Veracruzana Vinegar-Bathed Shrimp

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  • 2

    pounds medium shrimp

  • 3

    cups water

  • 3

    tablespoons extra-virgin olive oil

  • 1

    large white or red onion, thinly sliced

  • 2

    large carrots, thinly sliced

  • Salt to taste

  • 4 to 6

    garlic cloves, minced or puréed

  • 2

    fresh or pickled serrano or jalapeño chiles, or chipotle chiles in adobo sauce, minced

  • 2

    large or 4 small bay leaves

  • cup seasoned rice vinegar

  • ¼

    teaspoon freshly ground pepper

  • ½

    teaspoon ground cloves (more to taste)

  • 1

    teaspoon dried Mexican oregano or 1 tablespoon chopped fresh mint

  • cup chopped cilantro

  • Lettuce leaves for serving (optional)

  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      149 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 16 grams protein; 142 milligrams cholesterol; 874 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
      Powered by Edamam


  1. Peel and devein shrimp, saving the shells.
  2. Bring water to a boil in a medium saucepan and add shrimp shells. Simmer 30 minutes. Line a strainer with cheesecloth and set over a bowl. Strain broth into bowl and discard shells. You will need only 1/2 cup of the broth; the rest can be frozen, or used to cook rice if you choose it to accompany the shrimp.
  3. Heat 2 tablespoons olive oil over medium heat in a large, heavy skillet and add onion, carrots and a generous pinch of salt. Cook, stirring often, until tender, 5 to 8 minutes. Add garlic and shrimp and cook, stirring, until shrimp begins to turn pink, about 3 minutes.
  4. Add chiles, bay leaves, vinegar, pepper, ground cloves, salt to taste and 1/2 cup shrimp stock and bring to a simmer. Reduce heat to low and simmer for 5 minutes or until the shrimp is cooked through, stirring occasionally. Remove from heat and transfer mix to a bowl. Refrigerate for 30 minutes or longer.
  5. Stir in remaining tablespoon of olive oil, the oregano or mint and cilantro. Taste and adjust seasonings. If desired, line a platter or plates with lettuce leaves and spoon shrimp mix over the lettuce.
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