1. Home
  2. Meals
  3. Mofongo Camarones Garlic Butter

Mofongo Camarones Garlic Butter

Section: Satisfying Main Dishes for Every Occasion

This dish features green plantains fried until crisp, then mashed with garlic, olive oil, and broth for a creamy texture. Tender shrimp sautéed in a buttery garlic sauce crowns the mofongo, combining savory, rich flavors with satisfying textures. The garlic and adobo seasonings deepen the profile while balancing the earthy plantains and fresh seafood. It’s a comforting and vibrant meal perfect for weeknights or special meals, highlighting the bold culinary traditions of Dominican cuisine.

Pin This Share Recipe Email It Print It Out Skip to Recipe
A chef in a kitchen preparing food.
Created by Olivia Olivia
Last modified on Wed, 26 Nov 2025 23:47:08 GMT
A plate of shrimp and garlic butter. Save
A plate of shrimp and garlic butter. | cuisineandlife.com

This hearty Mofongo Camarones Garlic Butter brings together the perfect combination of crispy mashed green plantains and juicy sautéed shrimp bathed in a rich garlicky butter sauce. This dish showcases bold Dominican flavors with a satisfying texture that makes it a go-to for both weeknight meals and special occasions. The mellow creaminess of the plantains pairs beautifully with the savory shrimp for an impressive yet approachable dinner.

I first made this recipe with my mom while sneaking hot crispy plantains straight from the fryer. It quickly became a family favorite that always brings me back to those warm kitchen moments.

Ingredients

  • Green plantain: brings soft earthy flavor and a pillowy texture that defines mofongo. Choose bright firm green plantains for best results
  • Frying oil: should be a neutral oil like vegetable or canola to help crisp up the plantains nicely
  • Fresh garlic: is essential for a savory punch. Use plump, fresh cloves for the best flavor
  • Olive oil: adds depth and silkiness to the garlic paste. A robust extra virgin variety works wonders here
  • Adobo seasoning: provides warm Dominican notes. Use a quality blend for balanced flavor
  • Salt: rounds out all components. Taste during preparation to get the seasoning just right
  • Broth: moistens the mofongo and helps everything hold together. Homemade broth is best but low sodium store-bought works well too
  • Camarones al ajillo: or garlic shrimp is the star attraction. Use the freshest shrimp possible and make sure they are peeled and deveined for optimal texture

Instructions

Prep the Plantains:
Peel green plantains by cutting off the ends, then slicing lengthwise through the skin without removing too much fruit. Cut into rounds about one inch thick for even frying.
Fry the Plantains:
Heat neutral frying oil until shimmering but not smoking. Fry plantain rounds in batches without crowding the pan, about four to five minutes on each side, until golden brown and crisp. Drain on paper towels.
Make the Garlic Paste:
In a mortar and pestle, combine fresh garlic cloves, olive oil, salt, and adobo seasoning. Mash vigorously in an up and down motion until it forms a smooth, fragrant paste. Take your time to develop flavor.
Mash the Mofongo:
Crush the fried plantains in the mortar in batches, adding broth gradually to soften the mixture. Work evenly to create a moist but not soggy texture.
Blend in the Shrimp:
Add a few sautéed camarones al ajillo to the plantain mash and crush gently so the shrimp flavor melds and pieces break into bite-sized bits. The mofongo should be firm and flecked with shrimp.
Shape and Serve:
Pack the mofongo mixture firmly into a small bowl forming a dome shape. Invert onto your serving plate and remove the bowl carefully. Top with the remaining shrimp and drizzle with extra garlicky butter sauce. Serve immediately for the best texture.
A plate of food with shrimp and garlic butter.
A plate of food with shrimp and garlic butter. | cuisineandlife.com

My favorite part is how the fried plantains transform in flavor when mashed with garlic and broth. I often find myself tasting spoonfuls right out of the mortar. The aroma instantly takes me back to family celebrations in our kitchen.

Storage Tips

Store leftover plantain mixture and shrimp in separate airtight containers in the refrigerator for up to two days. Reheat gently in the microwave or steam quickly to preserve texture. Assemble fresh before serving for the best experience.

Ingredient Substitutions

If you do not have adobo seasoning, mix garlic powder, onion powder, cumin, oregano, and a pinch of black pepper to taste. For broth, warm water with a dash of bouillon is a suitable stand-in. If shrimp is not available, scallops or firm white fish pieces can work nicely in place.

Serving Suggestions

Mofongo makes a filling main dish but pairs wonderfully with a light tomato salad or pickled onions. For a more robust meal, add steamed white rice or sautéed greens. A fresh squeeze of lime juice just before serving adds a bright touch.

A plate of shrimp and garlic butter.
A plate of shrimp and garlic butter. | cuisineandlife.com

Serve immediately to enjoy the contrast of crisp plantains and silky garlic butter shrimp. This dish brings bold Caribbean flavors to any table.

Common Questions About Recipes

→ What type of plantain works best for this dish?

Green, unripe plantains provide the ideal firm texture and mild flavor that crisps well and mashes into a perfect base.

→ Why use a mortar and pestle to combine ingredients?

Mashing with a mortar and pestle blends the fried plantains with garlic, oil, and seasonings evenly, creating a smooth, cohesive texture.

→ Can the shrimp be cooked differently?

Sautéing in garlic and olive oil is traditional, but grilling or baking can also keep the shrimp juicy and flavorful.

→ How can I make this dish less salty?

Adjust salt and adobo during mashing and use low-sodium broth to keep flavors balanced and light.

→ What sides pair well with mofongo de camarones al ajillo?

Fresh salads, pickled onions, or avocado slices complement the rich, savory dish beautifully.

Mofongo Camarones Garlic Butter

Crispy mashed plantains paired with garlicky buttery shrimp for a flavorful Dominican-inspired entrée.

Prep Time
15 minutes
Cooking Time
20 minutes
Total Time Required
35 minutes
Created by Olivia: Olivia

Recipe Category: Main Dishes

Skill Level: Moderately Challenging

Style of Cuisine: Dominican

Serves: 4 How Many Servings

Dietary Preferences: Gluten-Free

Ingredients Needed

→ Plantains

01 2 firm bright green plantains, peeled and sliced into 1-inch rounds

→ Frying

02 2 cups vegetable oil or canola oil

→ Flavoring Paste

03 4 cloves fresh garlic, peeled
04 2 tablespoons extra virgin olive oil
05 1 teaspoon adobo seasoning
06 ½ teaspoon salt

→ Broth

07 ½ cup low sodium chicken broth

→ Shrimp

08 300 grams (about 10.5 ounces) raw shrimp, peeled and deveined
09 2 tablespoons unsalted butter
10 3 cloves garlic, thinly sliced
11 1 tablespoon extra virgin olive oil
12 Salt and pepper, to taste

Step-by-Step Directions

Step 01

Peel the green plantains by cutting off the ends and making a lengthwise slit to remove the skin without wasting the fruit. Slice into 1-inch thick rounds for even frying.

Step 02

Heat vegetable oil in a deep pan over medium-high heat until shimmering but not smoking. Fry plantain rounds in batches without crowding for 4 to 5 minutes per side until golden brown and crisp. Drain on paper towels.

Step 03

In a mortar and pestle, combine fresh garlic cloves, olive oil, salt, and adobo seasoning. Pound until a smooth, fragrant paste forms.

Step 04

Add fried plantains into the mortar with the garlic paste. Begin mashing using a firm crushing motion, adding broth gradually to achieve a moist but not soggy consistency. Work in batches to ensure even texture.

Step 05

In a skillet, heat olive oil and butter over medium heat. Add sliced garlic and sauté until golden. Add shrimp, seasoning with salt and pepper, cooking for 2-3 minutes per side until opaque and cooked through. Remove from heat, reserving some sauce.

Step 06

Fold half of the sautéed shrimp into the mashed plantain mixture, gently crushing them to integrate flavors. Shape the mofongo by packing it firmly into a small bowl and inverting onto a plate to form a dome.

Step 07

Top the molded mofongo with remaining shrimp and drizzle reserved garlic butter sauce over the top. Serve immediately for optimal texture and flavor.

Helpful Hints

  1. Use firm green plantains for best texture; underripe plantains ensure a slightly earthy, starchy base.
  2. Fry plantains thoroughly until deep golden to avoid gluey consistency in the mash.
  3. A mortar and pestle is traditional for mashing but a sturdy bowl and masher can suffice.

Must-Have Equipment

  • Mortar and pestle
  • Deep frying pan or skillet
  • Slotted spoon
  • Mixing bowl

Allergy Details

Check ingredient packaging for allergens, and consult a healthcare provider if you’re unsure.
  • Shellfish (shrimp)
  • Garlic

Nutritional Details (Per Serving)

These nutrition figures are for guidance only and don’t replace advice from a medical professional.
  • Calories Per Serving: 420
  • Fat Content: 18.2 grams
  • Carbohydrate Content: 45.5 grams
  • Protein Content: 28.4 grams