Main Dishesbonappetit4.6
Quick-and-Spicy Cocoa Shrimp
Tossing shrimp into a quick and spicy pan sauce made with cocoa powder and lime juice makes for a flavorful weeknight dinner that comes together in no time.
👥 4 Servings👤 Jesse Szewczyk📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
📝 Preparation Steps
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.
. extra-virgin olive oil3 Tbspmedium onion, finely chopped1. chili powder2 Tbsp. unsweetened cocoa powder, preferably Dutch-process1 Tbsp. smoked paprika2 tsp. all-purpose flour2 tsp¾ cups low-sodium vegetable broth1
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.
Juice of 1 medium lime. dark brown sugar2 Tbsp½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more1½ lb. large shrimp, peeled, deveined1
3
Top shrimp mixture with cilantro leaves and serve with tostadas and lime wedges for squeezing over if desired.
Cilantro leaves (for serving)Tostadas and lime wedges (for serving; optional)
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