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Succulent spicy shrimp in tomato-chile sauce in a skillet
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5 from 5 reviews

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
Course Appetizer, Dinner, Main Course
Cuisine Mexican
Keyword Camarones a la Diabla, deviled shrimp, Mexican shrimp diablo
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 242kcal

Ingredients

Optional

  • Chopped cilantro or parsley (garnish)
  • Lime or lemon wedges for serving
  • Sour cream, for serving
  • rice and corn tortillas for serving

Instructions

  • 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.
  • Meanwhile, season the shrimp with the lime or lemon juice, salt and ground black pepper to taste. Set aside.
  • 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.
  • 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.
  • 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.
  • 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).
  • Serve as an appetizer or over steamed rice or Mexican rice and sliced avocado, if desired.

Video

Notes

  • 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

Calories: 242kcal | Carbohydrates: 9g | Protein: 24g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 994mg | Potassium: 435mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2271IU | Vitamin C: 10mg | Calcium: 106mg | Iron: 1mg