When the sun starts to set and the evening calls for a comforting meal, I often find myself craving something special—something that warms the heart as much as it fills the belly. That’s when I turn to Mofongo with Shrimp, a delightful Puerto Rican favorite that never fails to impress.
The harmonious blend of fluffy, mashed fried plantains mixed with crispy bacon creates a satisfying texture that’s hard to resist. As I infuse garlic into olive oil, the aromatic notes waft through my kitchen, instantly lifting my spirits. Topped with succulent shrimp sautéed to perfection, this dish combines health and flavor in every comforting bite.
Whether it’s a relaxed family dinner or a gathering with friends, Mofongo brings everyone together, promising a flavorful adventure. Best of all, you can whip it up in just over an hour, making it the perfect choice for those busy weeknights. Ready to experience a plate of Puerto Rican joy? Let’s dive into this easy and healthy recipe!
Why will you love Mofongo with Shrimp?
Flavor Explosion: The combination of savory plantains, crispy bacon, and succulent shrimp creates a taste sensation that is undeniably satisfying.
Quick & Easy: Whip up this delightful dish in just over an hour, perfect for busy weeknights!
Healthier Comfort Food: Enjoy the rich flavors without the guilt, thanks to the nutritious ingredients.
Versatile Dish: Customize with chicken, tofu, or extra veggies for a personal touch.
Crowd-Pleaser: Whether serving family or friends, this Puerto Rican classic is bound to impress everyone at the table!
Mofongo with Shrimp Ingredients
For the Base
- Cooking spray – Prevents sticking during sautéing; substitute with olive oil if not available.
- Uncooked plantain – 3 medium, green underripe variety; provides the essential starchiness for the dish.
- Olive oil – 2 tablespoons; for flavor and to create the garlic infusion; can be replaced with avocado oil for a unique twist.
- Garlic – 4 cloves, grated; adds vital flavor; consider using roasted garlic for a sweeter, milder taste.
- Uncooked onion – ½ cup, finely chopped; contributes sweetness and depth; shallots can serve as a tasty alternative.
- Yellow bell pepper – ½ cup, finely chopped; adds sweetness and color; feel free to substitute it with red or green bell peppers.
- Tomato – 1½ cup, seeded and finely chopped; introduces moisture and acidity; canned diced tomatoes can be used if fresh are in short supply.
- Ground cumin – 1 teaspoon; provides warmth and subtle spice; smoked paprika can add a nice smokiness if preferred.
- Kosher salt – ¾ teaspoon, divided; enhances overall flavor; adjust according to your dietary preferences.
- Cooked crisp center-cut bacon – 2 slices, crumbled; adds a satisfying crunch and savory richness; consider turkey bacon or plant-based options for a lighter dish.
For the Protein
- Uncooked shrimp – 1 pound, large, peeled, and deveined; serves as the protein source for this dish; swap with chicken or tofu for a different option.
How to Make Mofongo with Shrimp
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Prepare the Plantains: Trim the ends of each plantain, score the peel, and remove it. Chop the plantains into ¾-inch pieces to ensure even cooking.
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Boil Until Tender: In a large saucepan, place the chopped plantains and cover them with water, allowing at least 2 inches of water above the plantains. Boil for 30-35 minutes until tender to the fork.
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Infuse Garlic: While the plantains are boiling, heat olive oil and garlic in a small skillet over medium-low heat until fragrant and golden, about 3-5 minutes. Then, set aside to cool slightly.
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Sauté Veggies: In a separate large skillet, spray with cooking spray (or drizzle olive oil) and heat over medium-high. Add the chopped onion and yellow bell pepper, sautéing for about 3 minutes until they soften.
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Create the Sauce: Stir in the chopped tomatoes, ground cumin, ¼ teaspoon kosher salt, and ¼ cup water. Cook this mixture for about 5 minutes, until a sauce forms and the tomatoes are softened.
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Cook the Shrimp: Add the uncooked shrimp to the skillet, cooking for approximately 5 minutes until they turn pink and opaque; stir occasionally to ensure even cooking.
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Mash the Plantains: Once the plantains are tender, reserve about 1 cup of the cooking water. Drain the plantains and return them to a bowl. Mash the cooked plantains with the garlic mixture, incorporating the reserved cooking water as necessary for a creamy consistency.
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Combine Ingredients: Stir in the remaining kosher salt and crumbled bacon into the mashed plantains. Mix until fully combined.
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Plate and Serve: Shape the mashed plantains into four mounds on plates and generously top each mound with the shrimp mixture.
Optional: Garnish with fresh cilantro or avocado slices for an extra touch of flavor and color.
Exact quantities are listed in the recipe card below.
What to Serve with Mofongo with Shrimp?
As you prepare to enjoy the rich, comforting flavors of this dish, think about the perfect accompaniments that will elevate your dining experience.
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Mixed Greens Salad: A light salad with a citrus vinaigrette enhances the savory richness of mofongo, providing a refreshing contrast. The acidity of the dressing will balance beautifully with the richness of the plantains and shrimp.
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Garlic Bread: This crunchy, buttery delight is perfect for soaking up any leftover shrimp sauce. The garlic flavor ties in wonderfully with the dish’s garlic-infused oil.
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Cucumber and Avocado Salad: Crisp cucumbers and creamy avocado bring a cool freshness that complements the warm, savory mofongo. Adding a sprinkle of lime juice can brighten the entire meal.
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Black Bean Soup: A hearty black bean soup makes for a wholesome pairing, as the earthy flavors of beans can enhance the dish’s savory components, offering an additional protein.
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Fried Plantains: If you want to keep the plantain theme going, serve some crispy fried plantains on the side. Their sweetness and crunch add a delightful textural contrast to the fluffy mofongo.
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Coconut Rice: Cozy, fluffy coconut rice provides a lovely sweetness that complements the garlic-forward flavors of the shrimp. It’s a tropical touch that beautifully ties in with the Puerto Rican theme.
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Margarita: Consider a refreshing margarita to sip alongside your meal. The zesty lime and subtle sweetness pair wonderfully with the savory notes of mofongo, making for a lively dining experience.
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Rum Cake: Finish off the meal on a sweet note with a slice of rum cake. The moist, flavorful cake captures the spirit of Puerto Rican desserts and offers a perfect ending to your feast.
Each of these pairings ensures that your dining experience is more than just a meal; it’s a celebration of flavors that highlights the beauty of Puerto Rican cuisine!
Make Ahead Options
You can easily make Mofongo with Shrimp ahead of time, perfect for those busy weeknights! To prep in advance, boil and mash the plantains up to 24 hours before serving; store them in an airtight container in the refrigerator with a splash of olive oil to maintain moisture and prevent browning. You can also sauté the shrimp and vegetables, allowing them to cool before refrigerating for up to 3 days. When you’re ready to enjoy this comforting dish, simply reheat the mashed plantains, combine them with the shrimp mixture, and serve immediately for a delicious, satisfying meal that tastes just as fresh and delightful!
How to Store and Freeze Mofongo with Shrimp
Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days to maintain freshness.
Freezer: For longer storage, freeze the mashed plantains separately from the shrimp mixture. They’ll keep for up to 2 months; thaw in the refrigerator before reheating.
Reheating: Gently reheat the plantains and shrimp in a skillet over low heat, adding a splash of water to keep the shrimp tender and flavorful.
Serving Tip: Mofongo with shrimp is best enjoyed fresh, but with proper storage and reheating, you can still savor its delightful taste on another day!
Expert Tips for Mofongo with Shrimp
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Plantain Selection: Choose green underripe plantains for a starchy, savory base. Avoid ripe yellow plantains as they’ll add unwanted sweetness.
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Avoid Sticking: Use cooking spray liberally when sautéing to prevent sticking. Instead, you can also opt for olive oil for added flavor.
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Mashing Technique: Mash the plantains while they’re still hot for a smoother texture. Add reserved cooking water gradually until you achieve your desired consistency.
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Cooking Shrimp: Keep a close eye on the shrimp while cooking; they only need about 5 minutes and should be opaque and pink to avoid overcooking.
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Customizing Flavor: Experiment with different spices and vegetables in your shrimp sauté—herbs like cilantro or a sprinkle of chili flakes can elevate your mofongo with shrimp to new heights!
Mofongo with Shrimp Variations
Feel free to get creative with your Mofongo; the possibilities are endless and delicious!
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Chicken Swap: Replace shrimp with diced chicken for a heartier twist; cook until golden for added flavor.
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Tofu Option: For a vegetarian version, swap shrimp for tofu; sauté until crisp for a satisfying texture. It absorbs flavor beautifully!
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Avocado Garnish: Top your Mofongo with creamy avocado slices; they add a fresh, rich element that elevates each bite. Perfect for adding healthy fats!
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Heat It Up: Add chili flakes or diced jalapeños to the shrimp sauté for a delightful kick; balance with a squeeze of lime for brightness.
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Herbed Delight: Mix in fresh cilantro or parsley into the shrimp for a burst of color and freshness; the herbaceous notes will brighten the dish!
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Roasted Garlic: Use roasted garlic instead of fresh for a mellower flavor; it brings a sweet, caramelized depth that pairs wonderfully with shrimp.
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Cheesy Addition: Stir in some crumbled queso fresco or shredded cheese into the mashed plantains for a creamy, salty contrast.
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Seasonal Veggies: Incorporate seasonal vegetables like spinach or zucchini into the shrimp sauté; they add color and nutrition, plus they’re a great way to change it up!
Mofongo with Shrimp Recipe FAQs
What type of plantains should I use for Mofongo?
I recommend using green, underripe plantains for Mofongo, as they provide the necessary starchiness and savory flavor. Ripe yellow plantains will make the dish too sweet, changing the intended flavor profile.
How should I store leftover Mofongo with Shrimp?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to reheat them gently in a skillet over low heat to avoid toughening the shrimp, adding a splash of water if needed to keep the moisture.
Can I freeze Mofongo with Shrimp?
Absolutely! For freezing, I suggest separating the mashed plantains from the shrimp mixture. The plantains will freeze well for up to 2 months. Thaw them overnight in the refrigerator before reheating. The shrimp can also be frozen but should be cooked fresh for the best flavor.
What should I do if my shrimp are overcooked?
If you accidentally overcook your shrimp, they can become tough and rubbery. To avoid this, cook them just until they turn opaque and pink, which typically takes about 5 minutes. Keep stirring gently while cooking for even results.
Can I substitute the shrimp for another protein?
Yes! If you prefer a different protein, chicken or tofu work great as substitutes. For chicken, cut it into small pieces and cook until no longer pink in the center. For tofu, use extra-firm tofu, cubed and pan-fried until crispy.
Are there any dietary considerations with this recipe?
Keep in mind that this Mofongo with Shrimp contains shrimp, which can be an allergen for some individuals. Additionally, check the bacon you use, as it can contain gluten or other allergens depending on the brand. Always read labels if you’re serving those with dietary restrictions.
Delicious Mofongo with Shrimp: A Healthy Comfort Food Twist
Ingredients
Equipment
Method
- Prepare the Plantains: Trim the ends of each plantain, score the peel, and remove it. Chop the plantains into ¾-inch pieces to ensure even cooking.
- Boil Until Tender: In a large saucepan, place the chopped plantains and cover them with water, allowing at least 2 inches of water above the plantains. Boil for 30-35 minutes until tender to the fork.
- Infuse Garlic: While the plantains are boiling, heat olive oil and garlic in a small skillet over medium-low heat until fragrant and golden, about 3-5 minutes. Then, set aside to cool slightly.
- Sauté Veggies: In a separate large skillet, spray with cooking spray (or drizzle olive oil) and heat over medium-high. Add the chopped onion and yellow bell pepper, sautéing for about 3 minutes until they soften.
- Create the Sauce: Stir in the chopped tomatoes, ground cumin, ¼ teaspoon kosher salt, and ¼ cup water. Cook this mixture for about 5 minutes, until a sauce forms and the tomatoes are softened.
- Cook the Shrimp: Add the uncooked shrimp to the skillet, cooking for approximately 5 minutes until they turn pink and opaque; stir occasionally to ensure even cooking.
- Mash the Plantains: Once the plantains are tender, reserve about 1 cup of the cooking water. Drain the plantains and return them to a bowl. Mash the cooked plantains with the garlic mixture, incorporating the reserved cooking water as necessary for a creamy consistency.
- Combine Ingredients: Stir in the remaining kosher salt and crumbled bacon into the mashed plantains. Mix until fully combined.
- Plate and Serve: Shape the mashed plantains into four mounds on plates and generously top each mound with the shrimp mixture.