Camarónes a la Diabla (Deviled Shrimp)

Camarónes a la Diabla in a silver skillet.

Camarónes a la Diabla (Deviled Shrimp)

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. Similar Mexican recipes: Coctel de Camarón (Shrimp Cocktail).

Course Dinner, Lunch

Cuisine Mexican

Keyword Healthy Recipes, Shrimp Recipes

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 244kcal

Author Darcey Olson

Cost $15

Ingredients

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

Instructions

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.

Notes

Note 1 - Adjust The Heat

Increase the Heat

Increase the number of chiles de árbol to 5-6 chiles.

Decrease the Heat

Decrease the number of chiles de árbol to just one. 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.

Nutrition