Mexican Shrimp Diablo
User Reviews
4.9
Mexican Shrimp Diablo
Description
This Mexican Shrimp Diablo recipe begins with sautéing diced yellow onion and garlic until soft and fragrant, then blending these with fire-roasted tomatoes, cilantro, chopped chipotle in adobo, brown sugar, and salt to produce a smoky and spicy sauce. Separately, corn kernels, zucchini chunks, and red onion wedges are cooked in butter with garlic powder, oregano, salt, and pepper until tender and slightly browned.
The blended sauce is returned to the pan, where peeled and deveined shrimp are cooked until coated and the sauce thickens slightly. The heat melds into the shrimp, balancing chipotle’s smoky fire with tomato sweetness. The veggie medley adds texture contrast and mildness.
To serve, the shrimp and sauce are spooned over the sautéed vegetables, garnished with sliced avocado and fresh cilantro, adding creaminess and brightness. This dish provides a layered texture experience with spicy, smoky, and fresh flavors in every bite.
Ingredients
- 1 tsp olive oil
- 1 yellow onion small, diced
- 2 garlic cloves, minced
- 1 .5-ounce diced fire roasted tomatoes canned
- 1/4 cup cilantro chopped, plus more for garnish
- 1 tbsp chipotle in adobo chopped
- 1 tsp brown sugar
- 1 tsp kosher salt divided
- 1 tbsp butter unsalted
- 2 cups corn kernel from 2 medium ears of corn
- 2 zucchini medium (8-ounce), cut into 1-inch pieces
- 1/2 red onion medium, halved and cut into wedges
- 1 tsp garlic powder
- 1/2 tsp oregano dried
- black pepper freshly ground, to taste
- lime juice from half lime
- 1 pound Shrimp large, peeled, deveined
- 4 ounces avocado from 1 small Hass, sliced
Instructions
- In a medium skillet over medium-high heat, add the olive oil, sauté the yellow onion for 3-4 minutes or until translucent. Add the garlic and sauté 30 seconds more.
- Transfer to a blender with the tomatoes, cilantro, chipotle in adobo, brown sugar and ½ a teaspoon salt.
- In the skillet, add the butter and allow to melt. Add the corn, zucchini, red onion, garlic powder, oregano, ½ teaspoon salt and pepper. Sauté until softened and browned on the edges, stirring occasionally, about 8 minutes. Transfer to a serving platter and squeeze lime juice over the top.
- Transfer the sauce from the blender to the skillet and add the shrimp. Coat the shrimp with the sauce and allow them to cook in the sauce until cooked through and sauce has thickened a bit, about 5 minutes.
- To serve: Pour the shrimp and sauce over the top of the veggies and garnish avocado and cilantro.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Serving | 4ounces shrimp and 1/4 of the veggies | |
| Calories | 281kcal | 14% |
| Carbohydrates | 26g | 9% |
| Protein | 25g | 50% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 143mg | 48% |
| Sodium | 746mg | 31% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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