Camarones a la Diabla
Plump, juicy shrimp swimming in a fiery, smoky chipotle and guajillo chili sauce. This classic Mexican dish is bold, spicy, and ready in under 30 minutes, perfect for a quick weeknight dinner that packs a punch.
For 4 servings
6 steps. 15 minutes total.
- 1
Step 1
- a.Toast and rehydrate the chiles.
- b.Heat a dry skillet or comal over medium heat. Toast the guajillo and arbol chiles for 30-60 seconds per side until fragrant and slightly changed in color. Be careful not to burn them, or the sauce will be bitter.
- c.Place the toasted chiles in a heatproof bowl and cover with 1.5 cups of hot water. Let them soak for 20-30 minutes until they are fully softened.
- 2
Step 2
- a.Sauté the aromatics.
- b.While the chiles soak, heat 1 tbsp of vegetable oil in the same skillet over medium heat.
- c.Add the chopped onion, halved tomatoes, and garlic cloves. Cook, stirring occasionally, for 8-10 minutes until the vegetables are softened and lightly charred on the edges.
- 3
Step 3
- a.Blend the Diabla sauce.
- b.Using tongs, transfer the softened chiles to a blender. Add the sautéed vegetables, chipotle peppers, and adobo sauce.
- c.Pour in 1 cup of the chile soaking liquid. Blend on high until the sauce is completely smooth.
- d.For a silky, restaurant-quality texture, strain the sauce through a fine-mesh sieve into a clean bowl, pressing on the solids with a spoon to extract all the liquid. Discard the solids left in the sieve.
- 4
Step 4
- a.Cook the shrimp.
- b.Pat the shrimp completely dry with paper towels and season with salt and pepper.
- c.In a large, clean skillet, melt the butter with the remaining 1 tbsp of oil over medium-high heat.
- d.Add the shrimp in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Cook for 1-2 minutes per side, just until they turn pink and opaque.
- 5
Step 5
- a.Combine and simmer.
- b.Reduce the heat to medium-low. Pour the strained Diabla sauce over the cooked shrimp in the skillet.
- c.Stir gently to coat all the shrimp evenly. Let the sauce simmer for 2-3 minutes to allow the flavors to meld and the sauce to thicken slightly.
- 6
Step 6
- a.Garnish and serve.
- b.Remove from heat. Garnish generously with chopped fresh cilantro.
- c.Serve immediately with lime wedges on the side, accompanied by white rice and warm corn tortillas to soak up the delicious sauce.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not overcook the shrimp; they cook very quickly and will become tough and rubbery. Remove them from the heat as soon as they turn pink.
- 2Toasting the dried chiles is a crucial step that awakens their complex, smoky flavors. Watch them closely to prevent burning.
- 3Straining the sauce is highly recommended. It removes tough chile skins and seeds, resulting in a much smoother, more refined sauce.
- 4For a richer sauce, you can replace the 1 cup of chile soaking water with low-sodium chicken or shrimp broth during blending.
- 5The Diabla sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Simply reheat and add freshly cooked shrimp when ready to serve.
Adapt it for your goals.
Creamy Version (a la Crema)
For a richer, less intensely spicy sauce, stir in 1/4 cup of Mexican crema or heavy cream at the very end of cooking, just before serving. Do not let it boil.
Protein SwapProtein Swap
This sauce works wonderfully with other proteins. Try it with seared scallops, chicken breast strips, or firm white fish fillets like cod or halibut.
Smokier FlavorSmokier Flavor
For an even deeper, smokier flavor, substitute some of the guajillo chiles with morita chiles, which are smoked red jalapeños.
Why this is on our healthy list.
Excellent Source of Lean Protein
Shrimp provides high-quality protein that is essential for building and repairing tissues, supporting muscle mass, and promoting a feeling of fullness.
Rich in Antioxidants
The chiles, tomatoes, onion, and garlic in the sauce are packed with antioxidants like lycopene and allicin, which help protect your cells from damage caused by free radicals.
Metabolism Support
The capsaicin found in the chiles de arbol and chipotle peppers can provide a temporary boost to your metabolism and may aid in fat oxidation.
Frequently asked questions
True to its name ('Devil's Shrimp'), this dish is traditionally very spicy. The heat primarily comes from the chiles de arbol. This recipe with 6 chiles de arbol will have a significant kick.