Shrimp Veracruzana

9 30 172
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 4
Shrimp Veracruzana
Health Highlights


2 tsp Canola oil
1 leaf Bay leaf
1 medium Yellow onion (halved abd thinly sliced)
2 medium pepper(s) Jalapeno pepper (seeded and very thinly sliced, or to taste)
4 clove(s) Garlic (minced)
454 gm Shrimp, raw (peelied, raw, deveined)
3 medium Tomato (diced)
1/4 cup sliced Green olives (pitted)
1 fruit Lime (cut into 4 wedges)


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

Add onion, jalapenos 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.

Nutrition Facts

Per Portion

Calories 172
Calories from fat 43
Calories from saturated fat 4.5
Total Fat 4.7 g
Saturated Fat 0.5 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.6 g
Cholesterol 183 mg
Sodium 273 mg
Potassium 576 mg
Total Carbohydrate 9.5 g
Dietary Fiber 2.5 g
Sugars 4.1 g
Protein 24.2 g

Dietary servings

Per Portion

Fruit 0.3
Meat 1.3
Vegetables 1.5

Energy sources