Camarones a la Diabla (Deviled Shrimp)
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
242 kcal
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Course
Main Course, Appetizer, Dinner
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Cuisine
Mexican
Camarones a la Diabla (Deviled Shrimp)
Description
Camarones a la Diabla translates to deviled shrimp, highlighting its bold and spicy chile-based sauce. The recipe starts by softening whole Roma tomatoes and dried guajillo and arbol chiles through simmering, then blending these with optional chipotle pepper and adobo sauce for smokiness. This traditional combination creates a vibrant red sauce that is both spicy and slightly smoky, tailored by adjusting the number of arbol chiles and adding extra tomatoes to mellow heat if desired.
Large peeled shrimp are seasoned with lime juice, salt, and black pepper, then partially sautéed in butter and olive oil until just starting to turn opaque. They finish cooking in the chile sauce, absorbing its flavors without overcooking. The method keeps the shrimp tender and moist with a sauce that clings well, emphasizing the smoky, spicy notes from the dried chiles and chipotle.
Serve this dish with corn or flour tortillas, sour cream, and fresh lime wedges to balance the spice and provide variety. The sauce can be prepared ahead and stored refrigerated separately, and leftover shrimp and sauce keep for a couple of days. Gloves are recommended for handling dried chiles to avoid irritation.
Ingredients
- 3 Roma tomato
- 6 guajillo chili dried, stemmed and seeded
- 3-4 chile de arbol dried, stemmed and seeded
- water (about 1 1/2 -2 cups)
- 1-2 chipotle pepper plus about a tablespoon of the adobo sauce (optional, in adobo sauce
- 1 1/2 pounds Shrimp large, 31/35, raw, peeled and deveined with tails on
- lime juice juice of 1/2 lime or lemon
- salt to taste
- black pepper to taste
- 1 tablespoon butter (sub with olive oil if preferred)
- 2 tablespoons olive oil divided
- 1/2 onion brown, yellow or white, medium, finely chopped
- 2 garlic cloves, minced
Optional
- cilantro chopped or parsley, garnish
- lime wedge or lemon wedges for serving
- sour cream for serving
- rice tortilla for serving
- corn tortilla for serving
Instructions
- 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.
- Meanwhile, season the shrimp with the lime or lemon juice, salt and ground black pepper to taste. Set aside.
- 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.
- 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.
- 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.
- 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).
- Serve as an appetizer or over steamed rice or Mexican rice and sliced avocado, if desired.
Notes
- Use large raw shrimp (31/35 or 26/30 count), fresh or thawed from frozen.
- For less heat, reduce chiles de arbol to one and omit chipotle pepper and adobo sauce.
- The sauce can be made 3-4 days ahead and stored airtight in the refrigerator.
- Store leftovers in an airtight container in the refrigerator for 1-2 days.
- Wear gloves when handling dried chiles to prevent skin irritation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 9g | 3% |
| Protein | 24g | 48% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 222mg | 74% |
| Sodium | 994mg | 41% |
| Potassium | 435mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2271IU | 45% |
| Vitamin C | 10mg | 11% |
| Calcium | 106mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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