Garlic Shrimp Mofongo
Mofongo, the Puerto Rican classic, gets a Mediterranean upgrade: crispy fried plantains mashed with garlic and olive oil, topped with juicy garlic shrimp, and finished with fresh herbs and a squeeze of lemon. Rich, garlicky, and perfectly balanced.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Ingredients
For Mofongo
3–4 green plantains, peeled & sliced
3 garlic cloves, minced
2–3 tbsp olive oil
Salt to taste
For Garlic Shrimp
250 g shrimp, peeled & deveined
3 garlic cloves, minced
2 tbsp olive oil
½ tsp smoked paprika
Juice of ½ lemon
Salt & pepper
Garnish
Fresh parsley or cilantro, chopped
Lemon wedges
Instructions
Prepare Mofongo
Fry plantain slices in hot oil until golden and slightly soft (~3–4 min per side). Drain on paper towel.
Mash fried plantains with minced garlic, olive oil, and salt until smooth but slightly chunky.
Form into small balls or press into bowls for serving.
Cook Garlic Shrimp
Heat olive oil in a pan over medium heat.
Add garlic, saute 30 seconds until fragrant.
Add shrimp, season with smoked paprika, salt, and pepper.
Cook 2–3 minutes per side until shrimp is pink and just cooked.
Squeeze lemon juice over shrimp.
Assemble the Dish
Place mofongo on plate or bowl.
Top with garlic shrimp.
Garnish with fresh parsley or cilantro and lemon wedges.
Chef Tips
Don’t overcook shrimp — they should be tender and juicy.
Mash plantains gently — a little texture makes it authentic.
Garlic should be fragrant but not burned for best flavor.
Optional: drizzle a little extra virgin olive oil over the mofongo for richness.
Frequently Asked Questions
Can I make it vegetarian?
Replace shrimp with sautéed mushrooms or roasted chickpeas.
Can I prep ahead?
Plantains can be fried ahead; mash just before serving. Shrimp best cooked fresh.
Add-ons?
Serve with avocado slices or a side salad for freshness.
Nutritional Information
Calories: 480 kcal
Protein: 28 g
Carbs: 50 g
Fat: 20 g
Fiber: 6 g