This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
I’m not going to lie. This is a spicy dish.
That sauce, though, will make you clean your plate clean! It is so incredibly delicious. It’s worth enduring the heat.
No worries. I’ll show you how to adjust the spice but still enjoy all the flavors of this Mexican seafood favorite.
Don’t forget to watch the video.
Other Names for Camarones a la Diabla:
- Mexican Shrimp Diablo
- Mexican Deviled Shrimp
- Camaron a la Diabla
- Camarones ala Diabla
- Camaron ala Diabla
When buying shrimp:
- Ask your seafood counter friends at the grocery store when the shrimp came in.
- If they are thawing out in the display, ask them how long they have been out.
- Use them right away like THAT night.
- Remove the shells from the shrimp.
- Remove the tails and the digestive tract.
- Rinse the shrimp. Place in the fridge until ready to use.
There are many places that sell shrimp already deveined. It’s worth every penny!
Some people will place the shrimp in boiling water for 1 minute. This will cook them slightly. Know that this will take away from the flavor.
How to Properly Thaw Shrimp:
Overnight in the fridge is the best way to thaw shrimp.
- Another way is to take the shrimp out of the package and wrapping.
- Place them in a bowl with cold water.
- Leave the shrimp in the water for 15 minutes.
Fresh shrimp can last up to 2 days in the fridge.
What is Diabla sauce?
Diabla sauce is made with rehydrated chiles – usually guajillo and chile de arbol. Then blend the chiles with garlic and onion to create the sauce. Some people will also add chipotle peppers and tomatoes or ketchup to tame the heat.
How to Store Dried Chiles:
• Keep them fresh and insect free by storing the dried chiles in an airtight container in your cupboard.
• They can last up to a year in the cupboard, but it is better if you use them within three to six months.
• Optimal method: Place in airtight, sealable bag in the freezer.
To make the sauce, you need guajillo peppers and chile de árbol. Be careful with this chile. It’s small, but it’s very potent.
Pro Tip: Dried chiles can be dirty. Don’t rinse them under the water faucet, or they will lose some of their flavor. Instead, wipe the dried chiles with a damp paper towel.
This is also the same reason why you should not cook with the water used to reconstitute the chiles.
How to Make Diabla Sauce
- Add the redhydrated chiles, tomatoes, chipotle pepper, ¼ onion, garlic, and salt into a blender.
- Blend until smooth.
The color of the sauce is very bright red. Taste it for salt and heat.
How to Adjust the Heat
If the sauce is too spicy, add another tomato or 2 tablespoons ketchup.
- Strain the diabla sauce to remove any bits the chiles that still remain.
- Set the sauce aside until ready to use.
Word to the Wise: You can also make the sauce ahead of time.
It will last in the freezer in an airtight, sealable bag for up to 6 months. Or in the fridge for up to 5 days.
- Heat oil.
- Add shrimp and onion.
- Cook until shrimp turn pink.
Be very careful not to overcook the shrimp, or they will become rubbery. To make this recipe, I used large shrimp.
SHRIMP SIZES PER POUND:
Extra Jumbo 16/20 count
Jumbo 21/25 count
Extra Large 26/30 count
Large 31/35 count
Medium Large 36/40 count
Medium 41/50 count
Small 51/60 count
Extra Small 61/70 count
From here, they only need the Diabla Sauce.
How long does it Last?
• Cooked shrimp will last 3-4 days in the refrigerator.
Freezing this dish is not recommended. It will lose some of its deliciousness. Although, it can be done in a pinch.
• 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.
Camarones a la Diabla, or Mexican Deviled Shrimp, is such a great dish! Big, succulent shrimp in a spicy and flavorful sauce. You’re going to love it!
Did you make this recipe? Please rate the recipe below!
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.