Garlic-Shrimp Mofongo with Herb Sauce

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

A vibrant Puerto Rican-inspired dish featuring garlic-mashed plantains blended with succulent shrimp and a zesty fresh herb sauce. This Puerto Rican-inspired quick recipe, ready in about 45 minutes, pairs plantains, olive oil, garlic 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

• 4 large (about 1.5 lbs), peeled and sliced into 1/2-inch thick rounds plantains
• 2 tbsp olive oil
• 3 cloves, minced garlic
• 1/4 cup, finely chopped cilantro
• 1/4 cup, finely chopped parsley
• 1/4 cup, sliced pimento-stuffed green olives
• 1/2 lb, peeled and deveined shrimp
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp lime juice
• 1/4 cup olive oil

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Instructions

1. Step 1: Preheat oven to 400°F. Arrange plantains (4 large, peeled and sliced into 1/2-inch thick rounds) on a baking sheet, drizzle with 2 tbsp olive oil, and season with 1/2 tsp salt and 1/4 tsp black pepper. Roast for 20-25 minutes, flipping halfway, until golden and tender.
2. Step 2: In a skillet over medium-high heat, add shrimp (1/2 lb), smoked paprika (1/2 tsp), and 1/4 tsp salt. Cook for 2-3 minutes per side until pink and opaque, then transfer to a plate.
3. Step 3: In the same skillet, add garlic (3 cloves, minced) and a splash of water. Sauté for 1 minute until fragrant, then remove from heat. Transfer to a bowl and mix with cilantro (1/4 cup, finely chopped), parsley (1/4 cup, finely chopped), pimento-stuffed green olives (1/4 cup, sliced), and lime juice (2 tbsp).
4. Step 4: Using a food processor, pulse roasted plantains until mostly mashed but still textured. Add olive oil (1/4 cup) and pulse until smooth.
5. Step 5: Gently fold cooked shrimp (1/2 lb) into mashed plantains, then mix in herb sauce (cilantro, parsley, olives, and lime juice). Serve immediately.