Crank up the heat with Camarones a la Diabla, or Mexican Deviled Shrimp. This typical Mexican seafood recipe is made with juicy, plump shrimp in a spicy sauce, and it’s ready in under 30 minutes.
Serve with rice, lime wedges, and a large glass of water. Enjoy!
Many years ago, I worked at a company that serviced a large Mexican population. All of the Spanish-speakers loved talking to me… Hola! I’m Mexican too!
One day, one of our amigos brought us some Camarones a la Diabla. It was SO spicy. We’re talking 10 plus“call-the-fire-department” heat level!
About an hour later, I felt my tummy start rumbling. You know the sound when your digestive system is working and about to go into overdrive?
Well, I will spare you the details, but in short, my coworkers and I took turns in the bathroom for the rest of the day.
The most important part of making Camarones a la Diabla, or Mexican Deviled Shrimp: check your shrimp!
Ask your seafood counter friends at the grocery store when the shrimp came in.
If they are thawing out, ask them how long they have been out. Then when you get home, use them right away like THAT night.
Food poisoning can happen very easily… UGH! Fresh shrimp can last up to 2 days in the fridge.
How to Properly Thaw Shrimp:
Overnight in the fridge is the best way to thaw shrimp.
Another way is to take the shrimp out of the package and wrapping. Place them in a bowl with cold water.
Leave the shrimp in the water for 15 minutes.
Some people will place the shrimp in boil water for 1 minute. This will cook them slightly. Know that this will take away from the flavor.
To make the sauce, you need some guajillo peppers and chile de árbol.
These are dried chiles, and they can be dirty. Don’t rinse them under the water faucet, or they will lose some of their flavor.
Instead, wipe the dried chiles with a damp paper towel.
This is also the same reason why you should not cook with the water used to reconstitute the chiles.
This little, itty bitty chile is called chile de árbol. It is small but potent.
How to Handle Dried Chiles:
If you are not used to working with chiles, it can irritate your hands.
To avoid this, use gloves.
No gloves? No problem. Carefully use plastic wrap or a plastic bag to handle the chiles.
Whatever you do, DO NOT touch your eyes!
How to Store Dried Chiles:
Dried chiles are prone to insects. Eek!
Keep them fresh and insect free by storing them in an airtight container in your cupboard.
They can last up to a year, but it is better if you use them within three to six months.
It is best to keep them in the freezer.
If you do not have room in the freezer, use up the dried chiles as soon as possible.
The color of the sauce is very bright red.
Some people will strain the sauce. Bits the chiles sometimes don’t blend completely.
I am not into straining. It has nothing to do with taste or texture. I just don’t want another dish to wash. lol.
If I am feeling energetic, though, I’ll strain it. To each their own.
Word to the Wise: Taste the sauce before you add it to the shrimp. If it’s too hot, add an extra tomato. Some people will even add ketchup for sweetness.
Extra Jumbo 16/20 count
Jumbo 21/25 count
Extra Large 26/30 count
Large 31/35 count
Medium Large 36/40 count
Medium 41/50 count
Small 51/60 count
Extra Small 61/70 count
To make this recipe, I suggest the bigger, the better. I used large shrimp.
How long will the Camarones a la Diabla Last?
Cooked shrimp will last 3-4 days in the refrigerator.
I do not recommend freezing this dish. It will lose some of its deliciousness. Although, it can be done in a pinch.
To reheat Camarones a la Diabla:
On the stove, place in a skillet for 5 minutes on medium heat, or until hot.
In the microwave: Place in a microwave-safe container, and heat for 2 to 2 1/2 minutes.
Camarones a la Diabla, or Mexican Deviled Shrimp, is such a great dish! Big, succulent shrimp. YUM! I could seriously eat this every day.
Hope you enjoy!
Watch Video How to Make Camarones a la Diabla
- 1 lb large shrimp
- 4 guajillo chilis
- 3 chile de arbol chilis
- 2 cups of water
- 3 tomatoes, halved
- ½ chipotle pepper
- ½ onion, diced (divided)
- 1 garlic clove, finely diced
- 2 tablespoons olive oil
- Salt and pepper
- Seed and devein the guajillo chilis and chile de arbol.
- In a stock pot, add the chilis.
- Add enough water to cover the chilis, about 2 cups.
- Boil for 4 minutes until the chilis are soft.
- Discard water.
- Blend the chilis.
- Be careful. This will be hot.
- To the blender, also add tomatoes, chipotle pepper, ¼ onion, garlic, and salt.
- Blend until smooth and set aside.
- Peel the shrimp.
- Add salt and pepper to the shrimp.
- In a large pan, heat olive oil.
- Add the remaining onion. Stirring constantly for 1 minute.
- Add the shrimp. Stir constantly and cook for 2 minutes.
- Do not overcook the shrimp, or they will be rubbery.
- Make sure the heat is on low and add the tomato chili sauce.
- Stir and cook for an additional 2-3 minutes.
- Taste for salt.
- Serve with white rice and lime wedge.
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