Camarones a La Diabla (Spicy Devil Shrimp)

Camarones a la Diabla, shrimp cooked in a spicy fiery red chile sauce. It is a great recipe when you have a craving for shrimp and some spiciness. 
 Quick and easy to make, less than 30 minutes from fridge to table. 

Camarones a La Diabla with rice

Camarones a la Diabla is a traditional dish originating from Mexico. Although there are many variations, the dish is usually made with a combination of shrimp, tomatoes, garlic, onions, arbol chili peppers, olive oil, and salt. The dish is a staple in Mexico and is famous for its spicy and delicious taste.

Camarones a la Diabla can be served with rice or beans on the side or as shrimp tostadas topped with guacamole. 

For this recipe you will need:
  • Shrimp - Medium or large, peeled and deveined
  • Chile Peppers - Dried Guajillo, chile de Arbol, or New Mexico chile peppers, stemmed and seeded
  • Tomatoes - fresh Plum (Roma) diced, or canned fire-roasted tomatoes
  • Garlic -  Garlic minced
  • Onion - Onion, thinly sliced
  • Broth - Chicken or vegetable broth
  • Spices - Ground cumin, salt, & pepper
  • Cooking Oil - Olive oil or vegetable oil

How to Make Camarones a La Diabla 

  • In a medium pot, add dried chiles, and cover with water, Bring water to a boil for 5 minutes then lower to a simmer for 10 minutes. Turn the heat off, cover the saucepan, and let sit.
  • Using a slotted spoon, transfer the softened chiles to a large blender. Add the tomatoes, garlic, onion, broth, and salt. Puree until completely smooth.
  • Taste and season with more salt, if necessary. If the sauce is too spicy, add more tomatoes.
  • Heat a large saute pan or skillet over medium-high heat. Add olive oil and shrimp. Cook shrimp for 1 minute per side, or until shrimp is light pink.
  • Add the red chile sauce to the pan or skillet and mix together to coat the shrimp. Lower the heat to medium and cook for 3 to 5 minutes, until the sauce is bubbling and hot.
  • Remove the pan or skillet from the heat and serve.

Serve over hot cooked rice and garnish with lime wedges, Cotija cheese, and chopped fresh cilantro.


Camarones a La Diabla