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Shrimp Veracruzana

Shrimp Veracruzana
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Prep: 30 minutes | Cook: 15 minutes | Total Time: 45 minutes
  • 2 teaspoons
    canola oil
  • bay leaf
  • 1 medium
    onion, halved and thinly sliced
  • jalapeño peppers, seeded and very thinly sliced, or to taste
  • cloves garlic, minced
  • 1 pound
    peeled and deveined raw shrimp, 16-20 per pound
  • 3 medium
    tomatoes, diced
  • 1/4 cup
    thinly sliced pitted green olives
  • lime, cut into 4 wedges
  1. Heat oil in a large nonstick skillet over medium heat. Add bay leaf and cook for 1 minute. Add onion, jalapeños 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.
Nutritional Information
Serving Size: 1 cup

Makes: 4 servings
  • Calories192
  • Fat6 g
    • Saturated fat1 g
  • Cholesterol172 mg
  • Carbohydrates11 g
    • Dietary fiber2 g
  • Protein24 g
  • Sodium324 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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