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Shrimp Veracruzana

Shrimp Veracruzana

Breana Lai

"Veracruzana is a dish full of onions, jalapenos and tomatoes from the Mexican state of Veracruz. Here we pair the zesty sauce with shrimp."
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Ingredients

servings 160 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 9.5g
  • 3%
  • Protein:
  • 20.2 g
  • 40%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 460 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat oil in a large nonstick skillet over medium heat. Add bay leaf and cook for 1 minute. Add onion, jalapenos and garlic and cook, stirring, until softened, about 3 minutes. Stir in shrimp, cover and cook until pink and just cooked through, 3 to 4 minutes. Stir in tomatoes and olives. Bring to a simmer, reduce heat to medium-low, replace cover and cook until the tomatoes are almost broken down, 2 to 3 minutes more. Remove the bay leaf. Serve with lime wedges.

Footnotes

  • Recipe Tips & Notes:
  • Shopping Tip: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to be sure you're getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America--it's more likely to be sustainably caught.
  • By EatingWell.com. © Meredith Corporation. All rights reserved. Used with permission.

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Reviews

Read all reviews 7
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Good meal. I didn't have green olive, so I used black olives. Green would have been better. I too used olive oil. Finally, I added a little white wine before adding the tomatoes and olives a...

I followed the recipe exactly as specified, but used grape seed oil instead of canola. What a delicious meal we had! The family raved about the kick from the jalapeño! I will make this again ...

the only change i made was to use olive oil insted of canola, I will defiantly make again!

First rate and excellent with angel hair pasta

This is a keeper!

I made this w/o olives and flambéed the shrimp to finish with 80proof tequila. I combined the shrimp with linguine topped with a tomato cream sauce.

I made it but didn't have the jalapenos. I used, instead, what I had on hand - olive oil, canned diced tomatoes with chilis, red, ripe bell peppers and zucchini.

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