Shrimp Mofongo with Avocado Crema

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A vibrant Puerto Rican twist on mofongo featuring garlic-infused plantains, plump shrimp, and a cool avocado crema that balances rich flavors with bright freshness. This puerto rican-inspired seafood ready in about 50 minutes pairs Olive oil, (finely chopped) Yellow onion, (minced) Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 1 lb (peeled and cut into 1-inch chunks) Green plantains
• 3 tbsp Olive oil
• 1/2 cup (finely chopped) Yellow onion
• 3 cloves (minced) Garlic
• 6 oz (peeled and deveined) Shrimp
• 1/4 cup Chicken broth
• 1 tbsp Soy sauce
• 1/2 tsp Smoked paprika
• 1/4 tsp (optional) Cayenne pepper
• to taste Salt
• to taste Black pepper
• 1 ripe (peeled and pitted) Avocado
• 2 tbsp Sour cream
• 1 tbsp Lime juice
• 1/4 cup (chopped) Cilantro
• 2 tbsp (chopped, for garnish) Green onion

Instructions

1. Step 1: Bring a large pot of water to a rolling boil, add 1 lb peeled and chopped green plantain chunks, and simmer for 15-20 minutes until very tender; drain and return to the pot.
2. Step 2: Add 3 tbsp olive oil to the pot with the plantains and mash with a potato masher until smooth and no large chunks remain, about 5 minutes.
3. Step 3: Heat 1 tbsp olive oil in a skillet over medium-high heat, add 1/2 cup finely chopped yellow onion, and cook for 5 minutes until softened and translucent; add 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Add 6 oz peeled and deveined shrimp, 1/4 cup chicken broth, 1 tbsp soy sauce, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, and salt and pepper to taste to the skillet; cook for 3-4 minutes until shrimp turn pink and are fully cooked through.
5. Step 5: In a blender, combine 1 ripe avocado (peeled and pitted), 2 tbsp sour cream, 1 tbsp lime juice, and 1/4 cup chopped cilantro; blend until completely smooth, adding a splash of water if needed.
6. Step 6: Gently fold the cooked shrimp mixture from the skillet into the mashed plantains until fully incorporated.
7. Step 7: Serve the mofongo topped with the avocado crema and garnish with 2 tbsp chopped green onion.