Description
Camarones a la Diabla is a fiery and flavorful Mexican shrimp dish featuring a spicy blend of dried chiles, fresh tomatoes, and garlic, cooked in a rich, smoky sauce. This recipe delivers a perfect balance of heat and zest, ready in just 30 minutes, ideal for a quick and satisfying dinner served alongside rice or warm corn tortillas.
Ingredients
Scale
Shrimp and Marinade
- 1 pound Raw Shrimp (peeled and deveined, large shrimp 31/35 count recommended)
- 2 tablespoons Lime or Lemon Juice
- Salt and Ground Black Pepper to taste
Sauce
- 4 whole Roma Tomatoes
- 3 whole Dried Guajillo Chiles
- 2 whole Dried Chile de Arbol
- 1 whole Chipotle Pepper in Adobo Sauce (optional for extra spiciness)
- 3 cloves Garlic (minced)
- 1 whole Onion (finely chopped)
- 1 tablespoon Olive Oil
- 2 tablespoons Butter (or Olive Oil)
Garnish and Serving
- 1/4 cup Chopped Cilantro or Parsley (optional)
- 1 whole Lime or Lemon Wedges
- 1/2 cup Sour Cream (for serving, optional)
- 2 cups Rice and Corn Tortillas (for serving)
Instructions
- Boil Tomatoes and Chiles: Place the Roma tomatoes along with the dried guajillo and chile de arbol peppers in a pot of boiling water. Cook for about 10 minutes until the tomatoes and chiles are softened. Remove from heat and allow to cool slightly for easier handling.
- Marinate Shrimp: In a bowl, combine the raw shrimp with fresh lime or lemon juice, salt, and ground black pepper. Toss well and set aside to marinate briefly while preparing the sauce.
- Blend the Sauce: Transfer the cooled tomatoes and dried chiles into a blender. Add some of the reserved boiling water and the optional chipotle pepper in adobo sauce if you desire extra heat. Blend until smooth to create a rich, spicy sauce base.
- Sauté Shrimp: Heat butter mixed with a splash of olive oil in a skillet over medium heat. Add the marinated shrimp and cook for about 1 minute per side until they turn opaque. Remove shrimp from skillet and set aside.
- Sauté Onion and Garlic: In the same skillet, add more olive oil if necessary. Sauté the finely chopped onion until translucent. Add the minced garlic and cook for about 1 minute until fragrant but not browned.
- Simmer the Sauce: Pour the blended tomato and chile sauce into the skillet with the sautéed onion and garlic. Let it simmer gently for 4 to 5 minutes to deepen the flavors.
- Finish Cooking Shrimp: Return the shrimp to the skillet with the sauce. Cook together for approximately 2 more minutes until the shrimp are fully cooked and infused with the spicy sauce flavors.
- Garnish and Serve: Sprinkle freshly chopped cilantro or parsley over the shrimp. Serve with lime or lemon wedges on the side. Enjoy the dish with cooked rice or warm corn tortillas, and optionally sour cream, to balance the heat.
Notes
- You can adjust the level of spiciness by controlling the amount of dried chiles and including or omitting the chipotle pepper in adobo.
- Large shrimp are recommended for best texture and presentation.
- If you prefer a thinner sauce, add more reserved boiling water while blending.
- Serve immediately for the freshest taste and best shrimp texture.
- Can be paired with rice, tortillas, or a fresh green salad for a complete meal.
