Shrimp Diablo

Name: Shrimp Diablo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: tex_mex
Ingredients: 600 g shrimp (large, peeled, deveined); 2 tbsp olive oil; 1 pcs onion (medium, finely chopped); 4 pcs garlic (cloves, minced); 3 pcs chipotle pepper in adobo (canned, finely chopped, plus 2 tbsp adobo sauce); 4 pcs tomato (medium, diced); 1 tbsp tomato paste; 0.5 cup water; 2 tbsp lime juice (freshly squeezed); 0.25 tsp salt; 1 pinch black pepper; 1 pinch cumin powder; 1 pinch oregano (dried); 0.5 tsp sugar; 2 tbsp cilantro (fresh, chopped, for garnish)

RATING

4.6/5(98)

TASTE SCORE

8/10

Plump, juicy shrimp swimming in a fiery, smoky chipotle-tomato sauce. This bold Mexican-inspired dish brings serious heat balanced by a touch of lime and fresh cilantro. Ready in under 30 minutes, it's perfect for a quick weeknight dinner that feels like a restaurant treat.

PREP

10m

COOK

15m

SERVES

1 CUP

244 cal

SERVINGS

METHOD · 6 STEPS

prep · ~2 min
Season the shrimp.
1.Pat the shrimp dry with paper towels.
2.Sprinkle shrimp with a pinch of salt and black pepper.
3.Toss gently to coat evenly.
saute · ~4 min
Sear the shrimp.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook until just pink and opaque, about 1-2 minutes per side. Transfer to a plate and set aside.
TIPDon't overcrowd the pan — cook in batches if needed to get a good sear.
saute · ~6 min
Build the smoky base.
1.Add remaining 1 tablespoon olive oil to the same skillet.
2.Add chopped onion and cook until soft and translucent (3-4 min).
3.Add minced garlic and sauté until fragrant (30 sec).
4.Stir in chopped chipotle peppers, adobo sauce, and tomato paste. Cook for 1 minute.
simmer · ~8 min
Simmer the sauce.
1.Add diced tomatoes, water, sugar, cumin powder, and oregano to the pan.
2.Bring to a gentle simmer and cook until the sauce thickens slightly (6-8 min).
3.Taste and add the remaining salt.
TIPLet the sauce reduce until it coats the back of a spoon — concentrated flavor.
simmer · ~2 min
Return shrimp to the sauce.
Add the seared shrimp and any accumulated juices back into the skillet. Simmer gently just until shrimp are heated through, about 1-2 minutes. Stir in fresh lime juice.
TIPDon't overheat or the shrimp will become tough and rubbery.
garnish
Garnish with cilantro and serve hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat shrimp bone-dry before searing to ensure they brown, not steam.
2
Cook shrimp in a single layer and resist moving them for a deep golden crust.
3
Simmer the sauce until it coats a spoon so it clings to the shrimp.
4
Return shrimp to the skillet just to rewarm — 1 minute is plenty to avoid rubberiness.
5
Use the leftover adobo sauce from the can; it packs concentrated smoky heat.
6
Make the sauce up to 2 days ahead; reheat and add freshly seared shrimp before serving.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Sauté the onion and garlic in 2 tablespoons of water or vegetable broth instead of oil to cut fat while building the base, then sear shrimp in a nonstick pan with minimal oil.

high protein

High-protein

Swap half the shrimp for firm white fish fillets (like tilapia) cut into chunks — add them with 2 minutes extra simmer time for a surf-and-fire twist.

jain

Jain

Omit garlic and onion; increase cumin to 1/2 teaspoon and add a pinch of asafoetida (hing) when cooking the chipotle base for a Jain-friendly version.

vegan