Home Cook Together. Celebrate Life.

MexicanAuthentic Cuisine

Camarones a la Diabla

Serves 4 to 6 Entree seafood, Fish

Camarones a la Diabla

Camarones a la Diabla is a staple of coastal Mexican kitchens, where the fresh catch of shrimp meets the bold heat of dried chiles. Its origins lie in everyday meals, a reliable dish that brings the family together with its enticing aroma. Whether served as a midday meal or a casual dinner, this dish captures the essence of Mexican home cooking with its straightforward yet vibrant flavors.

The dish should burst with fiery heat tempered by the natural sweetness of shrimp and tomatoes. Each bite offers a balance of smoky, spicy, and tangy notes, complemented by the richness of butter and the brightness of lime. Traditionally paired with a simple mound of white rice, it invites you to savor each mouthful, letting the flavors unfold slowly and deliciously.

Ingredients

  • 1 kg (2 lb)large shrimp — peeled and deveined, tails on
  • 8dried chiles de árbol — toasted
  • 4dried guajillo chiles — stemmed and seeded
  • 3chipotles in adobo
  • 4roma tomatoes — charred
  • 1/2white onion — charred
  • 4 clovesgarlic — roasted
  • 60 g (1/4 cup)butter
  • 2 tbspneutral oil
  • 2 cupswhite rice — to serve
  • 2limes — cut into wedges
  • 1 tspfine salt

Method

  1. Begin by preparing the shrimp. Peel and devein 1 kg (2 lb) of large shrimp, then pat them dry with paper towels. Sprinkle them with 1 tsp of fine salt to season. This helps the shrimp take on color quickly when cooked.
  2. In a large skillet or frying pan, heat 2 tbsp of neutral oil over medium heat. Add 4 cloves of garlic, 8 dried chiles de árbol, 4 dried guajillo chiles, and 1/2 white onion, all roughly chopped. Stir frequently until the garlic is golden and the chiles and onion are soft and fragrant, which should take about 5 minutes. This step builds the base flavor for the sauce.
  3. Add 4 roma tomatoes, chopped, to the pan. Cook until the tomatoes break down and release their juices, about 5 minutes. The mixture should become saucy and aromatic, with the tomatoes softening completely.
  4. Transfer the contents of the pan to a blender, adding 3 chipotles in adobo. Blend until smooth, then return the sauce to the pan. This creates the signature spicy and smoky sauce for the dish.
  5. Add the shrimp to the pan with the sauce. Cook over medium-high heat, stirring occasionally, until the shrimp turn opaque and pink, about 3-4 minutes. Be careful not to overcook, as the shrimp can become rubbery.
  6. Once the shrimp are cooked, stir in 60 g (1/4 cup) of butter until melted and incorporated into the sauce. Squeeze the juice of 2 limes over the dish to brighten the flavors. This step balances the heat with richness and acidity.
  7. Serve the Camarones a la Diabla with 2 cups of cooked white rice. Spoon the shrimp and sauce over the rice, and accompany with warm tortillas. This presentation allows the sauce to soak into the rice, enhancing the overall flavor of the meal.
Cover of Authentic Mexican Cuisine Preview the cookbookBrowse the dishes inside
From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Mexican cuisine