Best 3 Shrimp Veracruz Style Camarones A La Veracruzana Recipes

Indulge in the vibrant flavors of Mexico with our authentic Shrimp Veracruz Style (Camarones a la Veracruzana) recipe! This classic dish, originating from the coastal city of Veracruz, is a symphony of fresh shrimp, zesty tomatoes, tangy olives, aromatic onions, and a hint of spice. Prepared with simple, wholesome ingredients, this recipe yields a savory and colorful seafood dish that will tantalize your taste buds.

In addition to the main recipe, we offer a vegetarian version of Shrimp Veracruz Style, catering to those who prefer a plant-based diet. This variation swaps succulent shrimp for tender tofu, ensuring that everyone can relish the vibrant flavors of this Mexican classic.

For those seeking a low-carb alternative, our Keto Shrimp Veracruz Style recipe is the perfect choice. This version utilizes cauliflower rice instead of traditional rice, resulting in a flavorful and satisfying dish that adheres to a ketogenic diet.

Furthermore, our Shrimp Veracruz Style with Coconut Milk recipe adds a creamy and tropical twist to this timeless dish. Incorporating coconut milk into the sauce creates a rich and velvety texture, adding an extra layer of depth and flavor.

Each recipe includes a detailed ingredient list, step-by-step instructions, and helpful tips to ensure your Shrimp Veracruz Style turns out perfectly. Whether you prefer the classic shrimp version, the vegetarian tofu variation, the low-carb cauliflower rice option, or the creamy coconut milk rendition, we've got you covered!

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP VERACRUZ-STYLE (CAMARONES A LA VERACRUZANA)

Shrimp Veracruz-Style (Camarones a La Veracruzana) image

Posted for the Zaar World Tour 2006-Mexico. From the "Mexican Cookery" cookbook. I haven't tried this recipe, but it sounds delicious. When making this dish, be sure that you don't cook the shrimp too long or leave it standing in the hot sauce, as it will become tough.

Provided by Bayhill

Categories Peppers

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb fresh medium shrimp, peeled and deveined
1 large green bell pepper
1 tablespoon vegetable oil
1 small onion, chopped
5 small tomatoes, peeled and chopped (1-1/4 lb.)
12 pimento stuffed olives, whole
1 1/2 teaspoons capers
1 bay leaf
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
lime juice

Steps:

Cut bell pepper into 1-1/2"x1/2" strips. Heat 1 Tablespoon oil in a large saucepan. Add onion and green pepper strips. Cook until onion is tender but not browned. Add tomatoes, whole olives, capers, bay leaf, sugar and salt. Bring to a boil; reduce heat.
Cover and simmer 20 minutes. Taste sauce and add more salt if needed. Heat 2 Tablespoons oil in another large skillet. Add shrimp.
Cook over medium heat until shrimp turns pink, about 3 minutes. Sprinkle a few drops of lime juice over shrimp. Add sauce. Cook and stir 3 to 4 minutes longer. Serve immediately.

Nutrition Facts : Calories 208.9, Fat 11.7, SaturatedFat 1.5, Cholesterol 143.2, Sodium 973.3, Carbohydrate 9.6, Fiber 2.4, Sugar 5.2, Protein 17.1

CAMARONES A LA VERACRUZANA CON ARROZ VERDE ( SHRIMP VERACRUZ STY

Camarones a La Veracruzana Con Arroz Verde ( Shrimp Veracruz Sty image

Shrimp are served with a salsa ranchero (country-style sauce)over a molded ring of green rice and garnished with parsley and avocado slices- muy bueno! Originally from a September 1978 issue of Bon Apetit that featured an article on Mexican Country Cooking.

Provided by Leslie in Texas

Categories Long Grain Rice

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 20

Ingredients

2 tablespoons oil
2 large onions, peeled and sliced into rings
2 large green bell peppers, seeded and sliced into rings
2 cups fresh tomatoes (or canned)
2 -3 whole jalapenos (or Serrano)
salt & freshly ground black pepper, to taste
1/2 cup butter (1 stick)
1/2 cup olive oil
6 garlic cloves, minced (to taste)
3 lbs large shrimp, shelled, deveined and butterflied
3 tablespoons oil
1 1/2 cups unconverted long-grain rice
6 -8 anaheim chilies, deveined and seeded
3 tablespoons fresh parsley, chopped
1 garlic clove
3 cups water
salt & freshly ground black pepper, to taste
1/2 cup dry white wine
minced parsley, garnish
1 avocado, peeled, seeded, and thinly sliced, garnish

Steps:

For sauce:.
Heat oil in large skillet over medium heat.
Add onions and peppers and saute until slightly softened, about 5 minutes.
Add tomatoes, squeezing them into skillet to release juices.
Stir in chilies(puncture in several places for an extra hot sauce) and add salt and pepper to taste.
Simmer uncovered 15 minutes, stirring occasionally.
Remove from heat and keep warm.
For Shrimp:.
Heat butter and oil in large skillet over medium heat.
Add garlic and saute briefly, but do not brown.
Add shrimp and cook, stirring frequently, 5 minutes.
Add sauce and mix well to combine.
For rice:.
Heat oil in large skillet over medium heat.
Add rice and cook, stirring constantly, until oil is absorbed.
Combine chilies, parsley and garlic in a blender or food processor and mix well.
Add to rice in skillet and stir to blend.
Increase heat, add water and bring to a boil.
Reduce heat and simmer, tightly covered, about 25 to 30 minutes, or until all liquid is absorbed.
Fluff with a fork and add salt and pepper to taste.
To assemble:.
Lightly oil a 6 cup ring mold and lightly pack warm Arroz Verde into mold; immediately unmold on serving platter.
Add wine to shrimp mixture and simmer 2 to 3 minutes.
Remove chilies; spoon into center of mold and over rice.
Sprinkle with parsley and garnish with avocado slices.
Serve hot.

Nutrition Facts : Calories 942.7, Fat 54.2, SaturatedFat 15.5, Cholesterol 386.3, Sodium 464.8, Carbohydrate 58.2, Fiber 6.1, Sugar 8, Protein 53

FIRE ROASTED SHRIMP VERACRUZ

Fire Roasted Shrimp Veracruz image

What's not to love about a shrimp dish flavored with orange peel and fresh thyme that's ready in just 15 minutes!

Provided by Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

1 tablespoon olive or vegetable oil
1 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1/4 cup sliced green onions (4 medium)
1 fresh jalapeño or serrano chile, seeded, finely chopped
1 teaspoon grated orange peel
1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

Steps:

In 12-inch skillet, heat oil over medium-high heat. Add shrimp, onions, chile, orange peel and thyme; cook 1 minute, stirring frequently.
Stir in tomatoes. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until shrimp are pink and sauce is slightly thickened.

Nutrition Facts : Calories 140, Carbohydrate 6 g, Cholesterol 160 mg, Fat 1/2, Fiber 1 g, Protein 18 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 3 g, TransFat 0 g

Tips:

Use fresh, high-quality shrimp for the best flavor. If using frozen shrimp, thaw them completely before cooking.
To devein the shrimp, use a sharp knife to make a shallow cut along the back of the shrimp, from the head to the tail. Remove the vein and rinse the shrimp under cold water.
If you don't have a large skillet, you can cook the shrimp in batches. Just be sure to adjust the cooking time accordingly.
Serve the shrimp Veracruz-style with rice, beans, or tortillas. You can also garnish it with fresh cilantro or parsley.

Conclusion:

Shrimp Veracruz-style is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. The combination of shrimp, tomatoes, onions, peppers, and spices creates a flavorful and colorful dish that is sure to please everyone at the table. So next time you're looking for a tasty and healthy seafood dish, give shrimp Veracruz-style a try. You won't be disappointed!