Description
Mofongo with Garlic Lime Shrimp is a flavorful dish made with fried plantains and topped with succulent shrimp cooked in a zesty garlic lime sauce.
Ingredients
Scale
- 3 large green plantains, peeled and cut into 1-inch pieces
- 4 cups vegetable oil (for frying)
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/4 cup chicken broth (or vegetable broth)
- 1/4 cup pork cracklings (chicharrones), crushed
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon paprika
- 1/4 teaspoon red pepper flakes (optional)
- Fresh cilantro, for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat. Once hot, carefully add the plantain pieces and fry until golden brown, about 5-7 minutes. Remove and drain on paper towels.
- In a large mixing bowl, combine the fried plantains, minced garlic, salt, black pepper, ground cumin, chicken broth, and crushed pork cracklings. Mash the mixture together until well combined but still slightly chunky.
- Shape the mashed plantain mixture into small balls or mounds and set aside.
- In a skillet, heat the olive oil over medium heat. Add the shrimp, lime juice, paprika, and red pepper flakes (if using). Cook until the shrimp are pink and opaque, about 3-4 minutes.
- To serve, place the mofongo on a plate and top with the garlic lime shrimp. Garnish with fresh cilantro.
Notes
- For a creamier texture, add a tablespoon of butter to the mashed plantains.
- For a vegetarian option, substitute shrimp with sautéed mushrooms or a mix of your favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying and Sautéing
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 150mg