Mofongo con Camarones with Garlic-Herb Shrimp

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A flavorful Puerto Rican twist on mofongo with tender shrimp in a garlic-herb sauce, served atop creamy mashed plantains. This Puerto Rican-inspired seafood recipe, ready in about 45 minutes, pairs green plantains, garlic, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 medium (about 2 lbs, peeled and sliced into 1-inch pieces) green plantains
• 2 cloves, minced garlic
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 oz (peeled and deveined) shrimp
• 1/2 cup, finely chopped onion
• 1/4 cup, finely chopped bell pepper
• 1 clove, minced garlic
• 2 tbsp olive oil
• 1 tbsp lime juice
• 2 tbsp, chopped fresh cilantro

The food processor we’d make this in → Best Food Processors in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Place the 2 lbs peeled and sliced green plantains in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 15 minutes until tender. Drain and set aside.
2. Step 2: In a food processor, combine the 2 cloves minced garlic, 3 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Add the drained plantains and pulse until mostly mashed but still slightly chunky, about 2-3 minutes.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the 1/2 cup finely chopped onion and 1/4 cup finely chopped bell pepper, and cook for 3 minutes until softened. Add the 1 clove minced garlic and cook for 30 seconds until fragrant.
4. Step 4: Add the 12 oz shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Stir in 1 tbsp lime juice and cook for 1 minute more.
5. Step 5: Form the mofongo into 4 oval shapes on a plate. Top each with the shrimp mixture and sprinkle with 2 tbsp chopped cilantro.