Camarones a La Diabla
Spice up your dinner with *Camarones a la Diabla*, a bold and flavorful Mexican dish that packs a fiery punch! Juicy, tender shrimp are simmered in a rich, velvety chili-tomato sauce made from dried guajillo and arbol chilies, roma tomatoes, and aromatic garlic and onion. The sauce achieves the perfect balance of smoky, spicy, and savory flavors, making it an irresistible highlight for seafood lovers. Ready in just 45 minutes, this easy yet impressive recipe is perfect for weeknight meals or special occasions. Serve with fluffy white rice, warm tortillas, or a refreshing salad to cool down the heat, and garnish with fresh cilantro or a squeeze of lime for the ultimate finishing touch. Whether you're craving authentic Mexican flavors or looking to try something new, this *Camarones a la Diabla* recipe will not disappoint!
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Recipe Information
Ingredients
- 1 lb raw shrimp (peeled and deveined)
- 5 dried guajillo chilies
- 5 dried arbol chilies
- 3 roma tomatoes
- 0.5 onion (roughly chopped)
- 4 garlic cloves (peeled)
- 2 tbsp vegetable oil
- 1 cup chicken broth (or water)
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp butter (optional, for cooking shrimp)
Instructions
Begin by preparing the chilies. Remove the stems and seeds from the guajillo and arbol chilies. Rinse them under cold water.
In a medium saucepan, bring 2 cups of water to a boil. Add the chilies and let them soften for about 7-10 minutes. Once softened, drain the water and set the chilies aside.
In the same saucepan, bring water to a boil and blanch the roma tomatoes for 3-4 minutes, until the skins begin to peel. Remove the tomatoes from the water and set aside to cool. Peel off the skins when they are cool enough to handle.
In a blender, combine the softened chilies, blanched tomatoes, onion, garlic cloves, chicken broth, salt, and black pepper. Blend until smooth, creating the Diabla sauce.
Heat the vegetable oil in a large skillet over medium heat. Pour the blended sauce into the skillet and let it simmer for about 8-10 minutes, stirring occasionally to allow the flavors to combine and the sauce to slightly thicken.
While the sauce is simmering, heat the butter (if using) or additional vegetable oil in another skillet over medium-high heat. Add the shrimp and cook for 1-2 minutes per side, just until they turn pink and opaque. Be careful not to overcook the shrimp.
Transfer the cooked shrimp to the skillet with the Diabla sauce. Stir to ensure the shrimp are evenly coated in the sauce, allowing them to simmer together for an additional 2-3 minutes.
Taste and adjust seasoning if necessary. If the sauce is too thick, you can add a splash of chicken broth or water to reach your desired consistency.
Serve your Camarones a La Diabla hot with a side of white rice, warm tortillas, or a fresh salad. Garnish with chopped cilantro or a squeeze of lime if desired.
Nutrition Facts
Calories |
1174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 888 mg | 296% | |
| Sodium | 3818 mg | 166% | |
| Total Carbohydrate | 77.6 g | 28% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 14.6 g | ||
| Protein | 125.5 g | 251% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 474 mg | 36% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3844 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
