By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
523 cal · 30 min
Quick-and-Spicy Cocoa Shrimp
Recipe GLPRdc6c597d26fe9e
A vibrant South American-inspired dish featuring succulent shrimp in a rich, spiced tomato-cocoa sauce with hints of smoke and heat. The unsweetened cocoa powder adds unexpected depth without sweetness, while chili powder, smoked paprika, and cayenne create a layered spicy profile. Finished with fresh cilantro and a squeeze of lime, this quick weeknight meal delivers sophisticated flavors in under 30 minutes.
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Ingredients
3 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
4 garlic cloves, finely grated
⅓ cup double-concentrated tomato paste
2 tablespoons chili powder
1 tablespoon unsweetened cocoa powder, preferably Dutch-process
2 teaspoons smoked paprika
½ teaspoon cayenne pepper
2 teaspoons all-purpose flour
1¾ cups low-sodium vegetable broth
1 medium Juice of 1 medium lime
2 tablespoons dark brown sugar
1½ teaspoons kosher salt, plus more to taste
1½ pounds large shrimp, peeled and deveined
Fresh cilantro leaves for garnish
Tostadas and lime wedges for serving (optional)
Directions
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and grated garlic, stirring frequently until the onion becomes soft and fragrant, about 4 minutes.
Stir in the tomato paste, chili powder, cocoa powder, smoked paprika, and cayenne pepper. Cook while stirring constantly until the mixture begins to brown and stick slightly to the bottom of the pan, approximately 2 minutes.
Add the flour and stir to combine. Gradually pour in the vegetable broth while whisking constantly to prevent lumps from forming. Bring the sauce to a gentle simmer.
Stir in the lime juice, brown sugar, and kosher salt until the sugar and salt are fully dissolved.
Add the shrimp to the sauce and cook while stirring constantly until the shrimp turn opaque and curl slightly, approximately 5 minutes. The internal temperature should reach 145°F.
Taste the mixture and adjust seasoning with additional salt if desired. Remove from heat.
Garnish with fresh cilantro leaves and serve with tostadas and lime wedges on the side for squeezing over, if desired.
Comments
The ingredient list is entirely standard across Charlotte chains—all available at Harris Teeter, Food Lion, Kroger, or Walmart without a special trip—and the dried spices and pantry staples mean cost per serving lands around $4 to $5, driven by shrimp at roughly $12–14 per pound. The stated 30 minutes is honest for someone comfortable mincing garlic and browning shrimp, though a novice should budget 35–40 minutes including chopping. This is a strong weeknight family dish: the sauce comes together in one pot, shrimp cooks fast, and the cocoa-spice blend works as stated; it does not demand constant attention once the shrimp goes in. The pairing of cocoa with lime and chili taps a warm-weather coastal flavor that tracks well in North Carolina, and tostadas provide built-in side coverage, though leftovers do not shine—the shrimp toughens and the sauce thickens overnight, so plan for same-night service.
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