Mofongo with Garlic-Shrimp and Cilantro Aioli

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

Creamy mashed green plantains mixed with garlic and fried shrimp, served with a tangy garlic aioli for a flavorful Puerto Rican classic. This puerto rican-inspired mexican ready in about 45 minutes blends medium green plantains, peeled and deveined shrimp, minced garlic into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 20 min Cook: 25 min Serves 4 Puerto Rican cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel 3 medium green plantains and slice into 1/2-inch thick rounds. Boil in salted water for 15 minutes until tender; drain and cool.
  2. Step 2: Heat 1 tablespoon olive oil in a skillet over medium heat. Add 12 oz shrimp and cook for 2-3 minutes per side until pink; remove and set aside.
  3. Step 3: In a food processor, combine cooled plantain slices, 4 minced garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pulse until smooth but still slightly chunky.
  4. Step 4: Heat 1 tablespoon olive oil in a non-stick pan over medium heat. Add plantain mixture and press into a 1/2-inch thick patty. Cook for 4-5 minutes per side until golden brown.
  5. Step 5: In a small bowl, mix 2 tablespoons mayonnaise, 1 minced garlic clove, and 1 teaspoon lemon juice for aioli.
  6. Step 6: While mofongo cooks, sauté 1 tablespoon olive oil with 4 minced garlic cloves for 1 minute until fragrant. Add cooked shrimp and 1/4 cup chicken broth; cook for 2 minutes until heated through.
  7. Step 7: Serve mofongo patties topped with shrimp mixture and drizzle with cilantro aioli.

Frequently asked questions

How long does Mofongo with Garlic-Shrimp and Cilantro Aioli take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Mofongo with Garlic-Shrimp and Cilantro Aioli?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Mofongo with Garlic-Shrimp and Cilantro Aioli?

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-Shrimp and Cilantro Aioli 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-Shrimp and Cilantro Aioli?

Puerto Rican mexican 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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