4
servings
Camarones A La Diabla
20 minutes
Equipment
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Large pan or skillet
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Blender or food processor
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Cutting board
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Sharp knives
Ingredients
- 1 tbsp oil
- 1 roma tomato, halved
- 4 cloves garlic
- 1/2 white onion, chopped
- 6 dried guajillo chiles, cleaned, stems and seeds removed
- 6-10 dried chiles de árbol
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground cumin
- 1/2 tsp oregano
- 1/2 tsp shrimp bouillon
- 1 c water
- 2 tbsp butter
- 2 lb shrimp, peeled, deveined and tails removed
Instructions
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In a large saucepan or skillet over medium heat, warm the oil. Add the garlic, chopped onion, and halved tomato. Sauté until the vegetables are softened and lightly browned, about 5 minutes. Transfer these to a blender or food processor.
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Return the same pan to medium heat. Add the dried guajillo and árbol chiles and toast them briefly—about 2 to 3 minutes—stirring constantly so they do not burn. Remove the toasted chiles and place them in the blender with the sautéed vegetables.
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To the blender, add salt, pepper, smoked paprika, garlic powder, onion powder, ground cumin, oregano, shrimp bouillon, and the water. Blend until the sauce is completely smooth. If you prefer a smoother texture, strain the sauce through a fine-mesh sieve.
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In the same pan, melt the butter over medium heat. Add the shrimp and cook for 3 to 5 minutes, stirring occasionally, until the shrimp turn opaque and pink but remain tender. Avoid overcooking.
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Pour the blended chile sauce over the cooked shrimp and stir to coat evenly. Allow the shrimp to simmer in the sauce briefly, just until heated through and flavors meld—this takes only a couple of minutes.
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Serve the Camarones a la Diabla immediately over steamed rice or with warm tortillas. Garnish with chopped cilantro if desired and enjoy while hot.
Notes
- Adjust the heat: Reduce the number of chiles de árbol for a milder dish or increase them if you want more spice. Taste carefully and remember chiles can intensify after simmering.
- Strain for a smooth sauce: After blending, pour the sauce through a fine mesh sieve if you prefer a silky texture without skins or seeds.
- Don’t overcook the shrimp: Shrimp cook quickly; 3–5 minutes will usually be enough. Overcooking makes them tough and rubbery.
- Soften tough chiles: If your dried chiles seem very dry or leathery, soak them in hot water for 10 minutes before toasting to make them easier to blend.
- Serving suggestions: Serve with fluffy white rice, cilantro-lime rice, or warm corn tortillas to balance the heat. A simple side salad or avocado slices cool the palate nicely.
- Substitutions and tips: If you can’t find guajillo chiles, a mild ancho can work in a pinch, though it will change the flavor profile. For a dairy-free version, cook shrimp in oil and skip the butter.
- Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently on the stovetop over low heat to avoid overcooking the shrimp. For best quality, prepare the sauce in advance and add freshly cooked shrimp when serving.
Like this recipe? Leave a comment below and share your variations!
This Camarones a la Diabla recipe focuses on layering rich chile flavors with bright tomato and garlic notes, producing a well-rounded spicy sauce that complements the natural sweetness of shrimp. The combination of guajillo and chiles de árbol delivers a deep red color and an assertive heat, while the smoked paprika and cumin add warmth and complexity. Because shrimp cook so quickly, this dish is an excellent option for busy weeknights or when you want an impressive dinner without long prep time.
To make the most of the flavors: use fresh garlic and a ripe tomato, toast the dried chiles gently to awaken their oils, and blend the sauce thoroughly for a cohesive texture. If you prefer to prepare components ahead, the sauce can be made and refrigerated a day in advance; then simply heat it gently and add freshly cooked shrimp before serving.
Pair Camarones a la Diabla with steamed rice, crusty bread, or warm tortillas to soak up the sauce. A side of cooling elements—such as sliced avocado, a simple cabbage slaw, or a dollop of sour cream—balances heat for diners who prefer a milder bite. This dish also adapts well: reduce chiles for less spice, or add a squeeze of lime when serving to brighten the overall flavor.