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Quick-and-Spicy Cocoa Shrimp

3.6

(7)

Cocoa shrimp in a stainless steel pan.
Photograph by Andre Rucker, food styling by Emilie Fosnocht

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. Throwing the shrimp directly into the sauce in lieu of searing first not only makes things easier but means they get cooked gently, ensuring a perfectly tender texture. Served with tostadas, cilantro, and lime wedges, this dish makes a flavorful weeknight dinner.

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What you’ll need

Recipe information

  • Total Time

    30 minutes

  • Yield

    4 servings

Ingredients

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)

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    Top shrimp mixture with cilantro leaves and serve with tostadas and lime wedges for squeezing over if desired.

TagsDinnerMainWeeknight Meals30 Minutes or LessOne-Pot MealsQuickEasyDairy FreeNut FreeShrimpShellfishSeafoodCocoaBon Appétit

Recipe notes

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