Camarones a la Diabla

4.55 from 93 votes

Camarones a la Diabla

Camarones a la Diabla (also known as diablo shrimp) are juicy, large shrimp covered in a bright red chile pepper sauce that are ready to eat in 30 minutes! (gluten free, low carb, paleo)

Prep Time20

Cook Time8

Total Time28

Course: Main

Cuisine: Mexican

Servings: servings

Author: Isabel Orozco-Moore

Ingredients

8 guajillo chiles, rinsed, stems and seeds removed
3 árbol chiles, rinsed, stems removed
3 Roma tomatoes, chopped
2 cloves garlic
1/2 medium white onion, roughly chopped
1 teaspoon kosher salt
4 tablespoons olive oil
1.5 pounds large raw shrimp, peeled, deveined and tail-on
salt and black pepper, to taste

Instructions

In a medium bowl or saucepan, add dried guajillo and arbol chiles. Add very hot or boiling water until chiles are fully submerged. Cover with a lid or large plate and let sit for 15 minutes, until chiles have softened.
Using a slotted spoon, transfer the softened chiles to a large blender. Add the tomatoes, garlic, onion and salt. Puree until completely smooth. Taste and season with more salt, if necessary. If the sauce is too spicy, add more tomatoes.
Heat a large saute pan or skillet over medium-high heat. Add olive oil and shrimp. Cook shrimp for 1 minute per side, or until shrimp is light pink.
Add the red chile sauce to the pan or skillet and mix together to coat the shrimp. Lower the heat to medium and cook for 3 to 5 minutes, until the sauce is bubbling and hot.
Remove the pan or skillet from the heat and serve alone as an appetizer or with Authentic Mexican Rice as a meal.

Video

Nutrition