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Garlic Shrimp Mofongo

Classic Puerto Rican mashed fried green plantains with garlic and chicharrones, topped with buttery garlic shrimp for bold island flavors.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Puerto Rican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Mofongo Base
  • 4 large green plantains peeled, cut into 1-inch rounds
  • vegetable oil for frying
  • 1 cup pork rinds crushed
  • 6 garlic cloves divided
  • 1 tsp salt
  • 0.5 cup olive oil or butter divided
Garlic Shrimp
  • 1.5 pounds large shrimp peeled and deveined
  • 1 tsp adobo seasoning
  • 0.5 tsp smoked paprika optional
  • 4 tbsp unsalted butter
  • juice of 2 limes
  • 0.25 cup fresh cilantro chopped, for garnish

Equipment

  • Deep skillet or Dutch oven for frying
  • Mortar and pestle (pilón) or masher
  • Large skillet
  • Tongs

Method
 

  1. Fry plantain rounds in hot oil until golden and soft, 4-5 minutes per side. Drain.
  2. Mash crushed pork rinds, minced garlic, salt, and fried plantains with oil/butter in mortar until chunky.
  3. Shape mash into mounds or cups on plates.
  4. Sauté garlic in butter and oil, add seasoned shrimp, cook until pink. Finish with lime juice.
  5. Top mofongo with shrimp and sauce. Garnish with cilantro and lime.

Notes

Use green plantains for best texture. Mash gently for authentic chunkiness. Serve immediately.