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Skillet Shrimp with Green Olive, Caper and Jalapeño Sauce

Skillet Shrimp with Green Olive, Caper and Jalapeño Sauce

Inspired by Veracruz-style shrimp from the Gulf Coast of Mexico, this shrimp dish combines punchy, savory depth of Spanish cooking with a piquant, Mexican-style touch.

By Courtney HillDecember 8, 2023

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

With tomatoes, capers, olives and bay, camarones a la veracruzana, or Veracruz-style shrimp, from the Gulf Coast of Mexico shows the Spanish influence on the region’s cuisine, but the jalapeño chili and white onion give the flavors a Mexican timbre. This one-skillet main comes together easily in under an hour. It pairs perfectly with tortillas, rice and beans.

Tip

Don’t cover the skillet after adding the shrimp. This allows the sauce to reduce and thicken slightly for more concentrated flavor and a consistency that clings lightly to the shrimp.

Ingredients
  • 3

    tablespoons extra-virgin olive oil

  • 4

    medium garlic cloves, minced

  • 1

    small white onion, halved and thinly sliced

  • Kosher salt and ground black pepper

  • 1

    14½-ounce can diced tomatoes

  • ⅓

    cup pimento-stuffed green olives, chopped

  • 3

    tablespoons drained capers, plus 1 tablespoon caper brine

  • 1

    medium jalapeño chili, stemmed and sliced into thin rings

  • 2

    bay leaves

  • 1 ½

    pounds extra-large (21/25 per pound) shrimp, peeled and deveined

  • 2

    tablespoons chopped fresh flat-leaf parsley

Step 1

In a 12-inch skillet over medium, combine the oil and garlic; cook, stirring, until the garlic is lightly browned, about 2 minutes. Add the onion and ¼ teaspoon salt; cook, stirring occasionally, until lightly browned and beginning to soften, 5 to 7 minutes. Stir in the tomatoes with juices, olives, capers and brine, half of the jalapeño, the bay, ¼ teaspoon pepper and ¼ cup water. Cover and cook over medium, stirring occasionally, until the onion has fully softened, about 10 minutes.

Step 2

Uncover and bring to a simmer over medium-high. Add the shrimp and cook, uncovered and stirring often, until the shrimp are opaque and the sauce has reduced slightly, about 3 minutes. Off heat, stir in the remaining jalapeño and the parsley. Remove and discard the bay, then taste and season with salt and pepper.