Garlic Shrimp Mofongo with Cilantro Crema
A vibrant twist on the classic Puerto Rican mofongo, featuring tender shrimp sautéed in garlic and smothered in a creamy cilantro sauce, served with fluffy, garlic-infused plantain mash. This puerto rican-inspired seafood ready in about 45 minutes pairs olive oil, minced garlic cloves, peeled and deveined shrimp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
- 4 medium, peeled and sliced into 1/2-inch thick rounds ripe plantains
- 2 tbsp olive oil
- 4, minced garlic cloves
- 12 oz, peeled and deveined shrimp
- 1/2 cup, chopped cilantro
- 1/4 cup heavy cream
- 1, juiced lime
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 4 medium, peeled and sliced into 1/2-inch thick rounds plantain slices and cook for 5-6 minutes per side until golden brown and tender, then transfer to a plate and set aside.
- Step 2: In the same skillet, add the remaining 1 tbsp olive oil and sauté 4 minced garlic cloves for 1 minute until fragrant, then add 12 oz peeled and deveined shrimp and cook for 2-3 minutes per side until pink and opaque.
- Step 3: While the shrimp cooks, blend 1/2 cup chopped cilantro, 1/4 cup heavy cream, 1 juiced lime, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl until smooth to create the crema.
- Step 4: Return the cooked plantain slices to the skillet with the shrimp, toss to coat, and cook for 1 minute more to heat through. Serve immediately with a dollop of cilantro crema on top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Garlic Shrimp Mofongo with Cilantro Crema take to make?
Total time is about 45 minutes (20 min prep + 25 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 Shrimp Mofongo with Cilantro Crema?
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 Garlic Shrimp Mofongo with Cilantro Crema?
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 Shrimp Mofongo with Cilantro Crema 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 Garlic Shrimp Mofongo with Cilantro Crema?
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
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
