Serves 4
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.
