Mexican Camarones a la Diabla

servings

This Camarones a la Diabla recipe features juicy shrimp cooked in a flavorful red chile and tomato sauce. A simple Mexican seafood dish with a delicious spicy kick.

prep 5

cook 25

total 30

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Ingredients
Cups (US) - Metric

▢ 1.5 lb large raw shrimp (peeled, deveined, and with tails left on)
▢ 3-4 chile de árbol (stems and seeds removed)
▢ 4 guajillo chilies (stems and seeds removed)
▢ 2 medium tomatoes
▢ ½ small onion
▢ 2 garlic cloves (peeled)
▢ ¼ teaspoon cumin seeds (optional)
▢ 3 Tablespoons butter (or olive oil)
▢ salt and pepper (to taste)

Instructions

Add tomatoes to a pot and cover with water. Bring to a boil and cook until tender, about 10 minutes.
Turn off the heat and add the dried chiles. Push them down into the hot water with a spoon and let them soak for about 10 minutes, or until softened.
Transfer the tomatoes and softened chiles to a blender with the onion, garlic, cumin seeds, and 1 cup of the cooking water. Blend until smooth.
Melt butter in a large skillet over medium heat. Add shrimp, season with salt and pepper, and cook until they just start to change color, about 1 minute.
Pour in the diabla sauce and simmer for about 5 minutes, stirring occasionally, until the sauce thickens slightly and coats the shrimp.
Taste and adjust seasonings if needed. Serve immediately.

Video

Notes

Toast the dried chiles briefly on a comal or dry skillet before soaking them for a deeper smoky flavor.
Handle dried chiles carefully. Wear gloves when cleaning them or wash your hands well afterward.
Adjust the spice level by adding more or fewer chile de árbol peppers. You can also replace some with milder chiles like ancho, morita, or mulato.
For extra flavor, add a pinch of oregano or garnish with fresh cilantro before serving.
Make extra diabla sauce and store it for another meal. It keeps well and makes this recipe even quicker next time.