This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
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
- Place the dried chiles in a stock pot.
- Cover with water
- Bring to a boil.
- Let sit for 5 minutes, or until pliable.
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
- 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
- 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.
Buy shrimp that is already deveined. It’ll make cooking this dish easier.
- 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.
- 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.
• 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 en Crema Chipotle
Coctel de Camarones
Caldo de Camarón
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.
Hungry for More?Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter for my latest recipes and videos.
Camarones a la Diabla, or Mexican Deviled Shrimp
- 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.