Mofongo with Ripe Plantains and Sautéed Shrimp
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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
What others are saying
- ★★★★★
So much better than takeout. We'll never order puerto rican delivery again.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
