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Delicious Mofongo with Sautéed Shrimp

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An authentic Puerto Rican mofongo recipe featuring mashed green plantains with garlicky sautéed shrimp, delivering comforting and bold flavors in under 45 minutes.

Ingredients

Scale
  • 3 large green plantains, peeled and cut into 1-inch chunks
  • 6 garlic cloves, minced
  • ½ cup pork cracklings (chicharrón), chopped (optional but recommended)
  • 3 tablespoons olive oil or butter
  • 1 pound (450g) shrimp, peeled and deveined
  • ¼ cup (60ml) chicken broth
  • Salt and pepper to taste
  • 1 teaspoon smoked paprika
  • 1 tablespoon fresh lime juice
  • 2 tablespoons fresh parsley or cilantro, chopped
  • Optional: hot sauce or red pepper flakes for a spicy kick

Instructions

  1. Prepare the plantains: Peel the green plantains by slicing off the ends and cutting the skin lengthwise with a sharp knife. Remove the peel carefully, then chop into 1-inch chunks.
  2. Heat about 2 inches of vegetable oil in a heavy skillet over medium heat (around 350°F/175°C). Fry the plantain chunks in batches until golden and tender, about 5-7 minutes per batch. Drain on paper towels.
  3. Mash the mofongo: In a pilón or sturdy bowl, combine the fried plantains, minced garlic, pork cracklings, and chicken broth. Mash everything together until well combined but still a bit chunky. Season with salt and smoked paprika. Set aside and cover to keep warm.
  4. Sauté the shrimp: In a skillet, heat olive oil or butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
  5. Add the shrimp, seasoning with salt, pepper, and a pinch of smoked paprika. Cook for 2-3 minutes per side until pink and opaque.
  6. Finish with a squeeze of fresh lime juice and stir to coat.
  7. Plate and serve: Spoon the mofongo into individual bowls or onto plates, creating a little well in the center. Top with the sautéed shrimp and garnish with chopped parsley or cilantro. Optionally, drizzle some of the pan sauce over the shrimp.

Notes

Do not overcrowd the pan when frying plantains or shrimp to maintain oil temperature and crispiness. Watch garlic carefully to avoid burning. If mofongo feels dry, add more broth to reach desired consistency. Use a mortar and pestle for best texture but a wooden spoon works as a substitute.

Nutrition

Keywords: mofongo, sautéed shrimp, Puerto Rican recipe, plantains, garlic shrimp, authentic mofongo, easy mofongo, Latin cuisine

Find it online: https://evabake.com/delicious-mofongo-with-saut-e-ed-shrimp-easy-authentic-puerto-rican-recipe/