Shrimp Veracruz Style Camarones a La Veracruzana
Dive into the vibrant flavors of Shrimp Veracruz Style (Camarones a la Veracruzana), a classic Mexican seafood dish that brings together the perfect balance of tangy, briny, and spicy ingredients. Juicy shrimp are simmered in a rich tomato-based sauce featuring green olives, capers, and optional pickled jalapeños for a zesty kick, all enhanced by the earthy aroma of oregano and a hint of bay leaf. This one-pan recipe is ready in just 35 minutes, making it ideal for a quick weeknight dinner or an elegant centerpiece for entertaining. Serve these succulent shrimp over fluffy white rice, topped with fresh cilantro and a squeeze of lime for a bright, refreshing finish. Perfectly spiced and brimming with authentic Veracruz-style flavors, this dish is as visually stunning as it is delicious!
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Recipe Information
Ingredients
- 1 pound large shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 1 medium white onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 4 medium tomatoes (diced)
- 0.5 cup green olives (sliced)
- 2 tablespoons capers (rinsed and drained)
- 2 pieces pickled jalapeños (optional, sliced)
- 1 teaspoon dried oregano
- 1 piece bay leaf
- 0.5 teaspoon freshly ground black pepper
- 0.5 teaspoon kosher salt
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 1 piece fresh lime (cut into wedges)
- 4 cups cooked white rice (for serving)
Instructions
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes, or until it becomes translucent.
Stir in the minced garlic and cook for another minute, being careful not to let it burn.
Add the diced tomatoes, sliced olives, capers, pickled jalapeños (if using), oregano, bay leaf, black pepper, and salt to the skillet. Stir well to combine.
Reduce the heat to low and let the mixture simmer for 10 minutes, stirring occasionally, until the flavors meld together and the sauce thickens slightly.
Increase the heat to medium and gently stir in the shrimp, making sure they are fully coated in the sauce.
Cook for 4-5 minutes, or until the shrimp turn pink and are fully cooked through. Be careful not to overcook them.
Remove the bay leaf and discard it.
Taste the sauce and adjust seasoning with additional salt or pepper, if needed.
Serve immediately over a bed of cooked white rice, garnished with fresh cilantro and lime wedges on the side.
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 686 mg | 30% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.7 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 789 mg | 17% | |
*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.
