly its incredible texture contrast: the slightly crispy exterior of the mashed, fried plantains gives way to a tender, flavorful interior, all beautifully enhanced by the succulent, garlicky shrimp swimming in a zesty lime-infused sauce. It’s a delightful departure from simpler fried plantain dishes, offering a more complex and satisfying depth of flavor that truly sings.
And the best part? You can recreate this authentic Puerto Rican delight in your own kitchen for a fraction of the cost of dining out, making it an economical yet impressive meal for any occasion. Forget pre-made or restaurant versions that can sometimes be too heavy; our recipe strikes a perfect balance, showcasing fresh ingredients and a vibrant flavor profile that will have you coming back for more. Don’t wait – gather your ingredients and get ready to experience the magic of Garlic Shrimp Mofongo at home!
Storing and Reheating Tips
Storing Leftovers:
- Refrigeration: Once cooled, store any leftover Garlic Shrimp Mofongo Recipe in an airtight container in the refrigerator. It is best to store the mofongo and shrimp separately if possible to maintain the plantain’s texture.
- Shelf Life: Leftovers will stay fresh in the refrigerator for up to 2-3 days.
Reheating:
- Stovetop Method (Recommended for Best Texture): For the mofongo, you can gently reheat it in a skillet over medium-low heat with a drizzle of oil or butter until warmed through. For the shrimp and sauce, heat them in a separate skillet over medium-low heat until the shrimp are heated through and the sauce is warm. Combine the mofongo and shrimp just before serving.
- Microwave Method (Quick Option): Reheat individual portions in a microwave-safe dish. Cover loosely and microwave on 50% power in 30-second intervals, stirring in between, until heated through. Be aware that the plantains may become softer with this method.
Freezing:
- Freezing is not generally recommended for mofongo as the texture of the mashed plantains can significantly degrade upon thawing and reheating, becoming mushy. It is best enjoyed fresh.
Final Thoughts
Our Garlic Shrimp Mofongo Recipe is a true celebration of vibrant Puerto Rican cuisine, offering an unforgettable combination of textures and flavors. We encourage you to try this delightful dish at home; it’s a rewarding culinary experience that’s both delicious and surprisingly straightforward. Get ready to impress yourself and your loved ones with this incredible taste of the tropics!
Garlic Shrimp Mofongo Recipe
Ingredients
Equipment
Method
- In a medium saucepan, combine the plantain chunks and enough cold water to generously cover them. Bring the water to a boil over medium-high heat, then reduce the heat to medium and simmer for about 10-15 minutes, or until the plantains are tender when pierced with a fork. Drain the plantains thoroughly and set aside.2 large green plantains
- While the plantains are still warm, heat the vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering (about 350°F or 175°C). Carefully add the drained plantain chunks to the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry for 3-5 minutes, or until they are lightly golden brown and slightly softened. Do not overcook them at this stage; they will be mashed later. Remove the fried plantains with a slotted spoon and transfer them to a paper towel-lined plate to drain any excess oil.2 large green plantains, 1/2 cup vegetable oil
- In a large bowl, place the warm, fried plantain chunks. Add about 1 tablespoon of the reserved frying oil and a pinch of salt. Using a masher, mortar and pestle, or even the bottom of a sturdy glass, mash the plantains until they are mostly broken down and form a coarse, slightly chunky mash. Do not over-mash into a paste; some texture is desirable. Set aside.2 large green plantains, 1/4 teaspoon salt
- In the same skillet used for the plantains (discard the oil, but do not wipe clean), melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Add the peeled and deveined shrimp to the skillet. Season with salt and pepper. Cook the shrimp for 2-3 minutes per side, until they turn pink and are opaque.4 tablespoons unsalted butter, 6 cloves garlic, 1 pound large shrimp, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- If using, carefully pour the white wine into the skillet with the shrimp to deglaze, scraping up any browned bits from the bottom of the pan. Let it bubble and reduce slightly for about 1 minute. Add the chicken broth and lime juice to the skillet. Stir to combine the sauce ingredients. Let the sauce simmer for another 2-3 minutes, allowing it to thicken slightly. Stir in the chopped fresh cilantro.1/4 cup dry white wine, 1/4 cup chicken broth, 2 tablespoons fresh lime juice, 2 tablespoons chopped fresh cilantro
- Take a portion of the mashed plantains and place it in a mofongo cup, small bowl used for mashing, or a sturdy mold. Press the plantains firmly into the cup to create a hollow in the center. You can also form individual portions by hand. Spoon the prepared garlic shrimp and its flavorful sauce into the hollow of the mofongo. Gently invert the mofongo onto a serving plate, and if needed, use the spoon to help release it. Repeat with the remaining plantains and shrimp.2 large green plantains, 1 pound large shrimp, 2 tablespoons chopped fresh cilantro
- Garnish your Garlic Shrimp Mofongo Recipe with extra fresh cilantro, lime wedges for squeezing, and a drizzle of your favorite hot sauce, if desired. Serve immediately and savor the delicious combination of textures and flavors.Extra cilantro, Lime wedges, Hot sauce