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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Mariscos~Seafood » Shrimp » Camarones a la Diabla (Diablo Shrimp)

Camarones a la Diabla (Diablo Shrimp)

October 7, 201710 Comments

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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. 

deviled shrimp plated with rice, top view

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!

ingredients for deviled shrimp
ingredients for deviled shrimp
salsa ingredients simmering in skillet

 

Camarones a La Diabla(Diablo Shrimp)

You must love spicy and you must love shrimp!
4.73 from 18 votes
Print Pin Rate
Course: Appetizer
Cuisine: Mexican
Prep Time: 35 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 35 minutes minutes
Servings: 6 Servings

Ingredients

Ingredients

  • 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

Instructions

Directions

  • 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.

Notes

Note: Roast your poblano pepper in a 400 degree F. oven, drizzled w/ a little oil, on a sheet pan for ten minutes on each side. Remove from oven and cover the pepper w/ a clean kitchen towel to steam for a few minutes.
 
If you want a more mild version of this recipe, reduce the quantity of chile de arbol to 2 or 3. Also add 2 roma tomato, roughly chopped when you saute the onion. Season accordingly with salt and pepper.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Filed Under: Camarones~Shrimp, Mariscos~Seafood, Shrimp, Traditional Mexican Recipes Tagged With: camarones a la diabla, Diablo Shrimp, Mariscos, Seafood, Shrimp, Traditional Mexican Recipes

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Reader Interactions

Comments

  1. Phyllis

    August 1, 2020 at 1:33 pm

    This looks very authentic and delicious! I will be making this today! Yeah! 💃🏻

    Reply
    • Sonia

      August 5, 2020 at 4:34 pm

      Thank you Phyllis! I might be preparing this tonight!

      Reply
  2. Denise

    January 26, 2021 at 11:04 pm

    Made this today and loved it! Thank you Sonia for sharing this recipe! ☺️

    Reply
    • Sonia

      January 28, 2021 at 5:02 pm

      I am so happy you enjoyed the recipe Denise!

      Reply
  3. Kathleen De Joria

    March 5, 2021 at 4:04 pm

    Do you use dried or fresh chiles for the DIABLA sauce?

    Reply
    • Sonia

      March 6, 2021 at 10:19 am

      Dried chiles for the red sauce and a fresh poblano that I add in strips

      Reply
      • Kathy D.

        March 24, 2024 at 7:22 pm

        No tomatoes in the blender sauce? You are the only recipe I read for this that has none in it. I have read very many of them. The photos of your ‘a la diabla’ sure look GOOD though! I love your recipes.

        Reply
        • Sonia

          March 25, 2024 at 9:38 am

          You can add tomatoes, if you like. It’s just a variation without tomatoes. I like it extra spicy! Lol!

          Reply
  4. LavenderBee

    February 17, 2022 at 3:16 pm

    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!!!

    Reply
    • Sonia

      February 17, 2022 at 6:25 pm

      I am definitely going to incorporate butter next time! I love that! Thank you for taking the time to write! I appreciate the feedback!

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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