Veracruz-Style Shrimp & Vegetables with Brown Rice
Customer Favorite

Veracruz-Style Shrimp & Vegetables

with Brown Rice

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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. It’s all served over hearty brown rice (mixed with lemon zest), which deliciously soaks up any extra sauce.

To learn more about WW and SmartPoints® visit ww.com

11 green SmartPoints®

9 blue SmartPoints®

4 purple SmartPoints®

Get Cooking

Dietary Information

WW Recommended 500 Calories Or Less Mediterranean Diet
  • Nutrition
    PER SERVING
  • Calories
    480 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Veracruz-Style Shrimp & Vegetables with Brown Rice
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • ½ cup Brown Rice
  • 4 oz Grape Tomatoes
  • 4 oz Sweet Peppers
  • 1 Lemon
  • 1 Red Onion
  • 1 Tbsp Capers
  • 1½ Tbsps Golden Raisins
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 tsp Whole Dried Oregano
Cook the rice:
1 Cook the rice:

Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Prepare the ingredients:
2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove the cores. Halve the peppers lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Combine in a bowl. Halve the tomatoes; place in a bowl and season with salt and pepper. Zest the lemon to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the yellow rind, avoiding the white pith; mince the rind). Quarter and deseed the lemon. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. 

Prepare the shrimp & start the sauce:
3 Prepare the shrimp & start the sauce:

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 sweet peppers and onion; 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 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 lemon 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 lemon zest and 2 teaspoons of olive oil. Season with salt and pepper; stir to combine. Serve the cooked shrimp and sauce over the finished rice. Serve the remaining lemon wedges on the side. Enjoy!

Tips from Home Chefs

Cook the rice:
1 Cook the rice:

Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove the cores. Halve the peppers lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Combine in a bowl. Halve the tomatoes; place in a bowl and season with salt and pepper. Zest the lemon to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the yellow rind, avoiding the white pith; mince the rind). Quarter and deseed the lemon. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. 

Prepare the ingredients:
Prepare the shrimp & start the sauce:
3 Prepare the shrimp & start the sauce:

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 sweet peppers and onion; 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 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 lemon 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 lemon zest and 2 teaspoons of olive oil. Season with salt and pepper; stir to combine. Serve the cooked shrimp and sauce over the finished rice. Serve the remaining lemon wedges on the side. Enjoy!

Browse Steps
1 of 5