shrimp and veggies on a plate with lime
My Curated Tastes is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you.
skillet filled with veggies
mixed veggies cooking in skillet
shrimp cooking with ranchero sauce in skillet
shrimp ranchero on a plate
shrimp and veggies on a plate with lime

Shrimp & Veggies with Ranchero Sauce

Another way to use ranchero sauce is with shrimp and fresh veggies. A delicious and healthy way to use leftover sauce from your morning Huevos Rancheros meal.
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine General
Servings 4 Served
Calories 62 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 1 Lb. Medium – Large Shrimp shelled and deveined (tails removed if that is your preference)
  • 8 Oz. Cauliflower rice or pearls fresh (not frozen)
  • 1 Cup Snow peas trimmed
  • ½ Cup Carrots shredded
  • 1 Cup Broccoli florets
  • 2 Green Onions chopped
  • ¼ Cup Chicken Stock
  • Salt and Pepper to taste
  • Cooking spray
  • 2 Limes cut into quarters
  • ¼ – ½ Cup Ranchero Sauce Get recipe here
  • ½ Cup Pico de Gallo recipe below
  • 4 Medium sized Campari Tomatoes seeded and diced
  • ¼ Jalapeno seeded and chopped
  • 2 Green onions chopped
  • 1 Lime juice and zest
  • Salt and Pepper to taste
  • Mix all the ingredients in a small bowl and set to the side.


  • Heat your stovetop to medium/high. Spray a large skillet with cooking spray and add the chopped onion and broccoli florets. Cook for about 5 minutes, stirring every minute. Add the carrots and cook another 2 minutes. (You just want to start softening these tougher veggies.)
  • Add the cauliflower, salt and pepper to taste, and the chicken stock. Stir and cook for another 5 minutes. Stir occasionally. Then add the snow peas and mix into the mixture to heat them through. They only take a minute or two and you want them to stay crisp.
  • Meanwhile in a separate skillet sprayed with cooking spray, add the shrimp. Salt and pepper them and begin to cook over medium/high heat. Cook for about one minute then add the sauce. (Depending on how much heat and sauce you want, you can decide to add between ¼ – ½ cup of the sauce.) Cook and stir for another 3-4 minutes to heat the sauce through and to finish cooking the shrimp.
  • Plate a quarter of the veggie mix on each plate and top with a quarter of the shrimp and sauce. Top with a couple of tablespoons of the Pico de Gallo and serve with a couple of lime wedges.


Calories: 62kcalCarbohydrates: 16gProtein: 2gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 0.5mgSodium: 243mgPotassium: 274mgFiber: 3gSugar: 6gVitamin A: 3369IUVitamin C: 55mgCalcium: 52mgIron: 1mg
Keyword dinner, healthier choice, mexican, vegetables
Tried this recipe?Let us know how it was!