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Shrimp in red sauce.
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Camarones a la Diabla Recipe

Spicy, smoky shrimp cooked in a homemade red chile sauce made with dried guajillo and chile de arbol peppers.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican Inspired
Servings: 2
Calories: 337kcal
Author: Jacqueline Piper

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

Nutrition

Calories: 337kcal | Carbohydrates: 13g | Protein: 33g | Fat: 17g | Fiber: 4g | Sugar: 6g | Calcium: 140mg | Iron: 1mg