Shrimp and Scallops Veracruz Ww
Dive into the vibrant flavors of the coast with this Shrimp and Scallops Veracruz WW recipe, a zesty, low-carb seafood dish that’s as healthy as it is delicious. Succulent large shrimp and tender sea scallops are seared to golden perfection before being simmered in a tangy tomato-based sauce infused with green olives, capers, pickled jalapeños, and a splash of fresh lime juice. Fragrant with onions, garlic, and a garnish of fresh cilantro, this easy weeknight dinner boasts a perfect balance of bold Mexican-inspired flavors and wholesome ingredients. Ready in just 35 minutes, it pairs beautifully with fluffy rice, quinoa, or even cauliflower rice for a light, satisfying meal designed to keep wellness in mind.
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 pound Large shrimp, peeled and deveined
- 1 pound Sea scallops
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 4 medium Roma tomatoes, diced
- 0.25 cup Green olives, sliced
- 2 tablespoons Capers, drained
- 1 tablespoon Pickled jalapeños, chopped
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Fresh lime juice
- 0.5 cup Chicken or seafood stock
Instructions
Heat olive oil in a large skillet over medium-high heat.
Pat the shrimp and scallops dry with a paper towel. Season with salt and black pepper.
Add the shrimp to the skillet in a single layer and cook for about 2 minutes per side, or until pink and cooked through. Remove from the skillet and set aside.
Add the scallops to the same skillet and sear for 2 minutes per side, until golden-brown and cooked through. Remove from the skillet and set aside with the shrimp.
In the same skillet, add the chopped onion. Sauté for 3-4 minutes, or until softened and translucent.
Add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
Stir in the diced Roma tomatoes, green olives, capers, and jalapeños. Cook for 5 minutes, allowing the flavors to meld together.
Pour in the chicken or seafood stock and stir well. Let the mixture simmer for 5 minutes until slightly thickened.
Return the cooked shrimp and scallops to the skillet, gently stirring to coat them in the sauce. Cook for 2 minutes to warm through.
Remove from heat and squeeze fresh lime juice over the top. Sprinkle with chopped cilantro for garnish.
Serve immediately with rice, quinoa, or a side of your choice.
Nutrition Facts
Calories |
1180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1043 mg | 348% | |
| Sodium | 6713 mg | 292% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 16.0 g | ||
| Protein | 209.3 g | 419% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 515 mg | 40% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 3870 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
