Quick and Easy Camarones a la Diabla Recipe

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Camarones a la Diabla, shrimp cooked in a SPICY fiery red chile sauce. It is a great recipe when you have a craving for shrimp and some spiciness. Quick and easy to make, less than 30 minutes from fridge to table.

Camarones a la Diabla is a traditional dish originating from Mexico. Although there are many variations, the dish is usually made with a combination of shrimp, tomatoes, garlic, onions, arbol chili peppers, olive oil, and salt. The dish is a staple in Mexico and is famous for its spicy and delicious taste. Camarones a la Diabla can be served with rice or beans on the side or as shrimp tostadas topped with guacamole. 

For this recipe you will need:

• Shrimp – Medium or large, peeled and deveined
• Chile Peppers – Dried Guajillo, Chile de Arbol, or New Mexico Chile peppers, stemmed and seeded
• Tomatoes – fresh Plum (Roma) diced, or canned fire-roasted tomatoes
• Garlic –  Garlic minced
• Onion – Onion, thinly sliced
• Broth – Chicken or vegetable broth
• Spices – Ground cumin, salt, & pepper
• Cooking Oil – Olive oil or vegetable oil

How to Make Camarones a La Diabla 

• In a medium pot, add dried chiles that have stemmed and seeded, and cover with water.  Bring water to a boil for 5 minutes then lower to a simmer for 10 minutes. Turn the heat off, cover the saucepan, and let sit.
• Using a slotted spoon, transfer the softened chiles to a large blender. Add the tomatoes, garlic, onion, broth, and salt. Puree until completely smooth.
• Taste and season with more salt, if necessary. If the sauce is too spicy, add more tomatoes.
• Heat a large sauté pan or skillet over medium-high heat. Add olive oil and shrimp. Cook shrimp for 1 minute per side, or until shrimp is light pink.
• Add the red chile sauce to the pan or skillet and mix together to coat the shrimp. Lower the heat to medium and cook for 3 to 5 minutes, until the sauce is bubbling and hot.
• Remove the pan or skillet from the heat and serve.

Serve with rice and beans, garnish with lime wedges, Cotija cheese, and chopped fresh cilantro.

Camarones de la Diabla

Eunice Huerta

Camarones a la Diabla are juicy shrimp cooked in a flavorful spicy red chile sauce.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course dinner

Cuisine Mexican

Ingredients

  

1x2x3x

• 2 lbs medium or large shrimp peeled and deveined
• 8 guajillo chile or New Mexico Chile dried, stemmed, and seeded
• 6 chile de Arbol dried, stemmed, and seeded(for less spicy use 2 chile)
• 1 14.5 oz can Fire-roasted diced tomatoes or 3 Roma tomatoes, diced
• 3 cloves garlic minced
• 1/2 small onion thinly sliced
• 1/4 tsp ground cumin
• 1/4 cup chicken broth or vegetable broth
• 2 tbsp olive oil
• 1 tsp. Kosher or Sea Salt
• Salt & Pepper to taste

Instructions

 

• In a medium pot, add dried chiles, and cover with water.
• Bring water to a boil for 5 minutes then lower it to a simmer for 10 minutes. Turn heat off, cover saucepan and let sit.
• While chiles soften, gather the remainder of the ingredients for the sauce
• Using a slotted spoon, transfer the softened chiles to a large blender. Add the tomatoes, garlic, onion, broth, and salt. Puree until completely smooth.
• Taste and season with more salt, if necessary. If the sauce is too spicy, add more tomatoes.
• Heat a large saute pan or skillet over medium-high heat. Add olive oil and shrimp. Cook shrimp for 1 minute per side, or until shrimp is light pink.
• Add the red chile sauce to the pan or skillet and mix together to coat the shrimp. Lower the heat to medium and cook for 3 to 5 minutes, until the sauce is bubbling and hot.
• Remove the pan or skillet from the heat and serve
• Makes 4 servings

Keyword camarones de diabla, camarones a la diabla, camarones recipe, diabla camarones, mexican spicy shrimp recipe

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