Caribbean-Style Puerto Rican Mofongo with Garlic Shrimp

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A classic Puerto Rican mofongo made with fried plantains mashed with garlic and pork cracklings, topped with sautéed garlic shrimp in a buttery sauce. This Caribbean-inspired seafood recipe, ready in about 40 minutes, pairs green plantains, pork cracklings (chicharrones), 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: 20 min Cook: 20 min Serves 4 Caribbean cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Peel and cut 3 medium green plantains into 1-inch thick slices. Heat 2 cups vegetable oil in a deep skillet over medium-high heat to 350°F. Fry the plantain slices in batches for 4-5 minutes until golden and tender, then drain on paper towels.
  2. Step 2: In a mortar and pestle or sturdy bowl, mash the fried plantains with 6 minced garlic cloves, 1/2 cup crushed pork cracklings, 1 tsp salt, and 1/2 tsp black pepper until combined but still slightly chunky.
  3. Step 3: Form the mashed plantain mixture into individual mounds or balls and set aside while preparing the shrimp.
  4. Step 4: In a large skillet, melt 3 tbsp unsalted butter over medium heat. Add the 1 lb peeled and deveined shrimp and sauté for 2 minutes per side until pink and opaque.
  5. Step 5: Add 1/4 cup chicken broth and 2 tbsp chopped fresh parsley to the skillet, cooking for another 2 minutes until the sauce slightly thickens and coats the shrimp.
  6. Step 6: Serve the garlic shrimp over the mofongo mounds immediately, garnished with additional parsley if desired.

Related recipes