This spicy Mexican style diablo shrimp recipe, "camarones a la diabla", is fiery shrimp simmered in a homemade chili sauce, so quick and easy to make!
Camarones a la Diabla (Diablo Shrimp)
It's time for spicy shrimp in the Chili Pepper Madness kitchen, my friends. Care to join me? Shrimp is always a palate pleaser, cooks up fast, and pairs perfectly with all manner of spicy foods.
Today we're giving our shrimp a Mexican spin with a recipe called Camarones a la Diabla, or "Diablo Shrimp". You know we love our Mexican recipes in this house.
What is Diablo Shrimp?
Camarones a la Diabla, or "Diablo Shrimp", is a Mexican dish of succulent shrimp simmered in a spicy sauce made from dried Mexican peppers. I use a combination of peppers in this which is a great flavor builder and makes it extra spice, though you can easily adjust it to your own heat and flavor preferences.
The diablo shrimp can be served as either an appetizer or a main course, depending on your serving needs. It's done in 30 minutes or less, too! Even faster if you make the diablo sauce ahead of time.
I love this recipe and think it could become one of your go-to dishes for quick and easy serving. You can find it in Mexican restaurants, but why not make it at home?
Let's talk about how to make Camarones a la Diabla, shall we?
Camarones a la Diabla Ingredients
- Dried Peppers. I'm using ancho peppers, guajillo peppers and chile de arbol peppers for this recipe. Essential for great Mexican food.
- Produce. Use tomatoes, onion, garlic and an optional serrano pepper for extra heat. You can use other peppers.
- Extras. Apple cider vinegar, vegetable oil or olive oil, salt and pepper.
- Shrimp. I enjoy large shrimp or prawns, though this will work with any size shrimp.
How to Make Camarones a la Diabla - the Recipe Method
Rehydrate the Dried Chili Peppers. Rinse the dried chile peppers (ancho, guajillo and chiles de arbol), then remove the stems and seeds. Set them into a large bowl and cover them with very hot or boiling water. Steep for 20 minutes to soften.
Make the Diablo Sauce. Drain then transfer the softened peppers to a food processor. Add the tomatoes, onion, serrano pepper, garlic, apple cider vinegar and 1/2 teaspoon salt. Process until smooth. Taste and adjust for salt. Strain, if desired, for a smoother sauce. You can add a bit of water if you'd like a thinner sauce.
Sear the Shrimp. Heat the vegetable oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then sear the shrimp for 30 seconds per side. Remove the shrimp and set it aside.
Simmer the Diabla Sauce. Add the diablo sauce and reduce the heat to medium. Stir and simmer for 10 minutes let the flavors develop.
Simmer the Camarones a la Diabla. Add the shrimp to the pan to warm and cook the shrimp through, 1-2 minutes. Serve!
Boom! Done! Diablo shrimp is ready to serve. This is the easiest camarones a la diabla recipe you'll find. Nice and spicy, quick and easy to make. And very satisfying! I love this recipe.
Recipe Tips & Notes
- The Dried Peppers. I love the combination of ancho, guajillo and chile de arbol for this recipe. Skip the chile de arbol peppers for a milder version. You can use other dried pods as well for new flavors, like pasilla peppers, multato peppers, dried chipotle peppers or others. Try a combo!
- The Fresh Peppers. I usually toss in a serrano pepper for some heat, though this is optional. You already get a very nice level of heat from the chiles de arbol, but serranos offer a nice fresh flavor. Use a jalapeno pepper for milder heat, or a habanero pepper for a big heat boost. Skip the fresh pods altogether to focus more on the dried pods.
- Seasonings. I let the dried peppers take the flavor focus in this recipe, but you can include other seasonings to your preference. Cumin is a popular addition, as are Mexican chili powders. Feel free to use your favorites.
- Make the Sauce Ahead. The red chile sauce can easily be made several days before. Just process it and store it in the refrigerator in a sealed container for at least a week. It also freezes nicely.
Serving Diablo Shrimp
You can serve camarones a la diabla on their own as an appetizer for parties or gatherings, or you can make them the star of a complete meal.
Serve them over rice (try this Mexican rice recipe or Arroz Verde (Green Rice), with noodles, on tortillas with cilantro and lime and other fixings, or with grilled peppers and tomatoes for a shrimp fajita meal.
Storage and Leftovers
Store any leftover diablo shrimp in a sealed container in the refrigerator for up to 5 days. You can enjoy it again my warming it up on the stovetop over gentle heat.
You can also freeze leftover shrimp for 3 months or longer in vacuum sealed containers.
That's it, my friends. I hope you enjoy these camarones a la diabla. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!
Try Some of My Other Popular Mexican Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Camarones a la Diabla Recipe (Diablo Shrimp)
Ingredients
- 3 ancho peppers
- 3 guajillo peppers
- 4 chile de arbol peppers
- 2 medium tomatoes chopped
- 1 small onion chopped
- 1 serrano pepper chopped (optional, for additional heat - or use hotter, like a habanero pepper)
- 4 cloves garlic chopped
- 2 tablespoons apple cider vinegar
- 1 tablespoon vegetable oil
- 1 pound shrimp peeled and deveined, patted dry
- Salt and pepper to taste
Instructions
- Rinse the dried peppers (ancho, guajillo and chiles de arbol), then remove the stems and seeds. Set them into a large bowl and cover them with very hot water. Steep for 20 minutes to soften.
- Drain then transfer the softened peppers to a food processor. Add the tomatoes, onion, serrano pepper, garlic, apple cider vinegar and 1/2 teaspoon salt. Process until smooth. Taste and adjust for salt. Strain, if desired, for a smoother sauce. Thin with a bit of water, if desired.
- Heat the vegetable oil in a pan to medium-high heat. Season the shrimp with salt and pepper, then sear the shrimp for 30 seconds per side. Remove the shrimp and set it aside.
- Add the diablo sauce and reduce the heat to medium. Simmer for 10 minutes to let the flavors develop.
- Return the shrimp to the pan and toss. Simmer for 1-2 minutes to warm the shrimp and cook it through. Serve.
Video
Nutrition Information
NOTE: This recipe was updated on 7/2/21 to include new information and video. It was originally published on 2/3/21.
Kristen says
This was one of my first chili pepper madness recipes. It is so flavorful and a great way to change up shrimp for a meal. This is in the regular rotation .
Mike H. says
Kristen, thanks a lot. Glad you are enjoying it as much as we do!
Yancy says
Super tasty! This reminds me of the sauce Hector made. So good, thanks for the recipe!
Mike Hultquist says
Thanks, Yancy!
Teja says
How do I double this recipe?
Mike Hultquist says
Teja, honestly just double the ingredients. Enjoy!
Hella says
Hi
do I have to use dried peppers? Can I used frozen ones instead since I can't get the dried ones here on the island of Moorea
Mike Hultquist says
Hella, dried peppers offer a much different flavor and consistency than fresh peppers in this recipe, so dried are ideal. However, you can use the fresh pods and it will still be delicious, just in a different way. Let me know how it turns out for you. I've never been to Mo'orea. It looks like a wonderful place!
Vicky says
Hi Mike!
I made the chile sauce today with the intent of cooking the shrimp in it tomorrow. Now, I like spicy food -- but not super spicy -- so I used only two D'Arbol chiles. Well, it's still way too spicy! Is there any way to tame the heat so I can still use it? Help!
Mike Hultquist says
Hi, Vicky! The best way is to make another batch without the chile de arbol, then combine. Or, you might mix some with tomato sauce to tamp it down.
Kelsey says
Hi!
My question before making this for family dinner is whether or not the aromas are spicy, like will children start coughing if I’m cooking this?
Mike Hultquist says
Kelsey, this can be spice if using the chile de arbol and serranos, so you might want to have a fan running to help if you have a smaller kitchen.
Roberto says
Hi Mike,
I came across your website and was pleasantly surprised with this recipe. I tried this dish years ago at one of my favorite eateries in the Los Angeles area, and have chosen to try different recipes whenever this is on the menu. As a lover of spicy, hot foods, I can hardly wait to try this out. I'm thinking about making this for the season during Lent, and pairing it up with my ensalada de nopalitos with onions, tomatoes, cilantro, jalapenos, serranos, and lemon juice. And also, some queso fresco with lots of corn tortillas, hot off the comal.
Michael Hultquist - Chili Pepper Madness says
Thank you, Roberto. I hope you enjoy this one. Cheers.
Laurie says
Hi mike
While I frequently look, this the first thing I’ve made on your website. I like “food with my sauce” (not the other way around) so everything is very appealing and luscious looking. I think this sauce is delicious. My hubby says it’s excellent as well. I just love how you “seize the day” with peppers and helped me be less afraid, because I’ve never used dried chilies like Anchos or Guajillos.
PS Vegetarian category section?
Michael Hultquist - Chili Pepper Madness says
Great! Thanks, Laurie! This one is a winner for sure. I DO have a "vegetarian" category, and am adding a new Vegetarian section in the recipe list when I get my re-design done. Hopefully soon. It's not a focus on mine, but I do have several recipes. Thanks!
tony d willIiams says
Thank you Mike & wife, Sally,
Excellent recipe.
I have a Mexican eatery I have been going to, to get my Camarones a al Diabla. They do a good job, but living up the mountain and needing to drive down to the big city, eh, not so much fun.
I made it as you wrote it. Separated, as our daughter has a shell shellfish allergy so I made hers with my baked chicken.
All gone that meal. no left overs.
Made it again the next day and added tablespoon or so of my preserved Scotch Bonnets. Whew, the top of my head began to sweat, but the rest of me was overjoyed.
Michael Hultquist - Chili Pepper Madness says
Excellent, Tony! I appreciate it, and glad you enjoyed it. Very nice!!
Damien C. says
These made a fantastic appetizer for our guests. Served with some squeezed lime. Perfect. Many compliments.
Michael Hultquist - Chili Pepper Madness says
Thanks, Damien! Glad they were enjoyed!
Caren says
Question. Sauce very thick so how do u thin, broth,water,wine to be thinner?
Michael Hultquist - Chili Pepper Madness says
Caren, yes, you can very easily think the sauce with a bit of water, broth, or wine. Enjoy.
Mike says
Does somebody have a recommendation on an online site for ordering a variety of dried hot peppers? I would like to try this recipe but I don't know of a reputable online reseller. Thanks for any suggestions.
Michael Hultquist - Chili Pepper Madness says
Mike, Amazon has a nice selection, but hopefully others will make some recommendations.
Olivia says
nuts.com sells top notch products.