Description
Camarones a la Diabla is a classic Mexican dish featuring large, succulent shrimp cooked in a fiery, flavorful chili sauce made from guajillo and chile de arbol peppers, fresh tomatoes, garlic, and spices. Ready in just 30 minutes, this spicy shrimp recipe is perfect for a quick yet impressive meal served with rice or corn tortillas, garnished with fresh cilantro and lime wedges.
Ingredients
Scale
For the Sauce
- 4 whole Roma Tomatoes
- 3 whole Dried Guajillo Chiles
- 2 whole Dried Chile de Arbol
- 1 whole Chipotle Pepper in Adobo Sauce (optional)
- 3 cloves Garlic (minced)
- 1 whole Onion (finely chopped)
- Salt and Ground Black Pepper (to taste)
For the Shrimp
- 1 pound Raw Shrimp (peeled and deveined, large 31/35 count recommended)
- 2 tablespoons Butter (or Olive Oil)
- 1 tablespoon Olive Oil (plus additional for sautéing)
- 2 tablespoons Lime or Lemon Juice
For Serving and Garnish
- 1/4 cup Chopped Cilantro or Parsley (optional)
- 1 whole Lime or Lemon, cut into wedges
- 1/2 cup Sour Cream (optional)
- 2 cups Rice and Corn Tortillas
Instructions
- Boil Tomatoes and Chiles: In a pot of boiling water, cook the whole Roma tomatoes and dried guajillo chiles for about 10 minutes until softened. Remove and set aside to cool slightly for easier handling.
- Marinate Shrimp: In a bowl, combine the raw shrimp with fresh lime or lemon juice, salt, and ground black pepper. Let it marinate briefly to infuse flavor.
- Blend Sauce: Transfer the cooled tomatoes and softened chiles into a blender. Add some of the reserved boiling water along with the optional chipotle pepper in adobo sauce. Blend until smooth to create the spicy sauce.
- Sauté Shrimp: Heat butter mixed with a splash of olive oil in a skillet over medium heat. Add the marinated shrimp and cook for about 1 minute on each side until they turn opaque and just cooked through. Remove shrimp from skillet and set aside.
- Sauté Aromatics: In the same skillet, add a bit more olive oil and sauté the finely chopped onion until translucent. Add minced garlic and cook until fragrant, about 1 minute.
- Simmer Sauce and Combine: Pour the blended chili-tomato sauce into the skillet with the onions and garlic. Let it simmer gently for 4-5 minutes to develop flavors. Then, return the cooked shrimp to the skillet and cook for an additional 2 minutes until shrimp are fully done and coated with the sauce.
- Garnish and Serve: Remove from heat, garnish with freshly chopped cilantro or parsley, and serve with lime or lemon wedges. Enjoy alongside steamed rice and warm corn tortillas, with optional sour cream on the side.
Notes
- Use large shrimp (31/35 count) for best texture and presentation.
- Adjust the number of dried chiles or add the chipotle pepper to control spiciness.
- If you prefer less heat, omit the chile de arbol and chipotle pepper.
- Sour cream is optional but adds a nice creamy contrast to the spicy sauce.
- Serve with warm corn tortillas to make traditional tacos or with rice as a complete meal.
- Make sure to devein shrimp properly for the best eating experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
