Mofongo con Camarones: Garlic Plantain & Shrimp

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

Creamy mashed green plantains mixed with garlic and crispy pork rinds, topped with succulent shrimp in a savory wine sauce. A vibrant celebration of Puerto Rican street food. This puerto rican-inspired mexican ready in about 45 minutes pairs green plantains, vegetable 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.

Prep: 25 min Cook: 20 min Serves 4 Puerto Rican cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Add plantain slices and fry for 4-5 minutes per side until golden brown and tender. Remove and set aside.
  2. Step 2: In the same skillet, add 1 tbsp minced garlic and cook for 1 minute until fragrant. Add 1/4 cup chopped crispy pork rinds and stir for 2 minutes until softened but still crisp.
  3. Step 3: Add shrimp to skillet, season with 1/4 tsp salt and 1/8 tsp black pepper, and cook for 2-3 minutes until pink. Pour in 1/4 cup white wine and 1/2 cup chicken broth, scraping pan bottom to release browned bits. Stir in 1/2 tsp paprika and simmer for 3 minutes until sauce reduces by half.
  4. Step 4: Mash fried plantains with garlic-pork rind mixture in a bowl until slightly chunky (about 1 minute). Form into 4 oval patties.
  5. Step 5: Place patties in skillet with shrimp and sauce, spooning sauce over top. Cook for 2-3 minutes to heat through. Garnish with 2 tbsp chopped cilantro before serving.

Frequently asked questions

How long does Mofongo con Camarones: Garlic Plantain & 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 Mofongo con Camarones: Garlic Plantain & 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 green plantains from drying out.

Can I substitute ingredients in Mofongo con Camarones: Garlic Plantain & 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 Mofongo con Camarones: Garlic Plantain & 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 Mofongo con Camarones: Garlic Plantain & Shrimp?

Puerto Rican mexican 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

Related recipes