Mofongo with Sautéed Shrimp and Cilantro
Creamy plantain mash meets sweet shrimp in a vibrant dish with fresh herb finish. This puerto rican-inspired seafood ready in about 30 minutes pairs green plantains, shrimp, fresh cilantro for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 calories and feeds 2, 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 medium green plantains
- 8 oz peeled and deveined shrimp
- 1/4 cup finely chopped fresh cilantro
- 2 cloves minced garlic
- 2 tbsp olive oil
- 1/4 cup chicken stock
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Peel and slice plantains into 1-inch chunks. Boil in salted water for 12 minutes until tender. Drain well, return to pot, and mash with 1/4 tsp salt until smooth, then set aside.
- Step 2: Heat olive oil in a skillet over medium-high heat. Add shrimp and cook for 2 minutes per side until pink and opaque, then remove. Add garlic and cook for 30 seconds until fragrant.
- Step 3: Pour in chicken stock and simmer for 2 minutes to reduce slightly. Stir in mashed plantains and 1/4 tsp black pepper, cooking for 3 minutes until heated through. Stir in 1/4 cup cilantro, then serve topped with remaining shrimp.
Frequently asked questions
How long does Mofongo with Sautéed Shrimp and Cilantro take to make?
Total time is about 30 minutes (10 min prep + 20 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 Sautéed Shrimp and Cilantro?
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 Sautéed Shrimp and Cilantro?
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 Sautéed Shrimp and Cilantro for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Sautéed Shrimp and Cilantro?
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
- ★★★★★
Made this for my husband who's Puerto Rican, and he said it was the best mofongo he's had outside of Puerto Rico!
- ★★★★★
Loved it! The flavors were balanced and the mofongo texture was spot on. Will make again.
- ★★★★★
My kids devoured the mofongo and shrimp. It's a new favorite for our weekly dinners.
