Camarones a la Diabla

🕒 Prep: 10 min
🔥 Cook: 15 min
🍽 Serves: 4
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If you’re looking to spice up your dinner routine, Camarones a la Diabla is your answer. This fiery, flavorful shrimp dish brings the heat in the best way possible, perfect for those who love a little kick in their meals.

Ingredients for Camarones a la Diabla

Shrimp: These are the star of the dish, absorbing all the spicy, tangy goodness of the sauce. Use large shrimp for the best texture and flavor.

Dried guajillo and arbol chilies: The dynamic duo responsible for the dish’s signature heat and deep red color. Guajillos are milder, while arbol chilies pack more punch.

Roma tomatoes: They add a fresh, sweet contrast to the spicy chilies, rounding out the sauce beautifully.

White onion and garlic: Essential aromatics that build the base flavor of the sauce.

Olive oil: Used to sauté the sauce, adding richness and depth.

Chicken broth: Adds a savory element, helping to create a smooth, silky sauce.

Apple cider vinegar: Provides a tangy note that balances the heat.

Salt and pepper: Essential seasonings that enhance all the flavors.

Fresh cilantro: A bright, herby garnish that complements the bold flavors.

Lime wedges: Squeezed over just before serving, they add a fresh burst of citrus.

Tips & Tricks

  • If you prefer less heat, reduce the number of arbol chilies or substitute with more guajillo chilies.
  • To save time, you can buy shrimp that are already peeled and deveined.
  • For a thicker sauce, reduce the amount of chicken broth slightly.

Serving Suggestions

This spicy shrimp dish is fantastic served over a bed of fluffy white rice, which helps balance the heat. You can also pair it with warm corn tortillas for a taco-style meal. A simple green salad with a citrus dressing makes a refreshing side.

Frequently Asked Questions

Can I use fresh chilies instead of dried?
Fresh chilies have a different flavor profile and moisture content, so the result will be different. Dried chilies are recommended for authenticity and flavor intensity.
How can I make this dish less spicy?
Reduce or omit the arbol chilies, as they are the spiciest component of the sauce. Increasing the tomatoes slightly can also help mellow the heat.

Camarones a la Diabla Recipe Walkthrough

Start by removing the stems and seeds from the dried chilies. This part can be a bit fiddly, but it ensures the sauce is smooth and not too spicy. Once prepped, soak them in hot water for about 20 minutes until they're nice and soft.

While the chilies are soaking, get your blender ready. Combine the softened chilies with chopped tomatoes, onion, garlic, and apple cider vinegar. Blend until you have a smooth, vibrant sauce.

Next, heat up the olive oil in a large skillet over medium heat. Pour in your blended sauce and let it cook for about 10 minutes. You’ll want to stir occasionally to prevent sticking, allowing the flavors to meld beautifully.

Add the chicken broth to the skillet, and let the sauce simmer for another 5 minutes. This step helps the sauce achieve the perfect consistency.

Season your shrimp with a good pinch of salt and pepper before adding them to the sauce. Cook for about 3-5 minutes, stirring occasionally, until the shrimp turn pink and are cooked through.

Finish with a generous sprinkle of fresh cilantro and serve with lime wedges on the side for an extra zing.

Why You'll Love This Recipe

  • Brings a punch of authentic Mexican flavors to your table.
  • Quick and easy to prepare, perfect for a weeknight dinner.
  • Customizable heat level to suit your taste preferences.
  • Pairs well with a variety of sides for a complete meal.

Ingredients

2 lbs large shrimp, peeled and deveined
4 dried guajillo chilies
2 dried arbol chilies
4 Roma tomatoes, chopped
1 white onion, chopped
4 cloves garlic, minced
2 tbsp olive oil
1/2 cup chicken broth
1 tbsp apple cider vinegar
Salt and pepper to taste
Fresh cilantro for garnish
Lime wedges for serving

Step-by-step Instructions

1. Remove stems and seeds from dried chilies and soak them in hot water for 20 minutes to soften.
2. In a blender, combine soaked chilies, chopped tomatoes, onion, garlic, and apple cider vinegar. Blend until smooth.
3. Heat olive oil in a large skillet over medium heat. Add the blended sauce and cook for 10 minutes, stirring occasionally.
4. Add chicken broth to the sauce and let simmer for another 5 minutes.
5. Season shrimp with salt and pepper, and add them to the sauce. Cook until the shrimp turn pink and are cooked through, about 3-5 minutes.
6. Garnish with fresh cilantro and serve with lime wedges.

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