These “Devil Shrimp” may be our spiciest recipe yet, but the fire level doesn’t overpower the richly flavorful sauce. It’s a perfect balance. So get ready my fellow spice lovers, this one’s for you! Somehow, out of all of our spicy recipes, a disproportionate amount of them have shrimp. Hunan Shrimp, Jerk Shrimp, Harissa Shrimp, and of course, the similarly named Shrimp fra Diavolo. Spicy and shrimp just seem to go hand in hand. Well, we’re at it again. And this time, I think we’ve out done ourselves! If you have a delicate palate, maybe Shrimp Primavera is more up your alley.
What is Camarones a la Diabla?
Camarones a la Diabla, or “Devil Shrimp”, is a spicy Mexican dish of succulent shrimp in a fiery sauce made from tomatoes and dried chilis. The recipe can vary from region to region, both in ingredients and cooking method, but it always remains spicy and flavorful. It is typically served with rice, but we find it to be a very versatile dish that can be used in a variety of ways. That’s why these devil shrimp have become one of my go-to recipes when I crave spicy.
What Type of Chili Peppers to Use?
I am using two types of dried peppers today. Guajillo add an earthy, peppery taste to the dish. Árbol peppers are where the heat comes from. They are small, but pack a punch. By adjusting the amount of árbol, you can customize the heat level. You can also add ancho chilis. These are slightly smoky and sweet. If you especially love smoky flavors, add in some chipotle chilis in adobo sauce. Play around with different combinations. If you’ve made the sauce and found that it is too spicy for your liking, add in more tomatoes. It’s better to have too much sauce than for it to be beyond your heat tolerance.
Ingredients
Shrimp – I am using 16/20 jumbos this time. Dried chili peppers – Guajillo and árbol. Veggies and aromatics – Onion, garlic and tomatoes. Seasonings – Oregano, cumin, salt, pepper and paprika. Olive oil and butter – For sautéing. Cilantro – For garnish.
Camarones a la Diabla Recipe
- Cook the base of the sauce: After heating olive oil in a skillet over medium-high heat, I sauté tomato, half an onion, and three garlic cloves for a couple of minutes, then I add in dried chili peppers. I sauté everything for 5 to 8 minutes. After that, I add half a cup of water and cook for another 5 minutes.
- Blend the sauce: I add the mixture from the skillet to a blender or food processor along with oregano, cumin, salt, and pepper. I blend everything until it’s smooth.
- Sauté the shrimp: I dry off the shrimp with a paper towel and sprinkle on some salt, pepper, and paprika to give them flavor. Then, I melt some butter in a pan on medium-high heat. Once it’s sizzling, I toss in the seasoned shrimp and cook them for about 3-4 minutes on each side until they’re pink and cooked through. After that, I take them out of the pan and put them on a plate.
- Simmer the sauce: Then I sauté remaining onion and garlic till the onion starts to become translucent. Time to add the blended sauce mixture. I let it simmer for 10-15 minutes, then I add in the cooked shrimp.
- Finish the dish: After adding the shrimp, I let everything cook together for 2-3 minutes. Then, I sprinkle some chopped cilantro on top and serve it up straight away.
How to Serve Devil Shrimp
My favorite way to serve these spicy shrimp are over a bed of rice. Plain white rice will do, or you can jazz it up with our easy Cilantro Lime Rice. It goes great in tacos. Seriously great! First dice the shrimp up if using larger ones. Garnish the tacos with diced avocado, cilantro and a squeeze of lime. I also love them in burritos, bowl meals, or even on a salad or flatbread. If you want something cool and refreshing to balance the heat, some great options are Mango Salsa, Peach Salsa, or Mexican Street Corn Salad. Although it’s from the other side of the world, our Indian Cucumber Riata is also a great cool down for Camarones a la Diabla.
Recipe Notes and Tips
I always use wild shrimp. They are much tastier than farm raised. Make sure to devein the shrimp, if they do not come already deveined. If using exclusively for tacos, remove the tails before cooking. Otherwise, I recommend leaving them on. Adjust the heat level to your preference. This recipe is quite spicy, but you can add or subtract árbol chilis to customize the heat. I wear gloves, or wash my hands very well after handling the chili peppers. The residue can irritate your skin and eyes.
The next time you crave that fiery tingle on your taste buds, give my Camarones a la Diabla a try. These are some seriously great flavors with a serious kick. Will you reach for that glass of ice water? Pin or bookmark this great recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up great new recipes for you!
Camarones a la Diabla, on our Gypsy Plate… enjoy!
Want more recipes that bring the heat? Try these!Pork VindalooJerk ChickenThai Green CurrySpicy Garlic ShrimpSpicy Squid Stir FryKedjenou ChickenShrimp CreoleSpicy Noodles Leftovers: You can refrigerate leftover camarones a la diabla in an airtight container for 2-3 days. When reheating, you may wish to add in a little extra water.This can also be frozen in an airtight container. Use within two months for best quality.
