Shrimp Veracruzana

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Preparation time: 30 minutes
Cooking time:

Difficulty: Easy - for beginners
Serves: 4


2 teaspoons canola oil
1 bay leaf
1 medium onion, halved and thinly sliced
2 jalapeƱo peppers, seeded and very thinly sliced, or to taste
4 cloves garlic, minced
1 pound peeled and deveined raw shrimp (16 to 20 per pound)
3 medium tomatoes, diced
1/4 cup thinly sliced pitted green olives
1 lime, cut into 4 wedges


1. Heat oil in a large nonstick skillet over medium heat.

2. Add bay leaf and cook for 1 minute.

3. Add onion, jalapeƱos and garlic and cook, stirring, until softened, about 3 minutes.

4. Stir in shrimp, cover and cook until pink and just cooked through, 3 to 4 minutes.

5. 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.

6. Remove the bay leaf. Serve with lime wedges.


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