Sometimes, as a food blogger dealing with many recipes, it takes a while to come full circle with favorite recipes. This recipe for camarones a la diabla, I developed a few years back. I originally served it with rice and corn tortillas. The next time this spicy diablo shrimp became the filling for flaky, baked empanadas! Tasty! Since then, the recipe has varied from time to time depending on which ingredients I had on hand. Many of the traditional recipes for camarones a la diabla include tomato in the blended sauce. I decided that if it’s called diablo shrimp, then it should be a pure chile sauce with no tomatoes. You could certainly add the tomatoes if you like. Just remember that the tomatoes should be poached or roasted before blending with the dried chiles.
Still Intimidated When It Comes To Cooking Shrimp?
There was a time when cooking shrimp terrified me! Not anymore! Especially not since my better half decided he really enjoyed seafood, and yes, spicy seafood too! I once had a lady comment to me that shrimp was not part of traditional Mexican cooking. That statement could not be further than the truth. Mexico is surrounded by a beautiful gulf of Mexico that is rich in seafood. Growing up with Northern Mexican food, meat and potatoes and more meat! I have some catching up to do!
Refresh! Refresh! Refresh!
Here I am again, adding some new life to an older post! It’s long over due! These camarones a la diabla were so delicious today for lunch. The new photos did not include any roasted poblano because I didn’t have any. It’s always an option to include certain ingredients. You know me, I like to mix it up in my kitchen!
Is It Spicy???
Good question! Chile de arbol is spicy! How spicy? In my experience, the spice level varies from one brand to another. In most cases, if I suggest you add 4-6 chile de arbol, I won’t expect it to blow your head off, lol! If you are unsure and think that it will be too spicy, reduce the quantity of the chile de arbol to two peppers. If you plan ahead, you could always serve your camarones a la diabla with some salsa macha for those who want to add extra heat. It’s all good!
Camarones a La Diabla(Diablo Shrimp)
- 2 1/2 pounds shrimp peeled and cleaned
- 3 tbsps avocado or olive oil
- 6 chile california stems and seeds removed
- 6 chile de arbol stems removed
- 1 small white onion roughly chopped
- 4-6 cloves of garlic roughly chopped
- 3 cups seafood broth or chicken broth
- 3/4 tsp Mexican oregano
- 1/2 tsp. ground cumin
- Salt and fresh cracked pepper to taste
- 1 large poblano pepper previously roasted, peeled and sliced into thin strips
- Peel and clean shrimp. Rinse under cold water. Remove excess water by patting shrimp with paper towels. Season with salt and pepper, to taste. Keep chilled until ready to use.
- After removing the stems and seeds from chile California, tear into smaller pieces. Set aside.
- In a large skillet, preheat 3 tablespoons of oil at medium heat for 2 minutes.
- After two minutes, add the onion to the skillet. Saute for three minutes. Add the garlic, chile California and chile de arbol. Saute for 1-2 minutes, stirring constantly. Pour in 1 1/2 cups of broth. Bring up to a light simmer for ten minutes. Remove from heat. Let stand for 10 minutes.
- To the blender, transfer ingredients from the skillet, including all of the broth. Pour in another 1 1/2 cups of broth. Add the cumin, oregano, pepper and salt, to taste. Blend on high until smooth.
- In the same skillet you softened dried chiles, pour in the salsa from the blender. Heat to medium/low heat. When it comes up to a simmer, taste for salt. Continue cooking the salsa for 25 minutes until it reduces and thickens.
- Once the salsa thickens, fold in the chilled shrimp. Spread out evenly. Continue cooking at a light simmer, stirring as needed, for 5-6 minutes. Once the shrimp turns pink and opaque, fold in roasted poblano(if adding). Cook for just one more minute. Garnish with cilantro. Serve over your favorite rice.
This looks very authentic and delicious! I will be making this today! Yeah! 💃🏻
Thank you Phyllis! I might be preparing this tonight!
Made this today and loved it! Thank you Sonia for sharing this recipe! ☺️
I am so happy you enjoyed the recipe Denise!
Kathleen De Joria
Do you use dried or fresh chiles for the DIABLA sauce?
Dried chiles for the red sauce and a fresh poblano that I add in strips
Diablo Shrimp is one of my favorites, it’s so spicy and delicious. I had to substitute a few things based on my pantry, but it turned out great. Used arbol & guajillo chilis. I kept the oil to a bare minimum and finished off the sauce by incorporating butter at the last minute. Muy muy delicioso!!!
I am definitely going to incorporate butter next time! I love that! Thank you for taking the time to write! I appreciate the feedback!