Mofongo de Plátano con Camarones en Salsa de Limón

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

A classic Puerto Rican dish featuring mashed plantains mixed with garlic and cracklings, topped with shrimp in a bright lemon-garlic sauce. This puerto rican-inspired seafood ready in about 36 minutes pairs Green plantains, Pork cracklings, Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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.

★ 4.3 (11 ratings) Prep: 22 min Cook: 14 min Serves 4 Puerto Rican cuisine 460 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add plantain slices in a single layer and cook for 4-5 minutes per side until golden and tender, then transfer to a bowl.
  2. Step 2: Mash cooked plantains with 1/4 cup pork cracklings and 3 minced garlic cloves until smooth but with texture, seasoning with 1/4 tsp salt.
  3. Step 3: In the same skillet, heat remaining 2 tbsp olive oil over medium heat. Add shrimp and remaining 2 minced garlic cloves, cooking for 2-3 minutes per side until pink and opaque.
  4. Step 4: Stir in lemon juice and 1/4 cup cilantro, cooking for 1 more minute until shrimp are coated in sauce.
  5. Step 5: Gently fold mashed plantains into shrimp mixture, ensuring even distribution. Cook for 1 minute to heat through, then serve immediately with extra cilantro garnish.

Frequently asked questions

How long does Mofongo de Plátano con Camarones en Salsa de Limón take to make?

Total time is about 36 minutes (22 min prep + 14 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 Plátano con Camarones en Salsa de Limón?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Mofongo de Plátano con Camarones en Salsa de Limón?

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 Plátano con Camarones en Salsa de Limón 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 Plátano con Camarones en Salsa de Limón?

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.

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