Shrimp a la Diabla Recipe

Why You’ll Love This Recipe

I love this recipe because the shrimp cook quickly while the homemade diabla sauce delivers deep, smoky heat. The combination of dried chiles, tomatoes, garlic, and onion creates a sauce that’s much more flavorful than simply adding hot sauce to shrimp.

I can also control the spice level by changing the amount and type of dried chiles. That makes it easy for me to prepare a moderately spicy version or turn up the heat when I want the full fiery experience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Shrimp

• Large shrimp, peeled and deveined
• Olive oil
• Unsalted butter
• Salt
• Freshly ground black pepper
• Fresh lime juice

For the Diabla Sauce

• Roma tomatoes
• Dried guajillo chiles
• Dried chile de árbol
• Garlic cloves
• White onion
• Chicken broth or seafood broth
• Tomato paste
• Dried oregano
• Ground cumin
• Salt
• Freshly ground black pepper

For Serving

• Fresh cilantro
• Lime wedges
• Cooked rice
• Warm corn or flour tortillas

Directions

1. I start by removing the stems and seeds from the dried guajillo chiles. I remove some or all of the seeds from the chile de árbol as well when I want to control the heat.
2. I place the dried chiles in a bowl and cover them with very hot water. I let them soak for about 15 minutes, or until softened.
3. While the chiles soften, I add the tomatoes, onion, and garlic to a skillet or saucepan and cook them until softened and lightly browned.
4. I drain the softened chiles and transfer them to a blender. I add the tomatoes, onion, garlic, broth, tomato paste, oregano, cumin, salt, and black pepper.
5. I blend the mixture until my sauce is very smooth. If it’s too thick to blend easily, I add another small splash of broth.
6. I heat a little olive oil in a large skillet over medium heat. I carefully pour in the chile sauce and simmer it for about 8–10 minutes, stirring occasionally, until it darkens slightly and the flavors become concentrated.
7. While the sauce simmers, I pat the shrimp dry and season them lightly with salt and black pepper.
8. In a separate large skillet, I heat the butter and a small amount of olive oil over medium-high heat. I add the shrimp in a single layer.
9. I cook the shrimp for about 1–2 minutes on each side, just until they begin turning pink and opaque.
10. I pour the prepared diabla sauce over the shrimp and gently stir everything together.
11. I simmer the shrimp in the sauce for another 1–2 minutes, just until they’re completely cooked through. I avoid simmering them for too long because I want the shrimp to remain tender.
12. I finish the dish with fresh lime juice and taste the sauce, adjusting the salt or seasoning if necessary.
13. I garnish my Shrimp a la Diabla with fresh cilantro and serve it immediately with rice, tortillas, and lime wedges.

Servings and Timing

I usually prepare this recipe for 4 people.

• Prep time: 15 minutes
• Chile soaking time: 15 minutes
• Cook time: 20 minutes
• Total time: about 50 minutes
• Servings: 4

Variations

For a milder Shrimp a la Diabla, I use fewer chiles de árbol and rely mainly on guajillo chiles. I find that guajillos give me plenty of chile flavor without overwhelming heat.

When I want an even spicier version, I add extra chile de árbol or another hot dried chile to the sauce.

For a slightly smoky variation, I add a chipotle pepper in adobo before blending the sauce. I like the combination of smoky chipotle and sweet shrimp.

If I want a creamier sauce, I stir a small amount of Mexican crema or heavy cream into the finished chile sauce. This softens some of the heat while adding richness.

I can also use the same diabla sauce with fish, scallops, or a combination of seafood. I adjust the cooking time depending on the seafood I’m using.

Storage/Reheating

I store leftover Shrimp a la Diabla in an airtight container in the refrigerator for up to 2–3 days. Since shrimp are delicate, I prefer eating the leftovers as soon as possible.

To reheat the dish, I place the shrimp and sauce in a skillet over low heat and warm them gently until heated through. If the sauce has become too thick, I add a small splash of broth or water.

I avoid reheating the shrimp for too long because I find that overcooked shrimp become firm and rubbery.

I can prepare the diabla sauce separately in advance and refrigerate it for up to 3–4 days. When I’m ready to serve, I cook fresh shrimp and combine them with the reheated sauce.

FAQs

How spicy is Shrimp a la Diabla?

I consider Shrimp a la Diabla a fairly spicy dish, but I can easily adjust the heat. Guajillo chiles give me a milder, earthy chile flavor, while chile de árbol provides most of the intense heat.

What chiles should I use for Camarones a la Diabla?

I like combining dried guajillo chiles with chile de árbol. The guajillos provide color and depth, while the chile de árbol gives the sauce its signature spicy kick.

Can I make Shrimp a la Diabla less spicy?

Yes. I reduce the number of chiles de árbol and remove their seeds. I can also add extra tomatoes to the sauce or finish it with a little crema when I want to soften the heat.

Can I make the diabla sauce ahead of time?

Yes. I often prepare the sauce ahead and refrigerate it in an airtight container. When I’m ready to eat, I reheat the sauce and cook the shrimp separately, then combine them just before serving.

What should I serve with Shrimp a la Diabla?

I usually serve it with Mexican-style rice, plain white rice, warm tortillas, avocado, or a simple salad. I always like having fresh lime wedges nearby because the acidity provides a bright contrast to the spicy chile sauce.

Conclusion

Shrimp a la Diabla is one of my favorite recipes when I’m craving seafood with serious heat and plenty of flavor. Sweet, tender shrimp pair beautifully with the smoky red sauce made from tomatoes, garlic, guajillo chiles, and fiery chile de árbol.

Shrimp a la Diabla Recipe

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Shrimp a la Diabla features tender shrimp simmered in a fiery, smoky red chile sauce made with tomatoes, guajillo chiles, chile de árbol, garlic, and onion. Serve it with rice, warm tortillas, and fresh lime for a bold Mexican seafood dinner.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican
• Diet: Low Calorie

Ingredients

• Large shrimp, peeled and deveined
• Olive oil
• Unsalted butter
• Salt
• Freshly ground black pepper
• Fresh lime juice
• Roma tomatoes
• Dried guajillo chiles
• Dried chile de árbol
• Garlic cloves
• White onion
• Chicken broth or seafood broth
• Tomato paste
• Dried oregano
• Ground cumin
• Salt
• Freshly ground black pepper
• Fresh cilantro
• Lime wedges
• Cooked rice
• Warm corn or flour tortillas

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Instructions

1. Remove the stems and seeds from the dried guajillo chiles. Remove some or all of the seeds from the chile de árbol for less heat if desired.
2. Place the dried chiles in a bowl and cover with very hot water. Soak for about 15 minutes, or until softened.
3. While the chiles soak, cook the tomatoes, onion, and garlic in a skillet or saucepan until softened and lightly browned.
4. Drain the softened chiles and transfer them to a blender. Add the tomatoes, onion, garlic, broth, tomato paste, oregano, cumin, salt, and black pepper.
5. Blend until the sauce is very smooth, adding a small splash of additional broth if needed.
6. Heat a little olive oil in a large skillet over medium heat. Carefully pour in the chile sauce and simmer for 8–10 minutes, stirring occasionally, until slightly darker and concentrated.
7. While the sauce simmers, pat the shrimp dry and season lightly with salt and black pepper.
8. Heat the butter and a small amount of olive oil in a separate large skillet over medium-high heat. Arrange the shrimp in a single layer.
9. Cook the shrimp for 1–2 minutes per side, just until they begin turning pink and opaque.
10. Pour the prepared diabla sauce over the shrimp and gently stir to coat.
11. Simmer for another 1–2 minutes, just until the shrimp are completely cooked through and tender.
12. Finish with fresh lime juice and adjust the salt and seasoning to taste.
13. Garnish with fresh cilantro and serve immediately with cooked rice, warm tortillas, and lime wedges.

Notes

• For a milder version, reduce the chile de árbol and rely primarily on guajillo chiles for flavor and color.
• For additional heat, add more chile de árbol or another hot dried chile.
• For smoky flavor, blend a chipotle pepper in adobo into the diabla sauce.
• For a creamier, milder sauce, stir in a small amount of Mexican crema or heavy cream after the sauce has cooked.
• The diabla sauce can also be served with fish, scallops, or mixed seafood, adjusting cooking times as necessary.
• Store leftovers in an airtight container in the refrigerator for 2–3 days.
• Reheat gently in a skillet over low heat, adding a splash of broth or water if the sauce is too thick. Avoid prolonged reheating to keep the shrimp tender.
• The diabla sauce can be prepared separately and refrigerated for 3–4 days, then reheated and combined with freshly cooked shrimp before serving.

Nutrition

• Serving Size: 1 serving
• Calories: 330 kcal
• Sugar: 7 g
• Sodium: 760 mg
• Fat: 16 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 4 g
• Protein: 30 g
• Cholesterol: 205 mg