Shrimp Veracruz-Style (Camarones a La Veracruzana)

"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."
photo by Linky photo by Linky
photo by Linky
photo by FLKeysJen photo by FLKeysJen
photo by FLKeysJen photo by FLKeysJen
photo by cookiedog photo by cookiedog
Ready In:
1hr 10mins




  • 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.

Questions & Replies

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  1. I have made this several times for guests and my family, and it always gets raves. It's rather time consuming but is not difficult to make. I serve it with lime/cilantro rice and corn in cream salsa. For dessert, I make key lime pie with a chocolate cookie crust - top with a dollop of whipped cream, a sprig of mint and fresh red raspberries.
  2. This made a delicious, light dinner (without too many calories!) I served this with cilantro rice #179778 which complimented it perfectly and adding a little kick.I'm adding this to my cookbook!
  3. This was so good! I would used a can of chopped tomatoes next time - I had to add some water to keep the mixture from drying out as it cooked. It may have had something to do with my using chopped grape tomatoes, as that was what I had. made for your football win Sept 2018
  4. 4.5 stars for taste, with a bonus for being so fresh and healthy!
  5. I've been to Veracruz and this cuisine is a lovely reminder of that coastal region of Mexico. The flavors are very nice, light and fresh, and you just feel good eating this. I would puree the tomatoes next time for a more saucy base, but otherwise wouldn't change a thing. I used sardine-stuffed olives and they were good! Served over Recipe #177513 and alongside Chips & Guacamole. Thanks, Bayhill! [Made for The All You Can Cook Buffet]


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