📝 About This Recipe
Originating from the coastal regions of Mexico, Camarones a la Diabla is a bold, soul-warming dish that balances intense heat with deep, smoky complexity. This recipe features succulent jumbo shrimp bathed in a vibrant sauce of toasted Guajillo and Arbol chiles, brightened with roasted tomatoes and aromatic garlic. It is a spectacular choice for those who crave a sophisticated spice profile that lingers beautifully on the palate.
🥗 Ingredients
The Chile Base
- 5 pieces Guajillo Chiles (dried, stems and seeds removed)
- 6-10 pieces Chiles de Árbol (depending on desired heat level, stems removed)
- 3 pieces Roma Tomatoes (ripe, halved)
- 1/2 piece White Onion (cut into thick wedges)
- 4 pieces Garlic Cloves (peeled)
- 1 cup Chicken or Vegetable Broth (low sodium)
The Shrimp and Sauté
- 1.5 pounds Jumbo Shrimp (peeled and deveined, tail-on preferred)
- 2 tablespoons Unsalted Butter
- 1 tablespoon Olive Oil
- 1/2 teaspoon Dried Oregano (preferably Mexican oregano)
- 1/4 teaspoon Ground Cumin
- to taste Kosher Salt and Black Pepper
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 piece Lime (cut into wedges)
- 2 tablespoons Red Onion (very thinly sliced for crunch)
👨🍳 Instructions
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1
Place the halved tomatoes, onion wedges, and garlic cloves on a baking sheet or dry skillet. Roast over medium-high heat until the vegetables are softened and have developed charred, black spots (about 8-10 minutes).
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2
While vegetables roast, toast the dried Guajillo and Árbol chiles in a dry pan over medium heat for 30-60 seconds per side until fragrant. Do not let them burn, or the sauce will be bitter.
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3
Place the toasted chiles in a small bowl of hot water and let them soak for 10 minutes until soft and pliable.
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4
Drain the chiles and place them in a high-speed blender. Add the roasted tomatoes, onion, garlic, broth, cumin, and oregano.
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5
Blend on high until the sauce is completely smooth. For a truly professional, silky texture, pour the sauce through a fine-mesh strainer into a bowl to remove any remaining bits of chile skin.
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6
Pat the shrimp dry with paper towels and season lightly with salt and pepper.
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7
In a large skillet, heat the butter and olive oil over medium-high heat until the butter is foaming.
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8
Add the shrimp in a single layer. Sear for about 1 minute per side until they just turn pink and opaque. Do not cook them all the way through yet.
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9
Remove the shrimp from the skillet and set aside on a plate, leaving the flavorful fats in the pan.
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10
Pour the blended red sauce into the same skillet. Bring to a gentle simmer over medium heat, stirring constantly to incorporate the shrimp juices.
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11
Let the sauce reduce and thicken for about 5-7 minutes until it coats the back of a spoon and the flavors have concentrated.
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12
Add the shrimp back into the skillet. Toss well to coat every shrimp in the 'diabla' sauce and cook for an additional 2 minutes until the shrimp are tender and fully cooked.
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13
Taste the sauce and adjust the salt if necessary. Remove from heat immediately to prevent the shrimp from becoming rubbery.
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14
Garnish with fresh cilantro and thin red onion slices. Serve immediately with plenty of lime wedges.
💡 Chef's Tips
For the best flavor, use 'head-on' shrimp if available; the fat from the heads adds incredible depth to the sauce. If the sauce is too spicy, whisk in a tablespoon of honey or agave nectar to balance the heat. Always strain your sauce after blending; this distinguishes a home-style dish from a restaurant-quality 'Diabla'. Don't overcook the shrimp in the initial sear—they will finish cooking in the sauce and stay much juicier. Mexican oregano is key; it has citrusy notes that regular Mediterranean oregano lacks.
🍽️ Serving Suggestions
Serve over a bed of fluffy white Mexican rice to soak up the extra fiery sauce. Accompany with warm corn tortillas or crusty bolillo rolls for dipping. A side of cool, sliced avocado or a simple cucumber salad helps temper the heat. Pair with a cold Mexican lager or a crisp Hibiscus (Jamaica) iced tea. Finish the meal with a light lime sorbet to cleanse the palate after the spice.