Shrimp Veracruz with Pumpkin Seed Sauce (Pipian)

Course: Entree

Cuisine: Mexican

Keyword: Authentic Mexican seafood recipe, how to make shrimp Veracruz

Prep Time: 30

Cook Time: 30

Preparing the Pipián Sauce: 1

Total Time: 2

Servings: people

Calories: 396kcal

Author: Kris Longwell

Shrimp Veracruz with Pumpkin Seed Sauce (Pipián) is a classic Central Mexican dish. Start by making the Pumpkin Seed Sauce, then make the Veracruz shrimp. Then assemble one of the most beautiful and delicious plates you'll ever see or eat.

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Ingredients

Make Ahead

Pumpkin Seed Sauce (Pipián)

For the Shrimp Veracruz

¼ cup olive oil
20 large shrimp peeled and deveined
1 tsp Kosher salt
4 cloves garlic minced, divided
1 28 oz. can diced tomatoes drained
½ cup white onion finely chopped
1 tsp sugar
1 tsp Kosher salt
2 fresh bay leaves
½ cup green olives pitted and quartered lengthwise
¼ cup raisins
¼ cup capers drained
2 tsp oregano dried

For Finishing the Dish

Pumpkin Seed Sauce (Pipián) (click for recipe)
½ cup corn oil can also use vegetable oil
12 corn tortillas
3 tbsp fresh flat-leaf parsley chopped, for garnish

Instructions

Do Ahead

Prepare the Pumpkin Seed Sauce (Pipián). As you are preparing the shrimp sauce, gently warm the pipián sauce on the stove.
Pumpkin Seed Sauce (Pipián)

Make the Shrimp Veracruz Sauce

Heat the oil in a large skillet over medium-high heat. Meanwhile, toss the shrimp with the salt and half of the garlic. Add the shrimp to the hot oil and sauté until the shrimp is pink and curled, about 4 minutes. Use a spatula to transfer the cooked shrimp to a plate. Set aside.
¼ cup olive oil, 1 tsp Kosher salt, 4 cloves garlic, 20 large shrimp
Add the onion to the skillet (there should still be oil in the pan, add a little more, if necessary). Sauté until soft, about 4 to 5 minutes. Add the remaining 2 cloves of minced garlic and cook for another 30 seconds, stirring often.
½ cup white onion
Stir in tomatoes, sugar, salt, and bay leaves and bring to a boil.
1 28 oz. can diced tomatoes, 1 tsp sugar, 1 tsp Kosher salt, 2 fresh bay leaves
Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until most of the liquid is evaporated, about 15 minutes.
Add olives, raisins, capers, and oregano to sauce and cook, stirring, for about 1 minute. Stir in the cooked shrimp. Cover the pan, and keep on very low heat while you prepare the tortillas.
½ cup green olives, ¼ cup raisins, ¼ cup capers, 2 tsp oregano

PREPARE THE TORTILLAS

Transfer 2 cups of warm Pumpkin Seed (Pepitas) Sauce to a bowl large enough to hold a tortilla. (a pie plate works well). Keep the remainder of the sauce warm, covered, on the stovetop over low heat.
Pumpkin Seed Sauce (Pipián)
Heat oil in a 7 - 8 inch heavy skillet over medium heat, until hot but not smoking, then carefully pass tortillas 1 at a time through the oil with tongs (or 2 forks) to soften, about 1 to 2 seconds per side.
½ cup corn oil, 12 corn tortillas
Blot both sides of each tortilla with paper towels and place on a plate.

PLATE THE DISH

Working with 1 tortilla at a time, dredge in pumpkin seed sauce (in the bowl) to coat both sides, then roll up like a cigar and place on serving plates, 3 rolled tortillas per plate.
Spoon ½ cup of the warm pipián sauce over the rolled tortillas and then top with shrimp Veracruz. Garnish with parsley. Serve at once.
3 tbsp fresh flat-leaf parsley

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

Once the shrimp Veracruz sauce is prepared, cover the skillet and keep it on very low on the stove. Keep the heat low so you won't overcook the shrimp. You'll need to keep the pumpkin seed sauce warmed, too.

The pumpkin seed sauce can be made up to 5 days in advance and kept covered in the fridge. To make the preparation of the dish easier, we do recommend making the sauce ahead of time.

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