Diablo Shrimp (Camarones a la Diabla) — Spicy Mexican Shrimp Recipe

Camarones a la Diabla, also known as Diablo Shrimp or Deviled Shrimp, is a classic Mexican dish featuring tender shrimp simmered in a vibrant, spicy tomato–chile sauce. This recipe delivers bold flavor with a pleasant heat that can be adjusted to your taste.

Mexican dinners are a favorite here—alongside recipes like Chile Colorado or Shrimp Ceviche—because they are flavorful and often quick to prepare.

✔️ Camarones a la Diabla

This version of Diablo Shrimp is straightforward and ready in about 30 minutes, making it an ideal weeknight meal that still feels authentic. In restaurants it’s often served with white rice and warm corn tortillas; at home a spoonful of sour cream helps tame the heat.

✔️ What Is Camarones Ala Diabla

Camarones a la Diabla is made by sautéing shrimp briefly and finishing them in a bright red sauce made from tomatoes and dried chiles. The sauce has a noticeable kick but is not overwhelming; add chipotle in adobo if you prefer a smokier, spicier profile.

✔️ Diablo Shrimp Recipe Ingredients

Below is a concise ingredient overview. Precise quantities appear in the recipe card further down.

• Shrimp: Large, peeled and deveined (tails on) works well; fresh or thawed frozen shrimp are fine.
• Dried Chiles: Guajillo and chile de arbol form the base. Add chipotle in adobo for extra heat and smokiness.
• Produce: Roma tomatoes, onion, garlic, cilantro, and lime or lemon juice.
• Other: Olive oil or a mild vegetable oil, butter (optional), salt and pepper.

🔎 How to Make Spicy Shrimp Diablo

1. Rehydrate the chiles: Simmer dried chiles with the tomatoes in enough water to cover until softened, about 10 minutes.
2. Season the shrimp: Toss shrimp with lime or lemon juice, salt and pepper; set aside.
3. Make the sauce: Blend the softened chiles and tomatoes with about 1 cup of the cooking water until smooth. Add more water if needed. Stir in chipotle with adobo if you want more heat.
4. Sauté the shrimp: In a hot skillet with butter and oil, sear the shrimp about 1 minute per side until they begin to color but are not fully cooked; remove and reserve.
5. Sauté aromatics: Add the remaining oil to the skillet, sauté the onion until translucent, then add garlic and cook until fragrant.
6. Finish: Pour the blended chile–tomato sauce into the skillet, simmer a few minutes, then return the shrimp and cook 1–2 minutes more until just done. Adjust seasoning and garnish with chopped cilantro and lime wedges.

🔎 How to Adjust the Spice Level

• Milder: Use just one chile de arbol and omit chipotle. If still hot, blend in an extra tomato to cool the sauce.
• Hotter: Add 1–3 chipotle peppers in adobo and a spoonful of adobo sauce for more heat and smokiness.

🔎 How to Serve Mexican Deviled Shrimp

Camarones a la Diabla is versatile: serve it as an appetizer, over steamed rice, with corn tortillas, or use it to fill tacos, burritos or quesadillas. Sliced avocado or a dollop of sour cream balance the spice nicely.

✔️ Making Ahead, Storage and Reheating

Make ahead: Prepare the sauce 3–4 days in advance (store without shrimp in an airtight container in the refrigerator).

Storage: Leftovers keep 1–2 days refrigerated in an airtight container.

Reheating: Reheat gently on the stovetop over medium-low, stirring occasionally; add a splash of water or broth if needed. Microwave at 50% power in short intervals to avoid overcooking the shrimp.

Other easy shrimp ideas:

• Shrimp Alfredo Pasta
• Cajun Shrimp and Grits
• Shrimp Scampi Dip
• Creamy Tuscan Shrimp

Camarones a la Diabla (Deviled Shrimp)

5 from 6 reviews

Kathy McDaniel

Camarones a la Diabla features succulent shrimp simmered in a flavorful tomato–chile sauce with adjustable heat.

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Prep 15 mins

Cook 15 mins

Total 30 mins

Makes 4 servings

Equipment

• Blender
• 12-inch Non-Stick Skillet

Ingredients

• 3 Roma tomatoes
• 6 dried guajillo chiles, stemmed and seeded
• 3-4 dried chile de arbol, stemmed and seeded
• Water, (about 1 1/2 – 2 cups)
• 1-2 chipotle pepper in adobo (optional), plus about 1 tablespoon adobo sauce (optional)
• 1 1/2 pounds raw shrimp, peeled and deveined (large, 31/35)
• Juice of 1/2 lime or lemon
• Salt and ground black pepper, to taste
• 1 tablespoon butter (or olive oil)
• 2 tablespoons olive oil, divided
• 1/2 medium onion, finely chopped
• 2 garlic cloves, minced

Optional

• Chopped cilantro or parsley (garnish)
• Lime or lemon wedges for serving
• Sour cream, for serving
• Rice and corn tortillas for serving

Instructions

1. Place the tomatoes and dried chiles in a saucepan, add enough water to cover, bring to a boil, then simmer about 10 minutes until the chiles soften. Remove from heat and cool slightly.
2. Season the shrimp with lime or lemon juice, salt and pepper. Set aside.
3. Blend the tomatoes, chiles, about 1 cup of the cooking water and the chipotle (if using) until smooth. Add more water if the sauce is too thick. If the sauce is too spicy, blend in an extra tomato.
4. In a large skillet, melt butter with 1 tablespoon olive oil over medium-high heat. Add shrimp and sauté about 1 minute per side until they begin to change color but are not fully cooked. Transfer shrimp to a plate.
5. Add remaining oil to the skillet, sauté the onion about 3 minutes until translucent, then add garlic and cook 30 seconds until fragrant.
6. Pour the sauce into the skillet and cook 2 minutes, stirring to prevent sticking. Reduce heat and simmer 4–5 minutes. Return shrimp to the skillet and cook 1–2 minutes until fully cooked. Adjust seasoning and garnish with cilantro and lime wedges.
7. Serve as an appetizer or over steamed rice with sliced avocado, if desired.

Notes

• For a milder sauce use only one chile de arbol and skip the chipotle. Add extra tomato to tone down heat if necessary.
• Wear gloves when handling dried chiles to avoid irritation.
• Raw large shrimp (31/35) or extra large (26/30) work well; fresh or thawed frozen shrimp are fine.
• The sauce can be made 3–4 days ahead and stored in an airtight container in the refrigerator.
• Leftovers keep 1–2 days refrigerated.

Nutrition

Calories: 242 kcal, Carbohydrates: 9 g, Protein: 24 g, Fat: 12 g

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