Camarones a la Diabla (Mexican Deviled Shrimp)

4.77 (13 ratings)

Camarones a la Diabla (Mexican Deviled Shrimp)

This Camarones a la Diabla recipe features tender shrimp simmered in a fiery red chile sauce made with guajillo, New Mexico, or California red chiles, chile de árbol, Roma tomatoes, and garlic. Ready in about 30 minutes with just 7 simple ingredients, this Mexican shrimp dish is easy to make as mild or spicy as you like.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Mexican

Servings: servings

Author: Yvette Marquez-Sharpnack | Muy Bueno

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 b eans.

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