Description
Camarones a la Diabla is a fiery and flavorful Mexican shrimp dish featuring succulent shrimp cooked in a spicy, smoky sauce made from roasted tomatoes and dried chiles. Ready in just 30 minutes, this recipe combines a blend of bold chili peppers, garlic, and lime for a perfect balance of heat and tang, served best with rice or corn tortillas.
Ingredients
Scale
For the Sauce
- 4 whole Roma Tomatoes
- 3 whole Dried Guajillo Chiles
- 2 whole Dried Chile de Arbol
- 1 whole Chipotle Pepper in Adobo Sauce (optional)
- 3 cloves Garlic, minced
- 1 whole Onion, finely chopped
For the Shrimp
- 1 pound Raw Shrimp, peeled and deveined (Large shrimp, 31/35 count recommended)
- 2 tablespoons Butter (or Olive Oil)
- 1 tablespoon Olive Oil
- 2 tablespoons Lime or Lemon Juice
- Salt and Ground Black Pepper, to taste
For 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 the Tomatoes and Chiles: Place the Roma tomatoes and dried guajillo chiles in a pot of boiling water and cook for about 10 minutes until softened. Remove from heat and set aside to cool slightly for easier blending.
- Marinate the Shrimp: In a bowl, combine the raw shrimp with fresh lime juice, salt, and ground black pepper. Let it marinate briefly while preparing the sauce.
- Prepare the Sauce: Transfer the cooled tomatoes and dried chiles into a blender. Add some of the reserved boiling water along with the optional chipotle pepper if extra spiciness is desired. Blend until the mixture is smooth.
- Sauté the Shrimp: Heat butter mixed with a splash of olive oil in a skillet over medium heat. Sauté the shrimp for about 1 minute per side until they turn opaque. Remove the shrimp and set them aside.
- Sauté Onion and Garlic: In the same skillet, add additional olive oil and sauté the finely chopped onion until translucent. Add the minced garlic and cook for about 1 minute until fragrant.
- Simmer the Sauce: Pour the blended chili-tomato sauce into the skillet and let it simmer gently for 4 to 5 minutes to deepen the flavors.
- Combine and Finish Cooking: Return the sautéed shrimp to the skillet with the sauce and cook together for an additional 2 minutes until the shrimp are fully cooked and infused with the spicy flavors.
- Garnish and Serve: Sprinkle with freshly chopped cilantro or parsley and serve immediately with lime or lemon wedges. Pair with rice and warm corn tortillas. Optionally, serve with sour cream on the side to balance the spice.
Notes
- If you prefer more heat, include the chipotle pepper in adobo sauce. For a milder version, omit it.
- Large shrimp are recommended for the best texture and flavor (31/35 count works well).
- Adjust salt and lime juice to taste after cooking to balance the flavors.
- The sauce can be made ahead and refrigerated for up to 2 days; reheat gently before combining with shrimp.
- Serve immediately to enjoy the shrimp at their freshest and juiciest.
