Servings
Font
Back
0 from 15 votes

Camarones a la Diabla (Deviled Shrimp)

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

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 242 kcal
Course: Main Course , Appetizer , Dinner
Cuisine: Mexican

Ingredients

  • 3 roma tomatoes
  • 6 dried guajillo chiles, stemmed and seeded
  • 3-4 dried chile de arbol, stemmed and seeded
  • water (about 1 1/2 -2 cups)
  • 1-2 chipotle pepper in adobo sauce, plus about a tablespoon of the adobo sauce (optional)
  • 1 1/2 pounds raw shrimp, peeled and deveined with tails on (large, 31/35)
  • Juice of 1/2 lime or lemon
  • Salt and Ground Black Pepper, to taste
  • 1 tablespoon butter (sub with olive oil if preferred)
  • 2 tablespoons olive oil, divided
  • 1/2 medium onion, finely chopped (brown, yellow or white)
  • 2 garlic cloves, minced
Optional
  • Chopped cilantro or parsley (garnish)
  • Lime or lemon wedges for serving
  • Sour cream, for serving
  • rice and corn tortillas for serving

Instructions

    Cup of Yum
  1. 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.
  2. Meanwhile, season the shrimp with the lime or lemon juice, salt and ground black pepper to taste. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. Serve as an appetizer or over steamed rice or Mexican rice and sliced avocado, if desired.

Notes

  • (31/35 count) or extra large (26/30 count).
  • For a less spicy dish, only use 1 Chile de arbol and omit the chipotle peppers and adobo sauce. If the sauce is still too spicy for your taste, add an additional tomato(s) to tame the heat level. 
  • When handling dried chiles, it’s best to wear gloves.
  • You can use raw, large shrimp (31/35 count) or extra large (26/30 count).
  • You can use fresh or frozen shrimp thawed out.
  • The sauce by itself, without the shrimp can be made 3-4 days in advance. Keep the sauce stored in an airtight container in the refrigerator.
  • Leftovers can be stored in an airtight container in the refrigerator for 1-2 days.

Nutrition Information

Calories 242kcal (12%) Carbohydrates 9g (3%) Protein 24g (48%) Fat 12g (18%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 222mg (74%) Sodium 994mg (41%) Potassium 435mg (12%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 2271IU (45%) Vitamin C 10mg (11%) Calcium 106mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 242

% 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.