If you're a fan of spicy food, you'll love our Camarones a la Diabla recipe. This fiery dish is a classic Mexican seafood dish with succulent shrimp bathed in a rich, chile-based sauce that perfectly balances heat and depth.
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The secret to its bold flavor? Instead of the traditional method of boiling the dried chiles, we fry them to bring out their natural smokiness. We also add canned chipotle peppers for an extra smoky kick, giving it a fiery spice that lives up to the name-yet it's still enjoyable to eat!
"A la Diabla" translates to "devil-style," and it's no surprise this spicy Mexican shrimp is known for its fiery nature! While it's meant to be spicy, you can easily adjust the heat to be milder by using the amounts provided in the recipe, which starts with fewer chiles. Simply taste the sauce as it simmers. Want to turn up the heat? Add extra chipotle peppers in adobo sauce to intensify the flavor.
In this deviled shrimp recipe, I use a blend of dried chiles like ancho, guajillo, and chile de árbol to create layers of flavor. I include canned chipotle in adobo sauce to add even more depth for a smoky, spicy kick.
Not only is this recipe packed with bold flavors, but it's also quick and easy to prepare, coming together in less than 35 minutes. You'll only need a handful of simple ingredients, which can be easily found in the Latin section of your local supermarket, a Mexican market, or online.
I love serving Camarones a la Diabla with fluffy White Rice and fresh homemade flour or Corn Tortilla.
Ingredients You'll Need
Olive Oil: Used to fry the chiles, and fresh vegetables, adding a smooth texture to the sauce and bringing out the natural smokiness of the dried chiles.
Dried Ancho Chile: Mildly spicy and earthy, ancho chiles give the sauce depth and a rich red color. Removing the seeds and ribs keeps it from being too bitter.
Dried Guajillo Chile: Tangy and slightly spicier than ancho, these chiles add body and flavor to the sauce. They also help create a vibrant red color.
Dried Chile de Árbol: These chiles bring the heat! Adjust the quantity to control how spicy the dish will be.
Canned Chipotle Peppers: These add a smoky, spicy depth to the dish, enhancing the overall flavor. Adjust according to your preferred heat level.
Garlic: Minced garlic infuses the sauce with an aromatic, savory base, balancing the heat from the chiles.
Onion: Add sweetness and depth to the sauce as they soften in the oil.
Ground Allspice: A warm spice that enhances the sauce's complexity, adding another layer of flavor.
Roma Tomatoes: Fresh or canned tomatoes provide acidity and sweetness, balancing the chiles' smokiness and spice.
Shrimp Bouillon or Salt: If you're not using shrimp bouillon, kosher salt can be substituted, but adjust the amount to taste.
Light Brown Sugar: Adds a touch of sweetness to balance the heat and acidity in the sauce.
Butter: Used to cook the shrimp, adding richness.
Ketchup: Adds tanginess and sweetness, rounding out the flavors of the sauce.
Fresh Cilantro: A vibrant garnish to add freshness and a pop of color to the final dish.
See recipe card for quantities.
How to Make Camarones a la Diabla
Note: The full instructions are provided in the recipe card below.
Prepare the Shrimp: Make a shallow cut along the shrimp's back to remove the vein. Optionally, remove the second vein underneath. Rinse the cleaned shrimp under cold water and keep them in ice water.
Make the Shrimp Broth: Boil the shrimp shells with water, onion, garlic, and cilantro for 5 minutes. Strain and reserve the broth.
Prepare the Chiles: Remove the seeds and stems from the ancho and guajillo chiles. Remove only the stem from the chile de árbol.
Cook the Aromatics: Sauté garlic and onion in oil until translucent. Add the chiles and peppercorns, stirring for 5 minutes. Add tomatoes, then the shrimp broth, and simmer for 10 minutes.
Blend the Sauce: Blend the chile mixture with water or orange juice until smooth-strain to remove solids.
Cook the Sauce: Sauté the sauce in oil, adding butter, ketchup, and seasonings. Simmer for 20 minutes, stirring occasionally.
Add the Shrimp: Cook the shrimp in the sauce for 6 to 7 minutes until fully cooked.
Serve: Garnish with cilantro and serve.
Quick Tip: When I'm in a hurry, I like to use pre-cleaned and shelled shrimp to save time. Instead of making the shrimp broth, I substitute with store-bought clam juice or simply use water and season with Knorr shrimp bouillon. My go-to is Snow's Clam Juice because it adds such a rich, delicious flavor!
🍽️Serving Suggestions
Serve your shrimp dish with fluffy Mexican white rice, refried beans, and warm tortillas to soak up all the delicious sauce.
Storage, Make Ahead, & Freezing
Storage: Store any leftover shrimp and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.
Make Ahead: The sauce can be made up to 2 days in advance. Store it in the fridge, and when you're ready to serve, reheat it with a splash of water to loosen the sauce, then follow the recipe as directed.
If you prefer to pan-fry the shrimp, here's how I recommend doing it: melt 3 tablespoons of butter over medium heat, then add a thinly sliced small onion and 2 minced garlic cloves. Cook until fragrant.
Next, add the raw shrimp and sauté with the onion and garlic for about 3 minutes, just until they're half-cooked. Finally, transfer the shrimp to the sauce and let them simmer for another 3 minutes, or until fully cooked.
Freezing: Freezing is not recommended, as it can affect the texture of the shrimp. The sauce is best made fresh.
Camila's Tips & Variations
Adjust the Heat: If you prefer a milder dish, reduce the number of chiles de árbol. For extra spice, add more chipotle peppers or leave the seeds in the chiles.
Fresh Shrimp: Whenever possible, use fresh, good-quality shrimp for the best flavor. If you're in a pinch, pre-cleaned frozen shrimp work well, too; just make sure to thaw them properly.
Clam Juice Swap: If you're short on time, use store-bought clam juice instead of making shrimp broth. It's a quick way to boost the seafood flavor without extra effort.
Vegetarian Option: Substitute shrimp with firm tofu or vegetables like zucchini or mushrooms for a delicious vegetarian twist.
Protein Substitution: You can also substitute shrimp with firm chicken, beef, or pork. Just be sure to pan-fry the meat until fully cooked before adding it to the sauce.
Frequently Asked Questions
My shrimp are tough. What happened?
Overcooking shrimp can cause them to become rubbery. Be sure to cook them just until they turn pink and opaque, which usually takes only a few minutes. If you're unsure, check them regularly while cooking.
Can I make this dish less spicy?
Absolutely! To reduce the heat, use fewer chiles de árbol or remove the seeds before cooking. You can also add extra tomatoes or cream to mellow the spice level.
Can I use frozen shrimp?
Yes, frozen shrimp works great. Just make sure to thaw them completely before cooking, and pat them dry to prevent excess water in the sauce.
How do I avoid burning the chiles when frying?
Chiles can burn quickly, so fry them over medium heat for just 30-60 seconds, stirring constantly. If they darken too much, it can make the sauce bitter.
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Recipe
Easy Camarones a la Diabla
Ingredients
For the Shrimp Broth:
- 2 pounds fresh raw shrimp (shells on; you can substitute with shelled and deveined shrimp - see Notes)
- 2 cups water
- ¼ large yellow onion (save the rest for the sauce)
- 1 garlic clove , smashed
For the A la Diabla Sauce:
- ½ cup extra virgin olive oil or olive oil
- 2 to 3 dried ancho chiles , wiped clean, seeds and ribs removed
- 6 dried guajillo chiles , wiped clean, seeds and ribs removed
- 6 to 8 dried chile de árbol , wiped clean and de-stemmed
- 3 to 5 canned chipotle chiles in adobo sauce , adjust for preferred heat level
- 5 garlic cloves , minced
- 1 yellow onion , chopped (use the remaining onion from the shrimp broth)
- 3 whole allspice or ½ teaspoon ground allspice
- 4 Roma tomatoes , chopped, or 1 (15 oz/425g) can crushed or diced tomatoes
- ½ cup water or fresh orange juice
- 2 tablespoons shrimp bouillon (or substitute with kosher salt, adjust to taste)
- 1 teaspoon light brown sugar
- 2 tablespoons butter
- ⅓ cup ketchup , adjust to taste
- ¼ cup fresh cilantro leaves , chopped, for garnish
Instructions
- Prepare the Shrimp: Make a shallow cut along the back of the shrimp to remove the vein, which is the shrimp's intestine. There's also a second vein on the underside (the nervous system) that can be removed if you prefer, but it's not necessary. After cleaning, place the shrimp in ice water to keep them fresh while you finish the rest. Once all the shrimp are peeled and deveined, rinse them under cold water.
- Make the Shrimp Broth: In a small pot, boil the reserved shrimp shells with 2-½ cups water, a piece of onion, a garlic clove, and a few cilantro leaves for about 5 minutes. Strain and reserve the broth for the sauce.
- Prepare the Chiles: Wipe any dust off the dried ancho, guajillo, and chile de árbol. Remove the seeds and stems from the ancho and guajillo chiles. For the chile de árbol, just remove the stems. Set the chiles aside.
- Cook the Aromatics: Heat a large skillet over medium heat, add oil, and saute the garlic for 1 minute. Add the onion and cook until it turns translucent about 5 minutes. Lower the heat and add all the dried chiles, stirring constantly to prevent burning, about 5 minutes. While stirring, add a few peppercorns. When the chiles soften, add chopped tomatoes. Once the tomatoes soften, add the shrimp broth and let everything simmer until the chiles are fully softened for blending. After about 10 minutes, turn off the heat and let it cool slightly.
- Blend the Sauce: Transfer the chile mixture to a 64-ounce blender, add ½ cup of water or fresh orange juice, and blend until thick and smooth, about 3 minutes. Pause the blender a few times to scrape down the sides and bottom of the jar with a rubber spatula for an even consistency. Be sure to leave the hole in the blender lid open, covering it loosely with a clean kitchen towel to let steam escape safely. Once blended, strain the sauce into a bowl using a sieve to remove any solids.
- Cook the Sauce: Heat oil in the same skillet over medium heat. Strain the sauce into the skillet, add butter and ketchup, and season with shrimp bouillon (or salt), allspice, and a pinch of sugar to balance the flavors. Adjust seasoning to taste and bring to a boil. Reduce the heat to medium and cook for 20 minutes, stirring occasionally to let the flavors meld. Don't forget to taste and adjust the salt if needed.
- Add the Shrimp: Add the shrimp to the sauce and cook until the shrimp are fully cooked, about 6 to 7 minutes.
- Serve: Garnish with fresh cilantro if desired, and serve.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
