Shrimp a la diabla is a coastal Mexican dish that combines fresh seafood with spicy chile de arbol and guajillo sauce. Its name evokes the fire of the chili that surrounds the shrimp in the casserole. It is a star of seafood restaurants in the Pacific, especially in Sinaloa and Nayarit.
Mexican
Deviled shrimp
Deviled shrimp in spicy guajillo chili and arbol chili sauce.
- Mexico
- Main course
- Light
- High protein
- Low fat
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 285 kcal
- Protein 32 g
- Fiber 2 g
- Carbohydrates 12 g
- Fat 12 g
- Sodium 620 mg
Story behind the dish
Preparation
Camarones a la diabla is a preparation from Mexico with easy difficulty. Reserve about 35 minutes in total (20 for mise en place and preparation, 15 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 600 g of medium shrimp, peeled and deveined.
- Have ready: 8 deveined guajillo chiles.
- Have ready: 4 dried arbol chiles.
- Have ready: 4 ripe red tomatoes.
- Have ready: 1/2 white onion.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Soak the guajillo and arbol chiles in hot water for 15 minutes.
Soak the guajillo and arbol chiles in hot water for 15 minutes.
-
Roast the tomatoes on a comal; blend with chilies
Roast the tomatoes on a comal; Blend with chilies, onion, garlic and salt until you obtain a smooth sauce. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
-
Heat oil and butter in a large frying pan over high heat.
Heat oil and butter in a large frying pan over high heat.
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Add the shrimp seasoned with salt and pepper; skip 2 minutes…
Add the shrimp seasoned with salt and pepper; sauté 2 minutes per side until pink. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing
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Pour the devil sauce over the shrimp and cook for 5 minutes…
Pour the devil sauce over the shrimp and cook for 5 minutes over medium heat.
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Add lemon juice and sugar; adjust salt and spice
Add lemon juice and sugar; adjust salt and spice. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Serve over white rice with chopped cilantro and extra lemon
Serve over white rice with chopped cilantro and extra lemon.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with whole wheat pasta or brown rice for greater fiber content.
- Vegan dairy-free version using plant-based cheese or cream alternatives.
- Mild version by reducing chilies and hot spices by half.
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