Shrimp Veracruzana

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Veracruzana is a dish full of onions, jalapeños and tomatoes from the Mexican state of Veracruz. The heat of fresh jalapeños varies depending on growing conditions. Be sure to taste yours as you’re adding them to the dish and adjust the amount according to your taste. For pepper flavor without the heat, use a thinly sliced green bell pepper in place of the jalapeños.

 Shrimp Veracruzana
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 30 minutes

  • 2 teaspoons canola oil

  • 1 bay leaf

  • 1 medium onion, halved and thinly sliced

  • 2 jalapeño peppers, seeded and very thinly sliced, or to taste

  • 4 cloves garlic, minced

  • 1 pound peeled and deveined raw shrimp, (16-20 per pound; see Shopping Tip)

  • 3 medium tomatoes, diced

  • 1/4 cup thinly sliced pitted green olives

  • 1 lime, cut into 4 wedges

Directions
  1. 4 servings, about 1 cup each

  2. Heat oil in a large nonstick skillet over medium heat. Add bay leaf and cook for 1 minute. Add onion, jalapeños and garlic and cook, stirring, until softened, about 3 minutes. Stir in shrimp, cover and cook until pink and just cooked through, 3 to 4 minutes. Stir in tomatoes and olives. Bring to a simmer, reduce heat to medium-low, replace cover and cook until the tomatoes are almost broken down, 2 to 3 minutes more. Remove the bay leaf. Serve with lime wedges.


Nutritional Facts

Servings
4
Per serving
Calories
152
Carbohydrates
10g
Fat
5g
Saturated Fat
0g
Monounsaturated Fat
3g
Protein
17g
Cholesterol
143mg
Dietary Fiber
2g
Potassium
429mg
Sodium
324mg
Added Sugars
0g
Exchanges
1 1/2 vegetable
4 lean meat
1 fat
Carbohydrate Servings
1/2
Vitamin C (46% daily value)
Vitamin A (21% dv)

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1 reply

muffin127
muffin127 2016-01-22 10:29:46 -0600 Report

I love shrimp! And any kind of recipe that will allow me to eat shrimp healthily is my kind of recipe, this looks so good, can't wait to try it, thanks