Caribbean-Style Mofongo with Garlic Shrimp

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A traditional Puerto Rican dish featuring mashed green plantains combined with garlic and pork cracklings, topped with sautéed garlic shrimp. This caribbean-inspired seafood ready in about 45 minutes pairs medium green plantains, pork cracklings (chicharrón), garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Caribbean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Peel and slice 3 medium green plantains into 1-inch pieces. Boil them in salted water for 20 minutes until tender but firm. Drain well.
  2. Step 2: In a mortar and pestle or mixing bowl, mash the boiled plantains with 6 crushed garlic cloves, 1/2 cup pork cracklings, and 1 tsp salt until combined but still slightly chunky.
  3. Step 3: Shape the mofongo mash into individual balls or press into small bowls to form a dome shape, set aside.
  4. Step 4: Heat 3 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add 1 lb peeled and deveined shrimp, season with 1/2 tsp black pepper, and sauté for 3-4 minutes until shrimp turn pink and opaque.
  5. Step 5: Add 1/4 cup chicken broth to the skillet and cook for an additional 2 minutes until the sauce slightly reduces and coats the shrimp.
  6. Step 6: Serve the garlic shrimp on top of the mofongo domes and garnish with 2 tbsp chopped fresh cilantro.

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Frequently asked questions

How long does Caribbean-Style Mofongo with Garlic Shrimp take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Caribbean-Style Mofongo with Garlic Shrimp?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium green plantains from drying out.

Can I substitute ingredients in Caribbean-Style Mofongo with Garlic Shrimp?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Caribbean-Style Mofongo with Garlic Shrimp for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Caribbean-Style Mofongo with Garlic Shrimp?

Caribbean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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