Mofongo Soup with Shrimp
A vibrant soup inspired by Puerto Rican mofongo, featuring mashed plantains, shrimp, and a rich broth infused with garlic and olive oil. This puerto rican-inspired soups ready in about 55 minutes pairs peeled and deveined shrimp, medium, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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
- 2 large, peeled and diced mature green plantains
- 1 lb, peeled and deveined shrimp
- 1 medium, diced onion
- 4 cloves, minced garlic
- 3 tbsp olive oil
- 6 cups vegetable broth
- 1.5 tsp salt
- 1 tsp black pepper
- 1/4 cup, chopped cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot, heat 3 tbsp olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
- Step 2: Pour in 6 cups vegetable broth, 1.5 tsp salt, and 1 tsp black pepper. Bring to a boil, then reduce heat to low. Add diced plantains and simmer for 15 minutes until tender.
- Step 3: Add shrimp and cook for 5-7 minutes until opaque and just cooked through. Stir in chopped cilantro and adjust seasoning with additional salt or pepper if needed.
- Step 4: Using a potato masher or fork, mash 1/3 of the plantains directly in the pot to thicken the soup, leaving the rest slightly chunky for texture.
Frequently asked questions
How long does Mofongo Soup with Shrimp take to make?
Total time is about 55 minutes (20 min prep + 35 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 Soup with Shrimp?
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 peeled and deveined shrimp from drying out.
Can I substitute ingredients in Mofongo Soup with Shrimp?
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 Soup with Shrimp for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Soup with Shrimp?
Puerto Rican soups 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
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
