Mofongo with Ripe Plantains and Sautéed Shrimp

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

Creamy mashed plantains blended with garlic and herbs, served with succulent shrimp in a light garlic-herb broth. This puerto rican-inspired seafood ready in about 50 minutes pairs tablespoons olive oil, minced garlic, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 25 min Cook: 25 min Serves 4 Puerto Rican cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place plantain chunks in a pot, cover with water, and boil for 10 minutes until tender. Drain well and mash with a fork until smooth.
  2. Step 2: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add minced garlic and cook 1 minute until fragrant.
  3. Step 3: Stir in mashed plantains, 1/4 cup chicken broth, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cook 3-4 minutes, stirring constantly, until warm and cohesive. Remove from heat.
  4. Step 4: Heat remaining 1 tablespoon olive oil in the same skillet. Add shrimp and cook 2-3 minutes per side until pink and opaque. Remove and set aside.
  5. Step 5: Add white wine to skillet and simmer 1 minute to reduce. Stir in chopped cilantro, parsley, and 1/4 teaspoon smoked paprika. Return shrimp to skillet and cook 1 minute to coat.

Frequently asked questions

How long does Mofongo with Ripe Plantains and Sautéed Shrimp take to make?

Total time is about 50 minutes (25 min prep + 25 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 Ripe Plantains and Sautéed 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 tablespoons olive oil from drying out.

Can I substitute ingredients in Mofongo with Ripe Plantains and Sautéed 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 Ripe Plantains and Sautéed 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 Ripe Plantains and Sautéed 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.

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