Description
Camarones a la Diabla is a vibrant and spicy Mexican dish featuring succulent shrimp cooked in a fiery red sauce made from Roma tomatoes, dried guajillo and chile de arbol peppers, and a hint of chipotle for extra heat. Ready in just 30 minutes, this flavorful recipe combines sautéed shrimp with a smoky, tangy sauce, garnished with fresh cilantro and served alongside rice and tortillas for a perfect meal.
Ingredients
Scale
Sauce Ingredients
- 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, to taste
- Ground Black Pepper, to taste
Shrimp and Marinade
- 1 pound Raw Shrimp, peeled and deveined (Large shrimp, 31/35 count, recommended)
- 2 tablespoons Lime or Lemon Juice
Cooking Fats and Garnish
- 2 tablespoons Butter (or Olive Oil)
- 1 tablespoon Olive Oil
- 1/4 cup Chopped Cilantro or Parsley (optional)
- 1 whole Lime or Lemon, cut into wedges
Serving Suggestions
- 1/2 cup Sour Cream (for serving, optional)
- 2 cups Rice and Corn Tortillas
Instructions
- Prepare the Sauce Ingredients: Boil the Roma tomatoes and dried guajillo chiles in a pot of water for about 10 minutes until they are softened. Once done, set them aside to cool slightly, which makes them easier to handle for blending.
- Marinate the Shrimp: In a bowl, combine the raw shrimp with fresh lime or lemon juice, salt, and ground black pepper. Let this marinate briefly while you prepare the sauce.
- Blend the Sauce: Transfer the cooled tomatoes and dried chiles to a blender. Add some of the reserved boiling water from the pot and the optional chipotle pepper in adobo sauce if you desire extra spiciness. Blend until the sauce is smooth and well combined.
- Sauté the 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 per side, or until the shrimp turn opaque. Remove the shrimp from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add a little more olive oil if needed and sauté the finely chopped onion until translucent. Add the minced garlic and cook until fragrant, approximately 1 minute.
- Simmer the Sauce: Pour the blended sauce into the skillet with the onions and garlic. Let it simmer gently for 4 to 5 minutes to develop the flavors thoroughly.
- Cook Shrimp in Sauce: Return the sautéed shrimp to the skillet with the simmering sauce. Cook together for another 2 minutes or until the shrimp are fully cooked and tender.
- Garnish and Serve: Sprinkle freshly chopped cilantro or parsley over the dish and serve with lime or lemon wedges on the side. Enjoy alongside warm rice and corn tortillas, and optionally serve with sour cream.
Notes
- The chipotle pepper in adobo is optional but adds a smokier heat if used.
- Large shrimp (31/35 count) are ideal for this recipe because they hold well in the sauce and provide a satisfying bite.
- If you prefer a milder dish, reduce the dried chile de arbol or omit the chipotle pepper.
- The sauce can be made a day ahead and refrigerated to deepen the flavors.
- Serve with rice and tortillas to balance the spiciness of the sauce.
