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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.
Table of Contents
- 1 What is Diabla sauce?
- 2 How to Rehydrate Dried Chiles
- 3 How to Make the Diabla Sauce
- 4 HOW TO ADJUST THE HEAT
- 5 PRO TIP:
- 6 Storing and Reheating:
- 7 More Mexican Shrimp Recipes:
- 8 Camarones a la Diabla, or Mexican Deviled Shrimp
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.
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 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.
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.
Hungry for More?
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.