Peel and slice the green plantains into 1-inch pieces.
Heat oil in a deep skillet over medium heat. Fry the plantain pieces until golden brown, about 4-5 minutes per side.
Remove the plantains and drain them on paper towels.
In a mixing bowl, mash the fried plantains, adding chicken broth little by little until desired consistency is reached.
In the same skillet, add more olive oil if necessary and sauté the garlic cloves until golden and fragrant, about 2-3 minutes.
Add the shrimp to the skillet and cook until pink and opaque, about 4-5 minutes.
Combine the sautéed garlic and shrimp with the mashed plantains, mixing thoroughly to incorporate all flavors.
Form the mofongo into balls or use a mold to shape them, then serve immediately garnished with fresh cilantro.
