There’s something truly special about the vibrant flavors of Puerto Rican cuisine, and this Lighter Mofongo with Shrimp is a delightful way to experience that magic without the heaviness. As the aroma of garlic mingles with the saltiness of crispy bacon and the sweet undertones of boiled green plantains wafts through my kitchen, I can’t help but feel transported to a sun-soaked Caribbean island. This dish captures the essence of the traditional mofongo but provides a healthier twist that’s perfect for those days when you crave comfort food yet want to keep it light.
Imagine creamy mounds of savory plantains, lovingly mashed and topped with succulent, zesty shrimp sautéed to perfection. It’s an easy-to-make recipe that doesn’t skimp on taste—ideal for a quick weeknight meal or a gathering with friends. Join me as we dive into this flavorful dish that will not only satisfy your cravings but also breathe new life into your home-cooked meals!
Why is Mofongo with Shrimp a must-try?
Flavor Explosion: The savory combination of boiled green plantains, garlic, and crispy bacon creates a mouthwatering base that’s both satisfying and light.
Crowd-Pleasing: Perfect for family dinners or entertaining friends, it’s a dish that everyone can enjoy!
Versatile: Customize with your choice of protein or add greens for a nutritious boost, making it adaptable for any diet.
Quick Preparation: With simple ingredients and straightforward steps, you’ll have this delightful dish on the table in no time.
Cultural Comfort: Experience the rich flavors of Puerto Rican cooking, honoring classic traditions with a modern, healthier twist.
Mofongo with Shrimp Ingredients
• Discover the delightful ingredients that make this dish shine!
For the Plantains
- Green Plantains – They’re the star of this dish, so use underripe ones for the best flavor and texture.
- Cooking Spray – A quick spritz helps prevent sticking in the skillet; opt for a non-stick spray if needed.
For the Shrimp Sauté
- Shrimp – Large, peeled, and deveined shrimp work best here; feel free to substitute with chicken if you prefer a non-seafood option.
- Olive Oil – Adds a touch of richness; avocado oil is a great alternative if you want a different flavor profile.
- Garlic – Fresh garlic takes the flavor up a notch; chop it finely for a sweeter and more aromatic touch.
- Onion – Sweetens the dish and complements the plantains; shallots can be used as a substitute if onions are unavailable.
- Yellow Bell Pepper – For a mild sweetness and vibrant color; red or green peppers can shine in its place.
- Tomato – Provides necessary moisture and acidity; fresh tomatoes are preferred, but canned will do in a pinch.
For Seasoning
- Ground Cumin – Infuses warm, earthy tones; adjust the quantity to suit your taste.
- Kosher Salt – Essential for balancing flavors; don’t forget to taste as you go!
For the Crunch
- Crispy Center-Cut Bacon – Adds that delightful crunch and savory richness; turkey bacon is a fantastic alternative for a lighter option.
Embrace the warmth of this Mofongo with Shrimp recipe! Each ingredient contributes to a wonderful blend of flavors that will make your dining experience truly special.
How to Make Mofongo with Shrimp
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Peel and Chop: Trim the ends off the green plantains, then carefully peel them using a sharp knife. Chop into ¾-inch pieces before boiling them in salted water for about 30-35 minutes, until tender.
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Infuse Oil: As the plantains cook, heat a small amount of olive oil over medium heat in a pan. Add minced garlic and sauté until it becomes fragrant, then set aside.
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Sauté Vegetables: In the same skillet, add chopped onions and yellow bell pepper. Sauté for about 3 minutes, until they soften, then mix in chopped tomatoes, cumin, and a sprinkle of kosher salt. Cook for approximately 5 minutes, until everything is saucy.
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Cook the Shrimp: Stir in the shrimp into the vegetable mixture. Cook for 5 minutes or until the shrimp turn pink and opaque, stirring occasionally to ensure even cooking.
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Mash Plantains: Drain the boiled plantains, reserving some of the cooking water. In a large bowl, mash them with the garlic-infused oil and crispy bacon, adding reserved water slowly until you reach your desired creamy consistency.
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Plate and Serve: Form the plantain mixture into mounds on serving plates, then generously top with the vibrant shrimp sauté.
Optional: Garnish with fresh cilantro and a squeeze of lime for a zesty finish.
Exact quantities are listed in the recipe card below.
Mofongo with Shrimp Variations & Substitutions
Feel free to get creative and customize your Mofongo with Shrimp for a unique twist that tantalizes your taste buds!
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Protein Swap: Replace shrimp with diced chicken or firm tofu for a different protein source that works just as well!
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Leafy Green Boost: Stir in fresh spinach or kale to the shrimp sauté for extra nutrition and vibrant color throughout the dish.
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Spice It Up: Add a dash of hot sauce or sprinkle red pepper flakes into the shrimp mixture for an exciting kick of heat that livens things up.
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Coconut Flair: Substitute olive oil with coconut oil for a tropical essence in your shrimp sauté, enhancing the dish’s flavor and aroma.
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Roasted Veggies: Toss some roasted zucchini or red bell peppers into the plantain mash for added texture and natural sweetness.
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Herb Infusion: Incorporate fresh herbs like cilantro or parsley into the plantain mixture for a fresh burst of flavor that elevates each bite.
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Cauliflower Mash: For a lower-carb option, swap out half of the plantains with steamed cauliflower, blending it in for a unique twist on texture.
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Sweet & Savory: Mix in a handful of sweet corn or diced pineapple with the sautéed shrimp for an unexpected yet delicious sweet element that contrasts beautifully with the savory flavors.
How to Store and Freeze Mofongo with Shrimp
Fridge: Store leftover Mofongo with Shrimp in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop to enjoy its comforting flavors again.
Freezer: For longer storage, freeze the Mofongo (without shrimp) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: When ready to eat, gradually add a splash of water or broth while reheating to restore moisture in the mofongo.
Separate Storage: Store the shrimp sauté separately in the fridge for up to 3 days, and reheat it gently in a skillet for the best texture before serving over the mofongo.
Expert Tips for Mofongo with Shrimp
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Pick the Right Plantains: Use green, underripe plantains to ensure the ideal texture and flavor; overripe ones can lead to a mushy dish.
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Avoid Garlic Burn: Sauté garlic gently in olive oil until just fragrant; burning can impart a bitter taste, ruining your beautiful sauce.
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Perfect Mash Consistency: Gradually add reserved cooking water to the plantains while mashing to achieve a creamy texture; you want it fluffy, not dry.
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Customize to Your Taste: Feel free to swap shrimp for chicken or firm tofu to make this Mofongo with Shrimp your own without sacrificing flavor.
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Keep It Fresh: Use fresh vegetables and herbs for the best flavor; wilted or stale produce can detract from this dish’s vibrancy.
Make Ahead Options
Preparing this Lighter Mofongo with Shrimp ahead of time can save you precious hours on busy weeknights! You can make the mofongo part (plantain mixture) up to 3 days in advance and store it in an airtight container in the refrigerator. To maintain freshness and prevent browning, seal it tightly and consider briefly reheating it with a splash of reserved cooking water before serving. Additionally, the shrimp sauté can be prepped and stored for up to 24 hours in the refrigerator; just reheat in a skillet over medium heat until warmed through. When it’s mealtime, simply combine the reheated mofongo and shrimp for a delicious meal that feels effortless!
What to Serve with Mofongo with Shrimp?
Elevate your Mofongo dining experience with delightful pairings that perfectly complement its flavors and textures.
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Crispy Plantain Chips: Great for adding an extra crunch, they harmonize perfectly with the creamy mofongo and provide a satisfying contrast.
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Zesty Avocado Salad: A fresh salad with avocado, tomatoes, and lime brightens the meal and balances the richness of the mofongo.
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Garlic Green Beans: Tender green beans sautéed with garlic infuse a burst of flavor and a touch of brightness, working beautifully alongside the savory shrimp.
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Mango Salsa: Sweet, tangy, and refreshing, this salsa adds a tropical twist that complements the shrimp and adds a lovely zing.
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Coconut Rice: Creamy and aromatic, coconut rice pairs excellently with the flavors of shrimp while keeping your meal light and comforting.
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Chili Lime Corn: Grilled corn tossed in a chili-lime dressing brings a sweet and spicy kick that enhances the overall flavor profile.
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Mojito Mocktail: This refreshing minty drink offers a cooling contrast to the flavorful mofongo, making it an ideal accompaniment to a warm meal.
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Flan: For dessert, enjoy a slice of smooth, creamy flan that rounds out the meal with its sweet, caramel notes without overpowering your palate.
Lighter Mofongo with Shrimp Recipe FAQs
How do I choose the right plantains for Mofongo?
Absolutely! When selecting plantains for your Lighter Mofongo with Shrimp, be sure to pick green, underripe ones. They should feel firm to the touch, with no dark spots or bruising. These provide the perfect texture and taste for your dish, ensuring a savory base that’s not too sweet.
How should I store leftover Mofongo with Shrimp?
If you happen to have any leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. Just make sure to reheat them in the microwave or on the stovetop, adding a splash of water or broth to keep it moist and delicious!
Can I freeze Mofongo?
Certainly! For freezing, it’s best to store the Mofongo (without the shrimp) in a freezer-safe container for up to 2 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator. To reheat, gradually add a little water or broth while warming it back up to restore its creamy consistency.
What can I do if my plantains are too dry when mashing?
If you find your mash is too dry after mashing, don’t worry! Start by adding a small amount of the reserved cooking water, a tablespoon at a time, mixing well until you reach your desired creamy consistency. This will help bring it back to life and ensure a delightful texture.
Can I make this recipe gluten-free?
Absolutely! The Lighter Mofongo with Shrimp is naturally gluten-free as it uses whole ingredients like plantains, shrimp, and vegetables. Just double-check that your cooking spray and any additional sauces you use do not contain gluten. Enjoy this comforting dish worry-free!
Is this dish suitable for my pet?
Very! While the cooked plantains and shrimp are safe for dogs, it’s essential to serve them in moderation. Avoid the sautéed garlic and onion, as these can be harmful to pets. Always consult your vet before introducing new foods to your pet’s diet!
Lighter Mofongo with Shrimp and Crispy Bacon Bliss
Ingredients
Equipment
Method
- Peel and chop plantains, boil in salted water for 30-35 minutes until tender.
- Heat olive oil in a pan, add minced garlic, and sauté until fragrant.
- Sauté onions and bell pepper until softened, then add tomatoes, cumin, and salt.
- Cook shrimp in the vegetable mixture for 5 minutes or until shrimp turn pink.
- Mash boiled plantains with garlic-infused oil and bacon, adding reserved water for consistency.
- Plate the plantains, top with shrimp sauté, and serve.