Shrimp Vera Cruz
Dive into the vibrant flavors of the Gulf Coast with Shrimp Vera Cruz, a zesty one-skillet dish that’s as colorful as it is delicious. This recipe pairs tender, juicy shrimp with a savory medley of diced roma tomatoes, kalamata olives, and briny capers, all enhanced by a tantalizing blend of spices like cumin and oregano. A hint of heat from pickled jalapeños and a fresh squeeze of lime juice perfectly round out the dish, while a garnish of chopped cilantro adds a burst of freshness. Ready in just 35 minutes, this Veracruz-style seafood delight is perfect for busy weeknights or entertaining guests. Serve it with rice, warm tortillas, or crusty bread to soak up every irresistible bite!
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Recipe Information
Ingredients
- 1 pound raw shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 1 medium white onion (diced)
- 3 cloves garlic (minced)
- 4 roma tomatoes (diced)
- 0.3333 cup kalamata olives (sliced)
- 2 tablespoons capers (rinsed and drained)
- 2 tablespoons pickled jalapeños (sliced)
- 2 bay leaves
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cumin
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro (chopped, for garnish)
Instructions
Rinse the shrimp under cold water and pat dry with paper towels. Set aside.
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the diced roma tomatoes to the skillet and cook for 5 minutes, stirring occasionally, until the tomatoes begin to break down and release their juices.
Stir in the sliced olives, capers, pickled jalapeños, bay leaves, oregano, cumin, salt, and black pepper. Let the mixture simmer for 5 minutes to allow the flavors to meld.
Add the shrimp to the skillet and stir to coat them in the sauce. Cook for 4-5 minutes, or until the shrimp are pink and opaque, flipping them halfway through.
Remove the skillet from the heat and discard the bay leaves. Stir in the fresh lime juice.
Garnish with chopped cilantro and serve immediately with rice, warm tortillas, or crusty bread.
Nutrition Facts
Calories |
983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 3821 mg | 166% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 15.9 g | ||
| Protein | 115.8 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 490 mg | 38% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2478 mg | 53% | |
*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.
