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Epicurious

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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