Spicy Veracruz-Style Shrimp with Brown Rice

Spicy Veracruz-Style Shrimp

with Brown Rice

35 MIN
2 Servings
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From the Test Kitchen

In our spin on shrimp a la Veracruzana—a specialty from the historic Mexican coastal city—tender shrimp are tossed in a bright, spicy sauce filled with juicy tomatoes, pickled jalapeño, briny capers, and more.
1-8 PersonalPoints range per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW Recommended 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    490 Cals (est.)
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Nutrition Label
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fresh
ingredients
Spicy Veracruz-Style Shrimp with Brown Rice
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • ½ cup Brown Rice
  • 4 oz Grape Tomatoes
  • 1 Tbsp Capers
  • 2 Scallions
  • 1 Lime
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 tsp Whole Dried Oregano
  • 1½ Tbsps Golden Raisins
  • 1 Tbsp Verjus Rouge
  • 1 Bell Pepper
Cook the rice
1 Cook the rice

In a medium pot, combine the rice, a big pinch of salt, and 1 1/2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes; place in a bowl and season with salt and pepper. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling.

Start the sauce
3 Start the sauce

Pat the shrimp dry with paper towels (remove the tails if desired). In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced bell pepper and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the seasoned tomatoes, oregano, raisins, capers, verjus (carefully, as the liquid may splatter), 1/4 cup of water, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently and pressing down on the tomatoes with the back of a spoon, 3 to 4 minutes, or until slightly softened and the tomatoes are slightly broken down.

Cook the shrimp & finish the sauce
4 Cook the shrimp & finish the sauce

Place the prepared shrimp in an even layer on top of the sauce; season with salt and pepper. Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the shrimp are slightly opaque. Remove the foil and continue to cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat and stir in the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. 

Finish the rice & serve your dish
5 Finish the rice & serve your dish

To the pot of cooked rice, add the lime zest and 2 teaspoons of olive oil. Season with salt and pepper and stir to combine. Serve the cooked shrimp and sauce over the finished rice. Garnish with the sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!

Tips from Home Chefs

Cook the rice
1 Cook the rice

In a medium pot, combine the rice, a big pinch of salt, and 1 1/2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes; place in a bowl and season with salt and pepper. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling.

Prepare the ingredients
Start the sauce
3 Start the sauce

Pat the shrimp dry with paper towels (remove the tails if desired). In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced bell pepper and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the seasoned tomatoes, oregano, raisins, capers, verjus (carefully, as the liquid may splatter), 1/4 cup of water, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently and pressing down on the tomatoes with the back of a spoon, 3 to 4 minutes, or until slightly softened and the tomatoes are slightly broken down.

4 Cook the shrimp & finish the sauce

Place the prepared shrimp in an even layer on top of the sauce; season with salt and pepper. Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the shrimp are slightly opaque. Remove the foil and continue to cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat and stir in the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. 

Cook the shrimp & finish the sauce
Finish the rice & serve your dish
5 Finish the rice & serve your dish

To the pot of cooked rice, add the lime zest and 2 teaspoons of olive oil. Season with salt and pepper and stir to combine. Serve the cooked shrimp and sauce over the finished rice. Garnish with the sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!

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