Camarones a la Diabla are juicy large shrimp cooked in a flavorful and spicy red chile sauce.
I love Camarones a la Diabla. It is a dish I often order in a Mexican restaurant. The name sounds so much prettier in Spanish – it translates to Devils shrimp and sounds so gothic and corny in English.
I love shrimp because it is so versatile, but this dish is certainly one of my favorites because it is so saucy, flavorful, spicy, and not to mention so simple to make at home.
The sauce is made up of red chile pods and for a bit of added heat I added a couple chile de arbol peppers. To make the sauce you can use guajillo chile peppers, New Mexico chile, or California chile – whatever you have on hand will be delicious for this recipe.
Similar to making red chile sauce you boil the pods until tender and blend them up with chile de arbol peppers, garlic, and tomatoes.
Camarones a la Diabla
They key to the best Camarones a la Diabla is to splurge on fresh and extra-large shrimp. I peeled and deveined them, and kept the tails on for a pretty presentation.
I quickly seared the shrimp with olive oil in a skillet and then poured the sauce until the sauce is hot and the shrimp is thoroughly cooked. This dish cooks fast – under 5 minutes!
Photography by Jenna Sparks
You Will Love These, Too:
- Camarones en Salsa de Crema Picante (Spicy Shrimp in Cream Sauce)
- Coctel de Camarones (Mexican Shrimp Cocktail)
- Camarones a la Veracruzana
- Chiles Rellenos de Camarones y Queso (Cheese and Shrimp Stuffed Poblanos)
Camarones a la Diabla
- 1 ½ pounds raw large or jumbo shrimp, peeled, deveined and tail-on
- 1 teaspoon kosher salt
- 6 to 8 guajillo, California, or New Mexico, red chile pods, rinsed, stems, seeds, and veins removed
- 2 cloves garlic, chopped
- 1 to 3 chiles de arbol peppers , optional for added spice
- 2 roma tomatoes, quartered
- 2 tablespoons olive oil
- Peel and devein shrimp.
- Sprinkle the shrimp evenly with salt and set aside.
- Add the chiles to a pot and add enough water so they are just covered. Bring water to a boil. Lower the heat and cover. Simmer for about 20 minutes or until softened.
- Drain cooked pods and discard water.
- Puree softened chiles with ½ cup fresh water, garlic, and tomato, in a blender until smooth and set aside.
- Heat a large, deep skillet over medium-high heat and add olive oil to the pan.
- Add shrimp to the pan, and cook for 1 minute per side. Once the shrimp turns pink, it is cooked so be careful not to overcook.
- Add the chile sauce slowly. Bring to a boil and then simmer on low for 4 to 5 minutes.