Puerto Rican Mofongo with Garlic Shrimp
A vibrant fusion of mashed green plantains, garlic, and plump shrimp, finished with a tangy mojo sauce for a taste of the Caribbean. This puerto rican-inspired seafood ready in about 45 minutes pairs Green plantains, Shrimp, Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 Green plantains
- 12 oz Shrimp
- 4 cloves Garlic
- 3 tbsp Olive oil
- 1 tsp Smoked paprika
- 1 Lime
- 2 tbsp Fresh cilantro
- 1/4 cup Chicken stock
- 1/2 tsp 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 thick rounds; fry in 1 inch of hot olive oil until golden and tender, about 5 minutes per side. Drain on paper towels.
- Step 2: Mash fried plantains with 2 cloves minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper until smooth but still holding shape.
- Step 3: Heat 1 tbsp olive oil in a skillet over medium-high; season shrimp with paprika, salt, and pepper. Sear shrimp for 2 minutes per side until pink and opaque.
- Step 4: Add remaining garlic to the skillet with 1/4 cup chicken stock; simmer 2 minutes until slightly thickened. Stir in lime juice and cilantro.
- Step 5: Shape mashed plantains into oval patties; serve shrimp topped with sauce and extra cilantro.
Frequently asked questions
How long does Puerto Rican Mofongo with Garlic Shrimp take to make?
Total time is about 45 minutes (25 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 Puerto Rican Mofongo with Garlic Shrimp?
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 Puerto Rican Mofongo with Garlic 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 Puerto Rican Mofongo with Garlic 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 Puerto Rican Mofongo with Garlic 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
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
