Camarones a la Diabla is a classic Mexican shrimp dish made with a spicy red sauce from dried chiles and fresh tomatoes. My version uses chiles I brought back from Mexico and methods I learned while living there. The shrimp cook quickly in one pan, making this a bold, flavorful dinner that’s ready fast.
Where Camarones a la Diabla Comes From
Camarones a la Diabla is a Mexican shrimp-based dish that translates to “Deviled Shrimp.” It’s known for its spicy red sauce, usually made from a blend of dried Mexican chiles like guajillo and chile de arbol.
While living in Mexico and taking cooking classes in Mérida, I learned how to make many dishes using traditional ingredients and techniques.
The dried chiles I use were brought back from Mexico, and I’ve made this recipe many times since then, adjusting it slightly to match my cooking style.
Ingredients
See the recipe card for exact amounts.
- Shrimp: Use large or jumbo raw shrimp for the best texture. Smaller ones cook very fast and can then be overcooked while the sauce heats. Tail-on shrimp give a nicer presentation, but I prefer to remove the tails before cooking with a make shrimp.
- Kosher Salt: Helps season the shrimp.
- Guajillo Chiles: Mild, dried red chiles with a slightly sweet, fruity, and smoky flavor. These build the body of the sauce and give it that signature red color.
- Garlic: Adds punch and depth to the sauce.
- Chiles de Arbol: For heat. I use 3-5. Use 1 for a mild kick or more if you like it spicier. I don’t find these that spicy but I have a high spice tolerance.
- Roma Tomatoes: Slight natural sweetness and brightness to balance the dish. The base of the sauce.
- Olive Oil: For sautéing the shrimp.
Substitutions
- Shrimp: You can use smaller shrimp, just reduce the cooking time. Frozen shrimp is fine, but thaw and pat them dry before cooking so they don’t steam.
Instructions
Prep Tips
Camarones a la Diabla is a quick one-pan recipe, but the flavor starts with building a homemade sauce.
- Start by prepping your shrimp. Peel and devein them, leaving the tails on if you prefer. Season the shrimp evenly with salt and set them aside.
- Next, soften the chiles. Break the tops off of the chiles and rip them open, discarding the seeds and any stringy bits.
Add the guajillo and chile de arbol peppers to a small saucepan and cover with water. Bring to a boil, then lower the heat and simmer for about 20 minutes until soft. Drain the chiles and discard the soaking water which can taste bitter.
- Blend the softened chiles with garlic, tomato, and about ½ cup of fresh water. Blend until completely smooth and set the sauce aside.
- Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 2 minutes per side if using large shrimp, just until they turn pink and firm up. If using small shrimp, cook for a minute or less per side and let them finish in the sauce.
- Slowly pour in the chile sauce and reduce the heat to medium. Let it simmer for 3 to 4 minutes, just until the flavors meld and the sauce thickens slightly.
Tips for Making Camarones a la Diabla
- Don’t overcook the shrimp: Shrimp cook quickly—about 1 to 2 minutes per side. Once they curl and turn pink, they’re done. Overcooked shrimp turn rubbery fast.
- Discard the chile soaking water: The soaking water can carry a bitter flavor. Blend with fresh water for a cleaner-tasting sauce.
- Blend the sauce until smooth: A high-speed blender helps get a silky texture. If your blender isn’t powerful, you can strain the sauce through a fine mesh sieve for a smoother finish.
- Use the right pan: A wide, heavy skillet helps get a good sear on the shrimp and evenly heats the sauce. Avoid crowding the shrimp or they’ll steam instead of sear.
What to serve with Camarones a la Diabla
For a classic plate, serve Camarones a la Diabla with plain white rice. The rice soaks up the bold chile sauce without competing with it. Warm corn tortillas are another great match. They make it easy to scoop up the shrimp and sauce, taco-style.
I like this with a side of green beans and some tortillas or bread for dipping into the sauce.
More Mexican-Inspired Recipes
Storage
Let the shrimp cool completely before storing. Transfer to an airtight container and refrigerate for up to 2 days. Reheat gently on the stove over medium-low heat, just until warmed through. Avoid using high heat or microwaving too long or the shrimp will get rubbery.
FAQs
The name comes from the spicy heat in the sauce, which is made with dried Mexican chiles like guajillo and chile de arbol. “A la diabla” translates to “deviled,” which is often used to describe spicy dishes in Mexican cooking.
It depends on how many chile de arbol peppers you use. Guajillo chiles are mild, so the heat mostly comes from chile de arbol. Start with one and taste the sauce before adding more next time.
Yes, I do. Just thaw them completely and pat them dry before cooking. Wet shrimp won’t sear well and can water down the sauce.
Camarones a la Diabla Recipe
Ingredients
- 1 pound large or jumbo shrimp peeled and deveined
- 1 teaspoon kosher salt
- 6 to 8 guajillo chiles stems, seeds, and veins removed
- 1 to 3 chiles de arbol seeds removed
- 2 cloves garlic halved
- 2 roma tomatoes quartered
- 2 tablespoons olive oil
Instructions
- Peel and devein shrimp if needed. Tails on or off is your decision. I take them off to make eating easier.
- Sprinkle the shrimp evenly with salt and set aside.
- Add the chiles to a small pot and add enough water so they are just covered. Bring water to a boil. Lower the heat and cover. Simmer for about 20 minutes or until softened.
- Drain cooked pods and discard the water which can be bitter.
- Puree softened chiles with ½ cup fresh water, garlic, and tomato, in a blender until smooth and set aside.
- Heat a large, deep skillet over medium heat and add olive oil to the pan.
- Add shrimp to the pan, and cook for about a minute per side. Once the shrimp turns pink, it is cooked so be careful not to overcook.
- Add the chile sauce slowly. Simmer on medium heat for 3-4 minutes to heat through and meld the flavors together.
Video
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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