Description
Camarones a la Diabla is a spicy Mexican shrimp dish featuring succulent shrimp cooked in a fiery, flavorful sauce made from dried guajillo and árbol chilis, tomatoes, garlic, and aromatic spices. Perfect for those who enjoy bold flavors and a bit of heat, this recipe delivers tender shrimp coated in a rich, smoky, and slightly smoky chili sauce.
Ingredients
Base Ingredients
- 1 Tbsp olive oil
- 3 large roma tomatoes
- 1 small onion, roughly chopped, divided
- 6-8 garlic cloves, finely chopped, divided
Chili Sauce
- 5 dried guajillo chilis
- 4 dried árbol chilis
- ½ tsp oregano
- ½ tsp cumin
Shrimp and Seasonings
- 2 Tbsp butter
- 1.5 pounds shrimp, peeled and deveined
- ½ tsp salt (plus more to taste)
- ½ tsp pepper (plus more to taste)
- 1 tsp paprika
Garnish
- cilantro, for serving
Instructions
- Prepare the base sauce: Heat olive oil in a skillet over medium-high heat. Sauté the roma tomatoes, half of the chopped onion, and 3 garlic cloves for a couple of minutes until fragrant and starting to soften. Next, add the dried guajillo and árbol chilis and continue sautéing for 5-8 minutes to toast the chilis and develop their flavor. Pour in ½ cup of water and cook for an additional 5 minutes, allowing the ingredients to meld and soften.
- Blend the sauce: Transfer the skillet mixture to a blender or food processor. Add oregano, cumin, salt, and pepper, then blend until smooth and well combined, creating a vibrant chili sauce base.
- Season and cook the shrimp: Pat the peeled and deveined shrimp dry with paper towels. Season evenly with ½ tsp salt, ½ tsp pepper, and paprika. In a clean skillet, melt butter over medium-high heat. Sauté the seasoned shrimp for 3-4 minutes per side until they turn pink and opaque. Remove cooked shrimp to a plate and set aside.
- Sauté remaining aromatics: In the same skillet, sauté the remaining chopped onion and garlic until the onion becomes translucent and fragrant, scraping the bottom of the pan to incorporate any browned bits.
- Combine sauce and shrimp: Pour the blended chili sauce into the skillet with the sautéed aromatics. Simmer the mixture over medium heat for 10-15 minutes, allowing the flavors to intensify and the sauce to thicken slightly. Add the cooked shrimp back into the sauce and heat through for a couple of minutes to combine flavors.
- Serve: Garnish with fresh cilantro and serve immediately with your choice of side dishes such as rice, tortillas, or vegetables.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. Reheat gently and add a splash of water if the sauce has thickened too much.
- This dish freezes well; store in an airtight container and use within two months for best quality.
- Adjust the amount of dried chilis to control the spice level according to your preference.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
