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Shrimp Veracruz

By 105 Comments

Shrimp Veracruz makes a flavorful and colorful main dish that you can serve over white rice. This recipe is a keeper, not only because it’s delicious, but because it’s easy to make. Just a handful of ingredients make this meal fabulous, and enticing enough to make your mouth water. 

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

I love the flavors in this colorful and easy-to-make 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). 

I always have a bag of frozen shrimp in my freezer – usually buried behind three bags of peas, two bags of mixed berries, and another bag of…well…anyone’s guess goes at this point. Fresh is usually best but when it comes to convenience, I love to have frozen staples on hand (minus the mystery bag).

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! If you don’t, you’ll easily find them at your next stop to the grocery store.

When Taco Tuesday rolls around (and even if it’s Thursday), whip up some Blackened Shrimp Tacos & Creamy Garlic-Lemon Sauce. They’re so good and easy to make!

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

Like things a little spicy? Switch up the ingredient list by adding dried red pepper, a few dashes of hot sauce, or even spicy diced tomatoes to the mix. I added red pepper flakes for a little zing, and the lime juice and cilantro help keep things from getting out of hand.

If you love colorful and flavorful easy-to-make shrimp dishes, give my recipe for Chimichurri Pasta with Grilled Spicy Shrimp a try! Or, for another Mexican-inspired meal, serve these Baked Chicken and Green Chile Taquitos (they make a great snack, too).

Next time I make Shrimp Veracruz, I’m going to reach for that bag of corn behind the frozen yogurt in the freezer. I mean, I always have a half-empty bag of frozen corn, don’t you? Why not put it to use!

You can't deny the deliciousness of Shrimp Veracruz!

This is one of those one-pan meals (aside from the rice) that help make cooking and clean up a lot easier. I love making this in my cast iron skillet, but any skillet will do.

Easily one of my favorite meals, I think you'll love Shrimp Veracruz, too!

Shrimp Veracruz is an easy-to-make, Mexican-inspired dish that I can’t wait for you to try! Serve it with a side salad for a fabulous, filling meal. 

Shrimp Veracruz is a delicious and easy one-pan meal to make any night of the week. It's big on flavor and color! 

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 4 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/

Nutrition

Calories: 499 cal
Carbohydrates: 64 g
Fat: 13 g
Sodium: 1169 g
Cholesterol: 239 g
Protein: 31 g
Fiber: 2 g

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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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