Spicy Camarones a la Diabla
Camarones a la Diabla is a classic Mexican shrimp dish that delivers bold, smoky, and spicy flavors. Known for its fiery red sauce made from dried chili peppers like guajillo and chile de arbol, this dish is a favorite along Mexico's coastal regions. The shrimp are quickly cooked in the sauce, absorbing its intense flavors. Whether you're making it traditionally or using a quicker method, this dish will excite your taste buds and is perfect for pairing with rice, tortillas, or other traditional sides.
Equipment
- Large Skillet
- Blender
- Medium saucepan (for toasting and soaking chiles)
- Knife
- Cutting board
- Spoon or spatula
- Bowl (for soaking chiles)
Ingredients
- 2 dried guajillo chiles
- 2 dried chile de arbol
- 1 chipotle pepper in adobo or more, to taste
- 2 roma tomatoes chopped
- 1 small onion sliced
- 2 cloves garlic minced
- 1 cup chicken or vegetable broth
- Salt to taste
- 1 tsp cumin optional
- 1 lb large shrimp 16-20 count, peeled and deveined
- 2 tbsp olive oil
- 1 tbsp lime juice
- Fresh cilantro chopped (for garnish)
- Side options optional but recommended:
- Cilantro lime rice
- Tortillas corn or flour
- Refried beans or black beans
- Slices of avocado or a fresh green salad
Instructions
- Prepare the Diabla Sauce:
- Toast the guajillo and chile de arbol chiles in a dry skillet over medium heat for 2-3 minutes, until fragrant.
- Transfer the toasted chiles to a bowl and cover with hot water. Let them soak for 15-20 minutes.
- Drain the chiles and add them to a blender along with tomatoes, garlic, onion, and cumin (if using). Add the chicken broth and blend until smooth. For an extra smooth texture, strain the sauce through a fine-mesh sieve.
- Cook the Shrimp:
- Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1 minute on each side until they turn pink and opaque.
- Lower the heat to medium-low and pour the prepared Diabla sauce over the shrimp. Stir gently to coat the shrimp with the sauce. Let it simmer for 3-4 minutes, allowing the shrimp to soak up the flavors.
- Serve:
- Remove from heat, and garnish with lime juice and chopped cilantro.
- Serve with your choice of side dishes, such as cilantro lime rice, tortillas, and beans.
Notes
Adjust the heat level by using fewer chile de arbol peppers for a milder dish, or add extra chipotle for more smokiness.
The Diabla sauce can be prepared ahead of time and stored in the fridge for up to 10 days or frozen for up to 6 months.
For a richer flavor, you can toast and rehydrate the dried chiles before blending them into the sauce.
The shrimp are best served immediately to maintain their tender texture, but they can be stored in the fridge for 2-3 days.
The Diabla sauce can be prepared ahead of time and stored in the fridge for up to 10 days or frozen for up to 6 months.
For a richer flavor, you can toast and rehydrate the dried chiles before blending them into the sauce.
The shrimp are best served immediately to maintain their tender texture, but they can be stored in the fridge for 2-3 days.