Baked Mofongo with Garlic Shrimp

Mofongo is Puerto Rico's most iconic plantain dish — green plantains traditionally fried, then mashed in a pilón (wooden mortar) with garlic and pork cracklings, and packed into a savory mound. It's glorious, and traditionally rich. This version keeps the garlicky, comforting heart of mofongo and swaps the deep-fryer for the oven, then crowns it with a light, quick garlic shrimp instead of chicharrón.

Here's what makes it lighter without losing the love:

• Baked, not fried, plantains — roasting at high heat gives you tender, golden rounds to mash with a fraction of the oil.
• Garlic and broth for richness instead of pork fat, keeping that signature savory mash.
• Shrimp on top for lean protein — about 26g per serving — turning a side into a satisfying high-protein main.

It's the full mofongo experience: garlicky, hearty, deeply Puerto Rican — just a whole lot lighter.

Serving Suggestions

Baked mofongo with garlic shrimp is a complete plate on its own, but a crisp green salad or a side of habichuelas guisadas rounds it out beautifully. Swap the shrimp for grilled chicken if you prefer. Explore more Caribbean recipes for inspiration.

FAQ

Green or ripe plantains?
Mofongo uses green (unripe) plantains — they're starchy, not sweet, which gives the dish its savory body. Ripe yellow plantains won't hold the same texture.

How do I peel green plantains?
They're tough: cut off the ends, score the skin lengthwise in a few places, and peel back the skin in sections (a soak in warm water helps).

Can I make it vegetarian?
Yes — top the mofongo with sautéed garlic mushrooms or the sofrito-tomato sauce and chickpeas instead of shrimp.

Ingredients

• 3 green plantains, peeled and cut into 1-inch rounds
• 1 tbsp olive oil, plus oil spray
• 5 cloves garlic, minced
• 1/4 cup low-sodium chicken broth, warm
• 1 lb shrimp, peeled and deveined
• 2 tbsp sofrito
• 1/2 cup tomato sauce
• 1 lime, juiced
• Salt, pepper and cilantro to finish

Instructions

1. Toss the plantain rounds with a teaspoon of oil and a little salt, spread on a tray, and bake at 425°F for 25 minutes until soft and golden, flipping once.
2. Meanwhile, warm half the garlic in a teaspoon of oil, then mash the baked plantains with the garlicky oil and warm broth until cohesive but still textured. Press into bowls or a mold.
3. For the shrimp, sauté the remaining garlic and the sofrito 1 minute, add the tomato sauce, and simmer 2 minutes.
4. Add the shrimp and cook 3–4 minutes until just pink and opaque; finish with lime.
5. Top each mound of mofongo with the garlic shrimp and sauce, scatter cilantro, and serve right away.