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!
Servings: 4
Calories: 214kcal
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