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Camarones a la Diabla served next to white rice and lime wedges.
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4.96 from 25 votes

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!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner
Cuisine: Mexican
Servings: 4
Calories: 214kcal



  • 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.



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. 


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