This vibrant dish features plump shrimp cooked in a fiery tomato sauce, perfect for a taste of Mexican heat. Enjoy it with fluffy rice, warm tortillas, and your favorite toppings for a fiesta on your plate!

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño pepper, seeded and finely chopped (adjust for desired spice level)
• 1 serrano pepper, seeded and finely chopped (adjust for desired spice level)
• 1 (28-ounce) can diced tomatoes, undrained
• 1 tablespoon tomato paste
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• 1 pound large shrimp, peeled and deveined
• 1/4 cup chopped fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, jalapeño, and serrano pepper, and cook for 1 minute until fragrant.

2. Add the diced tomatoes, tomato paste, paprika, cumin, chili powder, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.

3. Increase the heat to medium-high and add the shrimp. Cook, stirring occasionally, until the shrimp are opaque and cooked through, about 3-4 minutes. Be careful not to overcook the shrimp.

4. Garnish with chopped cilantro and serve immediately with rice, tortillas, lime wedges, and your favorite toppings like avocado, sour cream, and chopped onion.

Tips:

• For a smoky flavor, you can add a pinch of smoked paprika or chipotle powder to the sauce.
• If you prefer a thicker sauce, you can simmer it for a few minutes longer or stir in a cornstarch slurry made with 1 tablespoon cornstarch and 2 tablespoons water.
• Serve this dish with a side of Mexican rice or quinoa for a complete meal.