5 from 21 votes
Camarones a la Diabla Recipe (Deviled Shrimp)
Camarones a la Diabla features shrimp cooked quickly in a spicy Mexican sauce made from roasted tomatoes, onions, garlic, and a blend of ancho, guajillo, and chiles de árbol. The sauce is blended smooth and has a smoky, tangy, and moderately spicy flavor profile balanced with fresh lime juice and cilantro. The shrimp are sautéed with onions and garlic until just cooked, then combined with the sauce for a flavorful dish with a bright, slightly spicy kick.
Prep Time
10 mins
Cook Time
45 mins
Servings:
8
Calories:
253 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
For the Sauce:
- 8 Roma tomato cored and quartered
- 2 yellow onion peeled and quartered
- 6 garlic cloves
- 4 tablespoons olive oil
- 1 ancho chile seeded
- 1 guajillo chile seeded
- 2 chiles de árbol seeded
- lime juice of 1
- 10-12 cilantro stems with leaves
- black pepper to taste
- salt to taste
For the Shrimp:
- 3 tablespoons olive oil
- 1 yellow onion peeled and julienne
- 2 garlic finely minced
- 2 pounds Shrimp peeled and deveined, 16-20 count
- lime juice juice of ½ lime
- salt to taste
Instructions
- Preheat the oven to 450°.
- Sauce: Spread out the tomatoes, onion, and garlic onto a sheet tray lined with parchment paper and drizzle on the olive oil, and season with salt and pepper.
- Roast in the oven for a total of 25 minutes and with 5 minutes left in the cooking process add the seeded chiles right to the pan in the oven and cook for 5 minutes.
- Transfer the roasted vegetables and chiles to a blender along with lime juice and cilantro and blend on high until smooth. Adjust seasonings more with salt and lime juice if needed. Keep warm in a pot on low heat.
- Shrimp: Add the oil to a large rondeau or frying pan over medium heat and cook the onions until browned and tender, which takes about 15 minutes.
- Next, stir in the garlic just until fragrant, which takes about 1 minute.
- Add in the shrimp and turn the heat to medium-high to high and cook for 60 to 90 seconds while constantly stirring.
- Season with salt and lime juice and stir to combine.
- Turn the heat off and then pour in the warm sauce and stir to combine. See notes.
- Serve with optional garnish of chopped cilantro and lime wedges.
Cup of Yum
Notes
- Eat the dish as soon as it's cooked for best shrimp texture; you can keep it warm covered for 15 minutes if needed.
- Store leftovers refrigerated up to 3 days or frozen up to 3 months; thaw frozen shrimp overnight before reheating.
- Reheat shrimp gently on medium heat to avoid toughness or chewiness from overcooking.
- Leftover sauce freezes up to 6 months and pairs well with pork or chicken.
- If too spicy, balance heat by adding more lime juice or thinning sauce with water.
Nutrition Information
Calories
253kcal
(13%)
Carbohydrates
11g
(4%)
Protein
25g
(50%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
183mg
(61%)
Sodium
146mg
(6%)
Potassium
624mg
(13%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1994IU
(40%)
Vitamin C
15mg
(17%)
Calcium
98mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 253
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 11g | 4% |
| Protein | 25g | 50% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 183mg | 61% |
| Sodium | 146mg | 6% |
| Potassium | 624mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1994IU | 40% |
| Vitamin C | 15mg | 17% |
| Calcium | 98mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.