Description
Camarones a la Diabla is a fiery Mexican shrimp dish cooked in a spicy chili-tomato sauce. This recipe combines dried guajillo and chile de arbol peppers with fresh Roma tomatoes, garlic, and onions to create a rich, smoky sauce that perfectly coats succulent shrimp. Ready in just 30 minutes, this vibrant and flavorful dish is perfect for a quick weeknight dinner and is traditionally served with rice and warm corn tortillas.
Ingredients
Scale
Main Ingredients
- 4 whole Roma Tomatoes
- 3 whole Dried Guajillo Chiles
- 2 whole Dried Chile de Arbol
- 1 whole Chipotle Pepper in Adobo Sauce (optional; use for extra spiciness)
- 3 cloves Garlic (minced)
- 1 whole Onion (finely chopped)
- 2 tablespoons Lime or Lemon Juice
- To taste Salt and Ground Black Pepper
- 1 pound Raw Shrimp (peeled and deveined; large shrimp 31/35 count recommended)
- 2 tablespoons Butter (or Olive Oil)
- 1 tablespoon Olive Oil
- 1/4 cup Chopped Cilantro or Parsley (optional)
- 1 whole Lime or Lemon Wedges
- 1/2 cup Sour Cream (for serving, optional)
- 2 cups Rice and Corn Tortillas (for serving)
Instructions
- Prepare the peppers and tomatoes: Boil the Roma tomatoes and dried guajillo chiles in a pot of water for about 10 minutes until they are softened and easy to handle. Once boiled, set them aside to cool slightly.
- Marinate the shrimp: In a bowl, combine the raw peeled and deveined shrimp with fresh lime or lemon juice, salt, and ground black pepper. Let it marinate briefly while you prepare the sauce.
- Blend the sauce: Transfer the cooled tomatoes and chiles into a blender, adding some of the reserved boiling water along with the optional chipotle pepper for extra spice. Blend until the sauce is completely smooth.
- Cook the shrimp: Heat a skillet over medium heat and melt the butter mixed with a splash of olive oil. Sauté the shrimp for about 1 minute per side until they turn opaque. Remove the shrimp from the skillet and set aside.
- Sauté aromatics: In the same skillet, add more olive oil if needed, then sauté the finely chopped onion until translucent. Add the minced garlic and cook until fragrant, about 1 minute.
- Simmer the sauce: Pour the blended chili-tomato sauce into the skillet and let it simmer gently for 4 to 5 minutes to deepen the flavors.
- Finish cooking the shrimp in sauce: Return the shrimp to the skillet with the sauce and cook for an additional 2 minutes to ensure they are fully cooked and soaked in the spicy sauce.
- Garnish and serve: Sprinkle freshly chopped cilantro or parsley over the shrimp and sauce. Serve with lime or lemon wedges, and accompany with steamed rice and warm corn tortillas. Optionally, offer sour cream on the side for a cooling contrast to the spicy dish.
Notes
- If you prefer a milder heat, omit the chile de arbol or chipotle pepper, or reduce their quantity.
- Large shrimp (31/35 count) work best for this recipe to ensure a perfect cook and texture.
- To make this dish gluten-free, ensure the tortillas are corn-based and no wheat products are used in the seasonings.
- Leftover sauce can be refrigerated for up to 3 days and reheated with the shrimp added fresh.
- If you don’t have dried chiles, substitute with fresh jalapeños but expect milder heat and flavor profile.
