Mofongo with Ripe Plantains and Sautéed Shrimp

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Creamy mashed plantains blended with garlic and herbs, served with succulent shrimp in a light garlic-herb broth. This Puerto Rican-inspired seafood recipe, ready in about 50 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 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

2 large, peeled and chopped 1-inch ripe plantains
2 tablespoons olive oil
4 cloves minced garlic
1/4 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 pound peeled and deveined shrimp
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1/4 cup white wine
1/4 teaspoon smoked paprika

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Instructions

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.
Step 2: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add minced garlic and cook 1 minute until fragrant.
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.
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.
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.