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Easy Camarones a la Diabla photo

Camarones a la Diabla

This Camarones a la Diabla is a spicy shrimp dish bursting with flavor! Perfect for impressing guests or a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce:
  • 4 pieces dried guajillo chiles stems removed and seeds shaken out
  • 2 pieces dried chiles de arbol stems removed and seeds shaken out
  • 1 cup diced ripe tomatoes stems removed
  • ½ cup roughly chopped white onion
  • 2 large cloves garlic smashed and peeled
  • 2 teaspoons smoked paprika
  • 2 tablespoons olive oil
  • 1 pound large/jumbo shrimp peeled, deveined, and tail on or off (20-25 count)
For Serving:
  • Fresh lime wedges for serving
  • Chopped cilantro for garnish
  • Sliced jalapeños for garnish

Equipment

  • Blender or food processor
  • Skillet
  • Knife and cutting board
  • Measuring cups and spoons
  • Serving platter

Method
 

Instructions:
  1. Start by placing the dried guajillo and chiles de arbol in a dry skillet over medium heat. Toast the chiles for about 2-3 minutes, turning them frequently until they become fragrant. Be careful not to burn them, as this can lead to a bitter taste.
  2. Once toasted, transfer the chiles to a blender. Add the diced tomatoes, chopped onion, smashed garlic, smoked paprika, and a pinch of salt. Blend until smooth, adding a splash of water if necessary to achieve a pourable consistency.
  3. In the same skillet, heat the olive oil over medium-high heat. Add the shrimp and cook for about 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set them aside.
  4. In the same skillet, pour in the blended chile sauce. Bring it to a simmer and let it cook for about 5-7 minutes, allowing the flavors to meld together. Season with salt to taste.
  5. Return the cooked shrimp to the skillet, tossing them in the sauce until well coated. Cook for an additional 2-3 minutes, ensuring the shrimp are heated through.
  6. Serve the Camarones a la Diabla hot, garnished with fresh lime wedges, chopped cilantro, and sliced jalapeños. Pair with warm tortillas or rice for a complete meal.

Notes

  • Feel free to adjust the spice level by using fewer chiles or removing seeds.
  • This dish can be made ahead; store the sauce in the fridge for up to a day.
  • Leftovers can be refrigerated for up to 3 days in an airtight container.
  • For a different seafood option, try using scallops or tilapia.
  • Make it milder by substituting dried chiles with fresh jalapeños.