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To make Garlic Shrimp Mofongo, you need: - 1 lb shrimp, peeled and deveined - 4 ripe plantains, peeled and cut into chunks - 4 garlic cloves, minced - 1/2 cup chicken broth - 1/2 cup olive oil - 1 teaspoon paprika - 1 teaspoon cumin - Salt and pepper to taste - 1/4 cup fresh cilantro, chopped (for garnish) - Lime wedges (for serving) These ingredients create a dish full of flavor and heartiness. You can change some ingredients if needed. For shrimp, use chicken or tofu for a different taste. If you want a vegan version, swap chicken broth with vegetable broth. You can also use garlic powder if fresh garlic is not available. For spice, feel free to use chili powder instead of paprika. These swaps can still give you a tasty dish. Garlic Shrimp Mofongo is not just delicious; it is also healthy. One serving has about: - Calories: 400 - Protein: 30g - Carbs: 60g - Fat: 10g This meal provides a good mix of protein and carbs, making it filling. Plus, you get fiber from the plantains, which is great for digestion. Enjoying this dish gives you energy and satisfaction. {{ingredient_image_1}} Start by bringing a large pot of salted water to a boil. Add the plantain chunks to the pot. Cook them for about 15 to 20 minutes, or until they are soft. You can check for tenderness by poking them with a fork. Once they are tender, drain the plantains and let them cool a bit. This step is key for a great texture. While the plantains cool, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 to 2 minutes. This will release a lovely aroma. Next, add the shrimp to the skillet. Season them with paprika, cumin, salt, and pepper. Cook the shrimp for 3 to 5 minutes until they are pink and opaque. Pour in the chicken broth and let it simmer for one more minute. Turn off the heat and set the shrimp aside. In a large mixing bowl, combine the cooked plantains with the remaining olive oil. Use a fork or a mortar and pestle to mash the plantains. Aim for a smooth mix but keep some texture. This gives the mofongo character. Now, fold in the shrimp mixture with the mashed plantains. Make sure everything is mixed well. Taste it and adjust the seasoning if needed. Shape the mofongo into balls or mound it in a serving dish. Garnish with fresh chopped cilantro for a pop of color. Serve it with lime wedges on the side. Squeezing lime juice adds a bright flavor, enhancing the dish. Enjoy your garlic shrimp mofongo warm for a hearty delight! To cook shrimp perfectly, start with fresh or thawed shrimp. They should be peeled and deveined. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add minced garlic and sauté for 1-2 minutes. This step brings out the garlic's flavor. Then, add the shrimp and season with paprika, cumin, salt, and pepper. Cook for 3-5 minutes. Watch for the shrimp to turn pink and opaque. This color change means they are done. Remove them from heat and add chicken broth for extra moisture and flavor. To boost flavor, use fresh herbs like cilantro. Adding fresh lime juice brightens the dish. You can also try adding a pinch of cayenne pepper for heat. If you like a smoky flavor, smoked paprika works great too. Consider marinating the shrimp for 30 minutes in olive oil, garlic, and spices before cooking. This step makes the shrimp even tastier. When mashing plantains, make sure they are tender but not mushy. Cook them in salted water for 15-20 minutes. Once they cool a bit, you can mash them. Use a fork or a mortar and pestle for better texture. Aim for a smooth yet chunky consistency. This balance gives the mofongo its unique feel. Mix in the remaining olive oil when mashing. This adds richness to the plantains. Pro Tips Choose the Right Plantains: Make sure to use ripe plantains for a sweeter flavor and softer texture, which makes for a better mofongo. Perfectly Cooked Shrimp: Don’t overcook the shrimp; they should only be cooked until they turn pink and opaque for the best texture. Texture Matters: When mashing the plantains, leave some chunks for a delightful texture contrast in the mofongo. Garnish Generously: Fresh cilantro and lime wedges not only enhance the presentation but also add a burst of flavor when served. {{image_2}} You can swap shrimp for other seafood. Try scallops or crab for a rich taste. Both options add a different texture and flavor. You can also use fish like tilapia or snapper. These will cook quickly and soak up the flavors well. Each choice brings a unique twist to this classic dish. Adding vegetables to your Garlic Shrimp Mofongo is a great idea. You can mix in bell peppers, onions, or spinach. These veggies add color and nutrition. They also provide a nice crunch to the soft mofongo. Sauté them with the garlic for extra flavor. This will make your dish even more hearty. You can change the flavor of Mofongo in fun ways. For a spicy kick, add crushed red pepper or cayenne. If you prefer a fresh taste, mix in herbs like parsley or dill. You can also experiment with different spices. For example, add a pinch of turmeric for warmth. This lets you customize each meal to your liking. Store your Garlic Shrimp Mofongo in an airtight container. Make sure it cools to room temperature first. Place it in the fridge if you plan to eat it in the next few days. It is best to eat leftovers within three days. To reheat, use a microwave or a pan. For the microwave, place a portion on a plate and cover it. Heat for about one to two minutes. If using a pan, add a splash of chicken broth to keep it moist. Heat on low until warm, stirring often. You can freeze Mofongo if you want to save some for later. Shape it into balls or store it in one big portion. Wrap it tightly in plastic wrap, then place it in a freezer bag. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight before reheating. Mofongo is a traditional Puerto Rican dish. It features mashed plantains mixed with garlic and spices. You can shape it into a ball or a mound. It often serves as a base for meats or seafood. The dish is rich in flavor and texture, making it a hearty meal. Yes, you can make mofongo without shrimp. Simply skip the shrimp in the recipe. You can use other proteins like chicken or pork. For a lighter option, you can add sautéed mushrooms or vegetables. This keeps the dish tasty and satisfying. To make vegan mofongo, replace the shrimp with vegetables or tofu. Use vegetable broth instead of chicken broth. You can also add spices to enhance the flavor. Garlic, cumin, and paprika work well in vegan versions. You still get that delicious mofongo taste without animal products. Garlic shrimp mofongo pairs well with various sides. You can serve it with a fresh salad for crunch. Rice and beans also complement the dish nicely. For extra flavor, add a spicy sauce or a drizzle of lime juice. This adds freshness to the hearty mofongo. Garlic shrimp mofongo lasts about 3 to 4 days in the refrigerator. Make sure to store it in an airtight container. This helps keep it fresh and tasty. When reheating, add a little broth for moisture. This keeps the mofongo from getting dry. In this post, we covered the ingredients, preparation, and serving of Garlic Shrimp Mofongo. We explored substitutions, nutrition, and tips for the best results. You can try different seafood or add veggies for variety. Proper storage ensures your dish stays fresh. Mofongo is a fun dish to make and enjoy. With practice, you will master it. Make it your own, and share with friends. Enjoy your cooking journey!

Garlic Shrimp Mofongo

A delicious dish featuring shrimp and mashed plantains, flavored with garlic and spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Puerto Rican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb shrimp, peeled and deveined
  • 4 pieces ripe plantains, peeled and cut into chunks
  • 4 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup olive oil
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • to taste salt and pepper
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • to taste lime wedges (for serving)

Instructions
 

  • In a large pot, bring salted water to a boil. Add the plantain chunks and simmer until tender, about 15-20 minutes. Drain and let cool slightly.
  • In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
  • Add the shrimp to the skillet and season with paprika, cumin, salt, and pepper. Cook for 3-5 minutes until the shrimp turn pink and opaque. Pour in the chicken broth and simmer for another minute, then remove from heat.
  • In a large mixing bowl, combine the cooked plantains and the remaining olive oil. Using a fork or a mortar and pestle, mash the plantains until they are smooth but still have some texture.
  • Fold in the cooked shrimp mixture with the plantains until evenly distributed. Adjust seasoning if necessary.
  • Shape the mixture into balls or mound it into a serving dish.
  • Garnish with chopped cilantro and serve with lime wedges on the side for squeezing.

Notes

Serve with lime wedges for added flavor.
Keyword garlic, mofongo, plantains, shrimp