Quick-and-Spicy Cocoa Shrimp
These saucy shrimp borrow from the earthy, spicy flavors of a Mexican mole to create a one-pan recipe that comes together in just 30 minutes. To mimic the complex flavor of a slow-cooked sauce, tomato paste gets caramelized with cocoa powder, smoked paprika, chili powder, and cayenne, creating a smoky, savory base.
Ingredients · Servings 4
- 3 Tbsp. extra-virgin olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, finely grated
- ⅓ cup double-concentrated tomato paste
- 2 Tbsp. chili powder
- 1 Tbsp. unsweetened cocoa powder, preferably Dutch-process
- 2 tsp. smoked paprika
- ½ tsp. cayenne pepper
- 2 tsp. all-purpose flour
- 1¾ cups low-sodium vegetable broth
- Juice of 1 medium lime
- 2 Tbsp. dark brown sugar
- 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
- 1½ lb. large shrimp, peeled, deveined
- Cilantro leaves (for serving)
- Tostadas and lime wedges (for serving; optional)
Method · 30 min
- Heat 3 Tbsp. extra-virgin olive oil in a large skillet over medium. Cook 1 medium onion, finely chopped, and 4 garlic cloves, finely grated, stirring often, until onion is softened and fragrant, about 4 minutes. Add ⅓ cup double-concentrated tomato paste, 2 Tbsp. chili powder, 1 Tbsp. unsweetened cocoa powder, 2 tsp. smoked paprika, and ½ tsp. cayenne pepper and cook, stirring constantly, until paste starts to stick to bottom of pan, about 2 minutes. Stir in 2 tsp. all-purpose flour, then gradually pour in 1¾ cups low-sodium vegetable broth, whisking constantly. Bring mixture to a simmer.
- Add juice of 1 medium lime, 2 Tbsp. dark brown sugar, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt and stir until sugar and salt are dissolved. Add 1½ lb. large shrimp, peeled, deveined, and cook, stirring constantly, until just opaque and slightly curled, about 5 minutes. Taste shrimp mixture and season with more salt if needed. Remove from heat.
- Top shrimp mixture with cilantro leaves and serve with tostadas and lime wedges for squeezing over if desired.
