Season your peeled and deveined shrimp with salt, pepper, cayenne pepper and smoked paprika.
In a large pan or skillet, heat oil and butter over medium heat. Add diced onions and green bell peppers. Cook until the onions are slightly translucent.
Add the garlic and cook until fragrant.
Add seasoned shrimps and cook until the shrimps are opaque and pink.
Pour in the chicken stock, tomato paste, and honey, and stir to combine everything.
Allow to simmer (covered) for 10 minutes.
Turn off the heat and top with chopped cilantro. You can serve immediately or you can cover the pan once more and allow the flavors to meld together even further for another 10-20 minutes.
Serve with brown rice, couscous, whole wheat noodles, or even zoodles or riced cauliflower. Store any leftovers in an airtight container in the refrigerator for up to four days.