Camarones a la Diabla (Mexican Deviled Shrimp)

What is Camarones a la Diabla?

Camarones a la Diabla, also known as deviled shrimp, is a popular Mexican seafood dish made with shrimp cooked in a spicy red chile sauce. The name translates to “Devil’s Shrimp” because of the heat level, thanks to a blend of guajillo and chile de árbol peppers.

This dish is commonly found in coastal regions of Mexico, where fresh seafood is abundant. The combination of succulent shrimp and fiery chile sauce creates an irresistible meal that’s bold, saucy, and full of authentic Mexican flavors.

Want to save this recipe?

I’ll email this recipe to you, so that you can come back to it later!

Email *

Save Recipe

Ingredients & Substitutions

For the best camarones a la diabla recipe, you’ll need these simple ingredients:

• Large or Jumbo Shrimp – Fresh or frozen (deveined for less prep).
• Guajillo Chile Pods – Swap with New Mexico chiles or California chiles if needed.
• Garlic – Fresh is best, but jarred minced garlic works in a pinch.
• Chiles de Árbol – Optional but adds extra heat; omit for a milder version.
• Roma Tomatoes – Any meaty tomato variety works.
• Olive Oil – For searing the shrimp.

The complete list of ingredients, quantities, 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 replace or add any ingredients, please let us know how it turned out 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 extra texture.

How to Make Camarones a la Diabla

Step 1: Prep Shrimp. Peel and devein shrimp. Sprinkle evenly with salt and set aside.

Step 2: Simmer Chiles. Add guajillo and chile de árbol peppers to a pot with enough water to cover them. Bring to a boil, reduce heat, cover, and simmer for about 20 minutes until softened. Drain and discard the water.

Step 3: Make Diabla Sauce. Blend the softened chiles with ½ cup fresh water, garlic, and tomatoes until smooth. Set aside.

Step 4: Cook Shrimp. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 1 minute per side until they turn pink.

Step 5: Warm Sauce. Slowly add the chile sauce to the pan. Bring to a boil, then reduce heat and simmer for 4 to 5 minutes. Serve hot!

Serving & Topping Suggestions

• Serve over cilantro lime rice.
• Enjoy with warm corn tortillas.
• Add sliced avocado for a cooling contrast.
• Use as a filling for shrimp tacos.
• Remove tails and make Sheet Pan Spicy Shrimp Nachos!

Storage & Reheating

• Refrigerate leftovers in an airtight container for up to 2 days.
• Reheat gently in a skillet over low heat to avoid overcooking the shrimp.
• Freeze the diabla sauce separately for up to 6 months.

Frequently Asked Questions

How do I adjust the spice level of camarones a la diabla?

If you want a milder dish, use only guajillo chiles and omit the chiles de árbol. For extra heat, add more chiles de árbol!

Can I make camarones a la diabla ahead of time?

Shrimp is best when freshly cooked, but you can make the diabla sauce in advance. It’ll keep for up to 5 days in the fridge or 6 months in the freezer.

What should I serve with shrimp a la diabla?

This dish pairs well with rice, tortillas, avocado slices, or a fresh salad.

What kind of shrimp is best for this deviled shrimp recipe?

Large or jumbo shrimp work best. Fresh or frozen (defrosted) shrimp both work well!

How to make camarones a la diabla less spicy?

Reduce or omit the chiles de árbol and add more tomatoes to mellow out the heat.

More Mexican Shrimp Recipes

Camarones al Mojo de Ajo (Mexican-Style Garlic Shrimp)

Coctel de Camarones (Mexican Shrimp Cocktail)

Mexican Shrimp Ceviche (Ceviche de Camarón)

Shrimp Enchiladas with Salsa Verde

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!