Shrimp and Scallops Veracruz Ww

Dive into the vibrant flavors of the coast with this Shrimp and Scallops Veracruz WW recipe, a zesty, low-carb seafood dish that’s as healthy as it is delicious. Succulent large shrimp and tender sea scallops are seared to golden perfection before being simmered in a tangy tomato-based sauce infused with green olives, capers, pickled jalapeños, and a splash of fresh lime juice. Fragrant with onions, garlic, and a garnish of fresh cilantro, this easy weeknight dinner boasts a perfect balance of bold Mexican-inspired flavors and wholesome ingredients. Ready in just 35 minutes, it pairs beautifully with fluffy rice, quinoa, or even cauliflower rice for a light, satisfying meal designed to keep wellness in mind.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 tablespoon Olive oil
• 1 pound Large shrimp, peeled and deveined
• 1 pound Sea scallops
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 4 medium Roma tomatoes, diced
• 0.25 cup Green olives, sliced
• 2 tablespoons Capers, drained
• 1 tablespoon Pickled jalapeños, chopped
• 2 tablespoons Fresh cilantro, chopped
• 1 tablespoon Fresh lime juice
• 0.5 cup Chicken or seafood stock

Directions

Step 1

Heat olive oil in a large skillet over medium-high heat.

Step 2

Pat the shrimp and scallops dry with a paper towel. Season with salt and black pepper.

Step 3

Add the shrimp to the skillet in a single layer and cook for about 2 minutes per side, or until pink and cooked through. Remove from the skillet and set aside.

Step 4

Add the scallops to the same skillet and sear for 2 minutes per side, until golden-brown and cooked through. Remove from the skillet and set aside with the shrimp.

Step 5

In the same skillet, add the chopped onion. Sauté for 3-4 minutes, or until softened and translucent.

Step 6

Add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.

Step 7

Stir in the diced Roma tomatoes, green olives, capers, and jalapeños. Cook for 5 minutes, allowing the flavors to meld together.

Step 8

Pour in the chicken or seafood stock and stir well. Let the mixture simmer for 5 minutes until slightly thickened.

Step 9

Return the cooked shrimp and scallops to the skillet, gently stirring to coat them in the sauce. Cook for 2 minutes to warm through.

Step 10

Remove from heat and squeeze fresh lime juice over the top. Sprinkle with chopped cilantro for garnish.

Step 11

Serve immediately with rice, quinoa, or a side of your choice.

Nutrition Facts

Serving size	(1655.7g)

Amount per serving	% Daily Value*
Calories	1179.6

Total Fat 14.5g	0%
Saturated Fat 2.3g	0%
Polyunsaturated Fat g
Cholesterol 1043.3mg	0%
Sodium 6712.6mg	0%
Total Carbohydrate 61.7g	0%
Dietary Fiber 10.0g	0%
Total Sugars 16.0g
Protein 209.3g	0%

Vitamin D 0IU	0%
Calcium 515.4mg	0%
Iron 6.3mg	0%
Potassium 3870.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 10.7%

Protein: 68.9%

Carbs: 20.3%