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    Home » Recipes » Seafood

    Camarones a la Diabla [VIDEO]

    Published: Feb 18, 2021 · Updated: Apr 6, 2023 by Maggie Unzueta

    Camarones a la Diabla (Mexican Deviled Shrimp) is packed with flavor. Plump shrimp in a delicious and spicy sauce. Ready in under 30 minutes!
    Jump to Recipe
    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
    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
    or Mexican Deviled Shrimp
    Camarones a la Diabla served next to white rice and lime wedges.

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

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    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:
      • 7.1 Hungry for More?
    • 8 Camarones a la Diabla, or Mexican Deviled Shrimp
      • 8.1 Ingredients
      • 8.2 Instructions
      • 8.3 Video
      • 8.4 Notes
      • 8.5 Nutrition

    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

    A collage showing 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

    A collage showing 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

    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.

    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.

    PRO TIP:

    Buy shrimp that is already deveined. It’ll make cooking this dish easier.

    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.

    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. 

    Shrimp cooking in a red chile sauce in a skillet.

    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 Rancheros
    • Camarones en Crema Chipotle
    • Coctel de Camarones
    • Caldo de Camarón

    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

    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?

    Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter for my latest recipes and videos.

    Did you make this recipe? Please rate the recipe below!
    Camarones a la Diabla served next to white rice and lime wedges.

    Camarones a la Diabla, or Mexican Deviled Shrimp

    Camarones a la Diabla (Mexican Deviled Shrimp) is packed with flavor. Plump shrimp in a delicious and spicy sauce. Ready in under 30 minutes!
    4.99 from 74 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 4
    Calories: 214kcal
    Author: Maggie Unzueta

    Ingredients

    • 1 lb large shrimp
    • 4 guajillo chiles
    • 3 chile de arbol
    • 2 cups water
    • 3 tomatoes halved
    • ½ chipotle pepper
    • ½ onion diced (divided)
    • 1 garlic clove finely diced
    • 2 tablespoons olive oil
    • 1 tablespoon Salt
    • ½ tspn Pepper

    Instructions

    • 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.
    • Enjoy.

    Video

    Notes

    If you are wanting to make this dish less spicy, only use 1 chile de arbol. 
    To add some sweetness to the sauce, add an extra tomato or 1 tablespoon ketchup. 
    Do not rinse the dried chiles. 
    Be careful when handling chiles. Use gloves, if you are not used to cooking with chiles. 

    Nutrition

    Calories: 214kcal | Carbohydrates: 9g | Protein: 25g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 2641mg | Potassium: 395mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1795IU | Vitamin C: 20mg | Calcium: 181mg | Iron: 3mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    More Mexican Seafood Recipes

    • Baked salmon topped with avocado pico de gallo next to a green salad.
      Baked Salmon with Avocado Pico de Gallo
    • A hand squeezing lime over grilled Brochetas de Camarón.
      Brochetas de Camarón
    • Tacos de Pescado served on a wooden cutting board next to salsa and fried fish.
      Tacos de Pescado 🐠🌮 (Ensenada Fish Tacos)
    • Baja Shrimp Tacos served on a white next to lime wedges and pickled red onion.
      Baja Shrimp Tacos 🍤🌮

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips 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.

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      Recipe Rating




    1. Amy Liu Dong

      March 12, 2023 at 11:13 am

      5 stars
      Wow! This dish is so amazing!
      It is so easy and so delicious, perfect for tonight’s dinner.

      Reply
      • Maggie Unzueta

        March 28, 2023 at 8:40 am

        Glad to know you enjoyed the recipe!

        Reply
    2. Jamie

      March 12, 2023 at 10:46 am

      5 stars
      Wow! This dish looks amazingly delicious and very enticing! With the spicy sauce for the shrimp, it is so perfect! It’s like my saying “Whenever I SEA food, I get hungry”.

      Reply
      • Maggie Unzueta

        March 28, 2023 at 8:42 am

        Thank you for your comment on my Camarones a la diabla recipe. And I couldn’t agree more with your saying – whenever I see this dish, my mouth starts watering!

        Reply
    3. Elizabeth

      March 12, 2023 at 8:22 am

      5 stars
      This was a great shrimp recipe! I made it on Friday for a meatless meal, and everyone loved it! Will definitely make this shrimp again!

      Reply
      • Maggie Unzueta

        March 28, 2023 at 8:49 am

        It’s always great to have delicious meatless options and this Camarones a la Diabla dish is a great choice. I hope you make it again soon!

        Reply
    4. Ann

      March 12, 2023 at 6:53 am

      5 stars
      Wow, this shrimp sounds delicious! I love cooking and eating shrimp, so very excited to give this recipe a try!

      Reply
      • Maggie Unzueta

        March 28, 2023 at 8:51 am

        Camarones a la diabla is definitely a must-try for any seafood lover, and I’m sure you won’t be disappointed.

        Reply
    5. John

      June 07, 2021 at 7:36 pm

      The recipe calls for “1/2 chipotle pepper.” Does this mean 1/2 a 7 oz can of chipotle peppers in adodo sauce or 1/2 of a single chipotle pepper?

      Reply
      • Maggie Unzueta

        June 20, 2021 at 8:35 am

        Thanks for noticing! A single chipotle pepper in adobo. If it had been a can, I would have noted it. Sorry for the confusion. I’ll add that the recipe card.

        Reply
        • Ana

          December 21, 2022 at 6:23 pm

          5 stars
          Made this recipe and it was so good! The sauce was a little runny but I just added corn starch to thicken it up and it tasted delicious!

        • Maggie Unzueta

          December 28, 2022 at 9:43 am

          That’s a great way to thicken it up. Or, try adding tomato paste to the camarones a la diabla sauce.

    6. Angela

      April 08, 2021 at 7:36 am

      5 stars
      So yummy! Gow delicious this recipe is! I love the flavor, the color and spiciness of it.

      Reply
      • Maggie U

        April 08, 2021 at 10:17 am

        So glad you liked it! I love this recipe

        Reply
    7. Jill

      April 07, 2021 at 7:30 pm

      5 stars
      These flavors are so amazing! I love the heat with shrimp, so delicious!

      Reply
      • Maggie U

        April 08, 2021 at 10:40 am

        So glad you enjoyed this!

        Reply
    8. Kim Guzman

      April 07, 2021 at 7:05 pm

      5 stars
      Delicious! I’m so glad I tried it. I may have left out a couple of the chile de arbol. I’m a wimp, I admit it. Still so good, though!

      Reply
      • Maggie U

        April 08, 2021 at 10:40 am

        So glad you enjoyed this! This recipe is amazing

        Reply
    9. Addison

      April 07, 2021 at 6:04 pm

      5 stars
      This sauce is incredibly flavorful! What a delicious recipe for dinner!

      Reply
      • Maggie U

        April 08, 2021 at 10:41 am

        I think so too delicious. Glad you liked it!

        Reply
    10. Jere Cassidy

      April 06, 2021 at 10:02 pm

      5 stars
      That sauce looks amazing and love the color. I could eat shrimp all the time, so glad to have a new recipe to try.

      Reply
      • Maggie U

        April 08, 2021 at 10:42 am

        Hop you try this recipe! So yummy

        Reply
        • Marc Jimenez

          February 05, 2022 at 10:37 am

          Maggie, going to make the Mexican Shrimp Cocktail for Super Bowl Sunday. Going to have my fiancee’s family over for the game. Do you have a recipe for shrimp cerviche? The last recipe I tried didn’t much like it. I’ve tried it at our favorite Mexican restaurant in town and loved it. Thanks

        • Maggie Unzueta

          February 07, 2022 at 10:42 am

          Yes, it’s one of my most popular recipes. Here is my Shrimp Ceviche recipe https://inmamamaggieskitchen.com/shrimp-ceviche-ceviche-de-camaron/

    11. Moop Brown

      February 14, 2021 at 6:33 pm

      5 stars
      This dish looks super yummy- I really appreciate the inclusion of the video as well. Thanks!

      Reply
      • Maggie U

        February 15, 2021 at 11:36 am

        Thank you very much! Hope you try it!

        Reply
    12. Kushigalu

      February 14, 2021 at 9:41 am

      5 stars
      We love Mexican flavors plus shrimp is all time favorite. Cant wait to try this delicious recipe. Thanks for sharing.

      Reply
      • Maggie U

        February 15, 2021 at 11:38 am

        This recipe It’s amazing. Hope you try it!

        Reply
    13. Natalie

      February 14, 2021 at 5:30 am

      5 stars
      What a lovely recipe. So easy to make and yet so delicious. I will save this on my menu for next week to give it a try. Can’t wait.

      Reply
      • Maggie U

        February 15, 2021 at 11:41 am

        So glad you enjoyed this Natalie!

        Reply
    14. Jacqueline Debono

      February 13, 2021 at 7:04 am

      5 stars
      I love spicy food and I love seafood so this recipe is calling my name. I’ve never used rehydrated chilis before. I’m looking forward to trying them!

      Reply
      • Maggie U

        February 15, 2021 at 11:43 am

        Hope you try this recipe. It’s delicious!

        Reply
    15. Kate

      February 13, 2021 at 2:11 am

      The spicy flavor was amazing! I paired this up with pasta and it was out of this world. I am going to make this again!

      Reply
      • Maggie U

        March 10, 2021 at 8:55 am

        Happy to see you liked it!

        Reply
    16. kerri

      February 11, 2021 at 5:55 pm

      5 stars
      Flavorful and under 30 minutes? This is perfection! Also love that this is a meal that we can make together!

      Reply
      • Maggie U

        February 18, 2021 at 1:16 pm

        Right? So easy and delicious

        Reply
    17. Beth

      February 11, 2021 at 3:59 pm

      5 stars
      There are few things better than making sauces at home, and this one looks delish. Thanks for the tips on how to work with the dried chiles and how to adjust the heat level of the sauce.

      Reply
      • Maggie U

        February 15, 2021 at 11:43 am

        Hope you try it! It’s really yummy

        Reply
    18. Candice

      February 10, 2021 at 3:04 pm

      5 stars
      That chile de arbol! So much flavor, and such an easy recipe. Thank you so much for sharing! Exactly what I was looking for 🙂

      Reply
      • Maggie U

        February 15, 2021 at 11:55 am

        So glad you enjoyed this!

        Reply
    19. Marta

      February 10, 2021 at 7:52 am

      5 stars
      I was looking for a different pasta recipe, but when I found this in my google search I thought it would taste great over linguini. I was so right. Perfectly spiced, not too overwhelming, and full of flavor.

      Reply
      • Maggie U

        February 18, 2021 at 1:17 pm

        Glad you enjoyed this Marta! Love this recipe too

        Reply
    20. Dana

      February 10, 2021 at 5:25 am

      5 stars
      I love spicy food and I have been looking for new recipes to use my chile de árbol and this is perfect!

      Reply
      • Maggie U

        February 18, 2021 at 1:18 pm

        Then this is the perfect recipe! Hope you try it

        Reply
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