Camarones a la Diabla is a bold and spicy Mexican shrimp dish that’s packed with flavor.
This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
Juicy shrimp are simmered in a fiery red sauce that brings just the right amount of heat.
Serve with Arroz Mexicano, it’s a quick and delicious meal that’s perfect for anyone who loves a little spice in their food.
Table of Contents
🌶️ How to Rehydrate Dried Chiles
- Place the dried guajillo chiles and chile de arbol chiles in a stock pot.
- Cover with water.
- Bring to a boil.
- Let sit for 5 minutes, or until pliable.
😈 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 Make the Diabla Sauce
- Add all the sauce ingredients to the blender.
- Blend until smooth.
- Strain the bright red chile pepper sauce and set aside until ready to use.
🔥 How to Adjust the Heat
This sauce packs a punch, but it’s devilishly delicious. 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
- 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.
- 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.
- For tender shrimp, cook them just until they turn pink.
- Then turn off the heat.
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.
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.
Pro Tips
🌟 Buy shrimp that is already deveined. It’ll make cooking this dish easier.
🌟 Be very careful not to overcook the shrimp, or they will become rubbery.
🌟 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.
🦐 More Mexican Shrimp Recipes
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 for my latest recipes and videos.
Did you make this recipe? Please rate the recipe below!
Camarones a la Diabla, or Mexican Deviled Shrimp
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.
YeahI love a good Fra Diablo sauce but I use a can of good Stewed Tomato , and a splash of whostershire sauce fresh roasted chilis and pre poach my shrimps to control texture poached in boiled shells and saltted water. they will start to float when ready chill immediately in ice water cook that sauce till done adjust seasoning den add shrimp just to heat place over white rice enjoy
That sounds delicious! Definitely with rice. 🙂
It was full of flavor, made this for a dinner with friends who were going abroad. They loved it!
That’s so nice of you to make them dinner. I’m sure they appreciated it. Thank you for trying this recipe!
Delicious.
I love hearing that people are enjoying my recipes. Thank you so much for your comment!
Amazing recipe! So delicious and easy to make plus no trip to the store for fancy ingredients. I tried this recipe once and i’m making it again. It’s definitely staying in my collection.
So glad this recipe earned a spot in your kitchen. Enjoy!
I love shrimp, so this recipe sounds like a great one to try! Thanks for the recipe share!
Shrimp lovers, like you, will surely enjoy this spicy and flavorful dish. Hope you enjoy!
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.
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.