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Camarones a la Diabla features a spicy red sauce that’ll make you want to clean you plate clean! This authentic Mexican recipe is a tasty main dish. Serve with Mexican Rice and flour tortillas.
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 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 to make the bright red chile pepper sauce.
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 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.
Buy shrimp that is already deveined. It’ll make cooking this dish easier.
- 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.
Be very careful not to overcook the shrimp, or they will become rubbery.
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.
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.
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Camarones a la Diabla, or Mexican Deviled Shrimp
- 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
- 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.
woww looks yummyyy…. will definitely try this on this weekend 🙂
Hope you do. This dish is delicious!
I love any dish with shrimp in it and your dish looks amazing. Maybe this will be my Valentine’s dinner!
Me too! I’m a HUGE shrimp fan. 🙂
I love shrimp! I should make this!
Love chili and shrimps and I totally love it when these two mix together, this is great to go with rice! How come I never thought of adding the final touch with lime.
Looks delicious I have to make it. I normally just make shrimp in sauce but this sounds fabulous !!
The shrimps, the avocado, everything looks so delicious! I can’t wait to cook this recipe, can’t wait. Thanks a lot.
Aw I am allergic to all types of seafood but I bet this would be fantastic with chicken too!
I adore Mexican cusine as it is so rare here in Austria. Thanks for sharing!
Cynthia | What A Girl Eats
I’m all about spicy! Bring on those shrimp, they look delicious!
This plate is calling my name! I haven’t ate them in a long time and I’m past overdue. I might make them next week when my mom comes over the house.
Shannon Gurnee - Redhead Mom
I love shrimp! I’ve never had anything like this before, but it looks delicious.
Shrimp is one of my favorite seafood that I eat and this recipe of yours makes my mouthwatering! Yummy!
This looks so delicious and I love shrimp! I love the Mexican take on it and I would definitely try it someday! Thanks for the recipe -Sondra Barker @cuisineandtravel.com
Ooh I like this take on shrimp. I’m a big mexican food fan so I’ll have to try this one some day! It looks absolutely delicious.
The shrimp looks absolutely fantastic and sounds so flavorful! I’d love this for dinner tonight.
Thank you for sharing this recipe- I adore this but have never tried to make it myself. I will now, seems more simple than I thought and how stunning is yours!