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Spicy Shrimp Veracruz served over white rice in a turquoise bowl, topped with cilantro and sliced jalapeños.
Reda

Spicy Shrimp Veracruz

Plump shrimp simmered in a vibrant, smoky tomato sauce with olives, capers, and just enough heat to keep things interesting.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Shrimp
  • 1.5 lb large shrimp peeled and deveined, tails on
  • 0.5 tsp kosher salt
For the Sauce
  • 3 tbsp olive oil
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 2 chipotle peppers in adobo minced, plus 1 tbsp adobo sauce
  • 28 oz fire-roasted diced tomatoes 1 can, undrained
  • 0.5 cup dry white wine
  • 0.5 cup green olives pitted, halved
  • 2 tbsp capers drained
  • 1 tsp dried oregano preferably Mexican oregano
  • 0.25 cup fresh cilantro chopped, for serving

Equipment

  • Large skillet or Dutch oven
  • Cutting board
  • Chef's Knife

Method
 

Prep
  1. Pat shrimp dry with paper towels and season lightly with salt. Set aside while you build the sauce.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened and just starting to brown at the edges, about 6 minutes. Add garlic and chipotle peppers and cook for 1 minute until fragrant.
  3. Stir in tomatoes, white wine, olives, capers, and oregano. Bring to a lively simmer, then reduce heat to medium-low and cook uncovered for 12 to 15 minutes until the sauce thickens slightly and the flavors meld.
  4. Nestle shrimp into the simmering sauce in a single layer. Cover and cook until shrimp turn pink and just curl, 4 to 5 minutes. Do not overcook - they will continue cooking in the residual heat.
  5. Taste and adjust salt if needed. Scatter cilantro over the top and serve straight from the skillet with warm tortillas or crusty bread to soak up the sauce.

Notes

For milder heat, use just 1 chipotle pepper or substitute with 1/2 tsp smoked paprika. The sauce can be made up to 2 days ahead and reheated before adding the shrimp. Leftovers make excellent tacos the next day - just reheat gently.