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.