Garlic Shrimp Mofongo

Garlic Shrimp Mofongo is a delicious Puerto Rican dish featuring crispy fried plantains mashed with garlic and pork cracklings, topped with juicy, garlicky shrimp. The combination of bold garlic flavors,…

By Riley • December 16, 2025 • Reading time: 7 min

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Garlic Shrimp Mofongo is a delicious Puerto Rican dish featuring crispy fried plantains mashed with garlic and pork cracklings, topped with juicy, garlicky shrimp. The combination of bold garlic flavors, tender shrimp, and the unique texture of mofongo makes this dish a real crowd-pleaser. It’s simple but packed with personality in every bite.

I love making this dish because it’s a true comfort food for me. The garlicky shrimp add a fresh, zesty punch that pairs perfectly with the rich, hearty mofongo. When I prepare it, I always make sure to mash the plantains just right, so you get that perfect mix of soft and crispy bits. It’s one of those meals that feels like a warm hug from the inside.

My favorite way to serve Garlic Shrimp Mofongo is with a side of fresh avocado or a simple salad to balance the flavors. It’s great for a dinner when you want something special but don’t want to spend hours in the kitchen. Plus, sharing mofongo always sparks fun conversations about food traditions and family recipes, which makes the meal even better.

Key Ingredients & Substitutions

Green Plantains: These are the backbone of mofongo. Use firm, unripe green plantains for the best texture. If you can’t find green plantains, unripe bananas might work in a pinch but the flavor will change.

Garlic: Fresh garlic really shines here. It’s used both when frying the plantains and in the shrimp sauce, so don’t skimp — it gives that bold punch. Minced garlic works best, but pre-minced can be used if in a rush.

Pork Cracklings (Chicharrón): These add crunch and depth to the mofongo mash. If unavailable, crispy bacon bits or even fried pork rinds can be a good substitute.

Shrimp: Large, fresh or frozen shrimp work well. Peel and devein for the best texture. If you prefer, use scallops or small chunks of white fish instead for a different seafood twist.

Chicken Broth: This adds moisture and flavor to the shrimp sauce. Vegetable broth is a fine substitute for a lighter or vegetarian option if you swap shrimp for a plant-based protein.

How Do I Get the Perfect Mofongo Texture?

Getting mofongo’s signature texture means balancing soft and chunky bits. Here’s what works for me:

• Fry plantains properly: They should be golden but not too soft, so they hold shape when mashed.
• Mash carefully: Use a mortar and pestle or a sturdy spoon. Crushing the plantains with pork cracklings and garlic until you get a sticky yet chunky mixture is key.
• Moisten well: Add a bit of olive oil or some oil from frying plantains to help bind everything without making it mushy.
• Don’t rush: Take your time mashing to combine flavors and get the perfect consistency that packs well.

This texture makes an amazing base to hold the garlicky shrimp and sauce without falling apart. It’s all about layering flavors and textures!

Equipment You’ll Need

• Deep skillet or frying pan – perfect for frying plantains evenly and cooking shrimp.
• Mortar and pestle or sturdy mixing bowl and spoon – helps mash plantains with cracklings for that authentic mofongo texture.
• Sharp knife – to peel and chop plantains, garlic, and onions easily.
• Colander or paper towels – for draining fried plantains to keep them crispy, not greasy.
• Measuring cups and spoons – to keep your seasonings and liquids just right.

Flavor Variations & Add-Ins

• Swap shrimp for sautéed chicken or pork for a different protein that still soaks up the garlicky sauce well.
• Add cooked bacon bits or diced ham for extra smoky, salty flavor inside the mofongo.
• Stir in sautéed veggies like bell peppers or spinach into the shrimp sauce to boost nutrition and color.
• Mix in a pinch of crushed red pepper flakes or adobo seasoning for a spicy kick that brightens the dish.

Garlic Shrimp Mofongo

Ingredients You’ll Need:

For the Mofongo:

• 4 green plantains
• 4 cloves garlic, minced (plus 2 whole cloves for frying plantains)
• 1 cup pork cracklings (chicharrón) or bacon bits
• 1/4 cup olive oil or vegetable oil (for frying)
• Salt and pepper, to taste

For the Garlic Shrimp:

• 1 lb large shrimp, peeled and deveined
• 3 tbsp butter
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 1 cup chicken broth
• 1/4 cup fresh cilantro, chopped (reserve some for garnish)
• 1 tsp smoked paprika (optional)
• 1/2 tsp ground cumin (optional)
• Juice of 1 lime

How Much Time Will You Need?

This recipe takes about 45 minutes in total. You’ll spend roughly 15 minutes prepping and frying the plantains, 10 minutes mashing and mixing the mofongo, and about 15-20 minutes cooking the shrimp and assembling everything. It’s a straightforward dish that comes together fairly quickly!

Step-by-Step Instructions:

1. Prepare and Fry the Plantains:

Start by peeling the green plantains: cut off the ends, then slice the skin lengthwise without slicing into the flesh, and carefully remove the peel. Cut them into 1-inch pieces. Next, heat your oil in a deep skillet over medium heat. Add the two whole garlic cloves into the oil to gently infuse flavor. Fry the plantain chunks until golden and cooked through, about 5-7 minutes. Remove the plantains and garlic cloves, and drain on paper towels.

2. Mash the Mofongo Base:

Using a mortar and pestle or a sturdy spoon in a large bowl, mash the fried plantains with the minced garlic, pork cracklings or bacon bits, salt, and pepper. Add a splash of olive oil or some of the reserved frying oil to help moisten the mixture. Mash until you get a chunky, sticky dough-like texture. Set this mofongo aside for assembly.

3. Cook the Garlic Shrimp:

Heat the olive oil and butter in a skillet over medium heat. Add the finely chopped onion and cook until translucent, about 3 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. Season the shrimp with salt, pepper, smoked paprika, and ground cumin if using. Add the shrimp to the skillet and sauté until they turn pink and are cooked through, about 2-3 minutes per side. Pour in the chicken broth and chopped cilantro, then simmer for 2-3 minutes to form a flavorful garlic-herb sauce. Finish with a squeeze of lime juice and adjust seasoning to taste.

4. Assemble and Serve:

Shape the mashed mofongo into individual round mounds or pack them into small bowls and then invert them onto your plates. Spoon the garlicky shrimp and sauce generously over the mofongo mounds. Garnish with extra chopped cilantro. Serve immediately and enjoy the delicious flavors of this Puerto Rican classic!

Can I Use Frozen Shrimp for This Recipe?

Yes! Just make sure to fully thaw the shrimp before cooking. Thaw them overnight in the fridge or quickly under cold running water in a sealed bag. Pat them dry to avoid excess moisture while sautéing.

Can I Make Mofongo Without Pork Cracklings?

Absolutely! Pork cracklings add traditional flavor and texture, but you can substitute with crispy bacon bits or even omit them for a vegetarian-friendly version. Adjust salt and seasoning accordingly.

How Should I Store Leftovers?

Store leftover mofongo and shrimp separately in airtight containers in the refrigerator for up to 3 days. Reheat the shrimp gently on the stove and warm mofongo in the microwave, adding a small splash of broth or oil to keep it moist.

Can I Prepare This Dish Ahead of Time?

You can prep the mofongo base and shrimp sauce ahead of time and refrigerate separately. When ready to serve, gently reheat both, then assemble for the best texture and flavor.