This garlic shrimp mashed plantains recipe pairs bright, garlicky shrimp with creamy mashed green plantains for a comforting, tropical dish. The shrimp are seared in olive oil with garlic and paprika, while the plantains are fried and mashed with chicken broth for a smooth, savory base. The result is rich, slightly sweet mashed plantains topped with tender, aromatic shrimp and a sprinkle of fresh parsley. It smells of warm garlic and toasted plantain, and it tastes savory with a touch of sweetness and a mild smoky spice.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Per serving, approximate)
- Calories per serving: 450 kcal
- Protein: 29 g
- Carbohydrates: 64 g
- Fat: 14 g
- Fiber: 5 g
- Sugar: 8 g
- Sodium: 450 mg
Why Make This Garlic Shrimp Mashed Plantains
This dish is quick and satisfying. The mashed green plantains give a hearty, slightly sweet base that soaks up the garlic olive oil. The shrimp cook fast and stay tender. It works as a weeknight dinner or a festive main for guests. The flavors are bold but simple: garlic, paprika, and parsley highlight the shrimp while the plantains add creaminess and a unique texture you won’t get from potatoes.
How to Make Garlic Shrimp Mashed Plantains
You will saute garlic, cook the shrimp with simple spices, fry plantains until tender, and mash them with chicken broth. Finish by plating the mashed plantains and topping them with the garlic shrimp. The steps below keep the process clear and easy.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 4 green plantains, peeled and chopped
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 teaspoon paprika
- Chopped parsley for garnish
Directions:
Step 1: Preparation
Heat the olive oil in a large pot over medium heat. Add the minced garlic and cook until fragrant, about 30–45 seconds. Stir so the garlic does not brown.
Step 2: Mixing (Cook the Shrimp)
Add the shrimp to the pot. Season with salt, pepper, and paprika. Cook the shrimp until they turn pink and are cooked through, about 2–4 minutes depending on size. Remove the shrimp from the pot and set aside to keep warm.
Step 3: Cooking (Fry the Plantains)
In the same pot with the garlic oil, add the chopped plantains. Fry the plantains, turning occasionally, until they are golden brown and tender when pierced with a fork, about 8–12 minutes.
Step 4: Finishing (Mash and Serve)
Remove the cooked plantains from the pot and drain any excess oil. Return the plantains to a bowl and mash them with the chicken broth until smooth and creamy. Adjust salt and pepper. Serve the mashed plantains in bowls, top with the garlic shrimp, and garnish with chopped parsley.
How to Serve Garlic Shrimp Mashed Plantains
Serve warm as a main course. Pair it with a simple green salad or steamed vegetables to add freshness. For a heartier meal, add black beans or roasted corn on the side. A squeeze of lime brightens the dish. For a party, serve the mashed plantains in a large bowl with shrimp piled on top for a shareable platter.
How to Store Garlic Shrimp Mashed Plantains
- Refrigerator: Store shrimp and mashed plantains separately in airtight containers for up to 3 days. Reheat gently on the stove or in the microwave. Reheat shrimp briefly to avoid overcooking.
- Freezer: Mash the plantains (without shrimp) and freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat on the stove with a splash of broth. Do not freeze cooked shrimp; it becomes rubbery.
- Tip: Add a little extra chicken broth when reheating mashed plantains to restore creaminess.
Expert Tips for Perfect Garlic Shrimp Mashed Plantains
- Use green plantains for a starchy, less sweet mash. Ripe plantains will be sweeter and softer.
- Don’t overcook shrimp. Remove them as soon as they turn pink and curl slightly.
- Keep the garlic low and watch it closely. Burnt garlic tastes bitter.
- If the mash is too thick, add warm chicken broth a tablespoon at a time until you reach the desired texture.
- For a silkier mash, press plantains through a ricer or use a hand mixer on low speed.
- Taste and adjust salt at the end. Plantains and broth may need a bit more seasoning.
Delicious Variations
- Spicy: Add a pinch of red pepper flakes or a diced jalapeño when cooking the garlic.
- Coconut version: Replace chicken broth with coconut milk for a rich, tropical flavor.
- Mofongo twist: Smash plantains with a few crushed garlic cloves and a touch of pork cracklings (chicharrón) for a Puerto Rican-style mash.
- Vegetable boost: Stir in sautéed bell peppers and onions into the mash for color and sweetness.
- Lemon-herb shrimp: Add lemon zest and extra parsley to the shrimp for a bright finish.
Frequently Asked Questions
Q: Can I use ripe plantains instead of green?
A: Yes. Ripe plantains are sweeter and softer. The mash will be sweeter and creamier. Reduce added liquid if plantains are very soft.
Q: Can I bake the plantains instead of frying?
A: Yes. Toss chopped plantains with a little oil and roast at 400°F (200°C) for 20–25 minutes until tender and golden. Then mash with broth.
Q: How can I make this dish gluten-free?
A: The recipe is naturally gluten-free if you use gluten-free chicken broth. Check labels on any packaged broth.
Q: Can I use shrimp with shells on?
A: Yes. Cook with shells for more flavor, then peel before serving or leave on for a rustic presentation. Cooking time may increase slightly.
Q: Is it safe to cook shrimp and plantains in the same oil?
A: Yes. Cooking shrimp first and removing them keeps them from overcooking. The oil will carry flavor to the plantains. Drain excess oil before mashing for a lighter result.
Q: How do I know when plantains are done?
A: They are done when a fork pierces them easily and they show golden brown color on the outside if fried or roasted. They should be soft enough to mash.
Conclusion
This garlic shrimp mashed plantains recipe is a fast, flavorful meal that combines garlicky shrimp with creamy, comforting plantain mash. It’s flexible, easy to adapt, and perfect for weeknights or special dinners. For a related twist inspired by Puerto Rican flavors, try this Puerto Rican Shrimp Mofongo – Nata Knows Best for more ideas and variations. Enjoy the warm, savory flavors and feel free to experiment with spices and sides.
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Garlic Shrimp Mashed Plantains
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A comforting dish pairing bright, garlicky shrimp with creamy mashed green plantains.
Ingredients
- 1 lb shrimp, peeled and deveined
- 4 green plantains, peeled and chopped
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 teaspoon paprika
- Chopped parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the minced garlic and cook until fragrant, about 30–45 seconds.
- Add the shrimp to the pot, season with salt, pepper, and paprika. Cook until the shrimp turn pink, about 2–4 minutes. Remove and set aside.
- In the same pot, add the chopped plantains and fry until golden brown and tender, about 8–12 minutes.
- Mash the cooked plantains with chicken broth until smooth. Serve in bowls topped with garlic shrimp and garnish with parsley.
Notes
Use green plantains for a starchy mash. Don’t overcook shrimp. Adjust salt to taste. For a silkier mash, use a ricer or hand mixer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 150mg
