devil shrimp
Get your taste buds going 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 flavorful and rich Diablo sauce made with dried Mexican chilies and tomatoes.
Similar Mexican recipes: Coctel de Camarón (shrimp cocktail), Lemon Garlic Shrimp and Birria.
Mexican chiles
This devil shrimp recipe is all about the fiery red sauce, which is a mix of dried Mexican chilies and tomatoes.
Traditionally, two different types of peppers are used to make Camarónes a la Diabla: guajillo chilies and chiles de árbol. The guajillo chilies add the deep earthy flavor while the chilies de árbol bring the heat!
ingredients you need
Here are some key ingredients needed to make Camarónes a la Diabla. See the recipe card below for the full list of ingredients.
- Raw Shrimp – Preferably large or jumbo, peeled and deveined
- Crushed tomatoes
- Chiles de Arbol – Adds flavor and warmth
- Guajillo Chile – Adds deep earthy flavor
How to make Camarón a la Diabla
Below are the main steps with pictures for those who prefer to refer to photos when cooking Camarónes a la Diabla. For the full list of directions, see the recipe card below.
Prepare the chilies – Soak the chillies in boiling water for 20 minutes to soften.
Make the Diablo Sauce – Mix the ingredients for the Camarónes a la Diabla sauce in a blender.
Make the shrimp – Sear the shrimp for 2-3 minutes per side.
Throw the shrimp – Pour the sauce over the shrimp and toss.
Set the spice level
Due to the use of Chili de árbol, Camarónes a la Diabla is naturally hot. But not excessively. There are a few ways to adjust the heat up or down.
Increase the heat
Increase the number of chiles de árbol. If you’re into intense heat, add 5-6 chilies.
Lower the heat
There are two solutions to reducing the heat; one can be made before preparing the sauce, and one can be made after.
Reduce the number of chiles de árbol. To make a milder shrimp diablo, reduce the chillies de árbol to just one. Don’t leave it all out as you’ll still want that extra layer of flavor it offers.
If you’ve already made the sauce and find it too spicy, just mix in some more crushed tomatoes. Add 1/4 cup at a time until you are happy with the spice level.
recipe tips
- If you have any, wear gloves when preparing chilies for Camarónes a la Diabla.
- Roast the chilies before softening them to enhance the flavor of Camarónes a la Diabla.
- If you find your dried chillies not softening after 20 minutes in boiling water, it means they are too old. Make sure you don’t use chilies that have been sitting in your pantry for ages.
- Save time buying peeled and deveined shrimp.
- Dried chilli recipes need more salt than you think to balance the bitter taste. Just add a little at a time.
Side dish ideas
Serve Camarónes a la Diabla with flour tortillas, Mexican rice, cilantro-lime rice, or Mexican potatoes for a complete meal. Or add it to a carne asada platter for a surf and turf dinner.
drink pairings
Here are some Mexican themed drinks that would go really well with Camarónes a la Diabla:
Mexican mule
Corona sunrise
Michelada
Mexican candy shot
Shrimp Diablo
Camarónes a la Diabla only takes 30 minutes from start to finish!
Calories: 244kcal
Costs: $15
Optional: Toast the chilies
Camarones a la Diabla
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Bring a medium-sized saucepan filled with water to a boil. Add the dried chillies, cover and remove from the heat. Let the chilies soak for 20 minutes until soft.
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Remove the soaked chilies from the water and place in a blender. Add tomatoes, onion, garlic and salt and stir until smooth. Add fresh water (1 tbsp at a time) as needed to maintain a sauce consistency.
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Taste and adjust heat level as needed (*Note 1)
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Put the oil in a large skillet and preheat over medium-high heat. Add the shrimp and cook for about 1 minute per side. They should be pink and translucent.
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Reduce the heat to medium and add the red sauce to the pan. Mix in the shrimp. Simmer for 3-4 minutes until sauce is slightly bubbling.
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Serve immediately for best flavor and texture.
Increase the heat
Increase the number of Chilis de árbol to 5-6 Chilis.
Lower the heat
Reduce the number of chiles de árbol to just one. If you’ve already made the sauce and find it too spicy, just mix in some more crushed tomatoes. Add 1/4 cup at a time.
Calories: 244kcal | Carbohydrates: 8thG | Protein: 24G | Fat: 13G | Saturated Fatty Acids: 2G | Polyunsaturated fat: 2G | Monounsaturated fatty acids: 8thG | Trans fats: 0.01G | Cholesterol: 214mg | Sodium: 1590mg | Potassium: 392mg | Fiber: 2G | Sugar: 4G | Vitamin A: 1861ie | Vitamin C: 5mg | Calcium: 108mg | Iron: 1mg