Crank up the heat with Camarones a la Diabla, or Mexican Deviled Shrimp. This typical Mexican seafood recipe is delicious but very, very spicy. 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.
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. Instead, wipe them with a damp paper towel.
The color of the sauce is very bright red. Some people will strain the sauce. I’m not into straining. It has nothing to do with taste or texture. I just don’t want another dish to wash. lol. If I’m feeling energetic, though, I’ll strain it. To each their own.
Camarones a la Diabla, or Mexican Deviled Shrimp, is such a great dish! Big, succulent shrimp. YUM! I could seriously eat a plate full of cooked shrimp with a good chipotle cocktail sauce all by myself.
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. 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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