Fire up your taste buds for Camarónes a la Diabla! Translated to Deviled Shrimp in Spanish, Camarones a la Diabla is a spicy shrimp recipe; jumbo shrimp are seared then coated in a spicy and rich diablo sauce made up of dried Mexican chiles and tomatoes.
This deviled shrimp recipe is all about the fiery red sauce, which is made up of a blend of dried Mexican chiles and tomatoes.
Traditionally, to make Camarónes a la Diabla, two different peppers used are guajillo chiles and Chiles de árbol. The guajillo chiles adds the deep earthy flavor while the chiles de árbol brings the heat!
Ingredients You’ll Need
Here are a few key ingredients required to make Camarónes a la Diabla. For the full list of ingredients, reference the recipe card below.
- Raw Shrimp – Preferably large or jumbo, peeled and deveined
- Crushed Tomatoes
- Chiles de Arbol – Adds flavor and heat
- Guajillo Chiles – Adds deep earthy flavor
Not sure about the various Shrimp Sizes? Check out our free Shrimp Size Chart!
How To Make Camarón a la Diabla
Below are the key steps with visuals for those who prefer referencing photos while cooking Camarónes a la Diabla. For the full list of instructions reference the recipe card below.
Prep The Chiles – Soak the chiles in boiling water for 20 minutes to soften.
Make the Diablo Sauce – Mix the Camarónes a la Diabla sauce ingredients together in a blender.
Make the Shrimp – Saute the shrimp for 2-3 minutes per side.
Toss the Shrimp – Pour the sauce over the shrimp and toss to combine.
Adjust The Spice Level
Due to the use of chile de árbol, Camarónes a la Diabla is inherently spicy. But, not overly so. The are a few ways to adjust the heat either up or down.
Increase the Heat
Increase the number of chiles de árbol. If you’re into intense heat, throw in 5-6 chiles.
Decrease the Heat
There are two solutions to decreasing the heat; one can be done before making the sauce, and one can be done after.
Decrease the number of chiles de árbol. To make a milder shrimp diablo, decrease the chiles de árbol to just one. Don’t omit all together as you still want the extra layer of flavor it provides.
If you’ve already made the sauce and find it too spicy, just mix in a bit more crushed tomatoes. Add 1/4 cup at a time until you’re satisfied with the spice level.
- If you have them, wear gloves when preparing chiles for Camarónes a la Diabla.
- Toast the chiles prior to softening to amp up the flavor of Camarónes a la Diabla.
- If you find your dried chiles aren’t softening after 20 minutes in boiling water it means they’re too old. Make sure you’re not using chiles that have been sitting in your pantry for ages.
- Save time buy buying peeled and deveined shrimp.
- Recipes utilizing dried chiles require more salt than you’d think to balance out the bitter flavor. Just add a little at a time.
- Throw a bit of Squid Ink in the sauce for a beautiful briny umami flavor.
Side Dish Ideas
Here are some Mexican drinks that would pair extremely well with Camarónes a la Diabla:
Camarónes a la Diabla takes just 30 minutes from start to finish!
Camarónes a la Diabla (Deviled Shrimp)
- 6 dried guajillo peppers, stemmed and seeded
- 3-4 dried chile de arbol, stemmed and seeded ((*Note 1))
- ½ cup crushed tomatoes
- ½ medium yellow onion, roughly chopped
- 2 clove garlic
- 1 tsp kosher salt
- 3 tbsp olive oil
- 1.5 lb large or jumbo shrimp, peeled and deveined
Optional: Toast the Chiles
- Add 1 tbsp olive oil to a skillet and pre-heat over medium heat. Add the chiles to the skillet and toast for about 2 minutes total. You must continually move and toss the peppers so they don't burn. You'll need to re-start if you burn the chiles as they're take on a bitter flavor.
Camarónes a la Diabla
- Bring a medium saucepan filled with water to a boil. Add the dried chiles, cover and remove from the heat. Let the chiles soak for 20 minutes, until soft.
- Remove the softened chiles from the water and transfer to a blender. Add the tomatoes, onion, garlic, and salt and blend until smooth. If needed, add fresh water (1 tbsp at a time) to get a sauce consistency.
- Taste and adjust heat level as needed (*Note 1)
- Add the oil to a large skillet and pre-heat over medium-high heat. Add the shrimp and cook for approximately 1 minute per side. They should be pink and translucent.
- Reduce the heat to medium and add the red sauce to the skillet. Toss to combine with the shrimp. Simmer for 3-4 minutes, until the sauce is slightly bubbling.
- Serve immediately for best flavor and texture.