Recipes: Main Entrees

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Shrimp Veracruz

shrimpveracruzFrom the gold coast region of Mexico, this colorful and fragrant shellfish recipe shines with the taste of tart orange, spicy chili and pungent cilantro. Serve it over steamed basmati rice spiked with saffron.


  • 1 Tbsp. Rapunzel Organic® Canola Oil
  • 1 lb. fresh shrimp
  • 1 small onion, chopped
  • 1 large green or yellow pepper, cut into strips
  • 3 tomatoes, peeled and chopped
  • 2 tsp. orange zest
  • 1 Tbsp. capers
  • 1/2 tsp. crushed red chili flakes
  • 1 bay leaf
  • 2 Tbsp. Rapunzel Organic® Avocado Oil
  • 2-3 Tbsp. lime juice
  • 1/3 cup cilantro, minced


  1. Peel shrimp and remove veins.
  2. You may leave the very tail section of shell on the shrimp for added flavor.
  3. Saute onion in oil and cook for 2 minutes until tender but not browned.
  4. Add peppers and continue to saute for 30 seconds.
  5. Add tomatoes, orange zest, capers, chili flakes and bay leaf.
  6. Bring to boil; reduce heat. Cover and simmer 15 minutes.
  7. Add cleaned shrimp.
  8. Cook over medium heat for 3 to 4 minutes until shrimp are pinked and cooked through.
  9. Sprinkle Rapunzel Organic® Avocado Oil and lime juice over shrimp.
  10. Top with cilantro and serve.
  11. Chef Steve’s Tip: Leftover shrimp can be tossed with cooked rice and serves as a salad over mixed greens for an elegant salad or appetizer.

Servings: 4

Nutritional information per serving: Calories 250.9, Fat 12.7g, Cholesterol 175.0mg, Carbohydrates 9.4g, Fiber 2.2g, Protein 24.7g, Sodium 336.7mg.

Nutritional data in these recipes is approximate. It is provided by manufactures or through analysis with industry software that uses USDA data. Persons on special diets requiring more specific nutrient data should consult a physician or registered dietician.

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