There are some dishes that transport you instantly, and for me, Garlic Shrimp Mofongo is a one-way ticket to a sunny state of mind. It’s a cornerstone of Puerto Rican food, a brilliant combination of textures and savoury flavours that feels both rustic and incredibly special. It all centres on the mofongo itself: green plantains, fried until tender, then mashed with garlic, olive oil, and seasoning into a dense, flavourful dome. This becomes the perfect vessel for a generous topping of succulent shrimp swimming in a rich, buttery garlic sauce.

This was inspired by a dish I had at a little street-side café in San Juan, which completely changed how I thought about plantains. I’d always seen them as a sweet ingredient, but their savoury, starchy side is a revelation. The mofongo has a satisfyingly firm bite, the shrimp are plump and tender, and the sauce ties everything together with a punchy, aromatic kick. If you love bold flavours and trying dishes with a bit of history, this recipe is for you.

We’re going to walk through every step, from choosing the right plantains to getting that garlic sauce just right. It’s a brilliant dish for a weekend dinner when you have a little more time to enjoy the process, and everyone seems to love the combination of the hearty plantain mash and the light, zesty shrimp. If you’re a fan of garlic-forward meals like my Garlic Parmesan Chicken Pasta, you’ll feel right at home with this one.

Recipe Overview

This Garlic Shrimp Mofongo recipe breaks down a classic Puerto Rican dish into manageable steps. You can expect a hearty, savoury mash of fried green plantains that acts as a base for plump, juicy shrimp sautéed in a fragrant garlic and butter sauce. I’ve found that double-frying the plantains, while optional, gives the mofongo a fantastic texture with slightly crisp edges. It’s a dish with robust, satisfying flavours that feels truly special to serve.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Servings: 4 people
• Difficulty: Medium

Why You’ll Love This Garlic Shrimp Mofongo

• Genuine Flavour: The deep, earthy taste of the fried plantains mashed with raw garlic and rich olive oil creates a foundation that’s intensely savoury and satisfying. It’s a beautiful contrast to the bright, zesty shrimp sauce.
• Ready in Under an Hour: From start to finish, this impressive and flavour-packed meal comes together in about 55 minutes, making it achievable for a special weeknight or weekend dinner.
• Flexible Recipe: The mofongo base works beautifully with other proteins. Try it with shredded chicken, fried pork, or even some pan-seared scallops for a different twist.
• Great for a Dinner Party: This dish has a real wow factor. It’s ideal when you’re hosting and want to serve something that feels both comforting and a little bit different. It always gets compliments.
• Family Tested: My family adores this dish. The combination of textures is always a hit, and there’s never any of the buttery garlic sauce left in the pan by the end of the meal.

Garlic Shrimp Mofongo

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 4 servings

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Ingredients You’ll Need

The key to fantastic mofongo is using the right plantains – they must be completely green and firm. This ensures they are starchy, not sweet. For the olive oil, I recommend using a good quality extra virgin olive oil, as its peppery flavour really comes through in the mash.

• For the Mofongo:
• 4 large, green plantains
• 6-8 cloves garlic, finely minced, divided
• 750ml vegetable or sunflower oil, for frying
• 60ml extra virgin olive oil
• 1 tsp coarse sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 60ml warm chicken or vegetable stock (optional, for moisture)
• For the Garlic Shrimp:
• 450g raw king prawns, peeled and deveined
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 4 cloves garlic, thinly sliced
• 60ml dry white wine (like Sauvignon Blanc) or chicken stock
• Juice of 1/2 lime
• 2 tbsp fresh parsley, finely chopped

Adam’s Tip: When peeling green plantains, they can be a bit stubborn and leave a sticky residue on your hands. Lightly oiling your hands and the knife beforehand makes the process much cleaner and easier.

How to Make Garlic Shrimp Mofongo

The process involves a few distinct stages: frying the plantains, mashing them into mofongo, and quickly cooking the garlic shrimp. Working methodically makes it a very straightforward process. We’ll bring it all together at the end for a spectacular finish.

1. Prepare the Plantains: Top and tail the green plantains. Score the skin lengthwise in a few places, being careful not to cut too deep into the flesh. Use your thumb or a spoon to pry the peel off. Cut the peeled plantains into 2-3 cm thick rounds.
2. First Fry: In a large, deep frying pan, heat the vegetable oil over a medium heat to around 160°C. Carefully add the plantain pieces in a single layer (work in batches if necessary to avoid overcrowding). Fry for 4-5 minutes on each side, until they are a pale golden colour and tender enough to be easily pierced with a fork. They should not be brown and crispy at this stage.
3. Mash the Mofongo: While the plantains are frying, combine the minced garlic (about 4-5 cloves’ worth), extra virgin olive oil, salt, and pepper in a large mortar and pestle (a pilón is traditional) or a sturdy mixing bowl. Mash into a rough paste.
4. Combine and Form: Once the plantains are tender, remove them from the oil with a slotted spoon and drain on paper towels. Immediately transfer the hot plantains to the bowl with the garlic paste. I find that mashing them while they’re still piping hot is the secret to a good texture. Mash firmly with the pestle or a potato masher until you have a thick, cohesive mash. If it seems a bit dry, add a tablespoon or two of warm stock.
5. Shape the Mofongo: Lightly grease four small bowls. Divide the mofongo mixture between them, pressing it down firmly to compact it. This will help it hold its dome shape. Set aside while you make the shrimp.
6. Cook the Shrimp: In a separate large frying pan, heat the butter and 1 tbsp of olive oil over a medium-high heat. Add the sliced garlic and cook for about 30 seconds until fragrant, but not browned. Add the prawns and cook for 1-2 minutes per side, until they turn pink and opaque.
7. Create the Sauce: Pour the white wine or stock into the pan to deglaze, scraping up any delicious browned bits from the bottom. Let it bubble and reduce for a minute. Squeeze in the lime juice, stir through the chopped parsley, and season with a pinch of salt and pepper.
8. Serve: Invert a mofongo dome onto the centre of each plate. Spoon the garlic shrimp and the pan sauce generously over and around the mofongo. Serve immediately.

Tips From My Kitchen

• Temperature Control: For the initial fry, keep the oil at a steady medium temperature (around 160°C). If the oil is too hot, the outside of the plantains will burn before the inside is cooked and tender enough to mash.
• The Secret Step: I learned that adding a splash of the warm stock or even just some of the hot frying oil to the plantains while mashing is a game-changer. It adds moisture and flavour, preventing the mofongo from being too dry or crumbly.
• Make-Ahead: You can peel and chop the plantains an hour or two in advance; just keep them submerged in salted water to prevent them from browning. The garlic can also be minced ahead of time. The final dish, however, is best assembled and served fresh.
• Storage: Store any leftover mofongo and shrimp separately in airtight containers in the refrigerator for up to 2 days. The mofongo will firm up. To reheat, I recommend crumbling the mofongo and pan-frying it with a little oil until warm and slightly crispy.

Equipment You’ll Need

• Large, deep frying pan
• Mortar and pestle (or a large, sturdy bowl and a potato masher)
• Sharp knife and cutting board
• Slotted spoon
• Small bowls for shaping

Common Mistakes to Avoid

• Overcrowding the pan: When frying the plantains, do it in batches if needed. Overcrowding lowers the oil temperature and causes the plantains to steam rather than fry, resulting in a greasy, soggy texture.
• Using Ripe Plantains: Using yellow plantains with black spots will result in a sweet mash (known as maduros), not savoury mofongo. You must use starchy, completely green plantains for the authentic flavour and texture.
• Under-seasoning the Mash: The plantains themselves are a blank canvas. Be generous with the garlic, salt, and olive oil in the mashing step. This is where all the foundational flavour is built.

Delicious Variations to Try

Once you’ve mastered the basic recipe, it’s fun to experiment. The mofongo base is wonderfully versatile and can be paired with many different flavours.

• Spicy Version: Add a finely chopped red chilli or a generous pinch of red pepper flakes to the pan along with the sliced garlic for the shrimp.
• Vegetarian Option: Swap the shrimp for meaty mushrooms like portobello or king oyster, sliced and sautéed in the same garlic sauce. Use vegetable stock to keep it fully vegetarian.
• Different Protein: Mofongo is traditionally served with various meats. Try topping it with slow-cooked shredded beef (ropa vieja), crispy fried chicken, or chicharrón (crispy pork belly) mixed directly into the mash.

What to Serve With Garlic Shrimp Mofongo

While this is a substantial meal on its own, a few simple sides can round it out beautifully and balance the richness of the dish.

• A Crisp Salad: The richness of the fried plantains is perfectly offset by a fresh, acidic salad. Our Classic House Salad with Red Wine Vinaigrette provides a lovely, sharp contrast.
• Avocado Slices: A few slices of creamy, ripe avocado on the side add a cool, buttery element that complements the warm, savoury mofongo.
• Drink Pairing: A cold, crisp lager or a dry, zesty white wine like an Albariño or Sauvignon Blanc cuts through the richness of the dish wonderfully.

Frequently Asked Questions

Garlic Shrimp Mofongo

A classic Puerto Rican dish featuring savory mashed green plantains (mofongo) topped with succulent garlic shrimp in a zesty white wine and lime sauce.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Puerto Rican

Calories: 685

Ingredients Method Notes

Ingredients

  

For the Mofongo

• 4 large green plantains
• 6-8 cloves garlic finely minced, divided
• 750 ml vegetable or sunflower oil for frying
• 60 ml extra virgin olive oil
• 1 tsp coarse sea salt plus more to taste
• 1/2 tsp freshly ground black pepper
• 60 ml warm chicken or vegetable stock optional, for moisture

For the Garlic Shrimp

• 450 g raw king prawns peeled and deveined
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 4 cloves garlic thinly sliced
• 60 ml dry white wine like Sauvignon Blanc or chicken stock
• Juice of 1/2 lime
• 2 tbsp fresh parsley finely chopped

Method

 

1. Prepare the Plantains: Top and tail the green plantains. Score the skin lengthwise in a few places, being careful not to cut too deep into the flesh. Use your thumb or a spoon to pry the peel off. Cut the peeled plantains into 2-3 cm thick rounds.
2. First Fry: In a large, deep frying pan, heat the vegetable oil over a medium heat to around 160°C. Carefully add the plantain pieces in a single layer (work in batches if necessary to avoid overcrowding). Fry for 4-5 minutes on each side, until they are a pale golden colour and tender enough to be easily pierced with a fork. They should not be brown and crispy at this stage.
3. Mash the Mofongo: While the plantains are frying, combine the minced garlic (about 4-5 cloves' worth), extra virgin olive oil, salt, and pepper in a large mortar and pestle (a pilón is traditional) or a sturdy mixing bowl. Mash into a rough paste.
4. Combine and Form: Once the plantains are tender, remove them from the oil with a slotted spoon and drain on paper towels. Immediately transfer the hot plantains to the bowl with the garlic paste. I find that mashing them while they're still piping hot is the secret to a good texture. Mash firmly with the pestle or a potato masher until you have a thick, cohesive mash. If it seems a bit dry, add a tablespoon or two of warm stock.
5. Shape the Mofongo: Lightly grease four small bowls. Divide the mofongo mixture between them, pressing it down firmly to compact it. This will help it hold its dome shape. Set aside while you make the shrimp.
6. Cook the Shrimp: In a separate large frying pan, heat the butter and 1 tbsp of olive oil over a medium-high heat. Add the sliced garlic and cook for about 30 seconds until fragrant, but not browned. Add the prawns and cook for 1-2 minutes per side, until they turn pink and opaque.
7. Create the Sauce: Pour the white wine or stock into the pan to deglaze, scraping up any delicious browned bits from the bottom. Let it bubble and reduce for a minute. Squeeze in the lime juice, stir through the chopped parsley, and season with a pinch of salt and pepper.
8. Serve: Invert a mofongo dome onto the centre of each plate. Spoon the garlic shrimp and the pan sauce generously over and around the mofongo. Serve immediately.

Notes

For the best texture, mash the plantains while they are still very hot from the fryer. Serve immediately.

Making Garlic Shrimp Mofongo at home is such a rewarding experience. The aromas that fill your kitchen are just incredible, and the result is a deeply flavourful dish that feels both rustic and refined. I really hope you give this recipe a go and enjoy a wonderful taste of Puerto Rico. Let me know how you get on in the comments below! – Adam Henderson