Veracruz-Style Shrimp & Lemon Quinoa with Vegetables

Veracruz-Style Shrimp & Lemon Quinoa

with Vegetables

30 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—shrimp is tossed in a bright, spicy sauce filled with juicy tomatoes, pickled jalapeños, briny capers, and more.
7 green SmartPoints® per serving
6 blue SmartPoints® per serving
1 purple SmartPoints® per serving
To learn more about WW and SmartPoints® 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 SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Wellness Details Wellness

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

WW™ Approved 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    480 Cals (est.)
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fresh
ingredients
Veracruz-Style Shrimp & Lemon Quinoa with Vegetables
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • ½ cup Tricolor Quinoa
  • 4 oz Grape Tomatoes
  • 1 Lemon
  • 1 Red Onion
  • 1 Poblano Pepper
  • 1 Tbsp Capers
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1½ Tbsps Golden Raisins
  • 1 tsp Whole Dried Oregano
time-saving
tips & techniques
Cook the quinoa
1 Cook the quinoa

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Halve the tomatoes; place in a bowl and season with salt and pepper. Using a zester or the small side of a box grater, zest the lemon to get 1 teaspoon. Quarter and deseed the lemon. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling the peppers.

Prepare the shrimp & start the vegetables
3 Prepare the shrimp & start the vegetables

Pat the shrimp dry with paper towels (remove the tails, if desired). In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the seasoned tomatoes, oregano, raisins, capers, 1/4 cup of water (carefully, as the liquid may splatter), 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. 

Cook the shrimp & finish the vegetables
4 Cook the shrimp & finish the vegetables

Place the prepared shrimp in an even layer on top of the vegetables; 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 lemon wedges. Taste, then season with salt and pepper if desired. 

Finish the quinoa & serve your dish
5 Finish the quinoa & serve your dish

To the pot of cooked quinoa, add the lemon zest and 2 teaspoons of olive oil. Season with salt and pepper; stir to combine. Serve the cooked shrimp and vegetables over the finished quinoa. Serve the remaining lemon wedges on the side. Enjoy!

Tips from Home Chefs

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Cook the quinoa
1 Cook the quinoa

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Halve the tomatoes; place in a bowl and season with salt and pepper. Using a zester or the small side of a box grater, zest the lemon to get 1 teaspoon. Quarter and deseed the lemon. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling the peppers.

Prepare the ingredients
Prepare the shrimp & start the vegetables
3 Prepare the shrimp & start the vegetables

Pat the shrimp dry with paper towels (remove the tails, if desired). In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the seasoned tomatoes, oregano, raisins, capers, 1/4 cup of water (carefully, as the liquid may splatter), 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. 

4 Cook the shrimp & finish the vegetables

Place the prepared shrimp in an even layer on top of the vegetables; 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 lemon wedges. Taste, then season with salt and pepper if desired. 

Cook the shrimp & finish the vegetables
Finish the quinoa & serve your dish
5 Finish the quinoa & serve your dish

To the pot of cooked quinoa, add the lemon zest and 2 teaspoons of olive oil. Season with salt and pepper; stir to combine. Serve the cooked shrimp and vegetables over the finished quinoa. Serve the remaining lemon wedges on the side. Enjoy!