Puerto Rican Mofongo with Shrimp

Crispy garlicky plantains topped with saucy shrimp

Puerto Rican mofongo with shrimp combines mashed fried green plantains with savory garlic, rich pork cracklings, and tender sautéed shrimp. The plantains soak up the buttery, citrus-infused pan sauce for an incredible balance of textures and flavors. It is a comforting Caribbean classic that makes any weeknight dinner feel like a celebration.

Ingredients

• 4 green plantains, peeled and sliced into 1-inch rounds
• 1 lb large shrimp, peeled and deveined
• 6 garlic cloves, minced
• 1/2 cup chicharrones (pork cracklings), crushed
• 3 tbsp olive oil, divided
• 2 tbsp unsalted butter
• 1/4 cup chicken broth
• 2 tbsp chopped fresh cilantro
• 1 lime, juiced
• Neutral oil for frying
• Salt and black pepper to taste

Instructions

1. Fry plantain rounds in hot oil until golden but soft inside, about 10 minutes.
2. Mash garlic, salt, and 1 tablespoon olive oil in a pilón or mortar.
3. Add fried plantains gradually, mashing well with warm chicken broth and crushed chicharrones.
4. Shape mofongo mixture into four dome-shaped bowls using a small bowl.
5. Sauté remaining garlic in olive oil and butter until fragrant, about 1 minute.
6. Add shrimp, season with salt and pepper, and cook 2 minutes per side.
7. Stir lime juice and chopped cilantro into the shrimp sauce off the heat.
8. Top each mofongo dome generously with garlicky shrimp and pan drippings.

Nutrition

This recipe works out to about 626 calories per serving. For the full breakdown, protein, carbs, and fat included, save it in the Forkful app: nutrition is calculated automatically from the ingredient list.

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