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Home » Recipes » Seafood » Camarones a la Diabla [VIDEO]

Camarones a la Diabla [VIDEO]

Last Updated February 18, 2021. Originally Posted February 18, 2021 By Maggie Unzueta

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

Camarones a la Diabla (Mexican Deviled Shrimp) is packed with flavor. Plump shrimp in a delicious and spicy sauce. Ready in under 30 minutes!
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Camarones a la Diabla served next to white rice and lime wedges.

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

Camarones a la Diabla features a spicy, TASTY red sauce that’ll make you want to clean you plate clean!

What is Diabla sauce?


Diabla sauce is made with rehydrated guajillo and chile de arbol chiles. Then blend the chiles with garlic, onion, and other ingredients to create the 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.

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 tbsp ketchup to tame the heat. Ketchup will also thicken the sauce.

Other Names for Camarones a la Diabla:

  • Mexican Shrimp Diablo
  • 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.
  • 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 tomato chile sauce to the skillet.

Another Pro Tip:


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 for up to 5 days.

Shrimp cooking in a skillet with the diabla sauce.

  • Cook until the shrimp turn pink.

Be very careful not to overcook the shrimp, or they will become rubbery. To make this recipe, I used LARGE shrimp.

Jumbo size shrimp will require more time to cook.

Shrimp cooking in a red chile sauce in a skillet.

To reheat:


• On the stove, place in a skillet for 5 minutes on medium heat, or until hot.
• In the microwave is not recommended because the shrimp will become rubbery.

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. Yum!

Serve with Mexican white rice and enjoy.

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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!
4.96 from 25 votes
Print Pin Rate
Course: Dinner
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 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
  • 1/2 chipotle pepper
  • ½ onion diced (divided)
  • 1 garlic clove finely diced
  • 2 tablespoons olive oil
  • 1 tbsp Salt
  • 1/2 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!

Filed Under: Seafood

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

  1. Jere Cassidy

    April 6, 2021 at 10:02 pm

    5 stars
    That sauce looks amazing and love the color. I could eat shrimp all the time, so glad to have a new recipe to try.

    Reply
    • Maggie U

      April 8, 2021 at 10:42 am

      Hop you try this recipe! So yummy

      Reply
      • Marc Jimenez

        February 5, 2022 at 10:37 am

        Maggie, going to make the Mexican Shrimp Cocktail for Super Bowl Sunday. Going to have my fiancee’s family over for the game. Do you have a recipe for shrimp cerviche? The last recipe I tried didn’t much like it. I’ve tried it at our favorite Mexican restaurant in town and loved it. Thanks

      • Maggie Unzueta

        February 7, 2022 at 10:42 am

        Yes, it’s one of my most popular recipes. Here is my Shrimp Ceviche recipe https://inmamamaggieskitchen.com/shrimp-ceviche-ceviche-de-camaron/

  2. Addison

    April 7, 2021 at 6:04 pm

    5 stars
    This sauce is incredibly flavorful! What a delicious recipe for dinner!

    Reply
    • Maggie U

      April 8, 2021 at 10:41 am

      I think so too delicious. Glad you liked it!

      Reply
  3. Kim Guzman

    April 7, 2021 at 7:05 pm

    5 stars
    Delicious! I’m so glad I tried it. I may have left out a couple of the chile de arbol. I’m a wimp, I admit it. Still so good, though!

    Reply
    • Maggie U

      April 8, 2021 at 10:40 am

      So glad you enjoyed this! This recipe is amazing

      Reply
  4. Jill

    April 7, 2021 at 7:30 pm

    5 stars
    These flavors are so amazing! I love the heat with shrimp, so delicious!

    Reply
    • Maggie U

      April 8, 2021 at 10:40 am

      So glad you enjoyed this!

      Reply
  5. Angela

    April 8, 2021 at 7:36 am

    5 stars
    So yummy! Gow delicious this recipe is! I love the flavor, the color and spiciness of it.

    Reply
    • Maggie U

      April 8, 2021 at 10:17 am

      So glad you liked it! I love this recipe

      Reply
  6. John

    June 7, 2021 at 7:36 pm

    The recipe calls for “1/2 chipotle pepper.” Does this mean 1/2 a 7 oz can of chipotle peppers in adodo sauce or 1/2 of a single chipotle pepper?

    Reply
    • Maggie Unzueta

      June 20, 2021 at 8:35 am

      Thanks for noticing! A single chipotle pepper in adobo. If it had been a can, I would have noted it. Sorry for the confusion. I’ll add that the recipe card.

      Reply
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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.

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