Camarones a la Diabla (Mexican Deviled Shrimp)
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Updated Mar 07, 2025, Published Jan 06, 2023
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Camarones a la Diabla is bold, fiery, and unapologetically Mexican. Tender, juicy shrimp simmered in a smoky red chile sauce made from dried guajillo and chile de árbol peppers — this is the kind of dish that wakes up your taste buds.
This authentic Camarones a la Diabla recipe comes together with just 7 simple ingredients in under 30 minutes, making it perfect for busy weeknights when you’re craving something spicy and satisfying. If you love real-deal Mexican seafood with heat you can feel, this Mexican deviled shrimp is a must. If you prefer something garlicky and buttery instead of fiery, try my Camarones al Mojo de Ajo for a milder but equally authentic Mexican shrimp dish.
Table of Contents
- What Is Camarones a la Diabla?
- Why This Is Muy Bueno
- Ingredients for Camarones a la Diabla
- How to Make Camarones a la Diabla
- Serving & Topping Suggestions
- Camarones a la Diabla Expert Tips
- Storage & Reheating
- Frequently Asked Questions
- More Mexican Shrimp Recipes
- Authentic Camarones a la Diabla (Mexican Deviled Shrimp) Recipe
What Is Camarones a la Diabla?
Camarones a la Diabla, also known as Mexican deviled shrimp, is a classic seafood dish made with shrimp simmered in a vibrant red chile sauce. The name translates to “Devil’s Shrimp” because of its bold heat — traditionally from a blend of guajillo chiles for rich flavor and chile de árbol for spice.
Growing up in El Paso, Camarones a la Diabla wasn’t something we made at home — it was something we ordered at our favorite Mexican restaurants during Lent. On Fridays, when we didn’t eat meat, this fiery shrimp dish felt special. Smoky red chile sauce, warm tortillas on the side, and heat that lingered just enough to make you slow down and savor it.
While you’ll often find Camarones a la Diabla in coastal regions of Mexico where seafood is abundant, it’s also beloved throughout Northern Mexico and border communities. The sauce is smoky, slightly tangy from tomatoes, and deeply flavorful — not just spicy for the sake of spice.
This is authentic Mexican comfort food for people who truly appreciate heat — bold, unapologetic, and meant to be savored with warm tortillas on the side.
Why This Is Muy Bueno
- Authentic heat from real dried chiles – This sauce starts with guajillo and chile de árbol for bold, layered flavor you simply can’t get from bottled shortcuts.
- Fast but deeply flavorful – Ready in under 30 minutes, yet tastes like it simmered all afternoon.
- Simple, honest ingredients – Just 7 pantry staples come together to create vibrant, restaurant-worthy flavor.
- Customizable spice level – Dial the heat up with extra chile de árbol or tone it down for a milder, family-friendly version.
- Rooted in tradition – This is the kind of spicy shrimp dish served in coastal Mexican kitchens and border homes like the one I grew up in.
Ingredients for Camarones a la Diabla
For the best Camarones a la Diabla recipe, you only need a handful of simple ingredients.
- Large or Jumbo Shrimp – Fresh or frozen both work. Peeled and deveined saves time.
- Guajillo Chile Pods – Mild to medium heat with rich flavor. Substitute New Mexico chiles or California chiles if needed.
- Chiles de Árbol – These bring the heat. Omit for a milder shrimp a la diabla. If you love the bold heat of chile de árbol, you’ll also love my Chile de Árbol Salsa — it’s another fiery favorite made with the same dried pepper.
- Roma Tomatoes – Add body and balance to the sauce. Any meaty tomato works.
- Garlic – Fresh garlic gives the best flavor.
- Olive Oil – For quickly searing the shrimp.
The complete list of ingredients, measurements, and instructions can be found in the printable recipe card below.
Optional Variations
This recipe has not been tested with all of these substitutions or variations. If you try something different, let me know in the comments below!
- Make it extra spicy – Add more chiles de árbol.
- Mild version – Use only guajillo chiles and omit chile de árbol.
- Add veggies – Sauté onions or bell peppers for added texture.
How to Make Camarones a la Diabla
Step 1: Prep the shrimp. Peel and devein the shrimp if needed. Lightly season with salt and set aside.
Step 2: Soften the chiles. Place guajillo and chile de árbol peppers in a saucepan and cover with water. Bring to a boil, then reduce heat, cover, and simmer for about 20 minutes until softened. Drain and discard the soaking water.
Step 3: Blend the diabla sauce. Blend softened chiles with ½ cup fresh water, garlic, and tomatoes until completely smooth. Set aside.
Step 4: Sear the shrimp. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for about 1 minute per side until pink and just opaque.
Step 5: Simmer in sauce. Carefully pour the chile sauce into the skillet. Bring to a gentle boil, then reduce heat and simmer for 4 to 5 minutes until slightly thickened. Serve immediately.
Serving & Topping Suggestions
- Spoon into warm corn tortillas for bold, spicy shrimp tacos.
- Add sliced avocado or crema Mexicana for a cooling contrast to the heat.
- Serve with Mexican rice or cilantro lime rice and refried beans for a classic Mexican seafood plate.
- Remove the tails and layer over tortilla chips to make spicy shrimp nachos.
- Top with fresh cilantro and a squeeze of lime to brighten everything up.
Camarones a la Diabla Expert Tips
- Wear gloves when handling chile de árbol to avoid lingering heat on your hands.
- Don’t overcook the shrimp. Once pink and opaque, they’re done. Tight “O” shapes mean they’ve cooked too long.
- For frozen shrimp, thaw quickly by running cool water over them in a colander for about 10 minutes.
Storage & Reheating
- Store leftover shrimp a la diabla in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet over low heat to prevent overcooking.
- The diabla sauce can be frozen separately for up to 6 months.
Frequently Asked Questions
Yes, traditionally it is spicy. To make Camarones a la Diabla milder, reduce or omit the chile de árbol.
Use only guajillo chiles and increase the tomatoes to mellow the heat.
Shrimp is best fresh, but the diabla sauce can be made up to 5 days in advance and stored in the refrigerator.
Large or jumbo shrimp work best for this Mexican deviled shrimp recipe.
Serve with rice, warm tortillas, avocado slices, or a crisp green salad.
Yes, in many Mexican and border communities, seafood dishes like Camarones a la Diabla are commonly enjoyed during Lent, especially on Fridays when meat is avoided.
More Mexican Shrimp Recipes
If you tried this camarones a la diabla recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went 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.
Authentic Camarones a la Diabla (Mexican Deviled Shrimp)
Ingredients
- 1 ½ pounds raw large or jumbo shrimp, peeled, deveined and tail-on
- 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 peppers , optional for added spice
- 2 cloves garlic, chopped
- 2 roma tomatoes, quartered
- 2 tablespoons olive oil
Instructions
- Peel and devein shrimp.
- Sprinkle the shrimp evenly with salt and set aside.
- Add both kinds of chiles to a pot and add enough water so they are just covered. Bring water to a boil. Lower the heat and cover. Simmer for about 20 minutes or until softened.
- Drain cooked pods and discard water.
- Puree softened chiles with ½ cup fresh water, garlic, and tomato, in a blender until smooth and set aside.
- Heat a large, deep skillet over medium-high heat and add olive oil to the pan.
- Add shrimp to the pan, and cook for 1 minute per side. Once the shrimp turns pink, it is cooked so be careful not to overcook.
- Add the chile sauce slowly. Bring to a boil and then simmer on low for 4 to 5 minutes.
Notes
- Control the heat: For a milder Camarones a la Diabla, use only guajillo chiles and omit the chile de árbol. For extra spice, add more chile de árbol to taste.
- Do not overcook the shrimp: Shrimp cook quickly and should be removed from heat as soon as they turn pink and opaque. Overcooked shrimp will curl tightly and become rubbery.
- Blend until smooth: For the best texture, blend the chile sauce thoroughly until silky. Strain if desired for an ultra-smooth finish.
- Make ahead tip: The diabla sauce can be prepared up to 5 days in advance and stored in the refrigerator, or frozen for up to 6 months. Cook the shrimp fresh for best results.
- Serving suggestion: Serve with Mexican rice, warm corn tortillas, and refried beans for a complete Mexican seafood meal.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
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