Description
Camarones a la Diabla is a fiery Mexican shrimp dish featuring succulent shrimp cooked in a spicy red chili sauce made from dried guajillo and chile de arbol peppers. Ready in just 30 minutes, this dish balances smoky heat with fresh lime and cilantro, making it perfect for a quick and flavorful dinner served with rice or tortillas.
Ingredients
Scale
Sauce Ingredients
- 4 whole Roma Tomatoes
- 3 whole Dried Guajillo Chiles
- 2 whole Dried Chile de Arbol
- 1 whole Chipotle Pepper in Adobo Sauce (optional, for extra spiciness)
- 3 cloves Garlic (minced)
- 1 whole Onion (finely chopped)
- 2 tablespoons Lime or Lemon Juice
- Salt and Ground Black Pepper, to taste
Shrimp and Cooking
- 1 pound Raw Shrimp (peeled and deveined, large shrimp 31/35 count recommended)
- 2 tablespoons Butter (or Olive Oil)
- 1 tablespoon Olive Oil
Garnish and Serving
- 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 Chilies: Remove stems and seeds from the guajillo and chile de arbol peppers. Toast them lightly in a dry skillet for a couple of minutes until fragrant, then soak in warm water for 10 minutes until softened.
- Make the Sauce: Blend the softened dried chilies, Roma tomatoes, garlic, onion, and chipotle pepper with about 1/4 cup of the soaking liquid until smooth. Season with salt, pepper, and lemon or lime juice to balance the flavors.
- Cook the Sauce: Heat 1 tablespoon olive oil in a skillet over medium heat. Pour in the blended chili tomato sauce and cook for about 8-10 minutes until it thickens slightly and the flavors meld.
- Prepare the Shrimp: Season the peeled and deveined shrimp with salt and pepper. In another pan, melt the butter (or use olive oil) over medium-high heat.
- Cook the Shrimp: Add the shrimp to the hot butter and cook for 2-3 minutes per side until pink and opaque. Remove from heat.
- Combine: Add the cooked shrimp to the chili sauce and gently stir to coat them evenly. Let it simmer together for 2-3 minutes so the shrimp absorb the spicy flavors.
- Garnish and Serve: Sprinkle chopped cilantro or parsley over the shrimp. Serve with lime wedges, sour cream on the side, and warm rice or corn tortillas to soak up the sauce.
Notes
- For milder heat, omit the chipotle pepper and reduce the chile de arbol quantity.
- Large shrimp are recommended to keep the texture firm and prevent overcooking.
- The sauce can be made ahead and refrigerated; reheat gently before adding the shrimp.
- Serve immediately for best flavor and texture.
