Start by combining all the ingredients for the white sauce.
Pat the shrimp dry and season with smoked paprika, salt, pepper, garlic powder, mixed herbs, and cayenne pepper. Set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1.5 minutes per side until they start to turn pink.
Add the diced bell pepper to the shrimp during the last minute of cooking.
Remove the shrimp and peppers from the skillet and set aside.
In the same skillet, add the reserved tomato liquid to deglaze the pan, scraping up any bits that have stuck to the bottom.
Add the minced garlic and butter, stirring until the butter is melted. Cook for 2 minutes.
Sprinkle in the flour and stir to incorporate.
Cook for a few minutes until the flour starts to brown slightly.
Slowly pour in the white sauce mixture, stirring constantly to prevent any lumps from forming. Allow the sauce to come to a boil and thicken.
Once the sauce has thickened, add the chopped tomatoes, chopped hot chili pepper, and cook on low heat for about 10 minutes to meld the flavors.
At the end of cooking, stir in the lime juice, grated Gouda cheese, and the cooked shrimp and bell peppers. Mix well until everything is heated through.
Remove from heat and stir in the chopped parsley. Serve the shrimp over a bed of light rice or with fresh bread, garnished with extra parsley if desired.