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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Recipe information
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
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.
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