Garlic-Herb Mofongo with Sautéed Shrimp
A vibrant twist on Puerto Rican mofongo featuring crispy plantain mash infused with garlic and herbs, topped with plump shrimp in a garlicky lemon-herb sauce. This puerto rican-inspired seafood ready in about 35 minutes pairs ripe plantains, extra-virgin olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, 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
- 2 large, peeled and sliced 1/2-inch thick ripe plantains
- 3 tbsp extra-virgin olive oil
- 4, minced garlic cloves
- 1/4 cup, chopped fresh cilantro
- 1 tbsp, chopped fresh oregano
- 8 oz, peeled and deveined shrimp
- 1 tbsp lemon juice
- 2 tbsp white wine
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a skillet over medium-high heat until shimmering. Add plantain slices in a single layer and cook for 3-4 minutes per side until golden and crisp, flipping once. Transfer to a paper towel-lined plate to drain.
- Step 2: While plantains cook, heat remaining 1 tbsp olive oil in a clean skillet over medium heat. Add garlic and sauté for 45 seconds until fragrant but not browned. Add shrimp, sea salt, and black pepper; cook for 2 minutes until pink and opaque.
- Step 3: Stir in lemon juice and white wine, scraping up browned bits. Simmer for 1 minute until sauce thickens slightly. Add cilantro and oregano, then toss with crispy plantains to coat evenly.
Frequently asked questions
How long does Garlic-Herb Mofongo with Sautéed Shrimp take to make?
Total time is about 35 minutes (20 min prep + 15 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 Garlic-Herb Mofongo with Sautéed Shrimp?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Garlic-Herb Mofongo with Sautéed 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 Garlic-Herb Mofongo with Sautéed Shrimp for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Garlic-Herb Mofongo with Sautéed Shrimp?
Puerto Rican 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.
What others are saying
- ★★★★★
Perfect for a special dinner. The shrimp was tender and the mofongo had great texture.
- ★★★★★
Loved the authentic flavor! My family loved it.
- ★★★★☆
The mofongo was great, but the shrimp were a bit overcooked. Still, I'll make it again.
