Easy Camarones a la Diabla
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 absolutely 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 entirely 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.
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
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
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.
Nutrition Facts
Easy Camarones a la Diabla
Amount per Serving
Calories
322
% Daily Value*
Fat
20
g
31
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
13
g
Cholesterol
191
mg
64
%
Sodium
1288
mg
56
%
Potassium
439
mg
13
%
Carbohydrates
14
g
5
%
Fiber
3
g
13
%
Sugar
7
g
8
%
Protein
22
g
44
%
Vitamin A
2233
IU
45
%
Vitamin C
10
mg
12
%
Calcium
108
mg
11
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
Did you Like the Recipe?We would appreciate it if you could rate it. Also, make sure to check out our Youtube Channel for more great recipes. Please share it on social media and tag us so we can see your delicious creations. Thank you!