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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
