Camarones a la Diabla

Camarones a la Diabla pulls together smoky chiles and plump shrimp for a dish that always wakes up the senses. If you love bold Mexican flavors with a touch of heat, this fiery classic promises both comfort and excitement in every bite.

That first spoonful on a chilly night reminded me of my abuela's Sunday kitchen, and now my friends specifically ask for this as their birthday treat.

Ingredients

• Ancho peppers: Bring deep earthiness, choose ones that feel pliable, not brittle
• Guajillo peppers: Add brightness, select ones with a rich red color for the freshest taste
• Chile de arbol peppers: Turn up the heat, use more for spicy lovers, fewer for milder palates
• Tomatoes: Lend body and mellow the pepper heat, pick ripe but firm
• Onion and garlic: Balance the dish with sweetness and aroma, choose onions with shiny skins and garlic heads without green sprouts
• Serrano pepper: Lifts the heat if desired, aim for firm unblemished chiles
• Apple cider vinegar: Brightens the sauce, go for raw and unfiltered for the best tang
• Shrimp: Is the star, buy large and very fresh for a juicy bite, patting dry helps brown them well

Instructions

Prepare the Peppers:

Rinse ancho, guajillo and chile de arbol chiles under cold water to remove dust and grit. Split them open and shake out the seeds and stems. Place in a bowl and pour over very hot water. Press them down with a plate so the chiles are submerged. Steep for twenty minutes until completely soft and pliable. This guarantees the sauce has smooth texture and deep flavor.

Make the Sauce:

Drain the softened chiles and transfer to a food processor. Add chopped tomatoes, chopped onion, optional serrano if using, garlic, cider vinegar and half a teaspoon of salt. Process into a very smooth puree. Check for salt and tang and add more if needed. For the silkiest finish you can press the sauce through a fine mesh strainer. Discard skins and seeds if you do this.

Brown the Shrimp:

Pat shrimp dry with a towel, then season generously with salt and pepper. Heat oil in a wide skillet over medium high. Add shrimp in a single layer, letting them sizzle for thirty seconds per side until just opaque but not fully cooked. Remove and set aside to keep them tender.

Simmer the Diablo Sauce:

Pour the blended chile sauce into the same skillet. Turn heat to medium, letting the sauce bubble gently. Stir often as it thickens and the color deepens. This step takes ten minutes and builds the flavor base that sets this dish apart.

Finish the Shrimp:

Return the par cooked shrimp to the sauce. Stir so each piece is coated evenly. Simmer everything together for one or two minutes, letting the shrimp finish cooking in the spicy mixture. Serve immediately with fluffy white rice, warm tortillas or by itself as a show stopping main.

Guajillo chiles stand out as my favorite part, bringing vibrant brick red color and a gentle sweet heat. My uncle once challenged the family to a hot sauce taste test with this recipe. After many red faces and much laughter we declared this version a clear winner.

Storage and Leftover Tips

Keep leftovers in a sealed container in the fridge for up to two days. Reheat gently on the stovetop with an extra splash of water to keep the sauce loose. Freeze the chile sauce alone for up to three months, then add fresh shrimp when ready to serve.

Easy Ingredient Swaps

Try chipotle peppers if you have them for a smoky twist. White wine vinegar can work in place of cider vinegar but start with less. If tomatoes are not at their peak, use canned tomatoes—just drain before blending.

Perfect Ways to Serve This

Pile shrimp over coconut rice for tropical flair. Tuck into corn tortillas with cilantro and lime for irresistible tacos. Spoon leftovers onto tostadas with shredded lettuce for lunch.

If you want a vibrant main that brings everyone to the table and has room for your own style of spice, this is the shrimp dish to try. It is fiery yes but also full of deep mellow layers that make every bite satisfying.

Recipe Q&A

→ What kind of peppers are used in Camarones a la Diabla?

The dish uses ancho, guajillo, chile de arbol, and optionally serrano or habanero for extra heat.

→ How spicy is Camarones a la Diabla?

It is quite spicy, but heat can be adjusted by changing the type or amount of chili peppers.

→ Can I use frozen shrimp?

Yes, just thaw and pat dry before cooking to achieve the best texture in the pan.

→ Do I need to strain the sauce?

Straining is optional; it creates a silky, smooth texture though rustic versions leave the blend as is.

→ What's the ideal side dish?

This dish pairs well with rice, beans, or tortillas to balance the heat and soak up the robust sauce.