Veracruz-Style Shrimp & Vegetables with Brown Rice

Veracruz-Style Shrimp & Vegetables

with Brown Rice

30 MIN
4 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—tender shrimp are tossed in a bright, spicy sauce filled with juicy tomatoes, pickled jalapeño, briny capers, and more.
0-7 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.
CLICK FOR RECIPE CARD

Get Cooking

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
    400 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Veracruz-Style Shrimp & Vegetables with Brown Rice
Title
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • 1⅛ cups Brown Rice
  • 1 14-Oz Can Whole Datterini Tomatoes
  • 1 Red Onion
  • 5 oz Baby Spinach
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 Tbsp Capers
  • 1 tsp Whole Dried Oregano
  • 3 Tbsps Golden Raisins
  • 2 Bell Peppers
time-saving
tips & techniques
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the rice
1 Cook the rice

In a medium pot, combine the rice, raisins, a big pinch of salt, and 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. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. 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. In a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and sliced bell peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the tomatoes (carefully, as the liquid may splatter), oregano, capers, 1/2 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, 3 to 4 minutes, or until slightly thickened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the spinach is wilted.

Cook the shrimp & serve your dish
4 Cook the shrimp & serve your dish

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. Taste, then season with salt and pepper if desired. Serve the cooked shrimp and sauce over the cooked rice. Enjoy!

Tips from Home Chefs

Veracruz-Style Shrimp & Vegetables

Cook the rice
1 Cook the rice

In a medium pot, combine the rice, raisins, a big pinch of salt, and 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. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. 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. In a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and sliced bell peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the tomatoes (carefully, as the liquid may splatter), oregano, capers, 1/2 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, 3 to 4 minutes, or until slightly thickened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the spinach is wilted.

4 Cook the shrimp & serve your dish

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. Taste, then season with salt and pepper if desired. Serve the cooked shrimp and sauce over the cooked rice. Enjoy!

Cook the shrimp & serve your dish
Browse Steps
1 of 4