Camarones a la Diabla (Mexican Deviled Shrimp)
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Updated Sep 25, 2026
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I didn’t grow up eating much seafood, but once I discovered it, shrimp quickly became one of my favorites, especially camarones a la diabla. I’ve ordered this fiery Mexican shrimp dish at restaurants for years, and this is the homemade version I make whenever the craving hits.
My diabla sauce is simple: dried red chiles, Roma tomatoes, and garlic. Growing up in the Southwest, I often reach for New Mexico or California red chiles, but I use guajillo interchangeably depending on what I can find. All three work beautifully here. Chile de árbol brings the real fire, and because I love anything and everything spicy, I’m usually generous with it.
Table of Contents
- Why This Is Muy Bueno
- What Is Camarones a la Diabla?
- Ingredients for Camarones a la Diabla
- How to Make Camarones a la Diabla
- Reader Review
- Serving Suggestions
- Camarones a la Diabla Expert Tips
- Storage & Reheating
- Frequently Asked Questions
- More Mexican Shrimp Recipes
- Camarones a la Diabla (Mexican Deviled Shrimp) Recipe
Why This Is Muy Bueno
What I love about this recipe is that the chile sauce does the heavy lifting. You don’t need ketchup, bottled hot sauce, or a long list of seasonings. A handful of simple ingredients creates a rich red chile sauce, while chile de árbol lets you control exactly how fiery you want it.
It’s also ready in about 30 minutes, making it an easy way to satisfy that restaurant-style camarones a la diabla craving at home.
What Is Camarones a la Diabla?
Camarones a la Diabla, often called Mexican deviled shrimp, is a Mexican seafood dish of shrimp cooked in a fiery red chile sauce. Recipes vary, but dried red chiles, tomatoes, and garlic are common ingredients, with chile de árbol often bringing the heat.
The name translates to “deviled shrimp,” which gives you a pretty good clue about what to expect: this dish is supposed to have some kick. In my version, you can easily adjust that heat by using more or fewer chiles de árbol without losing the flavor of the red chile sauce.
Ingredients for Camarones a la Diabla
You only need seven ingredients to make this fiery shrimp dish and its simple red chile sauce.
- Large or Jumbo Shrimp – Fresh or frozen both work. I like buying them peeled and deveined to save time.
- Guajillo, New Mexico, or California Red Chile Pods – I use these interchangeably in this recipe depending on what I have or what’s available. Growing up in the Southwest, I often reach for New Mexico or California chiles, while guajillos are also widely available and work beautifully here.
- Chiles de Árbol – This is where the real heat comes from. Use 1 to 3 depending on your spice tolerance, or omit them for a milder sauce. If you love chile de árbol like I do, try my Chile de Árbol Salsa — it’s another fiery favorite made with the same dried pepper.
- Roma Tomatoes – Give the red chile sauce body and help balance the heat.
- Garlic – Two fresh cloves are all you need.
- Olive Oil – For quickly cooking the shrimp before adding the sauce. Kosher Salt – Seasons the shrimp before cooking.
The complete list of measurements and instructions is in the printable recipe card below.
Optional Variations
- Extra spicy – Add another chile de árbol to taste.
- Milder – Omit the chile de árbol and let the guajillo, New Mexico, or California red chiles provide the flavor and color without as much heat.
How to Make Camarones a la Diabla
Step 1: Prep the shrimp. Peel and devein the shrimp if needed. Season lightly with salt and set aside.
Step 2: Soften the chiles. Place the guajillo, New Mexico, or California chiles and chile de árbol in a saucepan and cover with water. Bring to a boil, then reduce the heat, cover, and simmer for about 10-15 minutes, or until softened. Drain and discard the cooking water.
Step 3: Blend the diabla sauce. Blend the softened chiles with ½ cup fresh water, garlic, and tomatoes until completely smooth. Set aside.
Step 4: Quickly cook the shrimp. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute per side, just until they begin to turn pink. Don’t cook them completely at this point because they’ll finish cooking in the diabla sauce.
Step 5: Simmer in the sauce. Carefully pour the chile sauce into the skillet. Bring to a gentle boil, then reduce the heat and simmer for 4 to 5 minutes, until the sauce has slightly thickened and the shrimp are cooked through. Serve immediately.
Reader Review
⭐⭐⭐⭐⭐
“It’s a great recipe, I will make it over and over. Thanks Yvette.”
— Lydia
Serving Suggestions
- Serve with Mexican rice or cilantro lime rice and Mexican refried beans for a complete meal.
- Warm homemade corn tortillas are perfect for scooping up the shrimp and all that spicy diabla sauce. Add sliced avocado or a drizzle of crema Mexicana for a cool contrast to the heat.
- Finish with fresh cilantro and lime wedges, if you’d like.
Camarones a la Diabla Expert Tips
- Control the heat. Chile de árbol is where most of the fire comes from. Use 1 to 3 depending on your heat tolerance, or leave it out for a milder sauce.
- Don’t overcook the shrimp. Cook them for only about 1 minute per side before adding the diabla sauce. They’ll finish cooking as the sauce simmers.
- Blend the sauce until silky smooth. Give the softened chiles, tomatoes, and garlic plenty of time in the blender. For an extra-smooth sauce, you can strain it after blending.
- Thaw frozen shrimp quickly. Place them in a colander under cool running water until thawed, then pat them dry before seasoning and cooking.
Storage & Reheating
- Refrigerate: Store leftover camarones a la diabla in an airtight container for up to 2 days.
- Reheat: Warm gently in a skillet over low heat just until heated through. Avoid prolonged reheating, which can make the shrimp rubbery.
- Make ahead: The diabla sauce can be made up to 5 days ahead and refrigerated, or frozen for up to 6 months. Cook the shrimp fresh for the best texture.
Frequently Asked Questions
It can be! In my recipe, the chile de árbol provides most of the heat. Use 1 to 3 depending on your spice tolerance, or omit it for a milder version. The guajillo, New Mexico, or California red chiles will still give the sauce plenty of flavor and color.
I recommend cooking the shrimp just before serving for the best texture, but you can make the diabla sauce up to 5 days ahead and store it in the refrigerator. You can also freeze the sauce for up to 6 months.
I prefer large or jumbo shrimp. Fresh or frozen both work, and buying peeled and deveined shrimp saves quite a bit of prep time.
“A la diabla” translates roughly to “deviled” or “in the style of the devil,” referring to the fiery chile sauce used in dishes like camarones a la diabla.
More Mexican Shrimp Recipes
Did you make this Camarones a la Diabla recipe? I’d love to hear how spicy you made yours! Please leave a ⭐ star rating and let me know how it turned out in the comments below.
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Camarones a la Diabla (Mexican Deviled Shrimp)
Ingredients
- 1 ½ pounds raw large or jumbo shrimp, peeled, deveined, and tails removed
- 1 teaspoon kosher salt
- 6 to 8 guajillo, California, or New Mexico red chile pods, rinsed, stems, seeds, and veins removed
- 1 to 3 chiles de arbol, optional, for added heat
- 2 cloves garlic, chopped
- 2 Roma tomatoes, quartered
- 2 tablespoons olive oil
Instructions
- Prep the shrimp. Peel and devein the shrimp, if needed. Season evenly with salt and set aside.
- Soften the chiles. Place the red chile pods and chiles de árbol in a pot and add enough water to just cover them. Bring to a boil, reduce the heat, cover, and simmer for 10 to 15 minutes, or until softened.
- Make the diabla sauce. Drain and discard the cooking water. Blend the softened chiles with ½ cup fresh water, garlic, and tomatoes until completely smooth. Set aside.
- Cook the shrimp. Heat the olive oil in a large, deep skillet over medium-high heat. Add the shrimp and cook for about 1 minute per side, just until they begin to turn pink. Do not cook them completely; they will finish cooking in the sauce.
- Add the sauce. Carefully pour the diabla sauce into the skillet. Bring to a gentle boil, then reduce the heat and simmer for 4 to 5 minutes, until the shrimp are cooked through and the sauce has slightly thickened. Serve immediately.
Notes
- Control the heat: Chile de árbol provides most of the heat. Use 1 to 3 depending on your spice tolerance, or omit it for a milder sauce.
- Don’t overcook the shrimp: Cook the shrimp for only about 1 minute per side before adding the sauce. They’ll finish cooking as the sauce simmers.
- Blend until smooth: Blend the softened chiles, tomatoes, and garlic thoroughly until the sauce is silky. For an extra-smooth sauce, strain it after blending.
- Make ahead: Prepare the diabla sauce up to 5 days in advance and refrigerate, or freeze for up to 6 months. Cook the shrimp fresh for the best texture.
- Serving suggestions: Serve with Mexican rice, warm corn tortillas, and refried beans.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
Sauce is a little too spicy for others, but I LOVE it. Is there a way to have less spice once you make it? Like adding cream? I’m not a chef- just follow recipes. 🙂
So happy to hear you loved it. Yes, feel free to serve with sliced avocado or crema Mexicana for a cooling contrast to the heat.
Best recipe
It’s a great recipe, I will make it over and over. Thanks Yvette.
These shrimp look amazing!!! I could eat all of them myself I have a few questions.
If I have powdered chile spices, can I still make this recipe? Use a 1/4 cup of spice and blend it with the water, tomato, garlic, and 1/8 cup red wine?
If I have halibut, can I make the sauce and bake the fish in it?
Can I serve the shrimp or fish with the amazing sauce on a bed of Spanish rice? Or should I serve it with warmed up flour tortillas?
I really appreciate your advice. Thank you very much in advance,
Bunny
Hi, i’m inspired with your blog. I hope i can also cook as fine as you! I’m starting to love camarones a la diabla con chipotle Greetings from México!
Can you make extra sauce and freeze it for next time?
If yes, any recommendations as to what the best method would be?
Thanks so much!
Makes my mouth water, they look so scrumptious. And easy to make, yum