Pan-Seared Shrimp with Fried Plantains and Mojo Sauce

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

Succulent shrimp pan-seared with caramelized plantains and a zesty garlic-citrus mojo sauce. This puerto rican-inspired seafood ready in about 40 minutes pairs Shrimp, Plantains, Olive oil 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.

★ 4.2 (13 ratings) Prep: 25 min Cook: 15 min Serves 4 Puerto Rican cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season shrimp with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque, then remove and set aside.
  2. Step 2: In the same skillet, heat 1 tbsp olive oil. Add plantain slices and cook for 4-5 minutes per side until golden and caramelized, then set aside.
  3. Step 3: Add minced garlic to the skillet, cook for 1 minute until fragrant, then stir in 2 tbsp orange juice and 1 tbsp lime juice. Cook for 1 minute, then stir in 1/2 tsp salt and 1/4 tsp black pepper.
  4. Step 4: Return shrimp and plantains to the skillet, toss to coat, and heat through for 1 minute. Garnish with 2 tbsp chopped cilantro before serving.

Frequently asked questions

How long does Pan-Seared Shrimp with Fried Plantains and Mojo Sauce take to make?

Total time is about 40 minutes (25 min prep + 15 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 Pan-Seared Shrimp with Fried Plantains and Mojo Sauce?

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 Pan-Seared Shrimp with Fried Plantains and Mojo Sauce?

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 Pan-Seared Shrimp with Fried Plantains and Mojo Sauce 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 Pan-Seared Shrimp with Fried Plantains and Mojo Sauce?

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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