Dominican-Style Mofongo with Garlic Shrimp

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

A traditional Caribbean dish featuring fried plantains mashed with garlic and chicharrón, topped with sautéed garlic shrimp. This Caribbean-inspired seafood recipe, ready in about 35 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 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 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.