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    Shrimp Veracruzana


    • 2 teaspoons canola oil
    • 1 bay leaf
    • 1 medium onion, halved and thinly sliced
    • 2 jalapeño peppers, seeded and very thinly sliced, or to taste
    • 4 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
    • 1 lime, cut into 4 wedges


    Step 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.

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