Hey, This Garlic Shrimp Mofongo Is My Kind of Comfort Food
Okay, so first—have you ever had one of those days where dinner just needs to hug you? That’s the story behind how I landed on making Garlic Shrimp Mofongo for the first time. My neighbor, Lila, used to make this back in the Bronx and the aroma sort of seeped out into our hallway, making my instant noodles jealous. Anyway, after enough casual door-knocking (I swear I was there to return her Tupperware), I finally wrangled her recipe out of her. Been tinkering with it ever since. Sometimes it comes out perfect. Sometimes it kinda looks like a prehistoric volcano—but honestly, even the ‘lava’ tastes great.
Why You’ll Love Making This (No, Seriously)
I whip this up when I want to feel all cozy or, let’s be honest, when I forgot to buy groceries and I only have green plantains and a rogue bag of shrimp in the freezer. My family demolishes it, although they’re really just in it for the garlicky shrimp and fried plantains (soaked in sauce—don’t ask me why, they just do). If I’m hangry, I skip frying and just microwave the plantains. Not the same, but hey, desperate times. Oh, and there’s always that moment when you’re squashing everything together and it feels like it’s not gonna work, but it always does…eventually.
What You’ll Need (and What I’ve Used in a Pinch)
- 2-3 green plantains (sometimes I’ve swapped yuca for one if I was low—it’s…different but edible)
- Salt (grandma swears by sea salt but honestly, table salt hasn’t ruined anything yet)
- 4-5 garlic cloves—don’t be shy, more is merrier (I’ve used pre-minced once, but only if you have to)
- Olive oil (or lard if you’re a rebel, or even butter in a pinch)
- A handful of cooked chicharrón/pork cracklings (unless my cholesterol guilt wins and I use bacon bits)
- About 400g raw shrimp—any size will do (I usually buy them peeled, because who has the time?)
- Juice of half a lime (or a splash of apple cider vinegar if you forgot the limes. Yikes, but it worked.)
- Salt, pepper, smoked paprika, and a pinch of cumin (I toss in oregano sometimes just because)
- Fresh cilantro and scallions for garnish (or parsley if that’s lurking in the fridge instead)
Here’s How I Throw It Together
- First, the plantain drama. Peel those plantains—easier said than done, but I just cut both ends, slice along the sides, and kinda wrestle them out. Cut ’em into chunky pieces, about 1.5″ or so.
- Get some oil hot in a deep-ish pan (medium-high—don’t be shy but don’t set off your smoke alarm). Fry plantain pieces until golden and slightly crispy. Drain on paper towels. (Here’s where I snack on a piece—just quality control, right?)
- Mash time! Traditionally, you use a mortar and pestle (a “pilón”). If you don’t have one, a big bowl and the end of a rolling pin work. Toss in garlic, a big pinch of salt, drizzle of olive oil, then the plantain, and those pork cracklings. Mash till chunky and sticky—you want roughly textured lumps, not mashed-potato smooth. It’s gonna look weird, and that’s perfectly fine.
- For the shrimp, heat olive oil in a skillet, toss in minced garlic (the more the merrier, again), sizzle for 30 seconds so things get nice and fragrant. In goes the shrimp—season with salt, pepper, smoked paprika, cumin, and a spritz of lime juice. They’re cooked when pink and curly. Try not to overdo it (learned that the hard way; nobody likes rubbery shrimp).
- Scoop the mofongo into a wide bowl (or just pile it on a plate, no rules), make a little well in the middle, and pour the garlicky shrimp—sauce and all—over the top. Scatter over whatever fresh greenery you have.
Small Notes From My Kitchen (Trial, Error…and Success?)
- If your mofongo is too dry and crumbly, splash in a tiny bit of chicken broth—or honestly, even warm water. Better lumpy than dry, I say.
- Mofongo doesn’t look super pretty, but it’s not supposed to. I mean, rustic is the goal here.
- I used to skip the pork crackling when I ran out, but actually, the salty crunch makes a difference.
Experiments (Some Good, Some, Uh… Not So Much)
- Once tried sweet plantains—nope, way too mushy, kind of like sticky dessert with shrimp. Would not recommend (unless you’re rebellious, then prove me wrong!)
- Threw roasted peppers into the mash another time—not terrible but the original’s still the winner for me.
- I’ve also made a vegan riff with mushrooms and it actually worked out alright, just uses way more garlic.
What If You Don’t Have Fancy Gear?
So, a pilón is technically essential, but in my kitchen a sturdy mixing bowl and the bottom of a mug did the job once. Not elegant, but hey, gets the job done. I even found this guide on Serious Eats super helpful the first time I tried.
How To Store (But Honestly, It Rarely Survives Long)
If you manage not to eat it all—props!—keep the plantain and shrimp separate in airtight containers. About 2 days is the max before it just gets, well, tired. But I think, weirdly, the flavors get even better if you reheat the shrimp the next day. Not saying it becomes a miracle or something but, still pretty yum. (Check out this shrimp storing trick I like over at The Kitchn.)
Serving Time! What Goes With Garlic Shrimp Mofongo?
I usually just serve it with a crunchy slaw (cabbage plus whatever else is knocking about), but honestly, my cousin dunks hers in hot sauce—like diving off the deep end (and she claims it’s the best way). Side of cold beer doesn’t hurt if it’s been one of those days. Oh, and it makes a killer midnight snack—not that I’ve ever snuck leftovers.
Lessons Learned (Aka Don’t Make My Mistakes)
- I rushed the plantain frying step exactly once—it came back to haunt me ‘cause they turned out kinda waxy. Don’t skimp on the fry time.
- Tried peeling plantains in advance but they dry out fast. Whoops. Do it just before you’re ready.
- Don’t crowd the pan when frying. Or actually, do it if you like a steaming hot mess? (But really, don’t.)
Questions Folks Have Actually Asked Me
- Can I make this ahead? Yup, but it’s better fresh. If you try to reheat everything together, the plantains get a bit stiff—still edible though, not disastrous.
- Is Mofongo super spicy? Not unless you want it to be! I sometimes add a pinch of chili flakes but that’s just me.
- Can I freeze it? Eh, honestly, I wouldn’t; the texture goes weird. Shrimp freezes better by itself than plantain, in my experience.
- What else do you serve with this? Quick pickled onions or a side salad, but sometimes just a cold drink is enough.
- Will the kids eat this? Actually, mine do if I call it ‘plantain mash with shrimp nuggets.’ Sometimes you gotta market dinner, you know?
And now, weirdly, I’m craving this again. Pretty sure it’s a sign. Anyway—drop me a note if you try it! Or if you have your own twist. Life’s too short not to experiment in the kitchen.
Ingredients
- 3 green plantains, peeled and cut into 1-inch slices
- 1/2 cup pork cracklings (chicharrón), chopped
- 1 lb large shrimp, peeled and deveined
- 6 cloves garlic, minced
- 1/4 cup olive oil, divided
- 1/4 cup chicken broth
- 1 tablespoon fresh parsley, chopped
- Salt and black pepper to taste
- Vegetable oil for frying
Instructions
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1Heat vegetable oil in a large skillet over medium heat. Fry plantain slices until golden and tender, about 6-8 minutes per batch. Remove and drain on paper towels.
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2In a mortar and pestle, mash fried plantains with minced garlic, pork cracklings, and a pinch of salt until well combined and slightly chunky.
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3Shape the mofongo mixture into balls or mound in a serving dish, creating a well in the center to hold the shrimp.
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4Heat 2 tablespoons olive oil in a skillet over medium heat. Add the shrimp, season with salt and pepper, and sauté for 2-3 minutes until pink and opaque. Remove shrimp and set aside.
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5In the same skillet, add the remaining olive oil and minced garlic. Sauté until fragrant, about 1 minute, then add chicken broth and simmer for another 2 minutes.
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6Return shrimp to the skillet, tossing to coat in the garlic sauce. Spoon shrimp and sauce over the mofongo and garnish with chopped parsley. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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