How to Make Shrimp a la Diabla: A Fiery Mexican Seafood Dish You’ll Love

Are you craving something spicy and packed with flavor? Let me show you how to make an amazing Mexican dish called Camarones a la Diabla (devil-style shrimp), This dish features juicy shrimp swimming in a vibrant red chile sauce that’ll make your taste buds dance!

What is Shrimp a la Diabla?

Shrimp a la Diabla is a popular Mexican seafood dish that originated in western Mexico. The name “a la diabla” means “devil-style” in English – and yes, it’s because of the spicy kick! The dish combines perfectly cooked shrimp with a sauce made from dried chiles tomatoes and aromatic spices.

Ingredients You’ll Need

For the Shrimp:

• 1.5 pounds large shrimp (peeled and deveined, tail-on)
• Salt and black pepper to taste
• 4 tablespoons olive oil

For the Diabla Sauce:

• 8 guajillo chiles (stems and seeds removed)
• 3 arbol chiles (stems removed)
• 3 Roma tomatoes
• 2 garlic cloves
• 1/2 medium white onion
• 1 teaspoon kosher salt

Step-by-Step Instructions

1. Prepare the Chiles

1. Rinse the guajillo and arbol chiles
2. Remove stems and seeds from guajillo chiles
3. Remove stems from arbol chiles
4. Soak chiles in hot water for 15 minutes until soft

2. Make the Sauce

1. Transfer softened chiles to a blender
2. Add tomatoes, garlic, onion, and salt
3. Blend until completely smooth
4. Taste and adjust seasoning (add more tomatoes if too spicy)

3. Cook the Shrimp

1. Heat olive oil in a large skillet over medium-high heat
2. Add seasoned shrimp
3. Cook for 1 minute per side until pink
4. Pour in the diabla sauce
5. Simmer for 3-5 minutes until sauce is hot and bubbly

Pro Tips for Perfect Shrimp a la Diabla

• Heat Level Control: Start with fewer arbol chiles if you’re sensitive to heat. You can always add more!
• Sauce Consistency: If sauce is too thick, add a bit of water or chicken broth
• Don’t Overcook: Shrimp cooks super quick – overcooked shrimp gets rubbery
• Fresh Ingredients: Use fresh shrimp whenever possible for best results
• Make Extra Sauce: The sauce keeps well and tastes amazing on other dishes too

Serving Suggestions

We love serving Camarones a la Diabla with

• Cilantro lime rice
• Warm tortillas
• Sliced avocado
• Fresh lime wedges
• Chopped cilantro
• Mexican crema (to cool things down!)

Storage Tips

• Fridge: Store leftover shrimp and sauce in an airtight container for up to 3 days
• Freezer: The sauce freezes well for up to 2 months
• Reheating: Warm gently on stovetop to prevent overcooking shrimp

Common Questions

Q: Can I make this less spicy?
A: Yep! Use fewer arbol chiles or skip them entirely. The guajillo chiles provide color without much heat.

Q: What if I can’t find guajillo chiles?
A: You can substitute with ancho chiles or even dried California chiles.

Q: Can I use frozen shrimp?
A: Sure! Just thaw completely and pat dry before cooking.

Remember, the key to great Camarones a la Diabla is getting that sauce just right. Don’t be afraid to adjust the spice levels to your taste. And most importantly – enjoy the cooking process! Nothing beats the satisfaction of creating this classic Mexican dish in your own kitchen.

#mexicanfood #seafood #spicyfood #easyrecipes #homecooking