Print

Shrimp a la Diabla Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Shrimp a la Diabla, or Camarones a la Diabla, features tender shrimp simmered in a fiery, smoky Mexican chile sauce made with guajillo and árbol chiles, tomatoes, garlic, and onion. Serve it with rice, warm tortillas, avocado, and fresh lime for a bold and satisfying meal.

Ingredients

  • 1 1/2 lb large raw shrimp, peeled and deveined
  • 4 dried guajillo chiles, stems and seeds removed
  • 4–6 dried árbol chiles, stems removed
  • 3 Roma tomatoes
  • 1/2 medium white onion
  • 3 garlic cloves
  • 1 cup chicken broth or water, plus more as needed
  • 2 tablespoons olive oil or neutral cooking oil
  • 1 tablespoon fresh lime juice
  • 1 teaspoon dried Mexican oregano
  • 1/2 teaspoon ground cumin, optional
  • 1 teaspoon salt, divided, or to taste
  • 1/2 teaspoon black pepper
  • Fresh cilantro, for serving
  • Lime wedges, for serving

Instructions

  1. Remove the stems and seeds from the guajillo chiles and the stems from the árbol chiles. Use fewer árbol chiles for a milder sauce.
  2. Place the dried chiles in a heatproof bowl, cover with hot water, and soak for 15–20 minutes, or until softened.
  3. While the chiles soak, cook or roast the tomatoes, onion, and garlic until softened and lightly charred in places.
  4. Drain the softened chiles and transfer them to a blender with the tomatoes, onion, garlic, oregano, optional cumin, and chicken broth or water.
  5. Blend until very smooth. For an especially silky sauce, strain the mixture through a fine-mesh strainer.
  6. Heat the oil in a large skillet over medium heat. Carefully add the chile sauce and simmer for 5–10 minutes, stirring occasionally, until slightly thickened and flavorful.
  7. Pat the shrimp dry and season lightly with salt and black pepper.
  8. Add the shrimp to the simmering sauce and cook for 3–5 minutes, turning as needed, until opaque and just cooked through.
  9. Stir in the fresh lime juice and taste, adjusting the salt and other seasonings as needed.
  10. Serve immediately with fresh cilantro and lime wedges.

Notes

  • Árbol chiles provide most of the intense heat, while guajillo chiles contribute rich color and deeper chile flavor with less aggressive spice.
  • For a milder version, reduce the number of árbol chiles and use additional guajillo chiles if desired.
  • For extra heat, gradually increase the árbol chiles or add another spicy dried chile.
  • Add one chipotle pepper in adobo to the blender for additional smoky flavor.
  • Use raw rather than precooked shrimp to reduce the risk of overcooking and producing a rubbery texture.
  • Frozen raw shrimp can be used after being completely thawed, drained, and patted dry.
  • The diabla sauce can be prepared ahead and refrigerated separately, then reheated before adding fresh raw shrimp.
  • Serve with Mexican-style rice, white rice, warm corn tortillas, beans, avocado, or a fresh salad.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently over low heat only until thoroughly hot, adding a splash of broth or water if the sauce becomes too thick.

Nutrition

Find it online: https://thefamilycooking.com/shrimp-a-la-diabla-recipe/