Mofongo with Garlic-Parmesan Shrimp

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Crispy fried plantain mofongo blended with garlic and Parmesan, crowned with succulent garlic shrimp for a vibrant Puerto Rican twist. This Puerto Rican-inspired seafood recipe, ready in about 35 minutes, pairs ripe plantains, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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

• 4 large ripe plantains
• 2 tablespoons olive oil
• 3 cloves, minced garlic
• 1/4 cup, grated Parmesan cheese
• 12 ounces, peeled and deveined shrimp
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/4 cup, chopped fresh cilantro
• 1, cut into wedges lemon

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Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 4 peeled and sliced plantains (1/2-inch thick) and fry for 3-4 minutes per side until golden brown and crispy, then transfer to a paper towel-lined plate.
2. Step 2: In the same skillet, add 2 tablespoons olive oil and heat over medium. Add 3 minced garlic cloves and sauté for 1 minute until fragrant, then add 12 ounces shrimp, 1/2 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Cook for 2-3 minutes per side until shrimp turn pink and opaque.
3. Step 3: Place fried plantains in a bowl, add 1/4 cup grated Parmesan cheese and 1/4 cup chopped cilantro. Toss until evenly coated, then serve shrimp over the mofongo with lemon wedges on the side.