Camarones a la Diabla

When it comes to Mexican seafood recipes, this Camarones a la Diabla, literally Devil Shrimp, is one of my favorites. Imagine succulent shrimp cooked in a delicious, spicy red chile sauce served with rice, beans, corn tortillas, and plenty of fresh cilantro. It's spicy and garlicky and couldn't be easier to make. Trust me, this tastes like your favorite Mexican restaurant.

I have been working on this recipe for Camarones a la Diabla for a long time. I wanted to provide an authentic version using dried guajillo chile papers and a simplified version with chipotle peppers for busy nights.

Both versions are packed with all the flavor you would expect in a spicy Diabla sauce, and check every box when it comes to this spicy Mexican Devil Shrimp recipe.

If you are new to diabla sauce, it's a bright red chili pepper sauce made with fresh Roma tomatoes (or tomato puree), chile peppers, garlic, and onion. It's the perfect complement to sweet shrimp, and it's definitely spicy, so be ready.

Serve it with steamed rice (we love it with cilantro lime rice), beans (refried beans or black beans), corn or flour tortillas, and a quick green salad. We also love these Camarones Al Mojo de Ajo and Camarones Al Ajillo for a non-spicy option.

What are Camarones a la Diabla?

Camarones a la Diabla, also known as "Deviled Shrimp," is a popular Mexican dish featuring shrimp cooked in a spicy, red sauce made from a blend of chili peppers (such as guajillo, arbol, or chipotle chile peppers), tomatoes, garlic, onion, and sometimes lime juice or Worcestershire sauce.

The dish is known for its fiery red sauce. It's most popular in coastal regions of Mexico and is normally served with rice, refried beans, and corn tortillas.

Looking for more Mexican recipes with shrimp? Try these classic shrimp tacos, traditional Coctel de Camarones (Mexican shrimp cocktail) Shrimp Ceviche, and Camarones Rancheros.

Ingredients and Swaps

To make this flavorful shrimp dish, you will need the following key ingredients:

• Shrimp: I recommend using large shrimp because they take slightly longer to cook. I like to give the shrimp some time in the diabla sauce without worrying about overcooking. For convenience, get peeled and deveined shrimp. Fresh or frozen shrimp are fine, make sure to defrost them first so they cook evenly.
• Chicken broth: If you are new to Mexican cooking, chicken broth or bouillon is commonly used to add flavor to sauces and salsa. Feel free to swap in for vegetable broth, seafood stock, or water if you prefer
• Fresh tomatoes: I prefer fresh Roma tomatoes in this dish, but you can also use canned crushed or diced tomatoes. For an easier option, use canned tomato puree.
• Chile peppers: In the shortcut version of this recipe, canned chipotle peppers in adobo add a spicy and smoky flavor. For the authentic version, combine dried guajillo and chile de arbol peppers. If you don't love spicy food, use roasted bell peppers and add a touch of adobo sauce (from the chipotles) for some spice.
• White onion: White onions are the most common in Mexican cooking, but feel free to use any onions you have on hand.
• Garlic: Fresh garlic cloves are always best for flavor, but you can also swap in minced garlic or frozen garlic cubes. Garlic powder will also work, but it won't have the same deep flavor.
• Fresh cilantro: Cilantro adds bright, herbal flavors to the final dish. If you don't love cilantro, add fresh basil or parsley.

How to Make Authentic Diabla Sauce

As I mentioned above, the recipe below is a shortcut version of Mexican Deviled Shrimp, but I also wanted to provide an option to make an authentic version using dried chiles.

To make a Diabla sauce, you'll need:

• 6-8 dried guajillo peppers
• 2-3 dried chile de arbol peppers
• 3 Roma tomatoes
• 2 cloves garlic
• 1/2 white onion
• 1/2 tsp kosher salt
• Cooking oil

Start lightly toasting the dried chiles in a heavy skillet over medium-high heat until lightly browned. Add them to a bowl and cover them with boiling water. Cover and let sit for 15-20 minutes until softened and rehydrated.

Remove the chiles from the water and add them to a blender with tomatoes, garlic, onion, salt, and about ½ cup of water or chicken broth. Remove the seeds from the chiles before blending for a less spicy sauce. If you are sensitive to spice, start with a few chiles and add them slowly until the sauce reaches your desired heat level.

Heat a splash of cooking oil in a large skillet. Add the sauce and bring to a simmer over low to medium heat. Cook for 5 minutes.

Side Dish Ideas

There are so many options for sides. Here are some favorites:

• Rice or grains: Serve this with white rice, Mexican or Spanish rice, quinoa, or cauliflower rice to soak up all that extra sauce.
• Beans: Serve with black beans, refried beans, or pinto beans,
• Salads and greens: This dish needs some greens! Make a simple salad with lettuce, tomato, and avocado. Try this tomato cucumber salad, or just serve it with some guacamole or sliced avocado to balance the heat.
• Veggies: Make some Mexican street corn, sauteed spinach, or earthy sauteed mushrooms.

Customize your Camarones a la Diabla

Here are some of my top tips and tricks to help you make this dish:

• Spice level: If unsure about the spice level, start by blending one chipotle pepper with the other sauce ingredients and taste it to decide if you want to add another. You can always add extra sauce, chipotle, or hot sauce for individual servings.
• Too spicy: If the sauce is too spicy, add another fresh tomato, tomato paste, or puree. You can also add a touch of sugar to balance the heat.
• Extra seasoning: I like to keep this dish simple to let the natural flavors stand out, but feel free to add any seasonings you like. Cumin and coriander are popular choices.
• Garnish: Before serving the dish, garnish with sliced jalapenos, lime wedges, or fresh cilantro for a beautiful pop of color.

How to Store Leftover Shrimp

If you have leftovers of this delicious dish (it’s rare, but it happens!), you can store the sauce with the shrimp in an airtight container in the fridge for up to 72 hours.

I highly recommend making more sauce than you need because the leftover sauce can be used all week long in many different ways! I like to add diabla sauce to my eggs, salads, tacos, and burritos.

To store leftover diabla sauce, transfer it to an airtight bag or container and store it in one of two ways:

• In the fridge for up to 5 days.
• In the freezer for up to 6 months.