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Mofongo Camarones Garlic Butter

Section: Satisfying Main Dishes for Every Occasion

This dish highlights crisp green plantains mashed with garlic, olive oil, adobo, and broth, then shaped and topped with shrimp sautéed in a buttery garlic sauce. The creamy texture of the plantains contrasts with the tender, flavorful shrimp for a fulfilling meal. Perfect for weeknight dinners or special occasions, it brings a taste of Dominican-inspired flavors through the savory garlic and buttery sauce clinging to each bite.

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Nina and her friend are cooking together.
Brought to You By Nina
Last updated on Wed, 26 Nov 2025 23:46:35 GMT
A plate of shrimp and garlic butter. Bookmark
A plate of shrimp and garlic butter. | ninatable.com

This mofongo camarones with garlic butter recipe blends crispy mashed green plantains with garlicky shrimp, delivering a flavorful Dominican-inspired dish that feels both special and comforting. The bold garlic butter sauce perfectly complements the savory mofongo base, creating a meal you can easily make on a weeknight yet impressive enough for guests.

I remember making this with my mom and sneaking those crispy fried plantains fresh from the oil. It is the kind of dish that instantly brings the warmth of home to the dinner table.

Ingredients

  • Green plantains: for a firm texture and earthy flavor Choose firm bright green ones for the best result
  • Neutral frying oil: such as vegetable or canola helps make the plantains perfectly crisp
  • Fresh garlic: adds savory punch and aroma Always go for plump fresh cloves for best intensity
  • Olive oil: brings smoothness and depth Opt for robust extra virgin if possible
  • Adobo seasoning: delivers traditional Dominican warmth Use a balanced quality blend
  • Salt: balances all the flavors Be sure to season to taste as you go
  • Broth: moistens the mofongo and helps it bind together Use homemade or a low sodium store bought broth
  • Camarones al ajillo: or garlicky shrimp are the star ingredient Seek fresh shrimp, peeled and deveined for ideal texture

Instructions

Prep the Plantains:
Peel your green plantains by slicing off the ends and then cutting lengthwise through the skin. Avoid taking too much of the fruit. Slice into rounds about one inch thick so they cook evenly.
Fry the Plantains:
Heat your oil until shimmering but not smoking. Add the plantain rounds without crowding the pan to fry them evenly. Cook each side for four to five minutes until they are deep golden brown and crisp. Drain on paper towels to remove excess oil.
Make the Garlic Paste:
In a sturdy mortar put garlic, olive oil, salt, and adobo seasoning. Mash together using a firm up and down motion until you get a smooth fragrant paste. Take your time to build full flavor here.
Mash the Mofongo:
Crush the fried plantain rounds in the mortar in batches, adding a bit of broth each time to soften as you go. Work carefully so the mixture becomes moist yet not soggy and forms a cohesive mix.
Blend in the Shrimp:
Add a few camarones al ajillo to the plantain mash and crush lightly together to meld flavors. The shrimp will break into bite sized pieces, flecking throughout the mofongo for bursts of garlicky richness.
Shape and Serve:
Scoop the mofongo mixture into a small bowl shaping it into a dome. Press in firmly then invert onto your serving plate. Lift the bowl away gently. Top with the remaining shrimp and spoon over extra garlic 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. | ninatable.com

My favorite part is how the fried plantains absolutely transform after mashing with garlic and broth. The first spoonful always takes me right back to family gatherings filled with laughter and the smell of garlic cooking.

Storage Tips

If you have any leftovers keep the plantain mash and shrimp separate in airtight containers. Refrigerate for up to two days. Reheat by microwaving gently or steaming quickly to keep texture fresh. Assemble right before serving for best results.

Ingredient Substitutions

If you do not have adobo seasoning mix garlic powder, onion powder, cumin, oregano, and a pinch of black pepper as a quick substitute. If broth is unavailable use warm water with a dash of bouillon. For seafood swaps scallops or firm white fish chunks can work nicely as alternatives to shrimp.

Serving Suggestions

Mofongo makes a hearty main on its own but pairs wonderfully with simple tomato salads or tangy pickled onions. For a fuller meal add a side of fluffy white rice or sautéed greens. A squeeze of fresh lime at the table adds brightness and balances the richness.

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

This mofongo camarones with garlic butter is an easy yet impressive dish that celebrates Caribbean flavors. Serve immediately so the plantains stay crisp and the garlic butter shines.

Common Recipe Questions

→ What type of plantain works best for this dish?

Use firm, green plantains for the ideal texture. Ripe plantains are too soft and sweet for the authentic consistency.

→ Why use a mortar and pestle to combine ingredients?

A mortar and pestle helps mash the fried plantains with garlic, oils, and seasonings evenly, creating a smooth and cohesive texture.

→ Can the shrimp be cooked differently?

Sautéing in olive oil and garlic is traditional, but grilling or baking shrimp can also work well if they remain juicy and well-seasoned.

→ How can I reduce the saltiness of this dish?

Adjust salt and adobo seasonings carefully during preparation and consider using low-sodium broth for a lighter flavor.

→ What sides complement mofongo de camarones al ajillo?

Fresh salads, pickled onions, or avocado slices pair well, balancing the dish’s rich, savory flavors.

Mofongo Camarones Garlic Butter

Golden fried plantains mashed with garlic and broth, crowned with succulent shrimp cooked in garlicky butter sauce.

Prep Time
15 minutes
Cooking Time
15 minutes
Total Time
30 minutes
Brought to You By: Nina

Recipe Category: Main Dishes

Skill Level: Moderately Advanced

Cuisine Type: Dominican

Portions: 4 Serves (4 servings)

Dietary Preferences: Gluten-Free

What You'll Need

→ Plantains

01 3 firm, bright green plantains, peeled and sliced into 1-inch rounds

→ Frying Oil

02 2 cups vegetable or canola oil, for frying

→ Garlic Paste

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

→ Broth

07 ½ cup low sodium chicken broth or warm water with bouillon

→ Shrimp

08 12 medium shrimp, peeled and deveined
09 2 tablespoons unsalted butter
10 2 cloves garlic, thinly sliced
11 1 tablespoon extra virgin olive oil
12 Salt to taste
13 1 tablespoon fresh lime juice (optional)

Steps to Follow

Step 01

Peel the plantains by cutting off the ends and running a knife lengthwise to remove the skin. Slice into 1-inch thick rounds for even frying.

Step 02

Heat vegetable oil in a deep skillet over medium-high heat until shimmering. Fry plantain slices in batches without crowding until golden brown and crisp, about 4-5 minutes per side. Drain on paper towels.

Step 03

In a mortar and pestle, combine minced garlic, olive oil, salt, and adobo seasoning. Mash with a strong up-and-down motion until a smooth fragrant paste forms.

Step 04

Add the fried plantains to the mortar in batches and crush, incorporating the garlic paste and adding broth gradually to achieve a soft but cohesive consistency.

Step 05

In a skillet, melt butter with olive oil over medium heat. Add sliced garlic and sauté until fragrant. Add shrimp, season with salt, and cook until pink and opaque, about 3-4 minutes. Remove from heat and stir in lime juice if using.

Step 06

Stir a few cooked shrimp into the mashed plantain mixture, gently breaking some shrimp into smaller pieces to distribute flavor.

Step 07

Pack the mashed plantain and shrimp mixture firmly into a small bowl and invert onto a serving plate to create a dome. Top with remaining sautéed shrimp and spoon over any buttery garlic sauce. Serve immediately.

Extra Suggestions

  1. Fry plantains thoroughly until golden brown to avoid a gummy texture in the final dish.
  2. Using fresh garlic is essential for the authentic garlicky flavor.
  3. When mashing, add broth gradually to maintain a moist but not soggy consistency.
  4. Store any leftovers separately and reheat gently to preserve texture.

Tools You’ll Need

  • Mortar and pestle
  • Deep frying skillet or heavy-bottomed pan
  • Slotted spoon

Allergy Details

Read ingredient lists for allergens carefully, and consult a healthcare provider if you're unsure.
  • Contains shellfish (shrimp)
  • Contains dairy (butter)

Nutritional Details (Per Serving)

The provided nutrition information is for guidance and shouldn't replace expert medical advice.
  • Calories: 420
  • Fat: 18 grams
  • Carbohydrates: 40 grams
  • Proteins: 25 grams