There are some dishes that transport you right back to a specific time and place. For me, Garlic Shrimp Mofongo is a one-way ticket to a sunny afternoon in Old San Juan, with the sound of the sea nearby. The first time I tried it, I was mesmerised. The combination of savoury, mashed green plantains, intensely fragrant garlic, and plump, juicy shrimp in a rich sauce is something truly special. It’s a foundational dish of Puerto Rican cuisine, and bringing it into my own kitchen has been a joy.

This isn’t just about recreating a holiday meal; it’s about building layers of flavour from the ground up. We start with starchy green plantains, fry them until they’re just right, and then mash them with garlic and olive oil to create a dense, satisfying base. The shrimp are then cooked in a simple but powerful butter and garlic sauce that seeps into every crevice of the mofongo. I’ve been making this for over 3 years, and it never disappoints. It’s the kind of meal that feels substantial and deeply comforting, making it ideal for a weekend dinner when you have a little more time to enjoy the process.

Whether you’re new to Caribbean cooking or already a fan, this Garlic Shrimp Mofongo (Mofongo con Camarones al Ajillo) recipe is one you’ll want to keep. It’s a fantastic main course that stands proudly on its own, showcasing how a few well-chosen ingredients can create something spectacular. It always gets compliments when we have guests over, and it’s become a firm favourite in our home.

Recipe Overview

This recipe guides you through creating authentic mofongo from scratch, topped with a luscious garlic shrimp sauce. Expect a deeply savoury flavour profile, with the starchy, slightly dense plantain balancing the rich, pungent garlic and sweet shrimp. From testing, I’ve found that using a good quality chicken broth for mashing the plantains makes a world of difference to the final texture.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Servings: 4 people
• Difficulty: Medium

Why You’ll Love This Garlic Shrimp Mofongo

• Genuine Flavour: We’re not cutting corners here. You get the authentic taste of twice-fried plantains mashed with fresh garlic and olive oil, which creates a uniquely savoury and satisfying base for the rich shrimp.
• Ready in Under an Hour: From start to finish, this impressive dish comes together in about 55 minutes, making it achievable for a special weeknight dinner or a weekend project.
• Flexible Recipe: The shrimp is fantastic, but you can easily swap it for shredded chicken (like in my Juicy Chicken Recipe), pulled pork, or even a simple vegetable stew. The mofongo base is wonderfully versatile.
• Great for Entertaining: This dish has a real wow-factor. It works beautifully for a small dinner party or a family meal where you want to serve something a little different and memorable.
• Family Tested: My husband, who’s usually picky, asked for seconds the first time I made this! It’s a dish that everyone seems to love once they try it.

Garlic Shrimp Mofongo

⏱️ 20 min prep  •  🍳 30 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the best results, it’s essential to use very green, unripe plantains; they should be firm with no yellowing. For the olive oil, I prefer a robust extra virgin olive oil as its flavour really comes through in the mofongo mash. Don’t be shy with the garlic – it’s the star of the show!

• For the Mofongo:
• 4 large green plantains
• 8 cloves garlic, peeled
• 2 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 50g butter, or pork cracklings (chicharrones), crumbled
• 75ml warm chicken or vegetable broth
• Vegetable oil, for frying (about 500ml)
• For the Garlic Shrimp (Camarones al Ajillo):
• 500g raw king prawns, peeled and deveined
• 60g unsalted butter
• 6 cloves garlic, thinly sliced
• 60ml dry white wine (like Pinot Grigio) or chicken broth
• 1 tablespoon fresh parsley, finely chopped
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• Juice of half a lemon
• Salt and freshly ground black pepper to taste

Sara’s Tip: When peeling the green plantains, score the skin lengthwise in a few places, then use the tip of the knife to lift the peel. Soaking them in salt water for 15 minutes after peeling can prevent them from browning and adds a little flavour.

How to Make Garlic Shrimp Mofongo

The process is broken down into three main stages: frying the plantains, making the garlic shrimp sauce, and finally, mashing and assembling the mofongo. We’ll be using a traditional wooden pestle and mortar (a pilón), but a sturdy bowl and a potato masher can work in a pinch.

1. Prepare and Fry the Plantains: Peel the green plantains and cut them into 2-3 cm thick rounds. Heat about 4-5 cm of vegetable oil in a deep frying pan or pot over medium heat to 175°C (350°F). Carefully add the plantain pieces, ensuring not to overcrowd the pan. Fry in batches for 4-5 minutes per side, until they are light golden but still pale. They should be cooked through but not crispy. Remove with a slotted spoon and drain on a plate lined with kitchen paper.
2. Start the Mofongo Mash: While the plantains are still warm, add 2 cloves of garlic, a pinch of salt, and a splash of olive oil to your pestle and mortar. Mash into a paste. Add about a quarter of the fried plantains and the crumbled pork cracklings (if using). Begin to mash them together firmly. I find that a combination of pounding and grinding motions works best to break them down.
3. Form the Mofongo: Continue adding plantains and mashing. As the mixture becomes stiff, drizzle in a tablespoon or two of the warm chicken broth to moisten it and make it easier to work with. The final texture should be rustic and dense, not perfectly smooth. Once mashed, shape the mofongo into four dome shapes using a small bowl as a mould. Set aside and keep warm.
4. Cook the Garlic for the Shrimp: In a separate large frying pan, melt the 60g of unsalted butter over medium-low heat. Add the thinly sliced garlic and the red pepper flakes, if using. Cook gently for 1-2 minutes until the garlic is fragrant and just starting to turn golden at the edges. Be careful not to let it burn, as it will become bitter.
5. Cook the Shrimp: Turn the heat up to medium. Add the peeled prawns to the pan. Season with salt and pepper. Cook for 2-3 minutes, stirring occasionally, until the prawns are pink and opaque. They cook very quickly, so watch them closely.
6. Create the Sauce: Pour the white wine or chicken broth into the pan to deglaze it, scraping up any tasty browned bits from the bottom. Let it bubble and reduce for about a minute.
7. Finish and Serve: Turn off the heat. Stir in the chopped fresh parsley and the fresh lemon juice. Place a warm mofongo dome in the centre of each plate. Make a small well in the top. Spoon the garlic shrimp and the delicious buttery sauce generously over and around the mofongo. Serve immediately.

Tips From My Kitchen

• Temperature Control: The oil for frying the plantains must be at the right temperature. Too low, and they’ll absorb excess oil and become greasy. Too high, and the outside will burn before the inside is cooked. Use a thermometer if you have one, or test with a small piece of plantain – it should sizzle steadily immediately.
• The Secret Step: Don’t skip the warm broth when mashing the mofongo. I learned that this is the key to preventing a dry, crumbly texture. It helps bind everything together and adds an extra layer of savoury flavour.
• Make-Ahead: You can prepare components in advance to make assembly easier. The shrimp can be peeled and deveined and the garlic sliced. You can even fry the plantains a few hours ahead. Just before serving, mash the warm plantains and quickly cook the shrimp sauce.
• Storage: Mofongo is best eaten fresh. If you do have leftovers, store the mofongo and the shrimp separately in airtight containers in the fridge for up to 2 days. To reheat, I recommend breaking up the mofongo and pan-frying it with a little oil until warm.

Common Mistakes to Avoid

• Overcrowding the pan: When frying the plantains, do it in batches. If you add too many at once, the oil temperature will drop significantly, resulting in soggy, oil-logged plantains instead of perfectly tender ones.
• Wrong type of plantain: This recipe absolutely requires green, unripe plantains. Yellow or black-skinned plantains are sweet and soft, and they will not mash into the correct savoury, starchy consistency needed for mofongo. They will turn mushy.
• Mashing cold plantains: It’s crucial to mash the plantains while they are still hot from the fryer. This is when they are at their softest and will break down easily into the right texture. If you let them cool completely, they become hard and very difficult to mash.

What to Serve With Garlic Shrimp Mofongo

While this dish is very much a complete meal on its own, a few simple sides can round it out beautifully. The key is to choose accompaniments that complement the rich flavours without overwhelming them.

• Simple Avocado Salad: A salad of sliced avocado, ripe tomatoes, and red onion with a light lime vinaigrette provides a fresh, acidic contrast that cuts through the richness of the mofongo and shrimp sauce.
• Black Beans: A small bowl of seasoned black beans on the side adds a lovely earthy element and extra protein. If you enjoy our Sticky Chicken Rice Bowls, you’ll know how well beans can complement a savoury main.
• Drink Pairing: A crisp, cold lager or a glass of Sauvignon Blanc works wonderfully here. For a non-alcoholic option, a sparkling water with a generous squeeze of fresh lime is delightfully refreshing.

Frequently Asked Questions

Can I make this ahead of time?

Mofongo is at its absolute best when served immediately after mashing. However, you can do some prep. You can fry the plantain pieces up to 4 hours in advance and leave them at room temperature. The shrimp sauce can also be made ahead and gently reheated. When you’re ready to serve, briefly re-fry or bake the plantains to heat them through before mashing.

What if I don’t have a pestle and mortar (pilón)?

While a pilón gives the most authentic texture, you can achieve a similar result without one. Use a sturdy, deep bowl and a potato masher or the flat bottom of a heavy mug. First, mash the garlic and salt into a paste, then add the hot plantains in batches and mash them firmly. It requires a bit more effort, but it works well.

How do I store leftovers?

Store the mofongo and the garlic shrimp in separate airtight containers in the refrigerator for up to 2 days. The mofongo will harden as it chills. To reheat, you can crumble the mofongo and pan-fry it in a little oil until heated through and slightly crispy, then top with the reheated shrimp.

Can I use something other than shrimp?

Absolutely. Mofongo is incredibly versatile. It’s traditionally served with chicken (chicharrones de pollo), steak (bistec), or fried pork (carne frita). You could even make a garlic sauce with mushrooms and peppers for a vegetarian option. For a different but equally delicious garlic-based protein, consider the method we use for our Lemon Garlic Chicken.

My mofongo seems very dry. What went wrong?

This is a common issue! It usually happens for two reasons: the plantains were slightly too ripe (starting to turn yellow), or not enough liquid was added during mashing. Be sure to use very green plantains and don’t be afraid to add the warm chicken broth, a tablespoon at a time, until you reach a consistency that is dense but still moist and holds together.

Garlic Shrimp Mofongo

A classic Puerto Rican dish featuring savory mashed green plantains (mofongo), topped with succulent shrimp sautéed in a rich garlic-butter and white wine sauce.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Puerto Rican

Calories: 740

Ingredients Method Notes

Ingredients

  

For the Mofongo

• 4 large green plantains
• 8 cloves garlic peeled
• 2 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 50 g butter or pork cracklings (chicharrones), crumbled
• 75 ml warm chicken or vegetable broth
• Vegetable oil for frying (about 500ml)

For the Garlic Shrimp (Camarones al Ajillo)

• 500 g raw king prawns peeled and deveined
• 60 g unsalted butter
• 6 cloves garlic thinly sliced
• 60 ml dry white wine like Pinot Grigio or chicken broth
• 1 tablespoon fresh parsley finely chopped
• 1/4 teaspoon red pepper flakes optional, for a little heat
• Juice of half a lemon
• Salt and freshly ground black pepper to taste

Method

 

1. Prepare and Fry the Plantains: Peel the green plantains and cut them into 2-3 cm thick rounds. Heat about 4-5 cm of vegetable oil in a deep frying pan or pot over medium heat to 175°C (350°F). Carefully add the plantain pieces, ensuring not to overcrowd the pan. Fry in batches for 4-5 minutes per side, until they are light golden but still pale. They should be cooked through but not crispy. Remove with a slotted spoon and drain on a plate lined with kitchen paper.
2. Start the Mofongo Mash: While the plantains are still warm, add 2 cloves of garlic, a pinch of salt, and a splash of olive oil to your pestle and mortar. Mash into a paste. Add about a quarter of the fried plantains and the crumbled pork cracklings (if using). Begin to mash them together firmly. I find that a combination of pounding and grinding motions works best to break them down.
3. Form the Mofongo: Continue adding plantains and mashing. As the mixture becomes stiff, drizzle in a tablespoon or two of the warm chicken broth to moisten it and make it easier to work with. The final texture should be rustic and dense, not perfectly smooth. Once mashed, shape the mofongo into four dome shapes using a small bowl as a mould. Set aside and keep warm.
4. Cook the Garlic for the Shrimp: In a separate large frying pan, melt the 60g of unsalted butter over medium-low heat. Add the thinly sliced garlic and the red pepper flakes, if using. Cook gently for 1-2 minutes until the garlic is fragrant and just starting to turn golden at the edges. Be careful not to let it burn, as it will become bitter.
5. Cook the Shrimp: Turn the heat up to medium. Add the peeled prawns to the pan. Season with salt and pepper. Cook for 2-3 minutes, stirring occasionally, until the prawns are pink and opaque. They cook very quickly, so watch them closely.
6. Create the Sauce: Pour the white wine or chicken broth into the pan to deglaze it, scraping up any tasty browned bits from the bottom. Let it bubble and reduce for about a minute.
7. Finish and Serve: Turn off the heat. Stir in the chopped fresh parsley and the fresh lemon juice. Place a warm mofongo dome in the centre of each plate. Make a small well in the top. Spoon the garlic shrimp and the delicious buttery sauce generously over and around the mofongo. Serve immediately.

Notes

For the best texture, mash the plantains while they are still hot from frying. Serve immediately after spooning the shrimp and sauce over the mofongo.

I really hope you give this Garlic Shrimp Mofongo a try. It’s a dish filled with history and so much flavour, and it’s a wonderful way to bring the taste of the Caribbean into your kitchen. Let me know how you get on in the comments below – I’d love to hear about your experience! Happy cooking, Sara.