Shrimp Veracruzana

By kittenpurr1 Submitted at February 12, 2012


  • 1.2 teaspoons canola oil

  • 2.1 bay leaf

  • 3.1 medium onion, halved and thinly sliced

  • 4.2 jalapeƱo peppers, seeded and very thinly sliced, or to taste

  • 5.4 cloves garlic, minced

  • 6.1 pound peeled and deveined raw shrimp, (16-20 per pound; see Shopping Tip)

  • 7.3 medium tomatoes, diced

  • 8.1/4 cup thinly sliced pitted green olives

  • 9.1 lime, cut into 4 wedges


  1. 1.Heat oil in a large nonstick skillet over medium heat. Add bay leaf and cook for 1 minute. Add onion, jalapeƱos 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 Facts

Per serving
192 calories
6 g fat (1 g sat
3 g mono )
172 mg cholesterol
11 g carbohydrates
0 g added sugars
24 g protein
2 g fiber
324 mg sodium
516 mg potassium.
Nutrition Bonus
Selenium (61% daily value)
Vitamin C (40% dv)
Iron &amp
Vitamin A (20% dv).
Carbohydrate Servings
1 1/2 vegetable
3 lean meat
1 fat
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