Shrimp a la Diabla Recipe

5 from 6 votes

Camarones a la Diabla is the tastiest Mexican shrimp dish. Succulent shrimp are cooked in a spicy red sauce that is DIVINE! It’s quick and easy to whip up in 35 minutes served with a side of cilantro lime rice. For dessert pair with these Mojito Cupcakes!

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Mexican

Diet: Gluten Free, Low Fat

Servings:

Author: Adrianna Adarme

Cost: $9

Equipment

1 Rice cooker or pot to cook the rice in
1 Dutch oven or very large saucepan
1 pair of tongs
blender
1 medium skillet

Ingredients

Lime Rice:

1 cup of medium-grain rice
1 3/4 cups water
Juice from 1 lime
2 tablespoons minced fresh cilantro

A La Diabla Sauce:

1 tablespoon neutral oil (vegetable oil, avocado oil or grapeseed oil)
6 roma tomatoes
1/2 yellow or white onion peeled and stem cut off
3 garlic cloves peeled and smashed
2 dried guajillo chiles
2 cups water
1 chipotle in adobo plus 1 tablespoon of the sauce from the can (If you’re adverse to spice just add the chile, no sauce)
2 teaspoons kosher salt plus more to taste

For Assembly:

1 avocado sliced, for serving
More cilantro for serving
2 teaspoons neutral flavored oil such as vegetable or canola or peanut oil
1 pound shrimp deveined and peeled (tails still on)
Limes for serving

Instructions

To Make the Lime Rice:

I make rice in a rice cooker because that’s what I grew up doing. Cook the rice, per the instructions of your machine, until fluffy.
Add juice from 1 lime to the rice, along with 2 tablespoons of minced cilantro. Set aside until you’re ready to serve.

To Make the A La Diabla Sauce:

In a big saucepan or Dutch oven, set over high heat, add the vegetable oil. When the oil is hot, add the roma tomatoes and sear on first side for about 3 to 5 minutes, flip, using tongs, and sear on the opposite side for an additional 2 minutes. You may need to do this in batches. Remove the tomatoes and set them aside in a bowl or on a cutting board.
Next, add the onion, garlic cloves and guajillo chiles, searing and toasting them for about 2 to 3 minutes. Take a peek at the onion and if it needs more time, leave it for an additional minute or two. Remove the onion and garlic cloves and set them aside. Add the tomatoes back to the pot with the chiles and add 2 cups of water. Cover the pot and cook for about 10 minutes. This will soften the tomatoes quite a bit and soften the chiles too.
To a blender, add the garlic cloves, seared onion and the chipotle in adobo and sauce. You may need to blend this sauce in batches, depending on how big your blender is (I had to do in batches). Add the tomatoes and the broth and the chiles to the blender. Pulse until smooth, making sure to allow a bit of steam out of the blender.
Pour it back to the pot and add a teaspoon of salt. Bring to a gentle simmer, over medium-low heat and cover the pot. Cook for an additional 10 minutes. Just until the flavors can marry all together. Give it a taste and add salt to taste. I added an additional teaspoon or two.
This recipe makes a big batch of sauce. See below for other ideas to eat it with. It stays good in the fridge for up to a week and a half, if kept in an airtight container. It freezes well too so definitely think about doing that!

To Make Shrimp a La Diabla:

Shrimp cook very quickly and overcooked shrimp are SAD! So make sure you get everything ready before hand. Set the table. Get your drinks ready. Slice up your avocado and cilantro.
In a medium skillet, set over medium-high heat, add a tablespoon of neutral flavored oil. When the oil is hot, add the shrimp and cook for about 30 to 40 seconds per side. You’ll know they’re cooked because they’ll turn from translucent to opaque and pink. If you need to, using your tongs, turn the shrimp onto their deveined side. I sometimes do this to make sure they’re cooked.
Turn off the heat and pour in a few ladles of a la diabla sauce into the skillet. Toss them around in the sauce and serve immediately.

Notes

Tips and Tricks

How to store the sauce. This recipe makes a ton of sauce, so you can save it for other recipes or keep it on hand to make this recipe later in the week! Allow it to cool to room temperature, then transfer to an air tight container to keep in the fridge for up to 10 days. To freeze: Transfer to a freezer-safe container or bag. This sauce is good in the freezer for up to 6 months. To thaw, place in the fridge or on the counter at room temperature.
How to use leftover sauce for other meals. Enjoy it tossed with roasted eggplant and vegetables served over quinoa or rice. Or served over braised flank steak tacos! The sauce is also vegan and whole30 friendly so have fun adding it to all your favorite meals no matter your diet!
Don’t overcook the shrimp. Shrimp really only needs to cook for 30 – 40 seconds per side to be fully cooked. Overcooked shrimp will be rubbery and not as good!
Want a less spicy sauce? Use only 1 guajillo chile and 1 chipotle and leave out the adobo sauce!

Equipment:

Blender | Medium Dutch Oven | Tongs | Silicon Spatulas |

Nutrition