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.
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!
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!
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!
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.
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.
This Mexican-inspired dish is filled with rich flavors and color. It's easy to make and a delight to serve!
5 based on 4 review(s)
- 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
- 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.
- 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.
- 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.
- Add the olives and the shrimp to the mixture. Cook for 3-4 minutes, or until the shrimp turns pink.
- During the last minute or so of cooking, add the cilantro and juice from one of the lime wedges.
- Serve hot over white rice.