This Garlic Shrimp Mofongo is a dish that tastes like a celebration. It brings together crispy, savory mashed plantains and juicy shrimp, all smothered in a luscious garlic sauce, a true taste of classic Puerto Rico food right in your own kitchen. Whether you prefer a rustic, chunky version or an elegant, creamy presentation, this recipe is designed to bring incredible flavor to your table.

My dad, James, was a man who loved a hearty meal, especially one that told a story. I remember him coming home from a business trip once, his eyes lit up as he described a dish he’d tried. He called it “that amazing plantain mountain.” It was mofongo, of course. We spent the next Sunday in the kitchen together, him trying to recapture the magic from memory. The scent of fried plantains and garlic filled our home, and when we finally took a bite, his smile was all the reward I needed. This Shrimp Mofongo recipe is my ode to that day.

Why This Recipe Feels Like Home

Two Ways to Serve: This Mofongo Recipe provides instructions for two distinct styles, a rustic, chunky mofongo with a light broth-based sauce, and an elegant, cylindrical mofongo with a rich, creamy sauce.
Authentic Flavor: By using green plantains, fresh garlic, and classic seasonings, you get a dish that truly honors the traditions of Puerto Rico Food.
Juicy Garlic Shrimp: The shrimp, prepared in the style of Camarones al Ajillo, are perfectly tender and packed with flavor, making them the perfect crown for the savory mofongo.
A Complete Meal: This hearty and satisfying dish works beautifully as a standalone meal, combining starch, protein, and incredible flavor in every single bite.

Gathering Your Ingredients

Here is everything you’ll need to create this amazing dish.

For the Mofongo

4 green plantains, peeled and cut into 1-inch chunks
1/2 cup vegetable oil (for frying)
3 garlic cloves, minced
1/4 cup olive oil
1/4 cup chicken broth, warmed
Salt and black pepper, to taste
(Optional, for rustic style) 1/4 cup crushed pork rinds or crispy bacon bits

For the Garlic Shrimp

1 lb large shrimp, peeled and deveined
2 tablespoons olive oil or butter
3 garlic cloves, minced
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Sauce

Rustic Version:
- 1/2 cup chicken broth
- 2 tablespoons butter
- 2 cloves garlic, minced
- Fresh parsley, chopped
Elegant Creamy Version:
- 1/2 cup heavy cream
- 2 tablespoons butter
- 2 cloves garlic, minced
- Pinch of paprika or chili flakes
- Fresh parsley or cilantro, chopped

Let’s Cook This Together, Step by Step

First, Let’s Fry the Plantains

In a large skillet, heat your vegetable oil over medium-high heat. Carefully add the plantain chunks and fry them until they are golden and tender, which usually takes about 4–5 minutes on each side. Once done, transfer them to a plate lined with paper towels to drain the excess oil. A little patience here ensures they’re perfectly crisp on the outside and soft on the inside.

Now, for the Heart of the Dish: Mashing the Mofongo

If you have a large mortar and pestle (pilón), now is its time to shine! Mash the minced garlic with a pinch of salt to create a fragrant paste. Add the warm, fried plantains and begin to mash them until they are chunky but well combined. Drizzle in the olive oil and just enough warm chicken broth to help soften the mash into a cohesive mound. For the rustic version, feel free to mix in the pork rinds or bacon bits now. For the elegant look, pack the mofongo tightly into a small bowl or ramekin to create a neat cylinder.

Sizzling Up the Perfect Garlic Shrimp

In the same skillet (after wiping it clean), heat the olive oil or butter over medium heat. Add the minced garlic and sauté for about 30 seconds until you can smell its wonderful aroma. Add the shrimp seasoned with paprika, salt, and pepper. Cook for about 2 minutes per side, just until they turn pink and opaque. Don’t overcook them! Remove the shrimp from the pan and set them aside.

Creating That Dreamy Garlic Sauce

This is where you choose your adventure! For the rustic sauce, deglaze the skillet with chicken broth, scraping up any delicious bits left from the shrimp. Add the butter and garlic, and let it simmer for 2–3 minutes. For the elegant creamy sauce, melt the butter in the skillet, sauté the garlic, and then whisk in the heavy cream. Let it simmer gently for 3–4 minutes until it has thickened slightly. A tiny pinch of paprika here adds a lovely color.

Bringing It All Together for a Beautiful Finish

It’s time to bring it all together. Place your mofongo on a plate, either as a loose mound for the rustic style or by carefully unmolding the cylinder for the elegant version. Arrange the beautiful Garlic Shrimp on top. Finish by spooning the rustic broth over the dish or by generously pouring the creamy garlic sauce over the elegant stack, letting it cascade down the sides. Garnish with a sprinkle of fresh parsley or cilantro and serve immediately.

Close-up of Shrimp Mofongo with golden plantain mash and rich garlic cream sauce, authentic Puerto Rico comfort food for weeknight dinner.

A Little Note on Nutrition

Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and preparation methods used. The values are calculated using standard software and should be considered for informational purposes only.

A Few Lighter Swaps You Could Try

Air-Fry the Plantains: For a lighter version, you can toss the plantain chunks with a tablespoon of oil and air-fry them at 375°F (190°C) until golden and tender, reducing the amount of oil significantly.
Swap the Cream: In the elegant sauce, you can substitute the heavy cream with full-fat coconut milk or evaporated milk for a slightly lighter but still creamy texture.
Leaner Protein: While Shrimp Mofongo is a classic, you can also make this with grilled chicken breast or a firm white fish like cod for a lower-fat protein option.

How We Love to Serve This at Home

Simple Avocado Salad: I love serving this with a simple salad of sliced avocado, ripe tomatoes, and a squeeze of lime juice. Its freshness cuts through the richness of the mofongo beautifully.
Side of Beans: A small bowl of seasoned black beans on the side adds extra protein and fiber, making the meal even more substantial and satisfying.
Fried Egg on Top: For a truly decadent brunch or dinner, placing a perfectly fried, runny-yolk egg on top of the Shrimp Mofongo is an absolute dream.

Some Friendly Advice from My Kitchen

Using Ripe Plantains: Make sure you use green, unripe plantains. Yellow or black-skinned plantains are sweet and soft and will not give you the starchy, savory base that is essential for a traditional Mofongo Recipe.
Overcooking the Shrimp: Shrimp cook very quickly! Keep a close eye on them and remove them from the heat as soon as they turn pink. Overcooked shrimp become tough and rubbery.
Making the Mofongo Too Dry: Be sure to add just enough warm chicken broth or water while mashing. This helps moisten the plantains and brings everything together. If the mixture feels too stiff, add a little more liquid, one tablespoon at a time.

How to Store Leftovers

Mofongo is always best enjoyed fresh, but if you have leftovers, you can store the mofongo and the shrimp with its sauce in separate airtight containers in the refrigerator for up to two days. To reheat, I recommend gently warming the shrimp and sauce in a skillet and pan-frying the mofongo patties in a little butter or oil until warmed through.

From My Kitchen to Yours

This dish is so much more than just a meal; it’s a feeling. It’s hearty, comforting, and full of soul. I hope this Garlic Shrimp Mofongo recipe brings as much joy to your kitchen as it has to mine. Whether you’re sharing it for a weeknight dinner or a special occasion, my wish is that you create wonderful memories with every single bite. Enjoy!

A Few Questions You Might Have

Do I really need a special tool to make mofongo?

Absolutely not! While a pilón is traditional, you can achieve a similar result using a large bowl and a potato masher or the bottom of a sturdy glass. The goal is to crush, not puree, the plantains, so just be careful not to over-mash them.

I’ve heard of mangu. Is that the same thing?

Both are delicious dishes made from mashed plantains, but the key difference is in the preparation. Mofongo is made from fried green plantains that are then mashed with garlic and oil, resulting in a savory, dense texture. Mangu, a Dominican specialty, is made from boiled green plantains mashed with butter or oil, giving it a softer, smoother consistency.

Can I get a head start on this recipe?

You can definitely do some prep in advance to make assembly quicker. The shrimp can be peeled, deveined, and seasoned a few hours ahead and kept in the fridge. You can also peel and chop the plantains, but be sure to keep them submerged in cold, salted water to prevent them from browning before you’re ready to fry them. However, the mofongo itself is best made just before serving.

Garlic Shrimp Mofongo – The Camarones al Ajillo Mofongo Recipe Everyone Loves

Author: Sarah
Total Time: 50 minutes
Yield: 4 servings 1x

Print Recipe

Description

Ingredients

Scale

4 green plantains, peeled and cut into 1-inch chunks
1/2 cup vegetable oil (for frying)
3 garlic cloves, minced
1/4 cup olive oil
1/4 cup chicken broth, warmed
Salt and black pepper, to taste
(Optional, for rustic style) 1/4 cup crushed pork rinds or crispy bacon bits
1 lb large shrimp, peeled and deveined
2 tablespoons olive oil or butter
3 garlic cloves, minced
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Rustic Sauce: 1/2 cup chicken broth, 2 tablespoons butter, 2 cloves garlic (minced), fresh parsley (chopped)
Elegant Creamy Sauce: 1/2 cup heavy cream, 2 tablespoons butter, 2 cloves garlic (minced), pinch of paprika or chili flakes, fresh parsley or cilantro (chopped)

Instructions

Heat vegetable oil in a skillet and fry plantain chunks until golden and tender, about 4–5 minutes per side. Drain on paper towels.
Mash minced garlic with salt in a pilón (or bowl). Add fried plantains, drizzle olive oil, and mix in chicken broth until cohesive. For rustic style, add pork rinds or bacon bits. For elegant style, pack tightly into a ramekin.
In a clean skillet, heat olive oil or butter. Sauté garlic for 30 seconds, then cook shrimp with paprika, salt, and pepper, about 2 minutes per side until pink. Remove shrimp.
For rustic sauce: deglaze skillet with chicken broth, add butter and garlic, simmer 2–3 minutes. For creamy sauce: melt butter, sauté garlic, whisk in cream, simmer 3–4 minutes, add paprika.
Assemble by placing mofongo on a plate, topping with shrimp, and finishing with your chosen sauce. Garnish with parsley or cilantro.

Notes

Use green plantains for authentic mofongo texture. Don’t overcook shrimp—they should be pink and tender, not rubbery. Add broth gradually while mashing to prevent dry mofongo.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop & Skillet
Cuisine: Puerto Rican

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 3g
Sodium: 780mg
Fat: 30g
Saturated Fat: 9g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 4g
Protein: 32g
Cholesterol: 210mg

Keywords: Garlic Shrimp Mofongo, Puerto Rico food, shrimp mofongo, plantains recipe