Baked Mofongo-Stuffed Plantains with Garlic Shrimp
Golden baked plantains filled with a savory garlic mashed mofongo mixture, topped with succulent sautéed shrimp infused with fresh herbs and citrus. This caribbean-inspired seafood ready in about 55 minutes pairs olive oil, minced garlic cloves, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 large, peeled and halved lengthwise ripe plantains
- 3 tbsp olive oil
- 6 cloves, minced garlic cloves
- 1/4 cup chicken broth
- 1/2 cup crushed fried pork cracklings (chicharrón)
- 12 large, peeled and deveined shrimp
- 2 tbsp chopped fresh parsley
- 1 tsp lime zest
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. Brush 3 large peeled and halved plantains with 1 tbsp olive oil and place on a baking sheet. Bake for 25 minutes until soft and golden, turning once halfway.
- Step 2: While plantains bake, heat 2 tbsp olive oil in a skillet over medium heat. Add 6 minced garlic cloves and sauté for 1 minute until fragrant. Add 12 large peeled shrimp, 1 tsp salt, and 1/2 tsp black pepper, cooking for 2-3 minutes per side until shrimp are opaque and cooked through. Remove from heat and stir in 2 tbsp chopped fresh parsley and 1 tsp lime zest.
- Step 3: When plantains are cool enough to handle, scoop out the flesh into a bowl, leaving a 1/4-inch shell. Mash the plantain flesh with 1/4 cup chicken broth and 1/2 cup crushed fried pork cracklings until combined but still chunky.
- Step 4: Fill each plantain shell with the mofongo mixture and place back on the baking sheet. Top each with 3 garlic shrimp and dot with 2 tbsp butter divided evenly.
- Step 5: Return to oven and bake for an additional 10 minutes until heated through and butter melts. Serve warm garnished with extra parsley if desired.
Frequently asked questions
How long does Baked Mofongo-Stuffed Plantains with Garlic Shrimp take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Mofongo-Stuffed Plantains with Garlic Shrimp?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Baked Mofongo-Stuffed Plantains with Garlic Shrimp?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Mofongo-Stuffed Plantains with Garlic Shrimp for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Mofongo-Stuffed Plantains with Garlic Shrimp?
Caribbean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
