Mofongo de Camarones con Crema de Ajo
Tender shrimp and garlic cream sauce wrapped in creamy mashed plantains, a refined Puerto Rican classic with a golden crisp exterior. This puerto rican-inspired seafood ready in about 45 minutes pairs shrimp, boneless skinless, large plantains, peeled, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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
- 12 oz shrimp, boneless skinless
- 2 large plantains, peeled
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 3 garlic cloves
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 1/4 cup cilantro, chopped
- 1/2 tsp smoked paprika
- 1/4 tsp cumin, ground
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup all-purpose flour
Instructions
- Step 1: Peel and slice 2 large plantains into 1/2-inch thick rounds. Set aside. Season 12 oz boneless, skinless shrimp with 1/4 cup all-purpose flour, 1/4 tsp salt, and 1/4 tsp black pepper, then set aside to rest for 5 minutes.
- Step 2: In a large skillet over medium-high heat, heat 3 tbsp olive oil. Add the sliced plantains and fry for 3-4 minutes per side until golden and crispy, then remove and set aside.
- Step 3: In the same skillet, melt 2 tbsp unsalted butter over medium heat. Add 3 minced garlic cloves and cook for 30 seconds until fragrant, then stir in 1/4 tsp ground cumin and 1/2 tsp smoked paprika.
- Step 4: Pour in 1/2 cup heavy cream and bring to a gentle simmer, then add 1/4 cup grated Parmesan cheese and 1/4 cup chopped cilantro, stirring until the cheese melts and the sauce thickens, about 2 minutes.
- Step 5: Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side until opaque and cooked through, then remove the shrimp and sauce.
- Step 6: Mash the fried plantain slices with 1/4 cup of the sauce until smooth and creamy, then form into 4 patties.
- Step 7: Serve the shrimp with the mofongo patties and drizzle with the remaining garlic cream sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mofongo de Camarones con Crema de Ajo take to make?
Total time is about 45 minutes (20 min prep + 25 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 de Camarones con Crema de Ajo?
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 shrimp, boneless skinless from drying out.
Can I substitute ingredients in Mofongo de Camarones con Crema de Ajo?
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 de Camarones con Crema de Ajo 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 de Camarones con Crema de Ajo?
Puerto Rican 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.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
