Shrimp Veracruz is a zesty and satisfying dish that you can make in less than 30 minutes. It’s loaded with plump shrimp, juicy tomatoes, briny olives and capers, and a hint of sweetness from raisins. Serve it over fluffy rice for a complete meal that will make you feel like you’re on vacation in Mexico. Here’s how to make it:
- 1 pound of large shrimp, peeled and deveined
- 2 tablespoons of olive oil
- 1/4 cup of sliced green onions
- 2 cloves of garlic, minced
- 1 jalapeño pepper, seeded and minced
- 1 (14.5-ounce) can of diced tomatoes, with juice
- 1/4 cup of pitted green olives, sliced
- 2 tablespoons of capers, drained
- 2 tablespoons of golden raisins
- 1 teaspoon of dried oregano
- Salt and black pepper, to taste
- 2 tablespoons of fresh cilantro, chopped
- Juice of 1 lime
- Cooked white rice, for serving
- In a large skillet over medium-high heat, heat the olive oil. Add the shrimp and cook for about 4 minutes, turning once, until pink and opaque. Transfer to a plate and keep warm.
- In the same skillet over medium heat, add the green onions, garlic, and jalapeño. Cook for about 5 minutes, stirring occasionally, until soft.
- Add the tomatoes with their juice, olives, capers, raisins, oregano, salt, and pepper. Bring to a boil, then reduce the heat and simmer for about 10 minutes, until slightly thickened.
- Stir in the cilantro and lime juice. Return the shrimp to the skillet and toss to coat with the sauce.
- Serve over cooked rice, garnished with more cilantro if desired.
- Adding some white wine to the sauce will enhance the flavor and acidity. Just add 1/4 cup of white wine after sautéing the peppers and garlic, and let it reduce slightly before adding the tomatoes and other ingredients.
- Using fresh oregano instead of dried oregano will add more freshness and aroma. Just add 2 teaspoons of chopped fresh oregano along with the cilantro and lime zest at the end of cooking.
- Adding some corn kernels to the rice will give some sweetness and texture. Just add 1 cup of frozen corn kernels to the rice after adding the broth, and cook as directed.
- Garnishing the dish with some crumbled queso fresco or cotija cheese will provide some creaminess and saltiness. Just sprinkle 1/4 cup of cheese over the shrimp and rice before serving.
- Serving the dish with some warm tortillas or tortilla chips will add some crunch and help to soak up the sauce. Just warm up some corn or flour tortillas in a skillet over low heat, or bake some tortilla chips in the oven until crisp.