Shrimp Veracruzana



(Image Source |Jon Sullivan)

By Jon Sullivan [Public domain], via Wikimedia Commons

Shrimp veracruzana is a lesser name known in Mexican cuisine and is named after its native state of Veracruz. But when it comes to its yum quotient, it scores high and gives you a chance to enjoy Mexican flavors. After all, being our follower means that you have to keep away from the tortillas, tacos and nachos!

Shrimp veracruzana features shrimps drenched in a zesty sauce of tomatoes and onions with a hint of jalapenos to spice it up! The tangy flavors of the tomatoes and sweet caramelized flavors of onions adds pleasant touch of yummy goodness to the dish. But it’s the heat of the jalapenos which steals the limelight. They makes the dish spicy without setting your tongue ablaze.

However, if spicy food is not your love, then go easy on them or swap with green pepper slices for a less spicy version. No matter how spicy you choose this dish to be, make sure that you don’t cook the shrimp for long in the sauce. Otherwise get ready for over-cooked, chewy shrimps for dinner!

Shrimp Veracruzana taste great with the mellowing flavors of avocado salad. So revive the flavors of Mexico in your next dinner menu and enjoy!


Serves: 4

  • 1 lb raw shrimps, peeled and deveined
  • 2 jalapeno peppers, seeded and thinly sliced
  • 3 medium tomatoes, diced
  • 1 lime, sliced into 4 wedges
  • 1 medium onion, halved and thinly sliced
  • 4 garlic cloves, peeled and minced
  • ¼ cup green olives, pitted and thinly sliced
  • 1 bay leaf
  • 2 tsp canola oil


  • Drizzle oil in a large skillet and heat it over moderate flame.
  • Throw in the bay leaf and fry it for a minute or until fragrant.
  • Add the chopped onion, garlic and jalapenos into the skillet.
  • Saute them for 3 minutes, while stirring often, until they turn tender and throw in the shrimps.
  • Place a lid on top and cook the mixture for another 3-4 minutes, stirring occasionally, until the flesh of the shrimps turns pink thus indicating that they are just cooked.
  • Stir in the olives, followed by the tomato chunks and cook until the mixture starts simmering.
  • Lower the heat slightly and return the lid on top to cover.
  • Simmer the mixture for a couple of minutes or until the tomatoes turn soft enough to break down and form a sauce-like consistency.
  • Get rid of the bay leaf and tip the contents of the pan into a bowl.
  • Serve warm alongside the lime wedges.