Dominican Mofongo with Garlic Shrimp

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

A traditional Caribbean mofongo made with fried green plantains mashed with garlic and pork cracklings, topped with sautéed garlic shrimp in a savory broth. This Caribbean-inspired seafood recipe, ready in about 40 minutes, pairs green plantains, garlic cloves, pork cracklings (chicharrón) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Ingredients

• 3 medium green plantains
• 6 cloves, minced garlic cloves
• 1/2 cup, crushed pork cracklings (chicharrón)
• 2 cups for frying vegetable oil
• 12 large, peeled and deveined shrimp
• 1 cup chicken broth
• 2 tbsp butter
• 2 tbsp olive oil
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh cilantro

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Instructions

1. Step 1: Peel 3 medium green plantains and cut into 1-inch thick slices. Heat 2 cups vegetable oil in a deep skillet over medium heat to 350°F and fry plantain slices in batches for 4-5 minutes until golden and tender. 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, 1/2 tsp salt until well combined but slightly chunky to form mofongo.
3. Step 3: Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat. Add 12 large peeled shrimp, 1/2 tsp salt, and 1/2 tsp black pepper; sauté for 2-3 minutes per side until shrimp turn opaque and pink.
4. Step 4: Pour 1 cup chicken broth into the skillet with shrimp and simmer for 3 minutes until slightly reduced and flavorful.
5. Step 5: Serve the mofongo molded into bowls topped with garlic shrimp and drizzle the broth over. Garnish with 2 tbsp chopped fresh cilantro.