Camarones a la Diabla
Devilish Shrimp
A classic Mexican dish featuring succulent shrimp bathed in a fiery, rich red chile sauce. 'A la diabla' translates to 'deviled,' indicating its signature intense heat. This recipe is for those who truly enjoy a spicy kick, but heat levels can be adjusted.
🧂 Ingredients
- 500 g Large shrimp
- 10-20 Dried árbol chilies(Use fewer for less heat, more for extreme spice. Remove stems and seeds for slightly less heat.)
- 4 Dried guajillo chilies(Remove stems and seeds. These provide color and a mild, fruity flavor.)
- 3 Roma tomatoes
- 4 cloves Garlic
- 1/4 White onion
- 3 tablespoons Vegetable oil or neutral oil
- 1/2 cup Chicken broth or water
- to taste Salt
- for serving White rice
👨🍳 Instructions
- 1
Prepare the chilies: Heat a dry skillet over medium heat. Toast the árbol and guajillo chilies for 1-2 minutes per side, until fragrant and slightly puffed. Be careful not to burn them, as this will make them bitter. Immediately transfer the toasted chilies to a bowl and cover with hot water. Let them soak for at least 15-20 minutes, or until softened.
⏱️ 20 minutes - 2
Make the sauce base: Drain the soaked chilies, reserving about 1/2 cup of the soaking liquid. In a blender, combine the softened chilies, halved tomatoes, peeled garlic cloves, and chopped onion. Add the chicken broth or water. Blend until completely smooth. You may need to scrape down the sides of the blender a few times. If the mixture is too thick, add a little more reserved chili soaking liquid or broth.
⏱️ 5 minutes - 3
Fry the sauce: Heat the vegetable oil in a large skillet or saucepan over medium heat. Carefully pour the blended chili mixture into the hot oil (it may splatter). Cook, stirring frequently, for about 8-10 minutes. The sauce will darken slightly in color and thicken. You should see the oil start to separate from the sauce, indicating it's well-fried. Season with salt to taste.
⏱️ 10 minutes - 4
Cook the shrimp: Add the prepared shrimp to the simmering sauce. Stir to coat them evenly. Cook for 3-5 minutes, or just until the shrimp turn pink and opaque and are cooked through. Do not overcook, or the shrimp will become tough.
⏱️ 5 minutes - 5
Serve: Ladle the Camarones a la Diabla over fluffy white rice. Garnish with fresh cilantro if desired.
⏱️ 2 minutes
💡 Pro Tips
- ✓'A la diabla' means 'deviled' and refers to the intense spiciness of the dish. Adjust the number of árbol chilies to control the heat level.
- ✓For a less spicy version, remove the seeds and membranes from the chilies before toasting and soaking.
- ✓The sauce should have a vibrant, deep red color. Frying the sauce well is key to developing its flavor and color.
- ✓Ensure shrimp are cooked just until pink and opaque; overcooking will make them rubbery.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a less spicy version, reduce the number of árbol chilies or remove their seeds and membranes.
- Add other seafood like squid rings or mussels along with the shrimp.
- For a richer sauce, add a tablespoon of tomato paste when frying the sauce.