If you are a fan of spicy Mexican food, you should try this delicious and saucy Camarones a la Diabla recipe. This dish is loaded with shrimp and has a bold, robust, and fiery chile-based sauce that is delicious! Our recipe calls for frying the dried chile peppers rather than boiling them; this helps create depth of flavor. We also added canned chipotle peppers for extra flavor and heat, but that's optional.
In addition, it can be prepared in less than 35 minutes and uses just a few ingredients, which can be found in the Latin section of your local supermarket, a Mexican Market, or Amazon. I typically serve Camarones a la Diabla with a side of White Rice and fresh homemade flour or Corn Tortilla; for a speedy dessert option to round out your meal perfectly, check out my Microwave chocolate chip cookies recipe.
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What is Camarones a la Diabla?
Camarones a la Diabla, also known as Camaron a la Diabla or Devil Shrimp, is a chile-based sauce that gets its flavor from fresh garlic, onion, tomatoes, ancho chile, guajillo chile, and chile de arbol. But what sets it apart from similar sauces is the recipe’s heavy use of chilies, which delivers exquisite heat.
Served with a side of white rice, shrimp is usually the main source of protein in the dish. Indeed, Camarones a la Diabla has become an exceedingly popular staple in Mexican restaurant, but variations like the Almejas a la Diabla(Devil clam), Mejillones (mussel), Vieira (scallop), and Calamares (calamari) laden Seafood al la Diabla.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Dried Chiles & Canned Chipotle Chile Peppers: I use a combination of dried chile ancho, chile guajillos, chile de arbol peppers, and a few canned chipotle peppers in adobo sauce for more depth of flavor.
- Shrimp: Fresh or frozen raw shrimp can be used in this recipe. Thaw the shrimp before cooking. I recommend buying jumbo or extra-large shrimp already peeled and deveined to save time.
- Ketchup & Knorr Shrimp Flavor Bouillon: To enhance the flavor
- Butter: It adds flavor and richness.
- Fresh Roma Tomatoes: Feel free to substitute the fresh tomatoes for 1 (15 oz/425g) canned crushed or diced tomato.
- Onion: Yellow, sweet onion or any onion can be used in this recipe.
- Fresh Garlic: It enhances the flavor of the sauce.
- Oil: I prefer extra virgin olive oil, but any neutral-flavored oil can be used.
- Allspice: It adds a peppery bite.
Tools you'll need
How to Make Camarones a la Diabla
Note: The full instructions are provided in the recipe card below.
Heat the oil in a 14-inch pan, skillet, or wok over medium heat, then add the dried chiles. Fry, stirring, until the chiles are a dark red, about 5 minutes. Remove the chiles and place them on a plate; set them aside. Add the onion and tomatoes and cook, occasionally stirring, until softened, about 10 minutes. Add the garlic and cook for 2 minutes.
Add the chipotle pepper, 2 cups of water, and the fried chiles to the pan. Bring to a boil. Reduce heat and simmer, occasionally stirring, until the chile peppers softened about 15 minutes. Transfer the chiles mixture to a 64-ounce blender, add ½ cup of water, and blend until you have a thick, smooth consistency, about 3 minutes. Stop the blender a few times during blending to scrape the sides and bottom of the jar with a rubber spatula to ensure the smoothest result possible.
Be sure to leave the hole in the lid open and cover it loosely with a clean kitchen towel to allow the steam to escape). In the same pan over medium heat, pour the blended Diablo sauce (if necessary, use a rubber spatula to scrape the sides of the jar).
Next, stir in allspice and ketchup into the sauce and bring to a boil. Reduce the heat to medium and stir in the butter and the shrimp; cook until the shrimp are fully cooked, about 5 to 7 minutes. Garnish with fresh cilantro.
Substitutions
- Oil: Feel free to substitute the extra virgin oil for neutral-flavored oil.
- Allspice: Instead of using ground allspice, you can use whole.
- Dried Chile: You can use other dried chiles, like dried Chipotle (Hot Heat), Pasilla (Medium), New Mexico (Mild), Multato (Mild), Cascabel (mild), or others, instead of Ancho (Mild), Guajillo (Mild), and/ or Chile de Arbol (Hot). Experiment to find what you like best!
- Tomato: Feel free to substitute fresh tomatoes for 1 (15 oz/425g) canned crushed or diced tomato.
- Ketchup: You can use granulated sugar to balance the acid in chile sauce instead of ketchup. I suggest adding 1 to 2 tablespoons; taste and adjust as needed.
Variations
- Mild Version: Skip the chile de arbol peppers and canned chipotle peppers for a milder version of this Camarones a la Diabla recipe.
- Camarones a la Diabla con Naranja y Miel: Substitute half a cup of water with fresh orange juice and use honey instead of ketchup.
- Camarones a la Diabla con Naranja: Substitute half a cup of water with fresh orange juice
- Almejas a la Diabla: Use fresh or frozen clams instead of shrimp; proceed as directed or until clams open.
- Mejillones a la Diabla: Use fresh or frozen mussels; proceed as directed or until mussels open.
- Vieira a la Diabla: Use fresh or frozen scallops; proceed as directed.
- Calamares a la Diabla: Use fresh or frozen calamari; proceed as directed.
How to Serve
Camarones a la Diabla is delicious when served with White Rice and Garden Salad, Refried Beans, corn, or flour tortilla.
How to Store & Re-Heat
To store: Allow the dish to cool completely and transfer it to an airtight container. Place the container in the refrigerator for 3-4 days. It's important to keep the dish tightly sealed to maintain its freshness and prevent cross-contamination with other foods in the refrigerator.
To reheat: It is recommended to use the stovetop method for best results. Heat a pan or skillet over medium heat and add the desired Camarones a la Diabla. Stir occasionally to ensure even heating, and cook until the shrimp and sauce are heated. Alternatively, you can reheat it in the microwave by placing the dish in a microwave-safe container, covering it, and heating it in intervals, stirring in between, until thoroughly heated. Adjust the reheating time based on the quantity and power of your microwave or stovetop, and ensure that the shrimp is fully heated before serving.
Make-Ahead
Camarones a la Diabla can be prepared in advance to save time and make mealtime easier. You can make the sauce and store it in an airtight container in the refrigerator for up to 2 days. When ready to serve, reheat the sauce on the stovetop and add the shrimp to cook until fully cooked. This allows you to prepare most dishes in advance and makes the final assembly and cooking process quick and convenient. Enjoy the flavors of Camarones a la Diabla with the added convenience of making it ahead of time.
How to Freeze
Tips For Making The Best Camarones a la Diabla
- Adjust the heat level: The level of spiciness in Camarones a la Diabla can vary depending on your preference. If you prefer a milder dish, reduce the chile de arbol or omit it altogether. On the other hand, if you enjoy a fiery dish, you can add more chile de arbol or even include chipotle peppers in adobo sauce.
- Toast the dried chiles: Frying them before blending them helps bring out their flavors and adds depth to the sauce. Be careful not to burn them; toast them until they become fragrant and slightly darkened. This step contributes to the rich and robust taste of the Camarones a la Diabla.
- Use fresh and good-quality ingredients: Fresh shrimp, ripe tomatoes, and aromatic spices will enhance the flavor of your dish. Opt for fresh Roma tomatoes instead of canned ones for a brighter taste. Additionally, high-quality shrimp will produce a more tender and succulent final dish.
- Adjust the sauce's thickness: The sauce's consistency is a matter of personal preference. If you prefer a thicker sauce, simmer it longer to reduce the liquid and intensify the flavors. If you like a thinner sauce, add more water during blending.
- Don't overcook the shrimp: Shrimp cook quickly and can become rubbery. Add the shrimp to the sauce towards the end of the cooking process and cook until they turn pink and opaque. Be cautious not to overcook them to ensure they remain tender and juicy.
- Garnish and serve with fresh ingredients: Fresh cilantro or chopped green onions make excellent garnishes for Camarones a la Diabla. They add a pop of color and provide a fresh, vibrant flavor that complements the spicy sauce. Serve the dish with warm tortillas or rice to complete the meal.
FAQ
Can I use different types of chiles in Camarones a la Diabla?
Absolutely! While the recipe traditionally calls for dried chile ancho, chile guajillo, and chile de arbol, you can experiment with different chiles to customize the heat and flavor profile. Some popular options include pasilla, cascabel, or even chipotle peppers in adobo sauce. Adjust the quantities based on your preferred spice level.
Can I make Camarones a la Diabla with pre-cooked shrimp?
It is best to use raw shrimp for Camarones a la Diabla because they will absorb the flavors of the spicy sauce as they cook. If you use pre-cooked shrimp, they may become overcooked and rubbery when simmered in the sauce. However, if you have pre-cooked shrimp and still want to use them, you can add them to the sauce towards the end of the cooking process to heat them.
How can I make Camarones a la Diabla less spicy?
If you prefer a milder version of Camarones a la Diabla, you can reduce the chile de arbol or omit it completely. You can also remove the seeds and membranes from the dried chiles, as they contain a lot of heat. Adjusting the amount of chipotle peppers in adobo sauce will also impact the spice level. Start with a smaller quantity and add more gradually until you reach your desired level of spiciness.
Can I make Camarones a la Diabla without using butter?
You can omit the butter or replace it with a neutral-flavored oil, such as vegetable or olive oil. This substitution will alter the flavor profile slightly but will still result in a delicious and flavorful dish.
My sauce is too thick. How can I thin it out?
If your sauce turns out thicker than you'd like, you can easily thin it by adding more water or chicken broth. Add a small amount and stir until you reach your desired consistency. Remember that the sauce will continue to thicken as it simmers, so adjust as needed during the cooking process.
Related Recipes:
- Mexican Rice
- Mexican White Rice
- Cilantro Lime Rice
- Chipotle Rice
- The Best Guacamole
- Avocado lime Crema
Recipe
Easy Camarones a la Diabla
Ingredients
- ½ cup extra virgin olive oil or olive oil
- 1 tablespoon Knorr shrimp flavor or 2 teaspoons kosher salt; adjust to taste
- 3 Dried Ancho chile, wipe off any dust crevasses, remove the seeds and ribs
- 6 Dried Guajillo chile, wipe off any dust crevasses, remove the seeds and ribs
- 6 Dried chile arbol wipe off any dust crevasses and desteam
- 3 canned chipotle chile peppers , adjust according to the desired level of heat intensity you prefer.
- 6 garlic , minced
- 1 medium yellow onion or red , chopped
- ⅛ teaspoon ground allspice
- 4 Roma Tomatoes , chopped or 1 (15 oz/425) canned crushed tomato or diced
- 2-½ cups water
- 2 tablespoons butter
- ⅓ cup Ketchup , adjust to taste
- 2 pounds raw shrimp , shelled and deveined
- ½ cup fresh cilantro leaves, chopped for garnish
Instructions
- How to Make Camarones a la Diabla
- Heat the oil in a 14-inch pan or skillet or wok over medium heat, then add the dried chiles. Fry, constantly stirring, until the chiles are a dark red, about 5 minutes. Remove the chiles and place them on a plate; set them aside.
- Add the onion and tomatoes and cook, occasionally stirring, until softened, about 10 minutes. Add the garlic and cook for 2 minutes. Add the chipotle pepper, 2 cup of water, and the fry chiles back to the pan. Bring to a boil.
- Reduce heat and simmer, occasionally stirring, until the chile peppers softened, about 15 minutes. Transfer the chiles mixture to a 64-ounce blender, add ½ cup of water and blend until you have a thick, smooth consistency, about 3 minutes. Stop the blender a few times during blending to scrape the sides and bottom of the jar with a rubber spatula to ensure the smoothest result possible. Be sure to leave the hole in the lid open, and cover loosely with a clean kitchen towel, to allow the steam to escape).
- In the same pan over medium heat, pour the blended diabla sauce (if necessary, use a rubber spatula to scrape the sides of the jar). Next, stir in allspice and ketchup into the sauce and bring to a boil. Reduce the heat to medium and stir in the butter and the shrimp; cook until shrimp are fully cooked, about 5 to 7 minutes. Garnish with fresh cilantro.
- Serve with white rice, salad, refried beans, and corn or tortilla, if desired.
Notes
- This Camaron a la Diabla can be refrigerated airtight for up to 3 days. Reheat in a microwave-safe bowl, splash 1 to 2 tablespoons of water over the top, cover with a damp paper towel, heat it for 20 to 30 seconds, stir using a fork, and repeat for about 1 to 2 minutes or until heated through. Alternatively, heat it on the stovetop over low heat until hot, adding 1 or 2 tablespoons of water if needed.
- Al Diablo sauce without the shrimp can be refrigerated airtight for up to 3 days.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.