Popular Mofongo with Garlic Shrimp

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A vibrant Puerto Rican-inspired dish featuring creamy mashed plantains blended with garlic, topped with succulent shrimp and fresh vegetables for a flavorful weeknight dinner. This puerto rican-inspired seafood ready in about 50 minutes pairs 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 190 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

• 4 medium (1.5 lbs), peeled and sliced into 1/2-inch rounds green plantains
• 1/4 cup olive oil
• 4 cloves, minced garlic
• 1/2 cup chicken broth
• 12 oz, peeled and deveined shrimp
• 1/2 cup, sliced pimiento-stuffed olives
• 1/4 cup, chopped cilantro
• 2 tbsp lime juice
• 1/4 cup, diced red bell pepper
• 1/4 cup, diced yellow bell pepper

Instructions

1. Step 1: Heat 1/4 cup olive oil in a large skillet over medium heat until shimmering. Add the plantain slices in a single layer and fry for 3-4 minutes per side until golden and tender. Remove and set aside.
2. Step 2: In the same skillet, add 4 minced garlic cloves and 1/4 cup reserved olive oil. Sauté over medium-low heat for 1 minute until fragrant. Add the fried plantains and mash with a potato masher until smooth, incorporating 1/2 cup chicken broth to create a cohesive texture. Season with 1/4 teaspoon salt and a pinch of black pepper.
3. Step 3: Heat 1/4 cup olive oil in a separate skillet over medium-high heat. Add the shrimp and 1/2 teaspoon salt, and cook for 2 minutes per side until pink and opaque. Remove and set aside.
4. Step 4: Whisk 2 tablespoons lime juice, 1/4 cup olive oil, and 1/4 teaspoon salt in a small bowl to emulsify the dressing. Toss 1/4 cup diced red bell pepper, 1/4 cup diced yellow bell pepper, and 1/2 cup sliced olives in the dressing until evenly coated.
5. Step 5: Serve the mofongo mounded on plates, top with the garlic shrimp, and arrange the dressed bell peppers and olives around the dish. Sprinkle with 1/4 cup chopped cilantro just before serving.