[This Shrimp Dish Is Delicious and You Can Have It for Dinner in No Time] You decide which is the star of this shrimp dish: the olives, jalapeños or the fact that it’s ready in no time.
Simple skillet shrimp Veracruz is an easy dish to have ready in no time. Serve it with rice to make a complete meal. The salty olives and spicy jalapeños are the perfect match for the quick-to-cook shrimp.
When you’re looking for a fun dish that is flavorful, filling and vibrant, give this simple skillet recipe a try.
Simple skillet shrimp Veracruz
- 2 cups cooked rice
- 1 pound frozen, pre-cooked shrimp, thawed and tails removed
- 1 small lime, juiced
- 2 tablespoons olive oil
- 1/3 cup yellow onion, sliced thin
- 1 tablespoon diced jalapeño pepper, seeds and pith removed
- 1 cup diced tomato in juice
- 2 garlic cloves, minced
- 1 cup green pimento olives, sliced in half (keep several whole)
- 1/4 teaspoon ground black pepper
- 1 tablespoon freshly torn parsley
- Add the shrimp to a glass bowl and pour the lime juice over it. Refrigerate for 15 to 30 minutes.
- When you’re ready to cook the shrimp, spoon the shrimp from the lime juice and set them aside. Discard the lime juice.
- Add the oil to a skillet over medium heat. When hot, add the onion and jalapeño and cook for about 4 minutes.
- Add the tomato and juice, garlic, olives and ground black pepper. Stir and bring the mixture to a boil. Reduce the heat and cook for 3 to 4 minutes.
- Add the shrimp and lime to the skillet and cook for about 4 minutes, or until the shrimp are cooked through.
- Remove from the heat and sprinkle the fresh parsley over the top.
- Serve hot over rice.