Heat a large skillet over medium heat and pour in the olive oil.

Add the chopped onion, diced bell pepper, and minced garlic. Sauté them together until the onion is soft and translucent, about 4 to 5 minutes.

Sprinkle in the cayenne, paprika, oregano, and thyme. Give it a good stir and let the spices cook for about a minute to unlock their aromas.

Increase the heat to medium-high and add the shrimp in a single layer. Cook, stirring occasionally, until the shrimp turn pink and opaque, around 3 to 5 minutes.

Stir in the diced tomatoes and lower the heat to medium. Allow the mixture to simmer for about 5 minutes so the flavors combine and the sauce thickens slightly.

Season with salt and pepper to taste. Serve in shallow bowls and garnish with fresh parsley.