Grilled Mofongo-Stuffed Plantains with Garlic Shrimp
Smoky grilled green plantains mashed into mofongo and stuffed with garlicky sautéed shrimp for a flavorful Puerto Rican-inspired dish. This caribbean-inspired seafood ready in about 35 minutes pairs minced, divided garlic cloves, divided olive oil, large, peeled and deveined shrimp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 3, 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.
Ingredients
- 3 large, peeled and sliced into 1-inch chunks green plantains
- 6, minced, divided garlic cloves
- 4 tbsp, divided olive oil
- 1 lb large, peeled and deveined shrimp
- 1/4 cup chicken broth
- 1/2 cup, crushed pork cracklings (chicharrones)
- 1 1/2 tsp, divided salt
- 1/2 tsp black pepper
- 2 tbsp, chopped for garnish fresh parsley
Instructions
- Step 1: Preheat grill to medium-high heat. Toss 3 large peeled and sliced green plantains with 2 tbsp olive oil and 1 tsp salt. Grill plantain chunks for 10 minutes, turning every 2 minutes until tender and slightly charred.
- Step 2: While plantains grill, heat 2 tbsp olive oil in a skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 3: Add 1 lb peeled and deveined shrimp, 1/2 tsp salt, and 1/2 tsp black pepper to skillet. Cook shrimp for 3-4 minutes until pink and opaque, stirring occasionally. Pour in 1/4 cup chicken broth and cook 1 more minute until slightly reduced.
- Step 4: Transfer grilled plantains to a bowl and mash with 1/2 cup crushed pork cracklings and remaining 3 minced garlic cloves, mixing until combined but still chunky.
- Step 5: Form mashed plantain mixture into 6 small cups or nests on a serving plate. Fill each mofongo cup with the garlic shrimp mixture.
- Step 6: Garnish with 2 tbsp chopped fresh parsley and serve immediately.
Frequently asked questions
How long does Grilled Mofongo-Stuffed Plantains with Garlic 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 Grilled 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 minced, divided garlic cloves from drying out.
Can I substitute ingredients in Grilled 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 Grilled Mofongo-Stuffed Plantains with Garlic Shrimp for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 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.
