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5.0 from 21 votes

Camarones a la Diabla Recipe (Deviled Shrimp)

This Camarones a la diabla recipe is cooked with an assortment of chiles and roasted vegetables for an extremely flavorful main seafood dish.

Prep Time
10 mins
Cook Time
10 mins
Servings: 8
Calories: 253 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

For the Sauce:
  • 8 cored and quartered Roma tomatoes
  • 2 peeled and quartered yellow onions
  • 6 garlic cloves
  • 4 tablespoons olive oil
  • 1 seeded ancho chile
  • 1 seeded guajillo chile
  • 2 seeded chiles de árbol
  • Juice of 1 lime
  • 10-12 cilantro stems with leaves
  • salt and pepper to taste
For the Shrimp:
  • 3 tablespoons olive oil
  • 1 peeled and julienne yellow onion
  • 2 finely minced garlic cloves
  • 2 pounds peeled and deveined 16-20 shrimp
  • juice of ½ lime
  • salt to taste

Instructions

    Cup of Yum
  1. Preheat the oven to 450°.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Next, stir in the garlic just until fragrant, which takes about 1 minute.
  7. Add in the shrimp and turn the heat to medium-high to high and cook for 60 to 90 seconds while constantly stirring.
  8. Season with salt and lime juice and stir to combine.
  9. Turn the heat off and then pour in the warm sauce and stir to combine. See notes.
  10. Serve with optional garnish of chopped cilantro and lime wedges.

Notes

  • Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking. You can keep this warm covered in the pot for up to 15 minutes before serving.
  • How to Store: Cover and keep it in the refrigerator for up to 3 days. This will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating and serving.
  • How to Reheat: Add the desired number of shrimps to a medium-size saucepan and cook over medium heat just until hot. Note that whenever you reheat shrimp, they can easily overcook and sometimes become a little chewy.
  • You may have up to 1 cup of sauce leftover and if you do it also goes great with pork and chicken. In addition, it freezes well covered for up to 6 months.
  • If the shrimp is too spicy you can stir in some more lime juice or thin it out with some water.

Nutrition Information

Calories 253kcal (13%) Carbohydrates 11g (4%) Protein 25g (50%) Fat 13g (20%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 183mg (61%) Sodium 146mg (6%) Potassium 624mg (18%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 1994IU (40%) Vitamin C 15mg (17%) Calcium 98mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

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.