Shrimp Mofongo with Garlicky Lime Butter
Crispy fried plantain pillows smashed with garlic, stuffed with garlicky butter shrimp. Ready in under 25 minutes—Caribbean comfort that tastes way harder than it is.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 28g
Ingredients
- 2 large green plantains
- ¾ lb large shrimp, peeled and deveined
- 4 tbsp butter
- 5 cloves garlic, minced
- 1 whole lime
- 1.5 cups neutral cooking oil (for frying)
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Peel plantains, cut into 1-inch rounds, and pat dry with paper towels.
- 2
Heat oil in a heavy skillet to 350°F over medium-high, then fry plantain rounds 2-3 minutes per side until golden brown.
- 3
Transfer fried plantains to a mortar or small bowl and mash coarsely with 2 minced garlic cloves, pinch of salt, and pepper.
- 4
Shape mofongo into two 3-inch mounds on a plate, making a shallow well in the top of each.
- 5
In the same skillet, melt butter over medium-high, add remaining 3 garlic cloves, and sauté 30 seconds until fragrant.
- 6
Add shrimp, season with salt and pepper, and cook 2-3 minutes per side until pink and opaque.
- 7
Squeeze lime juice over shrimp, toss gently, then spoon into the wells of each mofongo mound.
- 8
Garnish with cilantro and serve immediately while mofongo is still warm and crispy.
Tools you’ll need
- heavy 12-inch skillet
- mortar and pestle or small bowl
- tongs
- paper towels
- kitchen knife
- cutting board
- thermometer (optional but helpful)
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