Mofongo con Camarones: Garlic Plantain & Shrimp

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 Mexican recipe, 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

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Ingredients

2 large (1.5 lbs), peeled and sliced 1/2-inch thick green plantains
2 tbsp vegetable oil
2 cloves, minced (1 tbsp) garlic
1/4 cup, finely chopped crispy pork rinds
6 oz, peeled and deveined shrimp
1 tbsp olive oil
1/4 cup white wine
1/2 cup chicken broth
1/2 tsp paprika
2 tbsp, chopped fresh cilantro

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Instructions

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.
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.
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.
Step 4: Mash fried plantains with garlic-pork rind mixture in a bowl until slightly chunky (about 1 minute). Form into 4 oval patties.
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.