When the sun dips low and the scent of sizzling garlic fills the air, I can’t help but feel transported to a vibrant kitchen in Puerto Rico. That’s how my love affair with Mofongo Garlic Shrimp began—a dish that perfectly marries the crispy allure of golden plantains with the juicy tenderness of shrimp drenched in a rich garlic sauce.
Perfect for either a festive gathering or an intimate family dinner, this recipe invites flavors to dance on your palate, leaving you craving just one more bite. With the warmth of the Caribbean, each spoonful is a delightful exploration of textures and tastes, balancing the creamy, starchy mofongo with the freshness of the seafood.
So, if you’re ready to break away from the monotony of fast food and impress your loved ones, let’s dive into this comforting, yet sophisticated dish that has earned its place in my heart and my kitchen. Your taste buds are in for a treat!
Why is Mofongo Garlic Shrimp a must-try?
Indulgent Flavors: This dish brings the vibrant taste of Puerto Rico straight to your table, combining crispy plantains with tender shrimp in a zesty garlic sauce.
Comforting Texture: The fluffy mofongo serves as a delightful base, perfectly complementing the succulent shrimp.
Simple Yet Impressive: It’s an approachable recipe that elevates any meal, making it ideal for impressing guests.
Versatile Options: You can easily customize it with different proteins or extra veggies to suit your palate.
Crowd-Pleaser: Whether it’s a cozy family dinner or a festive celebration, Mofongo Garlic Shrimp is sure to wow everyone.
Make-Ahead Friendly: Prep the elements in advance for an effortless entertaining experience! Try storing each component separately to maintain texture.
Mofongo Garlic Shrimp Ingredients
For the Mofongo
• Green Plantains – Use as the starchy base that gives mofongo its signature crispy texture.
• Olive Oil – Helps achieve a smooth consistency when mashing the plantains and adds richness.
For the Garlic Shrimp
• Garlic – Fresh garlic is essential for creating that aromatic, zesty flavor in your shrimp sauce.
• Shrimp – Ensure the shrimp are peeled and deveined; fresh or frozen works wonderfully.
• Paprika – Adds a warm color and mild sweetness to the dish.
• Cayenne Pepper – Use this for a touch of heat; adjust according to your spice preference.
• Butter – Adds a creamy richness to the garlic sauce; swap with non-dairy butter if desired.
For the Sauce
• White Wine – Provides acidity and depth; substitute with chicken broth or dilute apple cider vinegar if preferred.
• Chicken Broth – Enhances the savory flavor of the sauce; low-sodium options are great for controlling saltiness.
• Lemon Juice – Fresh juice brightens and elevates the flavors beautifully.
• Fresh Parsley – For a pop of color and fresh taste; cilantro can be used as an alternative.
• Parmesan Cheese (optional) – Adds a creamy finish to the dish, but can be omitted for a dairy-free version.
With these vibrant ingredients in hand, you’re just steps away from creating a beautiful plate of Mofongo Garlic Shrimp that will surely delight your family and friends!
How to Make Mofongo Garlic Shrimp
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Boil Plantains: Start by bringing a pot of salted water to a boil. Add the peeled green plantains and allow them to cook for about 10–12 minutes, or until they’re fork-tender. Drain and let them cool slightly.
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Mash Plantains: In a large mixing bowl, mash the cooked plantains until smooth, then incorporate the olive oil. Season with salt and pepper to taste for that extra flavor.
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Sauté Garlic: Heat the remaining olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until it becomes fragrant and golden—this is where the magic starts!
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Cook Shrimp: Toss in the peeled and deveined shrimp, seasoning them with paprika, cayenne pepper, salt, and pepper. Cook for about 3–4 minutes, or until the shrimp are pink and opaque, then take them out of the skillet.
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Make the Sauce: In the same skillet, drop in the butter, followed by white wine and chicken broth. Scrape up any browned bits left behind and let the mixture simmer for 3–4 minutes until it thickens slightly.
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Add Final Touches: Stir in the fresh lemon juice and parsley into the sauce, then set it aside but keep it warm for assembly.
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Form Mofongo: Pack the mashed plantains into small bowls, then turn them upside down on plates to form a mound—this is your golden foundation.
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Serve Delightfully: Spoon the sautéed garlic shrimp and the savory sauce generously over the mofongo. Garnish with additional parsley and, if you like, a sprinkle of Parmesan cheese for that rich finish.
Optional: Serve with lime wedges on the side for an extra burst of freshness.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Mofongo Garlic Shrimp
- Fridge: Store any leftovers in an airtight container for up to 2 days. Reheat gently in a skillet to maintain the plantains’ texture and avoid drying out the shrimp.
- Freezer: If you’ve made extra mofongo, wrap it tightly in plastic wrap, then in foil, and freeze for up to 3 months. Reheat directly from frozen; add a splash of broth to help restore moisture.
- Separate Storage: Consider storing the mofongo and garlic shrimp sauce separately to prevent them from affecting each other’s texture during storage.
- Reheating Tips: Reheat each component separately on low heat to ensure the best texture; avoid using the microwave, as it can make the plantains gummy.
Make Ahead Options
These Mofongo Garlic Shrimp are perfect for busy home cooks looking to save time during the week! You can prepare the mofongo base (mashed plantains) up to 2 days in advance; simply store it in an airtight container in the refrigerator. To keep it fresh, reheat it gently in the microwave or through steaming to maintain its fluffy texture. The garlic shrimp can be cooked and stored for up to 24 hours in the fridge as well. Just reheat them on the stove before serving, adding a splash of broth or wine to revitalize the flavors. With these make-ahead steps, you can enjoy this flavorful dish with minimal effort during your busy evenings!
Mofongo Garlic Shrimp Variations
Feel free to get creative with this delightful recipe and make it truly yours!
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Chicken Swap: Use chicken breast or thighs in place of shrimp for a hearty alternative. Cook until browned and cooked through for maximum flavor.
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Vegetarian Delight: Replace shrimp with tofu or chickpeas for a vegetarian twist. Sauté them until golden for a satisfying texture.
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Creamy Sauce: For a richer sauce, whisk in cream or coconut milk just before serving, creating a velvety finish that pairs perfectly with mofongo.
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Veggie Boost: Incorporate colorful veggies like bell peppers, spinach, or zucchini into the garlic sauté for an extra layer of nutrition and flavor. Think of how vibrant your plate will look!
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Spicy Kick: Increase heat by adding diced jalapeños or a splash of hot sauce to the garlic sauce, elevating the dish to tantalizing new heights.
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Herb Variations: Experiment with different herbs such as cilantro, dill, or chives for a fresh flavor update. Each herb brings its own unique flair to the dish.
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Lemon Zest: Add lemon zest to the garlic sauce for a bright, citrusy note that enhances the overall flavor profile of the dish, making it even more refreshing.
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Nutty Finish: Top the finished mofongo with toasted pine nuts or slivered almonds for a crunchy contrast that delights the palate with every bite.
Expert Tips for Mofongo Garlic Shrimp
- Perfectly Cooked Shrimp: Avoid overcooking shrimp, as they can turn rubbery; look for that lovely pink and opaque appearance.
- Plantain Consistency: Ensure your mashed plantains are smooth and free of lumps; this texture is key to a delightful mofongo experience.
- Season to Taste: Don’t skip on tasting your garlic sauce as you go; adjust seasoning with salt, pepper, and cayenne until perfect for you.
- Make-Ahead Magic: Prepare components in advance and store separately; this maintains the texture and makes for an effortless meal assembly.
- Add Freshness: Don’t forget the fresh parsley or cilantro! It brightens the dish and enhances the overall flavor profile.
- Balance the Salt: If using Parmesan cheese, consider its saltiness; taste your dish first to avoid overpowering saltiness in your Mofongo Garlic Shrimp.
What to Serve with Mofongo Garlic Shrimp?
Transform your delightful Mofongo Garlic Shrimp into a well-rounded meal with these stunning pairings.
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Fresh Salad: A crisp garden salad topped with a zesty vinaigrette adds a refreshing contrast to the rich, savory shrimp. The brightness of fresh vegetables lightens the meal beautifully.
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Sautéed Vegetables: Lightly sautéed bell peppers, zucchini, and broccoli create a nutrient-packed side. Their crunch adds texture that complements the creamy mofongo and plump shrimp perfectly.
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Mango Salsa: This sweet and spicy salsa offers a vibrant twist, enhancing the dish with a fruity kick that plays marvelously against the garlic sauce.
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Coconut Rice: The subtle sweetness of coconut rice brings a tropical note to your plate, harmonizing the flavors of the Caribbean for an unforgettable dining experience.
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Yucca Fries: For a delightful crunch, pair your mofongo with golden yucca fries. Their starchy goodness mirrors the plantains in texture, making for a deliciously cohesive meal.
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Lime Wedges: Serve with lime wedges for an unexpected burst of citrus. Just a squeeze over the dish brightens every bite and enhances the overall flavor profile of the shrimp.
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Plantain Chips: Crispy plantain chips are an excellent appetizer or side. They add an extra layer of crunch and pair well with the moist shrimp while keeping the Caribbean vibe alive.
Mofongo Garlic Shrimp Recipe FAQs
What type of plantains should I use for mofongo?
Absolutely, for this recipe, you’ll want to select green plantains, which are firm and starchy. They should have a bright green skin without any dark spots or excessive blemishes. These plantains will give you the ideal texture for mashing, resulting in that crispy yet fluffy base that makes mofongo so delightful.
How do I store leftovers of Mofongo Garlic Shrimp?
You can store leftovers in an airtight container in the refrigerator for up to 2 days. I recommend reheating the mofongo and shrimp separately on low heat in a skillet to preserve their textures. This careful approach helps you avoid gummy plantains and dry shrimp!
Can I freeze Mofongo Garlic Shrimp?
Certainly! To freeze the mofongo, wrap it tightly in plastic wrap followed by aluminum foil, and it can last for up to 3 months. When ready to enjoy, reheat directly from frozen, adding a splash of broth to help restore moisture and keep that delightful texture.
What if my shrimp turns out rubbery?
It’s important to avoid overcooking shrimp, as they can quickly become rubbery. Make sure they’re cooked just until they’re pink and opaque—this usually takes about 3-4 minutes. If you find yourself in this situation, remember to watch your timing closely during your next cooking session.
Is Mofongo Garlic Shrimp a gluten-free dish?
Yes, Mofongo Garlic Shrimp can easily be gluten-free! Just make sure to use gluten-free broth and verify that any additional ingredients you choose, like sauces or toppings, also meet your dietary requirements. This dish offers a wonderful way to indulge without worrying about gluten.
Can I adjust the spice level in the recipe?
Very! The beauty of this recipe lies in its versatility. If you prefer less heat, you can reduce or omit the cayenne pepper. Alternatively, if you like it spicier, add a dash or two more. Don’t hesitate to taste as you go; it’s a fantastic way to make this dish your own!
Savor Mofongo Garlic Shrimp: A Puerto Rican Delight for You
Ingredients
Equipment
Method
- Boil Plantains: Start by bringing a pot of salted water to a boil. Add the peeled green plantains and allow them to cook for about 10–12 minutes, or until they're fork-tender. Drain and let them cool slightly.
- Mash Plantains: In a large mixing bowl, mash the cooked plantains until smooth, then incorporate the olive oil. Season with salt and pepper to taste for that extra flavor.
- Sauté Garlic: Heat the remaining olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until it becomes fragrant and golden.
- Cook Shrimp: Toss in the peeled and deveined shrimp, seasoning them with paprika, cayenne pepper, salt, and pepper. Cook for about 3–4 minutes, or until the shrimp are pink and opaque, then take them out of the skillet.
- Make the Sauce: In the same skillet, drop in the butter, followed by white wine and chicken broth. Scrape up any browned bits left behind and let the mixture simmer for 3–4 minutes until it thickens slightly.
- Add Final Touches: Stir in the fresh lemon juice and parsley into the sauce, then set it aside but keep it warm for assembly.
- Form Mofongo: Pack the mashed plantains into small bowls, then turn them upside down on plates to form a mound.
- Serve Delightfully: Spoon the sautéed garlic shrimp and the savory sauce generously over the mofongo. Garnish with additional parsley and a sprinkle of Parmesan cheese if desired.