Mofongo with Garlic-Parmesan Shrimp
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 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
Frequently asked questions
How long does Mofongo with Garlic-Parmesan Shrimp take to make?
Total time is about 35 minutes (20 min prep + 15 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 with Garlic-Parmesan Shrimp?
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 with Garlic-Parmesan 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 with Garlic-Parmesan Shrimp 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 with Garlic-Parmesan Shrimp?
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
- ★★★★★
Absolutely wonderful.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
