West AfricanMedium · Hot
Spiced Shrimp in Tomato-Cayenne Broth
A vibrant West African-inspired shrimp dish where plump prawns swim in a smoky tomato-cayenne broth. Bold, spicy, and tomato-rich — this is the kind of dish that makes everyone gather around the pot.
Prep
10 min
Cook
25 min
Total
35 min
Method
Prep the Aromatics
1
Dice the yellow onion, mince the garlic, and slice the bell pepper into thin strips. Set aside.
Build the Tomato-Cayenne Broth
2
Heat olive oil in a large Dutch oven over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.
3
Add the minced garlic and sliced bell pepper. Sauté for another 2 minutes until fragrant.
4
Roughly chop the tomatoes and add them to the pot. Stir in 1.5 teaspoons cayenne, salt, and black pepper.
5
Pour in the chicken broth and bring to a gentle simmer. Let the broth cook down for 10 minutes, allowing the flavors to meld together.
6
Use a wooden spoon to slightly crush some of the tomatoes against the pot wall to release their juices and thicken the broth.
Cook the Shrimp
7
A
Nutri-Score
Excellent balance
A–E · lower is better · score -3
Calories
330
per serving
High in protein · 44gLow sugar · 7gLow saturated fat · 2g
Protein
44g
Carbs
16g
Fat
12g
Sat. fat
2g
Fiber
5g
Sugar
7g
Sodium
1524mg
Gluten FreeDairy FreePescatarianLow CarbHeart HealthyAnti InflammatoryDiabetes FriendlyHigh ProteinLow CalorieWeight Management
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
5.0
per serving
ECarbonCEU all-round· carbon sets the grade
Water
31m³
Land
54Pt
Runoff
1.5g P
Shrimp drives 92% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
5
Salty
3
Sour
1
Bitter
7
Spicy
Textures
TenderPlumpSaucySilky
Aromas
SmokySpicyTomato RichHerbalGarlicky
Kitchen Equipment
Safety & Storage
Allergen Warning
Clearly label this dish as containing shellfish. Do not serve to anyone with crustacean or mollusk allergies without explicit confirmation they can safely consume.
Cooking Temperature
Shrimp must reach an internal temperature of 145°F (63°C) to ensure food safety. The flesh should be opaque and pink throughout when fully cooked.
Cross Contamination
Use separate cutting boards, utensils, and serving dishes for raw shrimp. Never use equipment that touched raw shellfish on other foods without thorough sanitization.
Storage
Store raw shrimp at 40°F (4°C) or below. If fresh shrimp was not previously frozen, use within 1-2 days. Thawed shrimp should never be refrozen.
Refrigerate leftover shrimp in tomato-cayenne broth within 2 hours of cooking. Consume within 3-4 days when refrigerated, or freeze for up to 3 months. Reheat all leftovers to an internal temperature of 165°F (74°C) until steaming hot throughout before serving.
High Risk Population
Children under 3, elderly individuals, pregnant persons, and immunocompromised individuals are more vulnerable to seafood-related pathogens. Ensure shrimp is properly cooked for these populations.
Handling
Wash hands with soap for at least 20 seconds after handling raw shrimp. Avoid tasting uncooked shrimp or using raw shrimp in dishes intended for high-risk consumers.
Pro Tips
Technique
When the shrimp curl into a C-shape and turn a pretty pink, they're done — remove them immediately. An O-shape means they've overstayed their welcome and gone tough. Keep your eyes on that pot, friend.
Substitution
If Scotch bonnets are within reach, swap them for the cayenne — they bring that authentic Ghanaian heat with a fruitiness that cayenne just can't match. A little goes a very long way, so start small and taste as you go.
From the chef
This broth means business. Plump shrimp go into a tomato-cayenne base built on caramelized onion, bell pepper, and garlic, then seasoned in two rounds of cayenne so the heat is layered, not just loud. The tomatoes break down against the pot wall and thicken everything into a glossy, spicy broth that demands crusty bread or a pile of white rice to soak it up. Three to four minutes is all the shrimp need — pull them the moment they curl pink and they stay tender right through. Bold, unapologetically spicy, and built to be shared with people who take their heat seriously.
TagsSpicyTomato RichOne PotSeafoodSmokyWeeknight Dinner
AllergensShellfish
Source: generated · June 10, 2026