This One Pan Shrimp Veracruz recipe is spicy, saucy, seafood perfection. It’s a delicious mixture of tomatoes and two kinds of peppers (baby sweet bell peppers and Jalapeno) with an added flavor pop from capers and a little sweetness from golden raisins. I know it sounds like a weird list of ingredients, but trust me, it’s the bomb dot com.
I’m not usually a pepper lover, but the peppers cook down with the tomatoes to make a delicious, spicy, chunky sauce that you won’t be able to get into your mouth fast enough.
And, it all comes together in ONE pan. Yup. Uno. Just. One. Pan. I like to make this in my deep wok pan or my 12″ cast iron skillet because it has nice high sides.
Also, I used a mixture of yellow and red cherry tomatoes which is why the sauce looks slightly yellow. If you use all red tomatoes the color will be redder.
Serve the One Pan Shrimp Veracruz over rice. Because I’m lazy, I like the frozen organic brown rice from Trader Joes. It would also be delicious over white rice (Jasmine would be great), or cauliflower rice, or even over mashed potatoes. It’s hard to go wrong with this tasty recipe.
I can’t wait for you to try this One Pan Shrimp Veracruz recipe. Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts.
I originally tried Shrimp Veracruz as part of my Blue Apron subscription. If you want to try a free week of Blue Apron meals, message me HERE.Print
This One Pan Shrimp Veracruz recipe is spicy, saucy, seafood perfection. It’s a delicious mixture of tomatoes and two kinds of peppers (baby sweet bell peppers and Jalapeno) with an added flavor pop from capers and a little sweetness from golden raisins. I know it sounds like a weird list of ingredients, but trust me, it’s the bomb dot com. And it’s paleo, keto, gluten-free, sugar-free and Whole30 compliant.
- 2 tablespoons olive oil
- 8–10 sweet mini peppers, chopped
- 1/2 red onion, thinly sliced
- 1 pint cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 tablespoons pickled Jalapeños, minced
- 2 tablespoons capers
- 1/4 cup golden raisins
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 2 tablespoons red wine
- 1/2 to 1 cup water (see notes)
- 1 pound shrimp (see notes)
- white or brown rice for serving
- lemon or lime (optional)
- Heat the olive oil in a large skillet over medium high heat. Saute sliced peppers and onions for 5-10 minutes until they’re nice and soft.
- Turn the heat down to medium (to avoid burning the garlic). Add the tomatoes, garlic, Jalapeños, capers, raisins, oregano, and salt. Saute for 5-10 minutes until it’s all fragrant and yummy and the tomatoes have released some of their juices.
- Add the wine and drizzle in the water, a little at a time, and simmer for another 5-ish minutes until it’s appropriately saucy.
- Place the shrimp on top of the sauce. Sprinkle with salt and pepper.
- If using uncooked shrimp, cook for 4 minutes on one side, flip and cook for 3 minutes on the other side.
- If using previously cooked shrimp, stir into sauce mixture until heated through (about 3 minutes total).
- Serve the over white or brown rice. Squeeze a lemon or lime over the top if desired.
You can use cooked or uncooked shrimp in this recipe. If using pre-cooked shrimp, shorten the cooking time.
Add the water a little bit at a time. Start with about 1/2 cup, and then add 1/4 cup as it simmers down.
- Category: recipe
- Method: stovetop
- Cuisine: Spanish
Keywords: shrimp, shrimp veracruz, seafood, one pan recipe,