Heat olive oil in a large pot over medium heat.
Add the chopped onion and cook until softened, about 5 minutes.
Stir in the minced garlic, ground cumin, smoked paprika, and crushed red pepper flakes. Cook for an additional minute.
Pour in the diced tomatoes and chicken broth. Bring to a boil.
Add the diced potatoes and reduce heat to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
Add the shrimp to the pot and cook until they are pink and opaque, about 3-5 minutes.
Season with salt and pepper to taste.
Garnish with fresh parsley before serving.