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Camarones a la Diabla are juicy, large shrimp covered in a bright red chile pepper sauce that are ready to eat in 30 minutes! (gluten free, low carb, paleo) | Also known as diablo shrimp or spicy deviled shrimp.
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4.55 from 93 votes

Camarones a la Diabla

Camarones a la Diabla are juicy shrimp in a spicy guajillo and árbol chile sauce. Ready in 30 minutes and easy to make as hot as you like.
Prep Time20 minutes
Cook Time8 minutes
Total Time28 minutes
Course: Main
Cuisine: Mexican
Diet: Diabetic, Gluten Free, Low Calorie, Low Fat
Servings: 4 servings
Author: Isabel Orozco-Moore

Ingredients

  • 8 guajillo chiles, stemmed and seeded
  • 3 árbol chiles, stemmed and seeded
  • 3 Roma tomatoes, roughly chopped
  • ½ medium white onion, roughly chopped
  • 2 cloves garlic
  • 1 teaspoon kosher salt, plus more to taste
  • ¼ cup olive oil
  • 1.5 pounds large raw shrimp, peeled, deveined, and tail-on

Instructions

  • Add the chiles to a small pot and cover them with water until they're completely submerged. Bring the water to a boil over high heat, then remove it from the heat, cover, and let the chiles soak for 10 minutes.
  • Using a slotted spoon, transfer the softened chiles to a large blender. Add the tomatoes, onion, garlic, and salt. Puree until completely smooth. Taste and season with more salt, if necessary. If the sauce is too spicy, add more tomatoes.
  • Heat the oil in a large sauté pan or skillet over medium-high heat. Add the shrimp and cook for 1 minute per side, or until shrimp is light pink.
  • Pour in the blended red chile sauce and mix together to coat the shrimp. Reduce the heat to medium and cook for 3 to 5 minutes, until the sauce is bubbling and hot.
  • Remove the pan or skillet from the heat and serve alone as an appetizer or with Mexican Rice as a meal.

Video

Notes

  • Spice level: Want it milder? Soak all the chiles but blend in just one chile de árbol to start, then taste and add more. If it's still too hot, blend in an extra Roma tomato to mellow it out.
  • Chile swap: No guajillos? Swap one or two for ancho or pasilla chiles. They're milder and slightly sweet, so the sauce stays rich without extra heat.
  • Shrimp tip: Frozen shrimp work great. Just thaw fully and pat dry before searing so they brown instead of steam.

Nutrition

Serving: 1/4th of recipe | Calories: 279kcal | Carbohydrates: 8g | Protein: 25g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0g | Cholesterol: 248mg | Sodium: 0mg | Potassium: 26mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1050IU | Vitamin C: 24.8mg | Calcium: 100mg | Iron: 1.1mg