• Skip to main content
  • Skip to primary sidebar
Mamá Maggie's Kitchen
menu icon
go to homepage
  • Recipes
  • Contact
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Contact
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Seafood

    Camarones a la Diabla [VIDEO]

    Published: Feb 18, 2021 · Updated: Apr 6, 2023 by Maggie Unzueta

    Camarones a la Diabla (Mexican Deviled Shrimp) is packed with flavor. Plump shrimp in a delicious and spicy sauce. Ready in under 30 minutes!
    Jump to Recipe
    Camarones a la Diabla, or Mexican Deviled Shrimp, is spicy food at its best. This Mexican recipe promises to give a good kick to your dinner. Often served with white rice, lime, and a tall glass of water to tame the heat. By Mama Maggie’s Kitchen
    Camarones a la Diabla, or Mexican Deviled Shrimp, is spicy food at its best. This Mexican recipe promises to give a good kick to your dinner. Often served with white rice, lime, and a tall glass of water to tame the heat. By Mama Maggie’s Kitchen
    or Mexican Deviled Shrimp
    Camarones a la Diabla served next to white rice and lime wedges.

    Camarones a la Diabla served next to white rice and lime wedges.

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Camarones a la Diabla features a spicy red sauce that’ll make you want to clean you plate clean! This authentic Mexican recipe is a tasty main dish. Serve with Mexican Rice and flour tortillas.

    Table of Contents

    • 1 What is Diabla sauce?
    • 2 How to Rehydrate Dried Chiles
    • 3 How to Make the Diabla Sauce
    • 4 HOW TO ADJUST THE HEAT
    • 5 PRO TIP:
    • 6 Storing and Reheating:
    • 7 More Mexican Shrimp Recipes:
      • 7.1 Hungry for More?
    • 8 Camarones a la Diabla, or Mexican Deviled Shrimp
      • 8.1 Ingredients
      • 8.2 Instructions
      • 8.3 Video
      • 8.4 Notes
      • 8.5 Nutrition
          • 8.5.0.1 Maggie Unzueta

    What is Diabla sauce?

    Diabla sauce is made with rehydrated guajillo and chile de arbol peppers. Then blend the chiles with garlic, onion, chipotle peppers and other ingredients to create the spicy sauce. It is so incredibly delicious and ready in minutes.

    How to Rehydrate Dried Chiles

    A collage showing how to rehydrate dried chiles.

    • Place the dried chiles in a stock pot.
    • Cover with water
    • Bring to a boil.
    • Let sit for 5 minutes, or until pliable.

    Here, we are using a combination of guajillo chiles and chile de arbol chiles to make the bright red chile pepper sauce.

    Dried chiles can be dusty and are a great place for bugs to hide. Discard the water that was used in the rehydration process.

    Best to use fresh water in the next step.

    How to Make the Diabla Sauce

    A collage showing how to make the Diabla Sauce.

    • Add all the sauce ingredients to the blender.
    • Blend until smooth.
    • Strain the sauce and set aside until ready to use.

    This sauce packs a punch, but it’s devilishly delicious.

    HOW TO ADJUST THE HEAT

    If the sauce is too spicy, add another tomato. Many people will use 2 tablespoon ketchup to tame the heat. Ketchup will also thicken the diablo sauce.

    You’ll hear this recipe also referred to as:

    • Diablo Shrimp
    • Mexican Deviled Shrimp
    • Camaron a la Diabla
    • Camarones ala Diabla
    • Camaron ala Diabla

    A collage showing how to cook the shrimp in a skillet.

    • Heat olive oil in a large skillet over medium-high heat.
    • Add the onion and cook for 1 minute.
    • Add the shrimp and cook for 2 minutes.

    How to Properly Thaw Shrimp:

    Overnight in the fridge is the best way to thaw shrimp. Fresh shrimp can last up to 2 days in the fridge.

    PRO TIP:

    Buy shrimp that is already deveined. It’ll make cooking this dish easier.

    Tomato chile sauce being added to a skillet with cooked shrimp.

    • Add the spicy red sauce to the skillet.

    Make the sauce ahead of time. It will last in the freezer in an airtight, sealable bag for up to 6 months.

    Or, place in the fridge in an airtight container for up to 5 days.

    Shrimp cooking in a skillet with the diabla sauce.

    • For tender shrimp, cook them just until they turn pink.
    • Then turn off the heat.

    Be very careful not to overcook the shrimp, or they will become rubbery.

    To make this la diabla recipe, I used LARGE shrimp. Jumbo size shrimp will require more time to cook. About a minute or 2 extra. 

    Shrimp cooking in a red chile sauce in a skillet.

    Storing and Reheating:

    Place any leftovers in a airtight container. Store in the fridge for up to 3 days. 

    Reheat on the stove in a skillet over medium heat for 5 minutes, or until hot.

    More Mexican Shrimp Recipes:

    • Camarones Rancheros
    • Camarones en Crema Chipotle
    • Coctel de Camarones
    • Caldo de Camarón

    Camarones a la Diabla, or Mexican Deviled Shrimp, is spicy food at its best. This Mexican recipe promises to give a good kick to your dinner. Often served with white rice, lime, and a tall glass of water to tame the heat. By Mama Maggie’s Kitchen

    Camarones a la Diabla, or Mexican Deviled Shrimp, is devilishly good! Big, succulent shrimp in a spicy and flavorful sauce to juicy perfection.

    Serve this shrimp dish with Arroz Blanco, corn tortillas, and enjoy.

    Hungry for More?

    Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter for my latest recipes and videos.

    Did you make this recipe? Please rate the recipe below!
    Camarones a la Diabla served next to white rice and lime wedges.

    Camarones a la Diabla, or Mexican Deviled Shrimp

    Camarones a la Diabla (Mexican Deviled Shrimp) is packed with flavor. Plump shrimp in a delicious and spicy sauce. Ready in under 30 minutes!
    4.99 from 74 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 4
    Calories: 214kcal
    Author: Maggie Unzueta

    Ingredients

    • 1 lb large shrimp
    • 4 guajillo chiles
    • 3 chile de arbol
    • 2 cups water
    • 3 tomatoes halved
    • ½ chipotle pepper
    • ½ onion diced (divided)
    • 1 garlic clove finely diced
    • 2 tablespoons olive oil
    • 1 tablespoon Salt
    • ½ tspn Pepper

    Instructions

    • Seed and devein the guajillo chiles and chile de arbol.
    • In a stock pot, add the chiles.
    • Add enough water to cover the chiles, about 2 cups.
    • Bring to a boil. Turn heat off and let the chiles sit in the hot water for 5 minutes or until the chiles are soft.
    • Discard water.
    • To the blender, add reconstituted chiles, tomatoes, chipotle pepper, ¼ onion, garlic, and salt.
    • Blend until smooth, strain the sauce, 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 chile sauce.
    • Stir and cook for an additional 2-3 minutes.
    • Taste for salt.
    • Serve with white rice and lime wedge.
    • Enjoy.

    Video

    Notes

    If you are wanting to make this dish less spicy, only use 1 chile de arbol. 
    To add some sweetness to the sauce, add an extra tomato or 1 tablespoon ketchup. 
    Do not rinse the dried chiles. 
    Be careful when handling chiles. Use gloves, if you are not used to cooking with chiles. 

    Nutrition

    Calories: 214kcal | Carbohydrates: 9g | Protein: 25g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 2641mg | Potassium: 395mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1795IU | Vitamin C: 20mg | Calcium: 181mg | Iron: 3mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Maggie Unzueta
    Website | + posts

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    • Maggie Unzueta
      https://inmamamaggieskitchen.com/author/mama-maggie/
      Albondigas de Pollo (Chicken Meatball Soup)
    • Maggie Unzueta
      https://inmamamaggieskitchen.com/author/mama-maggie/
      Mexican Mashed Potatoes
    • Maggie Unzueta
      https://inmamamaggieskitchen.com/author/mama-maggie/
      Tuna Empanadas (Empanadas de Atún)
    • Maggie Unzueta
      https://inmamamaggieskitchen.com/author/mama-maggie/
      Empanadas de Cajeta (Mexican Caramel Empanadas)

    More Mexican Seafood Recipes

    • Two Empanadas de Atun on a white plate next to a sauce.
      Tuna Empanadas (Empanadas de Atún)
    • Baked salmon topped with avocado pico de gallo next to a green salad.
      Baked Salmon with Avocado Pico de Gallo
    • A hand squeezing lime over grilled Brochetas de Camarón.
      Brochetas de Camarón
    • Tacos de Pescado served on a wooden cutting board next to salsa and fried fish.
      Tacos de Pescado 🐠🌮 (Ensenada Fish Tacos)

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Elizabeth

      April 16, 2023 at 5:57 am

      5 stars
      I love shrimp, so this recipe sounds like a great one to try! Thanks for the recipe share!

      Reply
      • Maggie Unzueta

        April 17, 2023 at 7:35 am

        Shrimp lovers, like you, will surely enjoy this spicy and flavorful dish. Hope you enjoy!

        Reply
    2. Ann

      April 15, 2023 at 12:58 pm

      5 stars
      I have had this dish at one of our favorite Mexican restaurants, so I decided to make your recipe. Tasted like I ordered it at a restaurant.

      Reply
      • Maggie Unzueta

        April 17, 2023 at 7:33 am

        It’s great to hear that the Camarones a la Diabla recipe turned out well for you and tasted like the one from your favorite Mexican restaurant! Hope you make it again soon.

        Reply
    « Older Comments

    Primary Sidebar

    A picture of Maggie Unzueta in her kitchen holding a coffee cup.

    iBienvenidos! I'm Maggie. Welcome to my blog! My passion is authentic Mexican food and traveling throughout Mexico to bring you the very BEST in culture and cuisine.

    More about me →

    Popular

    • Birria de Res, or Mexican Beef Stew, in a brown bowl topped with chopped onions and cilantro.
      Slow Cooker: Birria de Res, or Mexican Beef Stew + VIDEO
    • Camarones a la Diabla served next to white rice and lime wedges.
      Camarones a la Diabla [VIDEO]
    • Menudo, or Pancita, is Mexican comfort food at its best. Served for Sunday brunch and shared with lots of love. By Mama Maggie’s Kitchen
      Menudo (or Pancita) + VIDEO
    • Instant Pot Pork Tamales stacked and ready to cook. Surrounded by cilantro and decorative Mexican kitchenware.
      Instant Pot Pork Tamales [VIDEO]
    • Caldo de Camarón, or Mexican Shrimp Soup in a white bowl with a rich, guajillo sauce. Spoon lifting shrimp and avocado. Cilantro and lime on a dark brown table.
      Caldo de Camarón – Mexican Shrimp Soup + VIDEO
    • Carne En Su Jugo in a white bowl topped with cilantro beans bacon
      Carne En Su Jugo + VIDEO

    FEATURED IN


    Online publications Mama Maggie's Kitchen has been feature in.

    Footer

    ↑ back to top

    Info

    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy

    Subscribe

    • Sign Up! for emails and start cooking Mexican food today!

    Contact

    • About Maggie
    • Contact
    • Cookbook

    © 2010-2023 · Mama Maggie's Kitchen ·