Clean the shrimp by removing the heads, tails, and shells. Use a toothpick to remove the dark vein along the back. Soak the shrimp in water with salt and half a lemon.

Slice the onions and green bell peppers. In a nonstick skillet, heat the olive oil and sauté the onions, then add the bell peppers, followed by the garlic. Finally, add the tomatoes. Let the mixture simmer on low heat until it boils, about 10 minutes. Chop the hot chili peppers and add them after turning off the heat. Stir in the salt, cumin, and coriander.

Pour the sauce into a tagine or oven-safe baking dish. Preheat the oven with the bottom heat only.

Rinse the shrimp very well twice with salt and lemon. Add the shrimp to the sauce in the tagine, cover, and place it in the oven on the middle rack (do not place the dish directly on the oven floor).

Bake for 30 minutes until the shrimp is cooked through.