Peel and cut plantains into 1-inch slices. Boil in salted water for 15-20 minutes until tender.

In a skillet, heat 2 tablespoons olive oil, add garlic, and sauté for 1 minute. Add shrimp, salt, pepper, and red pepper flakes. Cook until shrimp are pink.

Drain plantains and mash with remaining olive oil and chicken broth until chunky.

Fold shrimp into mashed plantains, ensuring even distribution.

Pack the mixture into a mold and invert onto a serving dish.

Garnish with cilantro and serve warm.