Camarones a la Diabla (Mexican Deviled Shrimp)

Published: Feb 18, 2021 · Updated: Aug 14, 2026 by Maggie Unzueta

Camarones a la Diabla is a spicy Mexican shrimp recipe with a bold chile sauce made with guajillo and chile de árbol peppers.

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Camarones a la Diabla served next to white rice and lime wedges.

😈 What Does Camarones a la Diabla Mean?

“Camarones a la Diabla” translates to “Deviled Shrimp” or “Shrimp in Devil Sauce.” The name comes from the fiery red sauce made with dried chiles, especially chile de árbol, which gives this Mexican shrimp dish its signature heat.

Unlike American “deviled” dishes, the word “diabla” in Mexican cooking refers to a spicy chile-based sauce. Every family and region may prepare it differently, but the goal is always the same: bold flavor with a little bit of heat.

If you love Mexican seafood, another dish I discovered while exploring Baja California is Caldo de Camarón.

Why You’ll Love This Recipe

❤️ Authentic Mexican flavors – This recipe uses dried guajillo chiles and chile de árbol to create the bold, spicy red sauce that makes Camarones a la Diabla so unforgettable.

🌶️ You control the heat – Camarones a la Diabla is known for being spicy, but you can easily adjust the chile de árbol or add tomato to make it milder.

🦐 Fast and easy dinner – Shrimp cooks quickly, making this a flavorful meal you can have on the table in less than 30 minutes.

🇲🇽 Inspired by Baja California – This recipe comes from my experiences discovering Mexican regional cuisine while living near the border.

🍚 Perfect with Mexican sides – Serve it with Arroz Mexicano, warm tortillas, or a simple salad for a complete meal.

My Story With Camarones a la Diabla

Living near the Mexico border has taught me so much about Mexican food. Even though I have traveled to 23 states in Mexico, there are still many regions I have yet to explore. One of the beautiful things about Baja California is that you can experience the flavors of Mexico without leaving the border.

People from all over Mexico have made Tijuana and Northern Baja California their home, and they have brought their regional cuisines with them. That means you can discover incredible dishes from Sinaloa, Sonora, Oaxaca, Jalisco, and so many other parts of Mexico.

I first tried Camarones a la Diabla while visiting Ensenada. There was a small family-run restaurant with the kind of charm you often find in Mexico — plastic tables, plastic chairs, and food made with love.

I told the family that I loved spicy food, and they immediately recommended I try their shrimp in a fiery red chile sauce. They warned me it had some heat, and they were right!

I won’t lie — Camarones a la Diabla is spicy. But it is also incredibly delicious. The smoky chiles, tender shrimp, and bold flavors make this a dish I come back to again and again. Sometimes the best things come with a little fire.

📕 Where Did Camarones a la Diabla Originate?

Camarones a la Diabla is especially popular along Mexico’s Pacific coast, where seafood is a major part of everyday cooking. States like Sinaloa, Nayarit, and Baja California are known for incredible shrimp dishes thanks to their access to fresh seafood. While there are many regional versions, the common thread is always fresh seafood combined with a flavorful chile-based sauce.

🌶️ How to Rehydrate Dried Chiles

Place the dried guajillo chiles and chile de árbol chiles in a stock pot.
Cover with water.
Bring to a boil.
Let sit for 5 minutes, or until pliable.

👩🏼‍🍳 How to Make the Diabla Sauce

Add all the adobo 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

A collage showing how to cook the shrimp in a skillet.

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, stirring occasionally, until they begin turning pink.
Be careful not to overcook them because shrimp can become tough and rubbery quickly.

This authentic Camarones a la Diabla recipe is inspired by the flavors I discovered along Mexico’s Pacific coast. Fresh shrimp is wonderful in this recipe, but frozen shrimp that has been properly thawed works beautifully too.

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.

Tomato chile sauce being added to a skillet with cooked shrimp.

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.

Shrimp cooking in a skillet with the diabla sauce.

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.

Shrimp cooking in a red chile sauce in a skillet.

🙋🏻‍♀️ Frequently Asked Questions

Is Camarones a la Diabla very spicy?

Yes, Camarones a la Diabla is known for being a spicy Mexican shrimp dish. The heat comes mainly from chile de árbol peppers. If you prefer a milder version, reduce the amount of chile de árbol or add more tomato to balance the spice.

What kind of shrimp is best for Camarones a la Diabla?

Large or jumbo shrimp work best for this recipe because they stay juicy and tender while simmering in the spicy red sauce. I recommend buying shrimp that is already peeled and deveined to make preparation easier.

Can I make Camarones a la Diabla with frozen shrimp?

Yes! Frozen shrimp work well for this recipe. Thaw the shrimp completely before cooking and pat them dry with a paper towel so they cook properly.

Can I make the Diabla sauce ahead of time?

Absolutely. The sauce can be made ahead and stored in an airtight container in the refrigerator for up to 5 days. You can also freeze the sauce for up to 6 months, making it easy to prepare this shrimp recipe anytime.

Storing and Reheating Instructions

Place any leftovers in a airtight container. Store in the fridge for up to 3 days. Freezing is not recommended as it will make the shrimp rubbery.
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 especially if you’re buying them directly from Mexico. Or, you might find bugs inside. Discard the water that was used in the rehydration process. Best to use fresh water in the next step.

Camarones a la Diabla, or Mexican Deviled Shrimp, is spicy food at its best. This Mexican recipe promises to give a good kick to your dinner. Often served with white rice, lime, and a tall glass of water to tame the heat. By Mama Maggie’s Kitchen

🦐 More Mexican Shrimp Recipes

If you love spicy food, I hope this Camarones a la Diabla recipe brings a little taste of Baja California to your kitchen. Serve this spicy shrimp dish with lime wedges, Arroz Blanco, warm tortillas, and enjoy every fiery bite.

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About Maggie Unzueta

Maggie Unzueta is the face behind In Mama Maggie's Kitchen. She has been publishing Mexican recipes and creating delicious recipes since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.