Easy Camarones a la Diabla

Name: Easy Camarones a la Diabla
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 serving
Ingredients: 2 pounds fresh raw shrimp; 2 cups water; ¼ large yellow onion; 1 garlic clove; ½ cup extra virgin olive oil or olive oil; 2 to 3 dried ancho chiles; 6 dried guajillo chiles; 6 to 8 dried chile de árbol; 3 to 5 canned chipotle chiles in adobo sauce; 5 garlic cloves; 1 yellow onion; 3 whole allspice or ½ teaspoon ground allspice; 4 roma tomatoes; ½ cup water or fresh orange juice; 2 tablespoons shrimp bouillon; 1 teaspoon light brown sugar; 2 tablespoons butter; ⅓ cup ketchup; ¼ cup fresh cilantro leaves

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
6
Calories
322 kcal
Course
Main Course
Cuisine
Mexican

Easy Camarones a la Diabla

Deacon Moody

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If you're a fan of spicy food, you'll love our Camarones a la Diabla recipe. This fiery dish is a classic Mexican seafood dish with succulent shrimp bathed in a rich, chile-based sauce that perfectly balances heat and depth.

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Ingredients

Servings

For the Shrimp Broth:

2 pounds fresh raw shrimp (shells on; you can substitute with shelled and deveined shrimp – see Notes)
2 cups water
¼ large yellow onion (save the rest for the sauce)
1 garlic clove , smashed

For the A la Diabla Sauce:

½ cup extra virgin olive oil or olive oil
2 to 3 dried ancho chiles , wiped clean, seeds and ribs removed
6 dried guajillo chiles , wiped clean, seeds and ribs removed
6 to 8 dried chile de árbol , wiped clean and de-stemmed
3 to 5 canned chipotle chiles in adobo sauce , adjust for preferred heat level
5 garlic cloves , minced
1 yellow onion , chopped (use the remaining onion from the shrimp broth)
3 whole allspice or ½ teaspoon ground allspice
4 roma tomatoes , chopped, or 1 (15 oz/425g) can crushed or diced tomatoes
½ cup water or fresh orange juice
2 tablespoons shrimp bouillon (or substitute with kosher salt, adjust to taste)
1 teaspoon light brown sugar
2 tablespoons butter
⅓ cup ketchup , adjust to taste
¼ cup fresh cilantro leaves , chopped, for garnish

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Instructions

Prepare the Shrimp: Make a shallow cut along the back of the shrimp to remove the vein, which is the shrimp's intestine. There's also a second vein on the underside (the nervous system) that can be removed if you prefer, but it's not necessary. After cleaning, place the shrimp in ice water to keep them fresh while you finish the rest. Once all the shrimp are peeled and deveined, rinse them under cold water.
Make the Shrimp Broth: In a small pot, boil the reserved shrimp shells with 2-½ cups water, a piece of onion, a garlic clove, and a few cilantro leaves for about 5 minutes. Strain and reserve the broth for the sauce.
Prepare the Chiles: Wipe any dust off the dried ancho, guajillo, and chile de árbol. Remove the seeds and stems from the ancho and guajillo chiles. For the chile de árbol, just remove the stems. Set the chiles aside.
Cook the Aromatics: Heat a large skillet over medium heat, add oil, and saute the garlic for 1 minute. Add the onion and cook until it turns translucent about 5 minutes. Lower the heat and add all the dried chiles, stirring constantly to prevent burning, about 5 minutes. While stirring, add a few peppercorns. When the chiles soften, add chopped tomatoes. Once the tomatoes soften, add the shrimp broth and let everything simmer until the chiles are fully softened for blending. After about 10 minutes, turn off the heat and let it cool slightly.
Blend the Sauce: Transfer the chile mixture to a 64-ounce blender, add ½ cup of water or fresh orange juice, and blend until thick and smooth, about 3 minutes. Pause the blender a few times to scrape down the sides and bottom of the jar with a rubber spatula for an even consistency. Be sure to leave the hole in the blender lid open, covering it loosely with a clean kitchen towel to let steam escape safely. Once blended, strain the sauce into a bowl using a sieve to remove any solids.
Cook the Sauce: Heat oil in the same skillet over medium heat. Strain the sauce into the skillet, add butter and ketchup, and season with shrimp bouillon (or salt), allspice, and a pinch of sugar to balance the flavors. Adjust seasoning to taste and bring to a boil. Reduce the heat to medium and cook for 20 minutes, stirring occasionally to let the flavors meld. Don't forget to taste and adjust the salt if needed.
Add the Shrimp: Add the shrimp to the sauce and cook until the shrimp are fully cooked, about 6 to 7 minutes.
Serve: Garnish with fresh cilantro if desired, and serve.

Equipments used:

Notes

Raw Shrimp: Shell-on shrimp are the highlight of this dish. Don’t throw away the shells—you’ll use them to make a quick shrimp broth to boost the flavor. If you prefer, you can substitute with shelled and deveined shrimp, and simply use water or clam juice instead of the homemade broth for convenience.
Storage: Store any leftover shrimp and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.
Make Ahead: The sauce can be made up to 2 days in advance. Store it in the fridge, and when you're ready to serve, reheat it with a splash of water to loosen the sauce, then follow the recipe as directed.
If you prefer to pan-fry the shrimp, here's how I recommend doing it: melt 3 tablespoons of butter over medium heat, then add a thinly sliced small onion and 2 minced garlic cloves. Cook until fragrant.
Next, add the raw shrimp and sauté with the onion and garlic for about 3 minutes, just until they're half-cooked. Finally, transfer the shrimp to the sauce and let them simmer for another 3 minutes, or until fully cooked.
Freezing: Freezing is not recommended, as it can affect the texture of the shrimp. The sauce is best made fresh.