Grilled Mofongo-Stuffed Plantain Cups with Garlic Shrimp

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Caribbean mofongo made with mashed fried plantains stuffed into grilled plantain cups and topped with garlicky sautéed shrimp. This caribbean-inspired seafood ready in about 45 minutes pairs crushed pork cracklings (chicharrón), minced garlic cloves, divided olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 25 min Cook: 20 min Serves 4 Caribbean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat. Fry 3 large peeled and sliced green plantains (1-inch pieces) in batches for 3-4 minutes per side until golden and tender. Drain on paper towels.
  2. Step 2: In a mortar and pestle or bowl, mash the fried plantains with 1/2 cup crushed pork cracklings, 3 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper until combined but still chunky. Form into small cups or balls.
  3. Step 3: Preheat grill or grill pan to medium-high heat. Lightly oil and grill the plantain cups for 2-3 minutes per side until grill marks appear and they are warmed through.
  4. Step 4: Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add 1 lb peeled shrimp, 1/2 tsp salt, 1/4 tsp black pepper, and 2 tbsp lime juice. Cook shrimp for 3-4 minutes until pink and opaque.
  5. Step 5: Fill grilled plantain cups with garlic shrimp and garnish with 1/4 cup chopped cilantro. Serve immediately.

Frequently asked questions

How long does Grilled Mofongo-Stuffed Plantain Cups with Garlic Shrimp take to make?

Total time is about 45 minutes (25 min prep + 20 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 Grilled Mofongo-Stuffed Plantain Cups 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 minced garlic cloves from drying out.

Can I substitute ingredients in Grilled Mofongo-Stuffed Plantain Cups 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 Grilled Mofongo-Stuffed Plantain Cups 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 Grilled Mofongo-Stuffed Plantain Cups 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.

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