Edgy Food
Ethnic Food
Mexican

Shrimp Veracruz

(6)

Extra sidedish:

by chef Andres Mendez

  • details
  • nutrition
  • ingredients
  • farms
  • final steps

Story of the Meal

Shrimp cooked to tender with a tangy and savory flavors in this mexican inspired seafood dish. Topped with crisp radish, zucchini noodles on the side, and with freshly made guacamole for that rich, creamy notes.

Maincourse
Serving Size 475 g
Calories 445
Fat 14 g
Saturated Fat 2 g
Carbs 44 g
Fiber 12 g
Protein 43 g
Sodium 318 mg
Sugar 8 g

Extra side dish

We use our extra side dishes with seasonal veggies found at the market, so they may change. We try to make a healthy and delicious snack to balance the meal and to make it more fun.
Our side dishes have in between 40-150 KCal each.

Avocado
Bay Leaf
Cilantro
Cloves
Garlic Paste
Ground Black Pepper
Italian Parsley
Lime
Peas
Radish
Red Onion
Shrimp
Tomato Sauce
Zucchini

Summer Wind Farms

Eckerton Hill Farm has its origins on the rooftop of a Brooklyn brownstone, where owner Tim Stark started his first tomato seedlings nineteen years ago. Today, the farm sits on 58 hillside acres overlooking the fertile Oley Valley of Berks County, Pennsylvania. We grow over 200 varieties of fruits and vegetables and we are best known for our more than 100 varieties of juicy heirloom tomatoes and fiery peppers of every shape and hue.

Meals are delivered chilled

Containers are oven & microwave safe, lid is not safe.

NOTE: Remove the plastic cup from inside the container before heating.

In the Ovenrecommended

1. Preheat to 350F 2. Pour sauce on top 3. Cook for 12 min or until heated through

Enjoy it cold!

In the Microwave

1. Pour sauce on top 2. Place the container lid on 3. Cook for 2 min.

Enjoy it cold!

Community Reviews

(2 COMMENTS)

Emily

08/30/2018

Loved!...

Loved!

Alexander

06/04/2018

Pretty good. Not too...

Pretty good. Not too filling though.

From

About

Shrimp Veracruz

(6)

Extra sidedish: 1785

Details Nutrition Ingredients Farms

Story of the meal

Shrimp cooked to tender with a tangy and savory flavors in this mexican inspired seafood dish. Topped with crisp radish, zucchini noodles on the side, and with freshly made guacamole for that rich, creamy notes.

Maincourse
Serving Size 475 g
Calories 445
Fat 14 g
Saturated Fat 2 g
Carbs 44 g
Fiber 12 g
Protein 43 g
Sodium 318 mg
Sugar 8 g

Extra Side Dish

We use our extra side dishes with seasonal veggies found at the market, so they may change. We try to make a healthy and delicious snack to balance the meal and to make it more fun.

Our side dishes have in between 40-150 KCal each.

Avocado
Bay Leaf
Cilantro
Cloves
Garlic Paste
Ground Black Pepper
Italian Parsley
Lime
Peas
Radish
Red Onion
Shrimp
Tomato Sauce
Zucchini

eckerton hill farm

Eckerton Hill Farm has its origins on the rooftop of a Brooklyn brownstone, where owner Tim Stark started his first tomato seedlings nineteen years ago. Today, the farm sits on 58 hillside acres overlooking the fertile Oley Valley of Berks County, Pennsylvania. We grow over 200 varieties of fruits and vegetables and we are best known for our more than 100 varieties of juicy heirloom tomatoes and fiery peppers of every shape and hue.

Community Reviews (6)

Emily


08/30/2018

Loved!

Alexander


06/04/2018

Pretty good. Not too filling though.

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Hi !

We are so happy that you love this meal as much as we do. Now that we know it, we will prioritize this meal in next week's menu and let you know.

The CookUnity Team.

welcome Brooke Alpert M.S., R.D., C.D.N.

We'd like to welcome nationally recognized nutrition expert, author and New Yorker Brooke Alpert to our CookUnity.

Brooke received her Masters of Science at New York University and completed her dietetic training at Mt. Sinai Hospital in affiliation with NYU. She is the founder of B Nutritious, a private nutrition counseling and consulting firm located on the Upper East Side.

She will work with our artisan chefs community creating even healthier, tastier, more balanced and conscious meals for you to enjoy.