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–+ servings

Garlic Shrimp Mofongo

A delightful Puerto Rican dish that combines succulent garlic shrimp with crispy fried plantains, bringing warmth and flavor to any table.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Puerto Rican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Mofongo
  • 3 pieces green plantains
  • 1/2 cup olive oil for frying
  • 4 cloves garlic, minced
  • 1/2 cup butter for sautéing
For the Shrimp
  • 1 lb shrimp, peeled and deveined
  • 1/2 cup chicken broth
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

Preparation
  1. Peel and slice green plantains into chunks.
  2. Heat olive oil in a pan and fry the plantains until golden brown.
  3. Mash the fried plantains with a sprinkle of salt and minced garlic, forming a mound.
Cooking
  1. Melt butter in a skillet and sauté minced garlic until fragrant.
  2. Add shrimp to the skillet, season with salt and pepper, and cook until pink and cooked through.
  3. Pour chicken broth over shrimp, stir, and simmer for a few minutes.
Assembly
  1. Serve the fried plantain mound topped with the garlic shrimp mixture, garnished with fresh cilantro.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 20gFat: 15gSaturated Fat: 9gSodium: 400mgFiber: 5gSugar: 2g

Notes

If using ripe plantains, the texture will differ slightly. Store leftovers separately; mofongo can last 2-3 days in the fridge, but shrimp is best within 24 hours.

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