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Shrimp Veracruzana

Breana Lai, M.P.H., R.D.

"Veracruzana is a dish full of onions, jalapenos and tomatoes from the Mexican state of Veracruz. Here we pair the zesty sauce with shrimp."
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servings 160 cals
Original recipe yields 4 servings

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  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.


  • Recipe Tips & Notes:
  • 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.
  • By © Meredith Corporation. All rights reserved. Used with permission.

Nutrition Facts

Per Serving: 160 calories; 4.9 g fat; 9.5 g carbohydrates; 20.2 g protein; 173 mg cholesterol; 460 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 14
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Good meal. I didn't have green olive, so I used black olives. Green would have been better. I too used olive oil. Finally, I added a little white wine before adding the tomatoes and olives a...

First rate and excellent with angel hair pasta

I followed the recipe exactly as specified, but used grape seed oil instead of canola. What a delicious meal we had! The family raved about the kick from the jalapeño! I will make this again ...

the only change i made was to use olive oil insted of canola, I will defiantly make again!

This was a great recipe.... I added sliced red peppers to add more veggies

We made it as is and put it over angel hair pasta. It was delightful and very low calorie.

I made it but didn't have the jalapenos. I used, instead, what I had on hand - olive oil, canned diced tomatoes with chilis, red, ripe bell peppers and zucchini.

I didn’t have olives so i used a little sea salt to taste. Great quick meal.

used butter instead of oil