Shrimp Veracruz
Shrimp Veracruz is a vibrant, flavor-packed dish that brings the bold and zesty tastes of coastal Mexico straight to your table. Featuring succulent shrimp simmered in a luscious tomato-based sauce infused with garlic, jalapeño, and the briny goodness of green olives and capers, this recipe is a harmonious blend of savory, tangy, and mildly spicy flavors. Fresh lime juice and a garnish of cilantro add a refreshing finish, while a touch of oregano balances the dish with herbal notes. Ready in just 35 minutes, this one-pan seafood dish is perfect for weeknight dinners or special occasions. Serve it over rice, quinoa, or alongside warm tortillas for a truly satisfying meal that highlights the essence of Veracruz-style cuisine.
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Recipe Information
Ingredients
- 1.5 pounds large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 medium white onion, finely chopped
- 3 cloves garlic cloves, minced
- 4 medium Roma tomatoes, diced
- 2 tablespoons tomato paste
- 0.5 cup green olives, sliced
- 2 tablespoons capers, rinsed and drained
- 1 medium jalapeño, finely chopped (seeds removed for less heat, optional)
- 0.75 cup chicken or seafood stock
- 1 teaspoon fresh oregano, chopped (or 1/2 teaspoon dried oregano)
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional minute, being careful not to burn it.
Add the diced tomatoes, tomato paste, jalapeño, and chicken or seafood stock. Stir to combine and bring to a simmer.
Season the sauce with oregano, salt, and black pepper. Allow the mixture to simmer gently for 5-7 minutes, or until it thickens slightly and the flavors meld.
Stir in the green olives and capers. Cook for 2 more minutes.
Add the shrimp to the skillet, nestling them into the sauce. Cover and cook for 4-5 minutes, or until the shrimp turn pink and are cooked through.
Stir in the lime juice and sprinkle with chopped cilantro before serving.
Serve immediately over rice, quinoa, or with warm tortillas on the side.
Nutrition Facts
Calories |
1278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1286 mg | 429% | |
| Sodium | 4971 mg | 216% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 20.7 g | ||
| Protein | 173.3 g | 347% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 685 mg | 53% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 3440 mg | 73% | |
*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.
