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.
All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.
What you’ll need
Large Skillet
$90 At Amazon
Microplane
$17 At Amazon
Recipe information
Total Time
30 minutes
Yield
4 servings
Ingredients
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.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
Recipes From Bon Appétit’s September 2024 Issue
We have date-night dinners, divorce salad, and romantic chocoflan.
