Dominican-Style Mofongo with Garlic Shrimp
A traditional Caribbean dish featuring fried plantains mashed with garlic and chicharrón, topped with sautéed garlic shrimp. This caribbean-inspired seafood ready in about 35 minutes pairs medium green plantains, garlic cloves, crushed 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 3, 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 garlic cloves
- 1/2 cup, crushed pork cracklings (chicharrón)
- 3 tbsp olive oil
- 12 oz shrimp, peeled and deveined
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh cilantro
- for serving lime wedges
Instructions
- Step 1: Peel 3 medium green plantains and cut into 1-inch chunks. Heat 2 cups of vegetable oil in a deep skillet over medium-high heat to 350°F. Fry plantain chunks in batches for 4-5 minutes until golden and tender, then drain on paper towels.
- Step 2: In a mortar and pestle or sturdy bowl, mash the fried plantains with 6 crushed garlic cloves and 1/2 cup crushed pork cracklings until combined but still chunky.
- Step 3: In a skillet, melt 2 tbsp butter with 3 tbsp olive oil over medium heat. Add 12 oz peeled and deveined shrimp, season with 1 tsp salt and 1/2 tsp black pepper, and sauté for 3-4 minutes until shrimp turn pink and opaque.
- Step 4: Shape the mashed plantain mixture into a mound on each plate, top with sautéed garlic shrimp, and garnish with 2 tbsp chopped fresh cilantro and lime wedges for squeezing over the dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Dominican-Style Mofongo with Garlic Shrimp take to make?
Total time is about 35 minutes (20 min prep + 15 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 Dominican-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 Dominican-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 Dominican-Style Mofongo with Garlic Shrimp for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Dominican-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.
