Veracruz Shrimp Packets

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Prep Time 20 minutes
Cook Time 10 minutes
Course Dinner, Lunch, Main Course
Cuisine Mexican
Servings 4
Calories 437 kcal


  • Parchment paper 15"x18" sheets
  • Large knife
  • Cutting Board
  • Measuring cup(s)
  • Measuring spoons
  • Medium bowl
  • Large spoon
  • Zester
  • Kitchen shears
  • 4 Plates


  • 4 Large Roma tomatoes chopped
  • 2 Garlic cloves minced
  • ½ Small yellow onion thinly sliced
  • ½ cup Salad olives drained & sliced
  • cup Pickled jalapeño drained & sliced
  • 2 Tbsp Capers drained
  • 1 Tbsp Fresh oregano finely chopped
  • 1 Tbsp Fresh lime juice
  • 2 8.8 oz pkg iO organic 90-second brown basmati rice
  • 4 tsp Olive oil
  • 2 tsp Lime zest
  • lb Raw 21-26 count shrimp peeled & deveined, thawed if necessary


  • Preheat oven to 400°; cut 4 (15" x 18") sheets parchment paper. In medium bowl, toss tomatoes, garlic, onion, olives, jalapeños, capers, oregano, lime juice, oil and lime zest until well combined.
  • Place 1 sheet parchment on work surface. Arrange about 1 cup tomato mixture on half of parchment sheet; place ¼ shrimp over tomato mixture. Fold parchment paper in half over shrimp and tomato mixture; fold edges several times to seal tightly. Repeat with remaining parchment sheets, tomato mixture and shrimp. Place packets on rimmed baking pan; bake 10 minutes or until shrimp turn opaque throughout.
  • Prepare rice as label directs. Makes about 2 cups.
  • With kitchen shears, cut an "X" in top of packets, then carefully pull back parchment to open. Divide rice over 4 plates; pour 1 packet over each.



Serving: 1packetCalories: 437kcalCarbohydrates: 58gProtein: 27gFat: 11gSaturated Fat: 1gCholesterol: 194mgSodium: 883mgFiber: 4gSugar: 2g
Keyword 30-minute Meals, Dairy-Free, Gluten-Free, One-pot Meals
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