This incredibly flavorful Garlic Shrimp Mofongo comes together in about 30 minutes and is cooked all in one pot for a quick and easy weeknight dinner that your family will love! Switch up the ingredients to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends! Trust me, this is a crowd-pleaser that you’ll make again and again.
Ingredient Breakdown
Green Plantains
Green plantains are the star of the show here. They’re starchy, versatile, and have a great texture when mashed. I love how they add that authentic touch to the mofongo. If you can’t find green plantains, you can use unripe bananas in a pinch, but make sure they’re not too sweet!
Tip: Typically, you’ll find green plantains in the produce section, usually next to the ripe ones. Make sure you pick the firmer, greener ones.
Shrimp
You’ll need 1 pound of shrimp, peeled and deveined. Shrimp cook super quickly, making them perfect for a weeknight meal. I prefer fresh shrimp for the best texture and flavor, but frozen shrimp work just as well, just remember to thaw them before cooking!
Tip: Always choose shrimp that are wild-caught when possible. They’re tastier and better for the environment!
Garlic
Nothing beats the aroma of minced garlic cooking in butter! Use 4 cloves for a delicious punch of flavor. Now, if you’re looking to tone it down a bit, feel free to go with 2 cloves; you can adjust based on your preference.
Tip: A quick chop in a garlic press does wonders if you’re short on time, just make sure you don’t overdo it!
Butter
I’ll be using 1/4 cup of butter in this recipe. Butter is going to give you the best flavor and texture for this recipe. I like to use unsalted butter so that I can control the sodium level myself. But if you’re dairy-free, feel free to substitute with olive oil.
Tip: You can even use a flavored butter, like garlic-infused for an extra kick!
Olive Oil
We’ll use 1/2 teaspoon of olive oil to sauté the garlic before adding the shrimp. It’s a nice way to add some depth of flavor without overpowering the dish. You can use any light oil if olive oil isn’t your jam.
Salt and Pepper
A 1/2 teaspoon of salt and 1/4 teaspoon of black pepper is all you need to season the shrimp. Now, I always say: A couple pinches of salt and pepper go a long way! Feel free to adjust these to taste, of course!
Paprika
The vibrant color and mild flavor of 1/2 teaspoon of paprika bring this dish to life! You can use smoked paprika if you want something with a bit more depth. It just adds that extra twist we all love!
Chicken Broth
We need about 1/4 cup of chicken broth to help sauté the shrimp and to bring everything together. If you’re vegetarian or just want to switch it up, vegetable broth will work well in this recipe. Fresh or frozen broth works too!
Fresh Cilantro
Finally, a sprinkle of fresh cilantro for garnish adds brightness to the dish. Plus, it’s beautiful! However, if cilantro isn’t your fave (no judgment!), feel free to skip this step.
Let’s Get Cooking!
Step-by-Step Instructions
Prep the Plantains: Start by peeling and slicing the green plantains into 1-inch pieces. You’ll want to cook these bad boys in a pot of boiling salted water until tender, about 15-20 minutes should do it. Once tender, drain them and mash with a fork or potato masher, leaving it a bit chunky for texture. Think creamy yet rustic!
Sauté the Garlic: In a large skillet, heat 1/2 teaspoon of olive oil and 1/4 cup of butter over medium heat. Let that beautiful butter melt and add in the minced garlic. You’ll want to sauté it for about a minute until fragrant oh man, you’ll love that smell!
Cook the Shrimp: Now, add your 1 pound of shrimp into the skillet, along with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of paprika. Cook till the shrimp is all pink and cooked through about 3-5 minutes. Don’t forget to keep stirring occasionally so it cooks evenly!
Add Chicken Broth: Once the shrimp is done, pour in 1/4 cup of chicken broth and stir until everything is well combined and warmed through. The sauce will be absolutely amazing!
Form the Mofongo: To serve, take your mashed plantains and form them into a mound on a plate, kind of like a plantain mountain! Don’t be shy; make it high and proud! Top your plantain mound with the garlic shrimp mixture, and finish it all off with a sprinkle of fresh cilantro.
The best part is how easy and satisfying this dish is. You can whip it up on those busy weeknights or when you want to impress guests without spending all day in the kitchen!
My Go-To Recipe
Garlic Shrimp Mofongo is hands down one of my all-time favorites! This is my go-to recipe when I’m in need of comfort food that doesn’t take hours to prepare. I’m a real sucker for meals that bring the whole family to the table, and this one is no exception.
The versatility is a game-changer, you can use whatever you’ve got on hand to customize it. Leftover veggies? Toss them in! A little extra spice? Go for it! It’s like a delicious canvas just waiting for your personal touch.
If you loved this Garlic Shrimp Mofongo, be sure to check out my easy Poached Salmon in Coconut Lime Sauce, my Salmon Piccata, or my comforting Boursin Collard Green Rice!
Why This Recipe Works
Quick & Easy
This dish comes together in under 30 minutes! Perfect for those nights when time is running out and the family is starving. You’ll have a colorful meal on the table before you know it!
One Pot
With everything cooked in one skillet, minimal cleanup is required. You won’t be stuck washing piles of dishes after dinner, which is always a win in my book!
Crowd-Pleaser
With tons of flavor bursting from every bite, Garlic Shrimp Mofongo is sure to impress even the pickiest eaters in your family. Dinner is always a blast when this beauty is on the table!
Customizable
Use whatever ingredients you have on hand. The beauty of this recipe is that it adapts easily. Not a fan of shrimp? Swap it out for chicken or even tofu for a vegetarian adaptation. You can jazz it up depending on what everyone’s in the mood for!
Comfort Food
Loaded with tons of flavor and a rich, hearty texture, this dish is the ultimate comfort food. It’s cozy, warming, and downright delicious, what more could you ask for?
Serving and Storage Tips
How to Serve This Garlic Shrimp Mofongo
This Garlic Shrimp Mofongo is delightful on its own, but if you’re feeling fancy, serve it with a zesty salad or roasted vegetables for a balanced meal. It pairs well with a side of fried plantains or steamed broccoli for some added nutrition.
Storage
Leftovers will keep well in the fridge for up to 3 days. Just make sure to store them in an airtight container to maintain freshness.
Reheating Instructions
To reheat, simply pop it in the microwave for 1-2 minutes or warm it on the stovetop over low heat until heated through. You might want to add a splash of chicken broth or water to keep the plantains from drying out!
Freezer Friendly
While I recommend fresh, this dish can be frozen for up to 2 months. Just be sure to let it cool completely before transferring it to a freezer-safe container. For best results, reheat it directly from frozen, adding a little extra broth to maintain the right texture.
Whipping up this Garlic Shrimp Mofongo is always such a pleasure, and as you dive into that first bite, you’ll understand why! Perfect for these chilly evenings or whenever you’re craving something delightful without all the hassle. Happy cooking, friends! Follow us on Pinterest for daily meal inspiration!
Garlic Shrimp Mofongo
Ingredients
Method
- Peel and slice the green plantains into 1-inch pieces. Boil in salted water until tender (15-20 minutes). Once tender, drain and mash with a fork or potato masher.
- In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
- Add shrimp, salt, pepper, and paprika to the skillet. Cook until shrimp turn pink and are cooked through (3-5 minutes), stirring occasionally.
- Pour in chicken broth and stir until well combined and warmed through.
- Form the mashed plantains into a mound on a plate. Top with the garlic shrimp mixture and garnish with fresh cilantro.