Garlic Shrimp Mofongo: Best 10-Minute Recipe Ever!

Table of Contents

• Garlic Shrimp Mofongo: Your New Favorite 10-Minute Meal
• Why This Garlic Shrimp Mofongo Recipe Works
• Ingredients You’ll Need
  • For the Mofongo:
  • For the Garlic Shrimp:
• How to Make Garlic Shrimp Mofongo in 10 Minutes
  • Step-by-Step Instructions
• Tips for the Perfect Mofongo
• Serving Suggestions and Variations
• Storing Leftover Mofongo
• Garlic Shrimp Mofongo Recipe: Printable Version
• F.A.Q

Get ready to impress your taste buds with our incredible Garlic Shrimp Mofongo: Best 10-Minute Recipe Ever! This isn’t just a meal; it’s a vibrant explosion of Caribbean flavors that comes together in a flash. This incredible Garlic Shrimp Mofongo is perfect for a quick weeknight dinner or when you’re craving something truly special without spending hours in the kitchen.

Garlic Shrimp Mofongo: Your New Favorite 10-Minute Meal

Mofongo, a beloved Puerto Rican dish, traditionally features fried green plantains mashed with garlic, chicharrón (pork rinds), and olive oil. We’re elevating this classic with succulent garlic shrimp, making it a complete, satisfying, and incredibly quick meal. This recipe ensures you get all the authentic flavors without the lengthy prep.

Why This Garlic Shrimp Mofongo Recipe Works

Our method streamlines the traditional process while retaining all the deliciousness. We utilize a clever shortcut for the plantains, cutting down on frying time, and focus on maximizing flavor in the garlic shrimp component. You’ll be amazed at how much taste is packed into such a short cooking time, making this Garlic Shrimp Mofongo recipe a true winner.

It’s a perfect balance of savory, garlicky goodness with the unique texture of mofongo. Plus, it’s easily customizable to your spice preference. For more quick recipes, you might like Read our in-depth guide here.

Ingredients You’ll Need

For the Mofongo:

• 2 green plantains, peeled and cut into 1-inch thick rounds
• 1/4 cup olive oil, plus more for mashing
• 4 cloves garlic, minced
• 1/4 cup pork rinds (chicharrón), crushed
• Salt to taste
• 1/4 cup hot chicken broth (or water)

For the Garlic Shrimp:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 6 cloves garlic, minced
• 1/4 cup white wine or chicken broth
• 2 tbsp fresh lime juice
• 1/4 cup fresh cilantro, chopped
• 1/2 tsp red pepper flakes (optional, for heat)
• Salt and black pepper to taste

How to Make Garlic Shrimp Mofongo in 10 Minutes

Step-by-Step Instructions

1. Prepare Plantains: In a large skillet, heat 1/4 cup olive oil over medium-high heat. Add plantain rounds and fry for about 3-4 minutes per side until golden brown and tender. Don’t let them get crispy, just softened. Remove from skillet and set aside.
2. Mash Mofongo: Transfer the fried plantains to a large bowl. Add minced garlic (from mofongo ingredients), crushed chicharrón, a drizzle of olive oil, and salt. Using a pilon (mortar and pestle) or a potato masher, mash until well combined but still a bit chunky. Gradually add hot chicken broth, mashing until you reach a desired consistency. Form into serving balls or molds.
3. Cook Garlic Shrimp: While mofongo is being mashed, heat 2 tbsp olive oil in the same skillet (or a separate one if preferred) over medium-high heat. Add minced garlic (from shrimp ingredients) and red pepper flakes (if using) and sauté for 30 seconds until fragrant.
4. Add Shrimp: Add shrimp to the skillet and cook for 1-2 minutes per side until pink and opaque. Do not overcook.
5. Deglaze and Finish: Pour in white wine or chicken broth and lime juice, scraping up any browned bits from the bottom of the pan. Let it simmer for 30 seconds. Remove from heat and stir in fresh cilantro. Season with salt and pepper.
6. Serve: Plate the mofongo balls and top generously with the delicious garlic shrimp and its sauce. Enjoy your homemade Garlic Shrimp Mofongo!

Tips for the Perfect Mofongo

For truly authentic mofongo, always use green (unripe) plantains; yellow or black ones will be too sweet and soft. Don’t be afraid to add extra garlic for an even bolder flavor profile. The consistency of your mofongo is key – you want it pliable, not dry or overly mushy.

If you don’t have a pilon, a sturdy potato masher works well. You can also lightly process the fried plantains in a food processor with the other ingredients, being careful not to overmix and create a paste. Adding a little extra warm broth helps with creaminess.

Serving Suggestions and Variations

This Garlic Shrimp Mofongo is a complete meal on its own, but it pairs wonderfully with a simple side salad or a vibrant avocado salad. For variations, consider adding a touch of tomato sauce to your shrimp, or replacing shrimp with seared scallops or even shredded chicken for a different protein.

Vegetarian? You can make a delicious vegetable mofongo by omitting the chicharrón and using vegetable broth. Serve it with sautéed mushrooms and peppers instead of shrimp. The possibilities are endless!

Storing Leftover Mofongo

Mofongo is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a microwave or a skillet with a splash of broth to retain moisture. The shrimp can become a bit tough upon reheating, so if you anticipate leftovers, you might cook the shrimp fresh.

Garlic Shrimp Mofongo Recipe: Printable Version

Want to keep this amazing recipe handy? You can easily print this page to have a physical copy of the Garlic Shrimp Mofongo for your kitchen. This quick and flavorful dish is sure to become a regular in your rotation. For more culinary adventures, check out this fascinating history of Mofongo on Wikipedia!

F.A.Q

What is mofongo made of?

Mofongo is a traditional Puerto Rican dish made primarily from green (unripe) plantains, which are fried or boiled, then mashed with garlic, olive oil, and typically chicharrón (fried pork rinds). It’s often shaped into a ball or a cup and served with various fillings or toppings like shrimp, chicken, or vegetables.

Can I use ripe plantains for mofongo?

No, it is crucial to use green, unripe plantains for authentic mofongo. Ripe (yellow or black) plantains are much sweeter and softer, resulting in a completely different texture and flavor profile more suited for dishes like mofongo de amarillos or plátanos maduros fritos, rather than traditional mofongo.

How do I prevent my mofongo from being dry?

To prevent dry mofongo, make sure to add enough olive oil and a splash of warm chicken broth (or water) while mashing the plantains. The broth helps to create a more pliable and moist consistency. Don’t over-fry your plantains either; they should be tender, not overly crispy, before mashing.