Veracruz-Style Shrimp

Veracruz-Style Shrimp
Servings: 6 Prep 15 mins Cook 15 mins Grill 4 mins to 6 mins


  • 2 tablespoons vegetable oil
  • 1 large onion, sliced
  • 2 large cloves garlic, thinly sliced
  • 1 large sweet red pepper, cored, seeded and thinly sliced
  • 1 28 ounce can diced tomatoes with juice
  • 2/3 cup pimento-stuffed green olives, sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 1/2 large shrimp, shelled and deveined
  • Juice of 1/2 lime
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups white rice, cooked following package directions
  • Lime wedges, for garnish (optional)

Make It


1. In large skillet, heat oil over medium heat. Add onion; saute until slightly softened, about 5 minutes. Add garlic and red pepper; saute until pepper is crisp-tender, about 4 minutes, being careful garlic doesn't burn.

2. Add tomatoes, olives, salt and pepper to skillet. Bring to a boil. Lower heat; simmer, uncovered, stirring occasionally, 5 minutes to develop flavors. Keep warm.

3. Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-high, or see Stovetop Method, below.


4. In large bowl, combine shrimp, lime juice, salt and pepper.

5. Heat grilling basket over grill. Arrange shrimp in basket; grill, uncovered, 2 to 3 minutes per side or until cooked through.

6. Place cooked rice in large bowl. Pour sauce over top. Arrange shrimp on top. Serve with lime wedges, if desired. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 397, Fat, total (g): 8, chol. (mg): 224, sat. fat (g): 1, carb. (g): 50, fiber (g): 3, pro. (g): 30, sodium (mg): 1053, Percent Daily Values are based on a 2,000 calorie diet.