Description
Camarones a la Diabla, Diablo Shrimp or Deviled Shrimp are some of the names given to this spicy and flavorful Mexican shrimp recipe featuring succulent shrimp simmered in a fiery and flavorful tomato-chile sauce
Ingredients
Scale
- 3 Roma tomatoes
- 6 dried guajillo chiles, stemmed and seeded
- 3–4 dried chile de arbol, stemmed and seeded
- 1 1/2 – 2 cups water
- 1–2 chipotle pepper in adobo sauce (plus about a tablespoon of the adobo sauce)
- 1 1/2 pounds raw shrimp, peeled and deveined with tails on (large, 31/35)
- Juice of 1/2 lime or lemon
- Salt, to taste
- Ground black pepper, to taste
- 1 tablespoon butter
- 2 tablespoons olive oil, divided
- 1/2 medium onion, finely chopped
- 2 garlic cloves, minced
- Chopped cilantro or parsley (garnish)
- Lime or lemon wedges for serving
- Sour cream, for serving
- Rice and corn tortillas for serving
Instructions
- Step: Place the tomatoes and dried chiles in a saucepan, add enough water to cover the chiles and tomatoes. Bring to a boil. Reduce the heat to low, and simmer for about 10 minutes or until the chiles have softened. Remove from the heat and cool slightly.
- Step: Meanwhile, season the shrimp with the lime or lemon juice, salt and ground black pepper to taste. Set aside.
- Step: Transfer the tomatoes, chiles, about 1 cup of the cooking water and the chipotle pepper (if using) to a blender. Blend until smooth. If the sauce seems too thick, add additional cooking water. Taste. You can add a fresh tomato if the sauce is too spicy for your taste.
- Step: In a large skillet, melt the butter with a tablespoon of olive oil over medium-high heat. Add the shrimp and sauté for about a minute per side or until the shrimp starts to change color but it’s not fully cooked (it will look a bit translucent and not fully pink). Transfer the shrimp to a plate. Set aside.
- Step: Add the remaining oil to the skillet and when hot, add the onion. Sauté, stirring occasionally for about 3 minutes or until the onions become translucent. Add the garlic and cook for about 30 seconds or until aromatic.
- Step: Pour the sauce into the skillet and cook for about 2 minutes, stirring frequently to prevent it from sticking to the bottom of the skillet. Reduce the heat and simmer for about 4-5 minutes. Stir in the shrimp and cook for about 2 minutes or until the shrimp is fully cooked. Season to taste with salt and ground black pepper. Garnish with chopped cilantro or parsley and lime or lemon wedges (optional).
- Step: Serve as an appetizer or over steamed rice or Mexican rice and sliced avocado, if desired.
Notes
For a less spicy dish, only use 1 Chile de arbol and omit the chipotle peppers and adobo sauce. Wear gloves when handling dried chiles. The sauce can be made 3-4 days in advance and stored in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 242 kcal
- Sugar: 4 g
- Sodium: 994 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 222 mg
Keywords: Camarones a la Diabla, shrimp diablo, Mexican shrimp, spicy shrimp, deviled shrimp