Camarones a La Diabla (Mexican Deviled Shrimp)

Crank up the heat with Camarones a la Diabla. This typical Mexican food recipe is delicious but very, very spicy. Serve with rice and a large glass of water. Enjoy!

After all, this dish is delicious! Most importantly, make sure you have good shrimp. Ask your seafood counter friends at the grocery store when the shrimp came in. If they are thawing out, ask them how long they have been out. Then when you get home, use them right away like THAT night.

YUM! I could seriously eat a plate full of cooked shrimp with a good chipotle cocktail sauce all by myself. Camarones a la Diabla, or Mexican Deviled Shrimp, are made with a spicy red chili sauce. You have to use chile de arbol which you can normally find in the Mexican food aisle or online. This chili pod is hot, hence the “a la diabla.” So, my advice is taste the sauce before you add it to the shrimp. If it’s too hot, add an extra tomato. Hope you enjoy!

  • 1 lb large shrimp
  • 4 guajillo chilis
  • 3 chile de arbol chilis
  • 2 cups of water
  • 3 tomatoes, halved
  • ½ chipotle pepper
  • ½ onion, diced (divided)
  • 1 garlic clove, finely diced
  • 2 tablespoons olive oil
  • Salt and pepper
  1. Seed and devein the guajillo chilis and chile de arbol.
  2. In a stock pot, add the chilis.
  3. Add enough water to cover the chilis, about 2 cups.
  4. Boil for 4 minutes until the chilis are soft.
  5. Discard water.
  6. Blend the chilis.
  7. Be careful. This will be hot.
  8. To the blender, also add tomatoes, chipotle pepper, ¼ onion, garlic, and salt.
  9. Blend until smooth and set aside.
  10. Peel the shrimp.
  11. Add salt and pepper to the shrimp.
  12. In a large pan, heat olive oil.
  13. Add the remaining onion. Stirring constantly for 1 minute.
  14. Add the shrimp. Stir constantly and cook for 2 minutes.
  15. Do not overcook the shrimp, or they will be rubbery.
  16. Make sure the heat is on low and add the tomato chili sauce.
  17. Stir and cook for an additional 2-3 minutes.
  18. Taste for salt.
  19. Serve with white rice and lime wedge.
  20. Enjoy.