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This shrimp and veggies with ranchero sauce recipe came about because I had three cups of ranchero sauce left after making Huevos Rancheros for a friend. I worked hard on getting that sauce just right but now I had three cups left and I wanted to see what else I could do with it. During the week, I need fast and easy dishes to rely on when I’m working like crazy. This has now been in rotation for quite a while. It is easy, quick and really, really flavorful. I take a ton of help from the supermarket on this one and I usually have this stuff on hand. Pre-cut and prepped veggies can save you a whole lot of time when rushed. So, I just make sure I stock up at least once a week. Did I mention the dish is darn healthy too? The ranchero sauce itself takes time, but if you make it on the weekend and have it in the fridge ready to go all week, it is a piece of cake throwing this together. I also wound up making Mini Ranchero Shrimp Tacos and Ranchero Burgers too.
Ingredients for shrimp and veggies with ranchero sauce
Possible ingredient substitutions
Large shrimp → Scallops, cubed firm white fish (mahi-mahi, cod), chunks of lobster or chicken breast cut into bite-sized pieces for different proteins
Cauliflower rice → Brown rice, quinoa, or zucchini noodles for different textures and carb levels
Snow peas → Sugar snap peas, green beans, or asparagus cut into 2-inch pieces for similar crunch and color
Carrots (shredded) → Julienned bell peppers, shredded cabbage, or thinly sliced radishes for different flavors and textures
Broccoli florets → Broccolini, Brussels sprouts halves, or cauliflower florets for similar hearty vegetables
Green onions → Chives, regular onions (use less), or leeks (white and light green parts) for different onion flavors
Chicken stock → Vegetable stock, seafood stock, or white wine mixed with water for different flavor profiles
Limes → Lemons, rice vinegar, or white wine vinegar for different types of acidity
Ranchero sauce → Salsa verde, enchilada sauce, or marinara sauce with added cumin and chili powder for similar saucy bases
Pico de gallo → Fresh salsa, diced avocado with lime, or a simple tomato-cucumber salad for fresh, chunky toppings
How to make shrimp and veggies with rancheros sauce
- Start by making my rancheros sauce. You can make this days in advance. The flavors just get better and better as the days go by.
- Pull all your ingredients together. Prep your veggies: cut the broccoli florets, put your cauliflower in the food processor and pulse to create cauliflower rice. Alternatively, you cam purchase it freshly made in the produce department. Chop your onions, jalapenos, tomatoes, carrots, etc. This recipe comes together fast so if you have everything prepped first, you can make this quickly and serve it hot and fresh.
- Make your pico de gallo by simply mixing all the ingredients in a bowl. Alternatively, just buy a good brand at the supermarket – you won’t hurt my feelings! Note, you ca also make your pico de gallo days in advance and keep it in the fridge until ready to use. I’ll make a whole bunch and use this top chicken or serve with chips during the week too.
- 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 riced 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.
PRO TIPS
- So, on the speed front, buy your cauliflower already riced or pearled (as they call it) in the produce department. I can get it in one pound bags ready to go. This is sooooo much better than the frozen type, which has a weird smell and gets mushy – don’t go there!
- I also buy the carrots already shredded in a small bag. You can throw these into soups, salads, tacos or sandwiches for a little crunch.
- You can buy your other veggies already cut up or cut them yourself. Just make sure they are fresh for this meal.
- As always, use whatever veggies you have on hand. This meal would be great with bell peppers, zucchini, snap peas, etc.
- I also take another shortcut when it comes to the shrimp. I’ll have bags of already cleaned, shelled and deveined shrimp in the freezer. This makes for a super fast meal. Take them out of the freezer the night before and let thaw in the fridge overnight.
- One last note, you can always use store bought Pico de Gallo. In a pinch, salsa would work too. This dish is really all about the fresh veggies and that amazing sauce. Enjoy.
Quick Shrimp Thawing Tips
Let’s be honest – we’ve all been there. You’re ready to cook dinner and suddenly remember your shrimp are still frozen solid in the freezer. Don’t panic! If you’re like me and juggling a million things at once, there are two super quick methods to get those shrimp ready to cook.
The Running Water Method (2-3 minutes): Place your frozen shrimp in a colander and run cold water over them, gently moving them around with your hands. This is my go-to when I’m in a rush – it’s literally the fastest way to thaw shrimp.
The Cold Water Bowl Method (30 minutes): If you have a bit more time, place the shrimp in a bowl of cold water and let them sit on the counter. This method is perfect when you need to prep other ingredients first.
Once thawed, drain the shrimp well and pat them completely dry with paper towels – this is crucial for getting a good sear. I like to season them right in the colander with salt and pepper before cooking. The key is making sure they’re totally dry, or they’ll steam instead of getting that beautiful golden color we want.
Did you enjoy this recipe? Did you make the rancheros sauce? What did you change? I’d love to hear from you. If you are looking for fast and easy shrimp recipes, be sure to try some of my other favorites.
Shrimp, Summer Corn and Tomato Salad
Tagliatelle with Shrimp, Capers, Lemon and Heirloom Cherry Tomatoes
Shrimp & Veggies with Ranchero Sauce
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
- ½ Cup Pico de Gallo recipe below
- PICO DE GALLO
- 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.
Instructions
- 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.
