Camarones a la Veracruzana
7
Updated Aug 26, 2019
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Growing up in El Paso, Texas we did not eat fish often. Actually it was more like never. I don’t think I tasted seafood until I was in my teens and waitressed at a seafood restaurant. The closest we had to seafood growing up was tuna fish and it was from a can. During Lent we usually ate tuna fish sandwiches for lunch and red enchiladas for dinner every Friday. It was a Lent ritual and one that I actually still crave.
My husband and children like fish, but they love shrimp even more so that is why I chose to make this dish with shrimp. If shrimp is not your favorite, this recipe works really well with red snapper or tilapia too.
This baked shrimp with tomatoes, tomatillos, olives, and capers tastes like Camarones a la Veracruzana at a fancy expensive restaurant, but it is actually very economical to make. This is a wonderful meal for Holy Week after work when there isn’t much time—its easy, healthy, and delicioso.
Serve with rice or pasta, a side salad, and some bread, and you will have a winning dinner.
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Camarones a la Veracruzana
Ingredients
- 1 pound raw large shrimp, tail off, peeled, and deveined
- 1 cup cherry tomatoes
- 1 cup sweet golden tomatoes
- 3 tomatillos, husks removed, rinsed, and quartered
- 2 tablespoons olive oil
- 2 cloves garlic, sliced
- ½ cup onion, chopped
- ½ cup pitted green olives, sliced
- 1 tablespoon capers, drained
- kosher salt
- ground black pepper
- snipped fresh cilantro
- lime wedges
Instructions
- Thaw shrimp, if frozen. Preheat oven to 350 degrees F.
- In a large skillet cook tomatoes and tomatillos in hot oil over medium heat about 6 minutes or until softened and skins begin to split. Add garlic and onion and stir about 1 minute or until translucent.
- Remove from heat; stir in olives and capers.
- Transfer to a shallow baking dish.
- Season shrimp with salt and pepper; place shrimp on top of mixture in baking dish and bake uncovered for 25 minutes or until the shrimp are opaque. If you’d like your tomatoes to have an added roasted quality, place under a broiler for 1 minute.
- Sprinkle with cilantro and serve with lime wedges.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Written by Yvette / Photos by Yvette
I did make it and now it has landed in the weekend dinner rotation! My in laws have asked for a standing invitation when I make it! 🙂 What a magnificent dish! 🙂
I was on your site, when my husband walked in and asked if this was what we were having for dinner! Much to his dissapointment I said no, but will surprise him this weekend with this wonderful looking and sounding dish!
Thank you for the inspiration!
So Mrs. Z — Did you ever make the recipe for your husband? Such a great story. Thanks for sharing 😉
A lovely recipes. Thanks so much and Happy Easter.
Thank you Liz. Hope you had a lovely Easter.
I like your method of baking this dish. I never know if I am cooking shrimp properly in a stir fry and think this is a dish I would really enjoy. I am sure your family loved it!
I’m all about quick and easy one-pot dinners when I can 😉