Mofongo and Garlic Butter Shrimp

This mofongo camarones garlic butter recipe brings together crispy mashed green plantains flavored with garlic, olive oil, and adobo, crowned by shrimp sautéed in a rich garlicky butter sauce. It’s a vibrant celebration of Dominican flavors that balances the hearty, creamy texture of the plantains with the tender, savory shrimp. Perfect for a comforting weeknight dinner or a festive occasion, this dish delivers bold tastes in under thirty minutes.

I have fond memories of making this dish alongside my mom, sneaking warm crispy plantain bites straight from the fryer. It’s the kind of meal that brings me comfort and feels like home no matter where I am.

Ingredients

• Green plantain: brings a mild earthy flavor and pillowy texture that is essential for authentic mofongo. Choose firm bright green plantains for the best consistency
• Frying oil: such as vegetable or canola ensures the plantains crisp perfectly without overpowering flavor
• Fresh garlic: boosts the savory foundation with a rich aromatic punch. Pick plump, firm cloves for maximum impact
• Olive oil: adds depth and silkiness to the dish. Extra virgin olive oil works best for its robustness
• Adobo seasoning: provides the characteristic Dominican warmth and seasoning. Look for a well balanced blend without overpowering saltiness
• Salt: rounds out the overall flavors. Adjust carefully to keep flavors balanced
• Broth: moistens the mashed plantain creating a cohesive texture. Homemade broth is ideal but quality low sodium store bought works fine too
• Camarones al ajillo: means garlicky shrimp that shine as the star ingredient. Use the freshest shrimp you can find, peeled and deveined for the best bite

Instructions

Prep the Plantains:

Peel your green plantains by slicing off the ends and carefully running a knife lengthwise under the skin Avoid removing too much flesh. Slice into one inch thick rounds so they fry evenly and develop a golden crust

Fry the Plantains:

Heat frying oil until shimmering but not smoking in a deep pan. Add plantain rounds in a single layer without overcrowding and fry each side for about four to five minutes until deep golden brown and crisp. Transfer to a paper towel lined plate to drain excess oil

Make the Garlic Paste:

In a sturdy mortar or bowl put fresh garlic with olive oil salt and adobo seasoning. Mash together with a firm up and down motion until a fragrant smooth paste forms. This step is crucial for even flavor distribution so take your time

Mash the Mofongo:

Add the fried plantain rounds into the mortar in batches. Crush the plantains with the garlic paste adding broth little by little to soften and bring everything together. You want a moist but cohesive mash so avoid excess broth

Blend in the Shrimp:

Add a few sautéed camarones al ajillo into the mofongo mixture. Press and mix gently so the shrimp break into bite sized pieces and flavor blends throughout. The result should be a uniform mix flecked with shrimp bits

Shape and Serve:

Scoop the mofongo into a small bowl pressing it firmly to hold shape. Invert onto a serving plate and carefully lift the bowl off to reveal a rounded mound. Top with the remaining shrimp and drizzle with extra garlic butter sauce. Serve immediately for the best texture and flavor experience

My favorite part is how the flavor of the fried plantains evolves once mashed with garlic and broth. The irresistible aroma always brings me back to lively family celebrations in the kitchen.

Storage Tips

Store leftover plantain mash and shrimp separately in airtight containers to keep textures intact. Refrigerate for up to two days and reheat gently in the microwave or steam briefly to avoid drying out. Assemble only when ready to eat to maintain the best texture and flavor.

Ingredient Substitutions

No adobo seasoning: use a homemade mix of garlic powder onion powder cumin oregano and a touch of black pepper to mimic flavor. If you don’t have broth: use warm water with a dash of bouillon cube or powder instead for moisture. Swap shrimp for scallops or firm white fish chunks for a twist on the classic.

Serving Suggestions

This dish is filling on its own but pairs wonderfully with a simple tomato salad or pickled onions for brightness. For a more substantial meal add a side of steamed white rice or sautéed greens. A squeeze of fresh lime juice right before serving adds a bright counterpoint to the richness.

Serve hot and enjoy immediately for the best texture and flavor. This dish balances rich garlicky shrimp with hearty plantain for a comforting, memorable meal.

FAQs About This Recipe

→ What type of plantain works best for this dish?

Green, unripe plantains provide the ideal firm texture and earthy flavor for the dish, while ripe plantains tend to be too sweet and soft.

→ Why is a mortar and pestle recommended for preparation?

It helps mash the fried plantains with garlic, oils, and seasonings, achieving a smooth, cohesive texture that blends flavors thoroughly.

→ Can the shrimp be cooked differently?

Sautéing in garlic and olive oil is traditional, but grilling or baking the shrimp can also yield delicious, juicy results.

→ How can the dish be made less salty?

Adjust salt and seasoning gradually during mashing and use reduced-sodium broth to lighten the overall flavor.

→ What sides complement this dish well?

Fresh salads, pickled onions, avocado slices, or sautéed greens pair beautifully with the rich flavors of the plantains and shrimp.