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Camarones a la Diabla
cook:
30 min
Camarones a la Diabla translates to Deviled Shrimp, the shrimp get coated in a super spicy red sauce that keeps you going back for more. When ordering these at restaurants they ask if you want them half deviled or full deviled, meaning if you want them all the way spicy or less spicy, which you can easily control yourself while making these.
4 servings
US
original
metric
4 servings
US
original
metric
Ingredients
Directions
Ingredients
2 lb shrimp, peeled and deveined
1 tbsp oil
5 roma tomatoes, quartered
1 ½ onion
6 cloves garlic
5 guajillo chiles, stems and seeds removed
4 chiles de arbol (I used alot more because I am used to the spice)
1 cup water
2 tbsp chipotle peppers (or more, I used more)
1 tsp mexican oregano
1 stick butter, unsalted
Salt and Pepper to taste
¼ cup Ketchup (optional)
Rice for serving
Cilantro
Lime
avocado
Get ingredients with
Directions
Directions
Ingredients
2 lb shrimp, peeled and deveined
1 tbsp oil
5 roma tomatoes, quartered
1 ½ onion
6 cloves garlic
5 guajillo chiles, stems and seeds removed
4 chiles de arbol (I used alot more because I am used to the spice)
1 cup water
2 tbsp chipotle peppers (or more, I used more)
1 tsp mexican oregano
1 stick butter, unsalted
Salt and Pepper to taste
¼ cup Ketchup (optional)
Rice for serving
Cilantro
Lime
avocado
Get ingredients with
Step 1
To a large skillet add the oil once hot, add the tomatoes, 1/2 of the onion and the garlic cloves, sauté on medium high heat for 5-7 minutes.
1 tbsp oil
5 roma tomatoes, quartered
1 ½ onion
6 cloves garlic
Step 2
Add in the Guajillo chiles and the chiles de arbol and sauté for 3-4 more minutes. I call for 4 chiles de arbol in the recipe, but im using a ton more since I grew up around spice and am used to extra spicy food, using 4 will get you the decent spice that most people should be comfortable with.
5 guajillo chiles, stems and seeds removed
4 chiles de arbol (I used alot more because I am used to the spice)
Step 3
Add in the 1 cup of water, make sure to submerge the peppers under the water as much as possible, let simmer for about 8 minutes. This will help rehydrate the dried chiles so they blend better. After 8 minutes, turn off the heat and let it cool down slightly.
1 cup water
Step 4
Add everything from the pan to a blender, along with the chipotle peppers( I added a bit more water here bc I was cleaning out my jar of diced chipotle peppers), mexican oregano and 1 tsp of salt. Blend until smooth.
2 tbsp chipotle peppers (or more, I used more)
1 tsp mexican oregano
Salt and Pepper to taste
Step 5
In the same skillet we cooked the tomatoes, wipe it dry, add the butter and set to medium heat, once the butter is melted, add in the other onion, thinly sliced. Season with salt and pepper to taste, about 1 tsp of each, and cook for 3-4 minutes.
1 stick butter, unsalted
1 ½ onion
Salt and Pepper to taste
Step 6
Once the onion has started softening, add in the shrimp, once again season with salt and pepper, about 1 tsp of each and spread into an even layer, let sit undisturbed for 1-2 minutes, the shrimp will cook incredibly fast.
1 lb shrimp, peeled and deveined
Salt and Pepper to taste
Step 7
Once you can see the shrimp have started to turn pink, mix them around and cook for 1 more minute.
Step 8
Pour in the diablo sauce and mix so all the shrimp are fully coated in the sauce. Let come to a simmer for about 2 minutes.
Step 9
At this point you can taste the sauce and adjust any seasonings if you'd like. If you feel the sauce is too spicy, you can stir in some ketchup little by little until you receive you desired spice level, it is used in a lot of camarones a la diabla recipes to help tone down the spice in them.
¼ cup Ketchup (optional)
Step 10
Serve the shrimp with rice(I served it with my buttery corn rice, recipe is also here on my website), sliced avocado, cilantro and lime juice for garnish.
Rice for serving
Cilantro
Lime
avocado
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