Shrimp Veracruzana

Shrimp Veracruzana

24 Reviews
From: EatingWell Magazine, May/June 2008

Veracruzana is a dish full of onions, jalapeños and tomatoes from the Mexican state of Veracruz. Here we pair the zesty sauce with shrimp, but it can be served with any type of fish or chicken. 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. Serve with: Rice or potatoes and an avocado salad.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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
  • ¼ cup thinly sliced pitted green olives
  • 1 lime, cut into 4 wedges


  • Active

  • Ready In

  1. Heat oil in a large nonstick skillet over medium heat. Add bay leaf and cook for 1 minute. Add onion, jalapenos 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.
  • Shopping Tip: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to be sure you're getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America—it's more likely to be sustainably caught.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 168 calories; 5 g fat(0 g sat); 2 g fiber; 9 g carbohydrates; 24 g protein; 22 mcg folate; 183 mg cholesterol; 4 g sugars; 0 g added sugars; 850 IU vitamin A; 27 mg vitamin C; 96 mg calcium; 1 mg iron; 292 mg sodium; 600 mg potassium
  • Nutrition Bonus: Vitamin C (45% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, 3 lean meat, 1 fat

Reviews 24

April 01, 2015
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By: EatingWell User
Bland I prepared this exactly as directed. Added some salt at the end. Very bland and too many onions. Pros: Easy to make
January 26, 2015
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By: EatingWell User
Super tasty This was a great recipe. I cut it in half and followed it exactly. I was concerned that the meal would be bland, but the jalapeno and lime juice gave it the perfect amount of seasoning! I served this with rice and avocado sprinkled in lime juice and salt. Pros: Easy to make. Cons: Jalapenos: be careful and wash your hands thoroughly afterward!
September 19, 2014
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By: EatingWell User
Nearly the best Shrimp Creole I have ever eaten regardless of the name. I made this dish last night and it was wonderful. I had noticed a lack of seasoning in the recipe so I took it upon myself to add a couple of pinches of sea salt and an pinch of fresh cracked pepper to the veggies after the tomatoes went in. I also changed up the cooking order just a bit. I live on the coast of NC so very fresh shrimp are readily available and don't like to be over cooked. I used EV Coconut oil and fried the bay leaf, then removed it and added the pepper and onion til just crisp tender. Added the fresh tomatoes and when all was simmering, added the shrimp (31-35 count) until just cooked thru. Served it with brown rice and it was a satisfying meal for all. Pros: Quick and easy to make and very healthy Cons: Without a little sea salt and fresh cracked pepper, it's pretty bland.
July 21, 2013
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By: EatingWell User
bland Pretty quick to make - but as I was preparing this, I thought that maybe I was missing an ingredient or the like since there was no seasoning. Took a chance on it anyway and it turned out super bland, even with added lime juice. Also really watery when finished. Pros: lots of veggies Cons: no flavor
January 13, 2013
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By: Jennifer87
Delicious and quick! This was a great and tasty dish. It had just enough spice and went well served over brown rice. I will be making it again. Pros: Spicy, filling, lots of vegetables, healthy Cons: None
January 13, 2013
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By: Millerchateau
Quick and simple I really liked this recipe. We added cilantro and lime juice while cooking. I think next time we will have it over rice to soak up all the wonderful juices Pros: Healthy and quick!
January 09, 2013
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By: EatingWell User
Fresh and flavorful This dish was super easy to make and very tasty! With or without the olives, you will love it. Keep the seeds or some of them to increase the heat. Serve with low-sodium black beans and I promise you will be full from this meal. Pros: Fresh, quick, fun and healthy Cons: None
August 11, 2012
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By: EatingWell User
Delicious! I had never tried this dish before, so I had no idea what to expect or any way of knowing if what I had produced was anywhere near what it was supposed to be. Regardless, it tasted really well. Really great balance between the flavours. I think the olives especially added something. We had it with rice, tortillas and these spiced little corn snacks to add some crunch. I was a bit apprehensive about the shrimp, since I only the frozen variety. But it turned out well. Gave it a couple of minutes more than the recipe designates and sort of improvised from there. Very delicious dish. I'll definitely do it again. Pros: Quite easy to cook, very tasty Cons: Shrimps a bit risky to cook
July 18, 2012
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By: EatingWell User
Delicicous! This is so delicious and easy! When I can't think of anything to make for diner, I make this because it's so good and easy! I always make spanish rice with it. The only problem is that sometimes it gets too spicy with the jalepanos, so be cautious when using them. Pros: easy,tasty,
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