Authentic Camarones a la Diabla (Mexican Deviled Shrimp)
This authentic Camarones a la Diabla recipe features tender shrimp simmered in a bold, smoky red chile sauce made with guajillo and chile de árbol peppers. Ready in under 30 minutes with just 7 simple ingredients, this classic Mexican deviled shrimp is spicy, saucy, and perfect for weeknight dinners or special occasions.
Servings: 6 servings
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
Calories: 171kcal | Carbohydrates: 4g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1273mg | Potassium: 205mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1121IU | Vitamin C: 9mg | Calcium: 168mg | Iron: 3mg