Shrimp Veracruz is a dish named for the Mexican state where it originated. Veracruz stretches over most of Mexico’s coast on the Gulf of Mexico which makes its cuisine rich in seafood. Veracruz cooking is characterized by three main influences: indigenous, Spanish, and Afro-Cuban, due to its history, which included the arrival of immigrants from Spain and slaves from Africa and the Caribbean. Indigenous foods featured in this recipe are tomatoes and jalapeño. The Spanish introduced ingredients such as cilantro, olives, rice, and garlic to the region, all of which are included in this classic recipe.
Recipe Servings: 4
Prep Time
10 minutes
+ 15 minutes resting
+ 15 minutes resting
Cook Time
15 minutes
Total Time
40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 lb large frozen shrimp, thawed and tails removed
- 2 large limes, one juiced and one cut into wedges
- 3 Tbsp olive oil, divided
- ¼ cup white onion, cut into thin strips
- 2 garlic cloves, minced
- 1 small jalapeño, diced with seeds and pith removed
- 1 can (14.5 oz) diced tomatoes
- ¼ tsp ground black pepper
- ¼ tsp red pepper flakes
- ⅓ cup green pimento stuffed olives, halved
- 2 Tbsp cilantro, torn, plus extra as garnish
Directions
- Combine the shrimp, juice from one lime, and 1 tablespoon olive oil in a resealable plastic bag.
- Close the bag and gently massage the shrimp through the bag to make sure each one is coated before chilling them in the refrigerator for 15–30 minutes.
- Pour the remaining 2 tablespoons of olive oil into a large skillet and set it over medium-high heat.
- Add the onions to the hot oil and cook for about 3 minutes.
- Add the jalapeno and cook for about 1 minute.
- Add the garlic and cook for 30 seconds.
- Add the diced tomatoes and their juices to the skillet.
- Stir in the black pepper and red pepper flakes, simmering for 3–4 minutes.
- Add the olives and the shrimp to the mixture, cooking for 3–4 minutes, or until the shrimp turns pink.
- Add 2 tablespoons of cilantro and juice from one of the lime wedges during the last minute of cooking.
- Garnish with the remaining cilantro and serve hot over white rice.
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