Description
Camarones a la Diabla is a fiery Mexican shrimp dish featuring a rich, spicy red sauce made from roasted Roma tomatoes, dried guajillo and chile de arbol peppers, and a hint of chipotle. Ready in just 30 minutes, this flavorful recipe balances heat, tanginess, and savory notes, making it perfect for a quick weeknight dinner served alongside rice and warm corn tortillas.
Ingredients
Scale
Main Ingredients
- 4 whole Roma Tomatoes
- 3 whole Dried Guajillo Chiles
- 2 whole Dried Chile de Arbol
- 1 whole Chipotle Pepper in Adobo Sauce (optional)
- 3 cloves Garlic (minced)
- 1 whole Onion (finely chopped)
- 2 tablespoons Lime or Lemon Juice
- Salt and Ground Black Pepper to taste
- 1 pound Raw Shrimp (peeled and deveined, large shrimp 31/35 count recommended)
- 2 tablespoons Butter (or Olive Oil)
- 1 tablespoon Olive Oil
- 1/4 cup Chopped Cilantro or Parsley (optional)
- 1 whole Lime or Lemon Wedges
- 1/2 cup Sour Cream (for serving, optional)
- 2 cups Rice and Corn Tortillas (for serving)
Instructions
- Boil Tomatoes and Chiles: Place the whole Roma tomatoes, dried guajillo chiles, and chile de arbol in a pot of boiling water. Boil for about 10 minutes until they soften. Remove them and let cool slightly for easier handling.
- Marinate Shrimp: In a medium bowl, toss the raw peeled and deveined shrimp with lime or lemon juice, salt, and ground black pepper. Set aside to marinate briefly while preparing the sauce.
- Blend Sauce: Transfer the softened tomatoes and dried chiles to a blender. Add some of the reserved boiling water along with the optional chipotle pepper in adobo sauce for extra heat. Blend until you achieve a smooth, rich red sauce.
- Sauté Shrimp: Heat butter mixed with a splash of olive oil in a skillet over medium heat. Sauté the marinated shrimp for about 1 minute per side or until they turn opaque. Remove shrimp from the skillet and set aside.
- Cook Aromatics: In the same skillet, add additional olive oil if needed. Sauté the finely chopped onion until translucent. Add minced garlic and cook until fragrant, about 1 minute, taking care not to burn the garlic.
- Simmer Sauce: Pour the blended chili-tomato sauce into the skillet with the sautéed onions and garlic. Let it simmer gently for 4 to 5 minutes until thickened slightly and flavors meld.
- Finish Cooking Shrimp: Return the shrimp to the skillet with the simmering sauce. Cook for another 2 minutes until the shrimp are fully cooked and have absorbed the spicy sauce flavors.
- Serve and Garnish: Remove from heat. Garnish with freshly chopped cilantro or parsley. Serve immediately with lime or lemon wedges, warm rice, and corn tortillas. Optionally, offer sour cream on the side to balance the heat.
Notes
- Use large shrimp (31/35 count) for the best texture and flavor to complement the sauce.
- The chipotle pepper in adobo is optional but adds a smoky depth and extra spiciness.
- Adjust the number of dried chiles to control the heat level to your preference.
- Serve immediately to enjoy the shrimp at their peak tenderness and the sauce’s vibrant flavor.
- Sour cream on the side can help temper the spiciness and add creaminess to each bite.
