Susan G Komen  
I've Been Diagnosed With Breast Cancer Someone I Know Was Diagnosed Share Your Story Join Us And Stay Informed Donate To End Breast Cancer
Home > Shrimp veracruzana
  

Shrimp veracruzana

Recipe Information

Servings 4
Preparation Time 20 Minutes
Cook Time 10-12 Minutes
Total Time 30-32 Minutes
Difficulty Easy
Main Ingredient Shrimp
Category Seafood
Meal Lunch; Dinner
Type Main Dish; Side Dish
Cuisine Mexican
Diet Low Calorie; Low Fat; Low Carb; Heart Healthy; High Protein

Ingredients

  • 2 teaspoons canola oil 

  • 1 bay leaf 

  • 1 medium onion, halved and thinly sliced

  • 2 jalape�o peppers, seeded and very thinly sliced, or to taste

  • 4 cloves garlic, minced

  • 1 pound raw shrimp (16-20 per pound), peeled and deveined

  • 3 medium tomatoes, diced

  • 1/4 cup pitted green olives, thinly sliced

  • 1 lime, cut into 4 wedges

 

Directions

  • Heat the oil in a large nonstick skillet over medium heat. Add the bay leaf, and cook for 1 minute. Add the onion, jalape�os, and garlic, and cook, stirring, until softened, about 3 minutes.

  • Stir in the shrimp, cover, and cook until pink and just cooked through, 3-4 minutes. Stir in the tomatoes and olives. Bring to a simmer, reduce the heat to medium-low, replace the cover, and cook until the tomatoes are almost broken down, 2-3 minutes more.

  • Remove the bay leaf. Serve with lime wedges.

 

Nutrition (per serving)

  • Calories: 192 cal

  • Fat: 6g

  • Saturated fat: 1g

  • Monounsaturated fat: 3g

  • Cholesterol: 172mg

  • Sodium: 324mg

  • Potassium: 516mg

  • Carbohydrate: 11g

  • Fiber: 2g

  • Sugars: 0g

  • Protein: 24g