Mofongo de Camarones con Plátano Maduro
Creamy mofongo infused with garlic and plantains, topped with succulent shrimp in a garlicky tomato sauce, inspired by Puerto Rican comfort cuisine. This puerto rican-inspired seafood ready in about 45 minutes pairs medium Green plantains, Shrimp, Garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
- 3 medium Green plantains
- 12 oz Shrimp
- 5 Garlic cloves
- 3 tbsp Olive oil
- 1/2 cup Tomato sauce
- 1 tsp Smoked paprika
- 1/4 cup Chicken broth
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: Peel and slice plantains into 1-inch thick rounds. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Fry plantains for 4 minutes per side until golden brown and tender, then drain on paper towels.
- Step 2: While plantains cook, mince 4 garlic cloves. Heat remaining 1 tbsp olive oil in a separate skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
- Step 3: Add shrimp to the garlic oil, season with salt and pepper, and cook for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
- Step 4: Add tomato sauce and smoked paprika to the garlic oil, stirring until combined. Simmer for 3 minutes until slightly thickened. Return shrimp to the pan and stir in chicken broth. Simmer for 2 more minutes until sauce coats the back of a spoon.
- Step 5: Mash the fried plantains in a bowl until smooth. Form into 4 oval patties. Serve mofongo topped with shrimp and sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mofongo de Camarones con Plátano Maduro 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 de Camarones con Plátano Maduro?
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 medium green plantains from drying out.
Can I substitute ingredients in Mofongo de Camarones con Plátano Maduro?
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 Plátano Maduro 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 Plátano Maduro?
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
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
