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Shrimp Veracruz

By 106 Comments

Shrimp Veracruz makes a flavorful and colorful main dish for the simple meals in life. This recipe is a keeper, not only because it’s delicious, but because it’s easy to make. Just a handful of ingredients turns shrimp into a fabulous meal. 

 

 

Shrimp Veracruz makes a magnificent meal with not a lot of fuss!

This Mexican-inspired dish, Shrimp Veracruz, is a favorite of mine, and I reach for it whenever I draw a blank for dinner, (and even when I don’t). Need a quick dinner after a long day at work? And one that tastes great, too? This has you covered.

Shrimp Veracruz

If you’re like me, you usually have a bag of frozen shrimp in your freezer. When it comes to convenience, frozen shrimp is an ideal staple to have on hand.

Here’s another shrimp recipe for you that I know you’ll love: Individual Cheesy Shrimp & Grits. It’s a favorite, for sure!  

A bowl of Shrimp Veracruz for dinner is a definite winner!

Speaking of staples, diced tomatoes are always, always in my cupboard, and usually green olives, too. I’m willing to bet that you have all the ingredients on hand to make Shrimp Veracruz tonight! 

This easy dinner takes those staples into consideration (and if you don’t have them, they’ll definitely be at the grocery – no searching).

Shrimp for the Score!

Craving more shrimp dinners? Whip up some Blackened Shrimp Tacos & Creamy Garlic-Lemon Sauce since they’re so good, and easy to make!

My Simple Skillet Shrimp Salad with Lime Vinaigrette is another easy dinner for the win. The vinaigrette is lovely during the summer, and during the winter, it’ll remind you of warmer days!

One more for the road: my recipe for Chimichurri Pasta with Grilled Spicy Shrimp is a burst of flavor and color!

The flavors and colors in Shrimp Veracruz will have your mouth watering!

Like things a little spicy? Switch up the ingredient list in Shrimp Veracruz by adding dried red pepper, a few dashes of hot sauce, or even spicy diced tomatoes to the mix.

Red pepper flakes add a little zing, and the lime juice and cilantro help keep things from getting out of hand.

Next time I make Shrimp Veracruz, I might reach for that bag of corn in the freezer. Why not put it to use! It’s easy to customize this dish to your liking.

You can't deny the deliciousness of Shrimp Veracruz!

This one-pan meal can help make cooking and clean up a lot easier. I love making this in my cast iron skillet. Any skillet will do, though.

Simple Ingredients You’ll Need for Shrimp Veracruz:

  1. One pound large, frozen shrimp
  2. Two large limes
  3. Olive oil
  4. White onion
  5. Garlic
  6. Jalapeño
  7. One (14.5-ounce) can of diced tomatoes
  8. Black pepper
  9. Red pepper flakes
  10. Green pimento stuffed olives
  11. Cilantro
  12. White rice to serve with
"Easily

Shrimp Veracruz is an easy-to-make, Mexican-inspired dish that I can’t wait for you to try! White rice is the perfect accompaniment for this easy dinner recipe. Serve it with a side salad for a complete and filling meal. 

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Nutrition

Calories

321 cal

Fat

11 g

Carbs

50 g

Protein

5 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Serves 4

Shrimp Veracruz

This Mexican-inspired dish is filled with rich flavors and color. It's easy to make and a delight to serve!

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5 based on 8 review(s)

Ingredients

  • 1 pound large frozen shrimp, thawed and tails removed
  • 2 large limes, one juiced, one cut into wedges
  • 3 tablespoons olive oil, divided
  • 1/4 cup white onion cut into thin strips
  • 2 garlic cloves, minced
  • 1 small jalapeño, seeds and pith removed, diced small
  • 1 (14.5-ounce) can diced tomatoes
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup green pimento stuffed olives, halved
  • 1-2 tablespoon cilantro, torn, plus extra as garnish
  • 4 cups cooked white rice

Instructions

  1. Add the shrimp, juice from one lime, and 1 tablespoon olive oil to a zippered baggie. Close the baggie, gently massage the shrimp with your hands, and refrigerate for 15-30 minutes.
  2. Add 2 tablespoons of olive oil to a skillet over medium-high heat. When hot, add the onions and cook for about 3 minutes. Add the jalapeño and cook for another minute or so. Add the garlic and cook for 30 seconds.
  3. Add the diced tomatoes in their juices to the skillet. Season with the black pepper and red pepper flakes and stir. Cook, simmering, for 3-4 minutes.
  4. Add the olives and the shrimp to the mixture. Cook for 3-4 minutes, or until the shrimp turns pink.
  5. During the last minute or so of cooking, add the cilantro and juice from one of the lime wedges.
  6. Serve hot over white rice.
7.8.1.2
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https://www.azgrabaplate.com/shrimp-veracruz/

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Comments

  11. Lucy says

    I always have frozen shrimp and corn in my freezer too! This looks so flavorful and delicious. I love the olives and jalapeno. Can't wait to try it!
    Reply

  32. Laura | Wandercooks says

    Yum this sounds incredible, and that mix of flavours divine! I'll definitely be going crazy with the chilli flakes and cilantro. So great to be able to make a tasty meal out of staples ready to go in the fridge and freezer, and it one pan too! :)
    Reply

  36. Jeff the Chef says

    I love shrimp, but I rarely make it at home. Your recipe, though, has got me wanting to! And what a cast of characters! Of course, limes, jalapeño, and cilantro are a trio of best friends. But I've never had them along side cloves and olives! Sounds interesting!
    Reply

  37. Leanne says

    This looks amazing! I love shrimp, so this is totally going on my must-make list. Oh, and your cookware, accessories, and plating have me swooning - so beautiful!
    ★★★★★
    Reply

  43. Luci says

    Yummy! This reminds me of Shrimp Creole that we have down in Louisiana. Will have to try to recipe because I love anything with shrimp.
    Reply

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