Puerto Rican Garlic Shrimp Mofongo
This Garlic Shrimp Mofongo is a comforting Puerto Rican classic that combines bold garlic flavors with crispy plantains and succulent shrimp. It's perfect for sharing and brings a festive touch to any meal.
Equipment
- Large Skillet
- Frying pan
- Mixing Bowl
Ingredients
Ingredients
- 4 medium Plantains sturdy, cut into rounds
- 4 cloves Garlic minced
- 45 ml Olive oil for frying and sautéing
- 500 g Shrimp peeled and deveined
- 1 pinch Salt to taste
- 30 ml Broth or water for mashing
- 1 lime Lime juice optional, for flavor
- 1 tbsp Parsley chopped, optional
Instructions
- Heat the frying pan over medium heat and add enough olive oil to cover the bottom. Fry the plantain rounds for about 3–5 minutes per side, until the edges are golden and crispy.
- Remove the fried plantains from the oil and drain them well. Mash the plantains with the minced garlic, salt, and a splash of broth until you achieve a slightly loose texture.
- In a large skillet, heat the remaining olive oil and sauté the minced garlic for about 1–2 minutes until fragrant. Add the shrimp, cooking for 2–3 minutes until they turn pink and opaque.
- Finish the shrimp with a squeeze of lime juice and garnish with parsley if desired. Serve the shrimp over the plantain mofongo.
Notes
Tip: Avoid overcooking the shrimp to keep them tender. Mash the plantains while hot for the best texture.