Description
This Mexican style diablo shrimp recipe, “camarones a la diabla”, is a dish of spicy shrimp simmered in homemade chili sauce, a perfect appetizer or meal.
Ingredients
Scale
- 3 ancho peppers
- 3 guajillo peppers
- 4 chile de arbol peppers
- 2 medium tomatoes, chopped
- 1 small onion, chopped
- 1 serrano pepper, chopped
- 4 cloves garlic, chopped
- 2 tablespoons apple cider vinegar
- 1 tablespoon vegetable oil
- 1 pound shrimp, peeled and deveined, patted dry
- Salt and pepper to taste
Instructions
- Step: Rinse the dried peppers (ancho, guajillo and chiles de arbol), then remove the stems and seeds. Set them into a large bowl and cover them with very hot water. Steep for 20 minutes to soften.
- Step: Drain then transfer the softened peppers to a food processor. Add the tomatoes, onion, serrano pepper, garlic, apple cider vinegar and 1/2 teaspoon salt. Process until smooth. Taste and adjust for salt. Strain, if desired, for a smoother sauce. Thin with a bit of water, if desired.
- Step: Heat the vegetable oil in a pan to medium-high heat. Season the shrimp with salt and pepper, then sear the shrimp for 30 seconds per side. Remove the shrimp and set it aside.
- Step: Add the diablo sauce and reduce the heat to medium. Simmer for 10 minutes to let the flavors develop.
- Step: Return the shrimp to the pan and toss. Simmer for 1-2 minutes to warm the shrimp and cook it through. Serve.
Notes
The red chile sauce can be made several days before and stored in the refrigerator for up to a week or frozen. For a milder version, skip the chile de arbol peppers.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 191 kcal
- Sugar: 5 g
- Sodium: 892 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 286 mg
Keywords: ancho, chile de arbol, guajillo, shrimp, spicy