American · Main · Easy
Camarones a la Diabla
Deviled shrimp in a fiery red chile sauce. Bold, spicy, and dangerously easy to keep eating.
The whole recipe in 60 seconds
Camarones a la Diabla, in 5 ideas
- A la diabla means devil style; the arbol chiles bring the real heat
- Straining the sauce gives it a silky restaurant quality texture
- Shrimp cook in minutes, so have everything ready before they hit the pan
- The sauce clings best when it is reduced enough to coat a spoon
- Rice is essential to soak up every drop of the spicy sauce
What you need
Ingredients
- 2 lbs large shrimp, peeled and deveined
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried arbol chiles
- 3 cloves garlic
- 1/2 onion
- 1 cup shrimp or chicken stock
- 2 tbsp butter
- 1 tbsp olive oil
- Lime wedges and rice, for serving
How to make it
Directions
- Soak the chiles in hot water 15 minutes, then blend with garlic, onion, and stock into a smooth sauce.
- Strain the sauce into a skillet and simmer 8 minutes until slightly thickened.
- Season the shrimp with salt.
- Sear the shrimp in butter and oil 2 minutes per side.
- Pour the diabla sauce over the shrimp and simmer 3 minutes.
- Serve with lime wedges over rice.
Money saver. Buy frozen shrimp in the bag; it is often fresher than the thawed shrimp at the counter and much cheaper.