📝 About This Recipe
Hailing from the coastal regions of Mexico, Camarones a la Diabla is a bold, soul-warming masterpiece that balances intense heat with deep, smoky complexity. This dish features succulent jumbo shrimp bathed in a vibrant crimson sauce crafted from toasted guajillo and arbol chilies, brightened with juicy tomatoes and aromatic garlic. It is a quintessential 'Mariscos' experience that offers a thrilling culinary adventure for those who crave a perfect harmony of spice and sweetness.
🥗 Ingredients
The Chili Base
- 5 pieces Guajillo chilies (stems and seeds removed)
- 6-10 pieces Chiles de Árbol (adjust based on heat preference; stems removed)
- 2 pieces Chipotle peppers in adobo (plus 1 tablespoon of the sauce)
- 3 pieces Roma tomatoes (halved)
- 1/4 piece White onion (roughly chopped)
- 4 pieces Garlic cloves (peeled)
The Shrimp
- 1.5 pounds Large Shrimp (peeled and deveined, tail-on preferred)
- 1 teaspoon Salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
The Aromatics & Finish
- 1/2 piece White onion (thinly sliced into half-moons)
- 1/2 teaspoon Dried Mexican oregano (crushed between palms)
- 1 teaspoon Chicken bouillon powder (or salt to taste)
- 1/4 cup Fresh cilantro (chopped for garnish)
- 1 piece Lime (cut into wedges)
👨🍳 Instructions
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1
Toast the dried guajillo and árbol chilies in a dry skillet over medium heat for 1-2 minutes until fragrant and slightly darkened, being careful not to burn them.
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2
Place the toasted chilies in a small pot with the halved tomatoes and enough water to cover. Bring to a boil, then reduce heat and simmer for 10 minutes until the chilies are soft and pliable.
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3
Transfer the softened chilies, boiled tomatoes, 1/4 chopped onion, garlic cloves, chipotle peppers, and 1/2 cup of the soaking liquid into a blender.
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4
Blend on high speed until the sauce is completely smooth. For a truly professional, silky texture, pour the sauce through a fine-mesh strainer into a bowl and set aside.
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5
Pat the shrimp completely dry with paper towels and season them evenly with salt and black pepper.
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6
In a large skillet, heat the butter and olive oil over medium-high heat. Once the butter is foaming, add the shrimp in a single layer.
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7
Sear the shrimp for about 1 minute per side until they just turn pink but are not fully cooked through. Remove them from the skillet and set aside on a plate.
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8
In the same skillet (don't wash it!), add the sliced onions and sauté for 3-4 minutes until they become translucent and pick up the golden bits from the shrimp.
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9
Pour the blended chili sauce into the skillet with the onions. Stir in the Mexican oregano and chicken bouillon.
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10
Bring the sauce to a gentle simmer over medium-low heat and let it cook for 5-8 minutes until it thickens slightly and the flavors deepen.
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11
Add the seared shrimp back into the skillet. Toss well to coat every shrimp in the fiery red sauce.
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12
Cook for an additional 2 minutes, or until the shrimp are fully cooked through and the sauce is clinging to them beautifully.
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13
Taste the sauce one last time and adjust seasoning with extra salt or a squeeze of lime if needed.
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14
Garnish with fresh cilantro and serve immediately while steaming hot.
💡 Chef's Tips
For the best flavor, use 'Mexican Oregano' rather than Mediterranean, as it has citrusy notes that complement the chilies. If the sauce is too spicy, stir in a tablespoon of ketchup or a teaspoon of brown sugar to balance the heat. Don't overcook the shrimp in the initial sear; they will finish cooking in the sauce, ensuring they stay tender and snappy. Always strain the sauce after blending to remove bits of chili skin for a restaurant-quality 'velvet' finish. If you cannot find dried chilies, you can substitute with extra chipotles in adobo, though the flavor profile will be more smoky than bright.
🍽️ Serving Suggestions
Serve alongside a mound of fluffy white Mexican rice to soak up the extra spicy sauce. Provide warm corn or flour tortillas to make small, messy, and delicious tacos. Accompany with a side of cool, sliced avocado or a simple cucumber salad to provide a refreshing contrast to the heat. A cold Mexican lager with a salt-and-lime rim is the perfect beverage pairing to cut through the spice. For a traditional touch, serve with a side of refried beans topped with crumbled queso fresco.