There’s something undeniably enticing about the vibrant colors and bold aromas of Puerto Rican cuisine. When I first tasted mofongo, I was captivated by its unique ability to blend comforting textures with hearty flavors. But what if I told you that there’s a lighter version of this classic dish that still hits all the right notes? This Healthy Mofongo with Shrimp takes the traditional recipe and gives it a fresh twist by incorporating crispy center-cut bacon instead of the usual fried pork skins, making it a meal that’s as guilt-free as it is delicious!
Perfect for a quick weeknight dinner, it’s loaded with creamy mashed plantains and succulent shrimp, all drizzled with aromatic garlic-infused oil. Every bite transports me back to the island’s vibrant streets and reminds me that homemade food can be indulgent yet healthy. So, let’s dive into this delightful dish that’s ready to impress friends and family while keeping your health goals in check.
Why is Mofongo with Shrimp a must-try?
Irresistible Flavor: This recipe boasts a harmonious fusion of vibrant plantains and savory shrimp, delivering a taste explosion that will awaken your palate.
Health-Conscious Option: Enjoy all the deliciousness of traditional mofongo, now with a lighter twist that fits your dietary goals!
Quick and Easy: Perfect for busy weeknights, this dish requires minimal prep and cooking time, so you can spend more time savoring your meal.
Versatile Ingredients: Feel free to swap shrimp for chicken or tofu, inviting even more creativity into your kitchen!
Crowd-Pleasing Appeal: It’s a fantastic showstopper for dinner parties, impressing both seasoned chefs and home cooks alike!
Mofongo with Shrimp Ingredients
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For the Plantains
• Plantains – 3 medium, green underripe variety is crucial for achieving the dish’s right texture.
• Cooking Spray – Use for greasing pans; can substitute with olive oil for a non-stick surface. -
For the Garlic Oil
• Olive Oil – 2 tablespoons to add richness and moisture to the mofongo.
• Garlic – 4 cloves, grated for that essential burst of flavor; fresh garlic is always the best choice. -
For the Vegetable Medley
• Onion – ½ cup, finely chopped to enhance sweetness and depth.
• Yellow Bell Pepper – ½ cup, finely chopped to add sweetness and bright color.
• Tomato – 1½ cups, seeded and finely chopped for juiciness and acidity.
• Ground Cumin – 1 teaspoon, delivering warm, earthy notes that amplify the flavors. -
For the Shrimp Mixture
• Shrimp – 1 pound, large, peeled and deveined, the star of the dish providing lean protein; can replace with chicken or tofu for a different twist.
• Kosher Salt – ¾ teaspoon, divided to enhance the overall flavors throughout the dish. -
For the Crunch
• Crispy Center-Cut Bacon – 2 slices, crumbled to introduce a salty crunch; consider turkey bacon for a lighter option.
This Mofongo with Shrimp recipe delights with its unique combination of textures and flavors while promoting a healthy lifestyle!
How to Make Mofongo with Shrimp
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Prepare Plantains: Trim the ends off the plantains, make a slit along the peel, and cut into ¾-inch pieces. Boil in water for about 30-35 minutes, until tender.
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Make Garlic Oil: In a skillet, combine olive oil and freshly grated garlic. Cook over medium-low heat for about 2-3 minutes, just until fragrant, ensuring the garlic doesn’t brown.
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Sauté Vegetables: Spray another skillet with cooking spray and sauté the finely chopped onion and yellow bell pepper for about 3 minutes. Add the chopped tomatoes, ground cumin, ¼ teaspoon of kosher salt, and a splash of water; cook until the mixture becomes saucy, which should take around 5 minutes.
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Cook Shrimp: Stir in the prepared shrimp, cooking until they turn pink and opaque, about 5 minutes. This quick cooking method keeps the shrimp tender and juicy.
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Mash Plantains: Drain the boiled plantains and return them to a bowl. Mix in the garlic oil and adjust with a bit of the cooking water until you reach a creamy consistency. Stir in the remaining kosher salt and crumbled bacon for that delightful crunch.
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Serve: Shape the plantain mixture into mounds on plates and generously top with the shrimp mixture, ensuring a vibrant presentation.
Optional: Garnish with fresh cilantro or sliced avocado for an extra layer of flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Healthy Mofongo with Shrimp are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the plantains and garlic oil up to 24 hours in advance; just remember to refrigerate them in an airtight container to maintain their quality. Additionally, the shrimp mixture can be made ahead and kept in the refrigerator for up to 3 days. When it’s time to enjoy your mofongo, simply reheat the shrimp in a skillet until warmed through, mash the plantains with the garlic oil, and combine for a delicious, satisfying meal ready in minutes. This way, you can get dinner on the table quicker while still enjoying a homemade experience!
Expert Tips for Mofongo with Shrimp
- Green Plantains: Make sure to use underripe, green plantains for the right texture; avoid ripe ones as they will be too sweet and mushy.
- Precise Cooking: Cook shrimp just until they turn pink and opaque; overcooking can make them tough and rubbery.
- Mashing Technique: Mash the plantains while they’re still hot to achieve a smooth consistency—cold plantains can clump together.
- Flavor Boost: Don’t hesitate to customize flavors; adding a squeeze of lime or fresh herbs enhances the savory richness of the dish.
- Proper Storage: Mofongo is best enjoyed fresh but can be stored for up to two days. Reheat gently to maintain texture before serving.
Mofongo with Shrimp Variations
Feel free to tailor this delectable dish to suit your taste buds and dietary needs!
- Vegan Delight: Substitute shrimp with firm tofu and add a splash of soy sauce for a savory kick.
- Spicy Twist: Stir in finely chopped jalapeños while cooking the shrimp for a delightful heat that balances the flavors.
- Herb-Infused: Incorporate fresh cilantro or parsley for a burst of freshness that elevates every bite.
- Creamy Addition: Mix in some avocado into the plantain mash for added creaminess and a touch of healthy fats.
- Crispy Finish: Top with crispy shallots or garlic chips instead of bacon for a fragrant crunch without the extra fat.
- Zesty Flavor: Squeeze fresh lime juice over the shrimp just before serving for a lively citrusy finish that brightens the dish.
- Nutty Essence: Add a spoonful of toasted pine nuts or walnuts for extra texture and a nutty flavor that complements the mofongo beautifully.
- Different Veggies: Swap out the yellow bell pepper for diced zucchini or mushrooms, introducing an earthy element to elevate the vegetable medley.
What to Serve with Mofongo with Shrimp?
Transform your meal into a delightful culinary journey with these perfect pairings that elevate the flavors of your mofongo!
- Avocado Salad: A fresh salad with avocado and lime brightens the dish and adds a creamy texture that complements the mofongo perfectly.
- Grilled Vegetables: Charred veggies like zucchini and bell peppers bring a smoky flavor, enhancing the savory notes of the shrimp while adding color to your plate.
- Coconut Rice: The subtle sweetness of coconut rice balances the savory and rich mofongo, creating a delicious fusion of flavors every bite.
- Tomato Salsa: A zesty salsa with diced tomatoes, onions, and cilantro brings freshness and acidity, cutting through the richness of the dish beautifully.
- Plantain Chips: For a crispy side, serve plantain chips that echo the plantain theme and a satisfying crunch alongside the creamy mofongo.
- Margaritas: A refreshing margarita enhances the tropical vibes of this Puerto Rican classic, making it a delightful complement to your meal.
- Flan: Finish your meal with a light, creamy flan, sweet and silky, balancing the savory fullness of your main dish with a decadent touch.
- Garlic Bread: Serve garlic bread as a side for that extra crunch and flavor, making every bite of mofongo even more satisfying.
- Spicy Mango Salsa: A fruity salsa with a touch of heat adds an exciting twist, highlighting the flavors of both the shrimp and plantains.
Storage Tips for Mofongo with Shrimp
Room Temperature: Serve fresh, as mofongo is best enjoyed right after cooking to retain its texture and flavor. Avoid keeping at room temperature for more than 2 hours.
Fridge: Store leftover mofongo with shrimp in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove to restore warmth and texture.
Freezer: Mofongo can be frozen for up to 1 month. To do this, portion it into airtight containers or freezer bags, ensuring to remove as much air as possible.
Reheating: For optimal taste and texture, reheat frozen mofongo with shrimp in a skillet over low heat, adding a splash of water or oil if needed to avoid dryness.
Mofongo with Shrimp Recipe FAQs
What type of plantains should I use for mofongo?
Absolutely! For the best texture, use green underripe plantains. These provide the necessary starchiness and a pleasantly firm bite that perfectly complements the dish. Avoid using ripe, yellow plantains as they will become too sweet and mushy.
How should I store leftover mofongo with shrimp?
To maintain its deliciousness, store leftover mofongo in an airtight container in the refrigerator for up to 3 days. Ensure it cools down to room temperature before sealing. When you’re ready to enjoy it again, gently reheat in the microwave or on the stovetop.
Can I freeze mofongo? How do I do it?
Yes, you can freeze mofongo for up to 1 month! First, allow it to cool completely. Then, portion it into airtight containers or resealable freezer bags, removing as much air as possible. Label them with the date, and when you’re ready to eat, reheat in a skillet over low heat, adding a splash of water or oil for moisture.
What are some common troubleshooting tips for making mofongo?
Very! If your plantains turn out too chunky, ensure they are mashed while hot for a smoother consistency. If they seem dry, add a bit more garlic oil or reserved cooking water. For shrimp, remember to cook just until they are pink and opaque to avoid a rubbery texture—about 5 minutes is usually perfect.
Are there any dietary considerations I should be aware of?
Indeed! This healthy mofongo recipe can be adjusted for various dietary needs. If you’re cooking for someone with gluten sensitivities, this dish is naturally gluten-free. For those watching their fat intake, using turkey bacon in place of regular bacon is a great alternative that allows everyone to enjoy the flavors without sacrificing health.
Healthy Mofongo with Shrimp – A Guilt-Free Flavor Adventure
Ingredients
Equipment
Method
- Trim the ends off the plantains, make a slit along the peel, and cut into ¾-inch pieces. Boil in water for about 30-35 minutes, until tender.
- In a skillet, combine olive oil and freshly grated garlic. Cook over medium-low heat for about 2-3 minutes, just until fragrant, ensuring the garlic doesn’t brown.
- Spray another skillet with cooking spray and sauté the finely chopped onion and yellow bell pepper for about 3 minutes. Add the chopped tomatoes, ground cumin, ¼ teaspoon of kosher salt, and a splash of water; cook until the mixture becomes saucy, which should take around 5 minutes.
- Stir in the prepared shrimp, cooking until they turn pink and opaque, about 5 minutes.
- Drain the boiled plantains and return them to a bowl. Mix in the garlic oil and adjust with a bit of the cooking water until you reach a creamy consistency. Stir in the remaining kosher salt and crumbled bacon.
- Shape the plantain mixture into mounds on plates and generously top with the shrimp mixture.