I absolutely adore this recipe because it combines my favorite flavors with a spicy kick that keeps my taste buds doing the happy dance. Plus, it’s quick to whip up and makes me feel like a total culinary rockstar, especially when I impress friends with those perfectly cooked shrimp and that luscious, homemade sauce!
Camarones A La Diabla. I love the fiery kick of Camarones A La Diabla, a vibrant dish from Mexico that I think is a perfect harmony of heat and flavor.
With tender, succulent shrimp that I season with guajillo and ancho chiles, and the smokiness of chipotle chiles in adobo, this dish truly excites the palate. And the addition of fresh ingredients like garlic, onion, and tomatoes ensures a robust sauce; a splash of Worcestershire sauce adds depth.
I serve it with lime wedges and fresh cilantro for a refreshing finish.
Ingredients
Shrimp: A source of protein that is lean and rich in omega-3 fatty acids.
It has very few calories.
Guajillo Chiles: Mild heat, adds earthy and tangy flavors.
High in vitamin C.
Ancho Chiles: Mild and fruity, they add depth.
They are rich in antioxidants.
Chipotle Chiles: Warm and smoky, they’re spicy.
They’re the source of capsaicin.
Olive Oil: Nutritious fat, increases HDL cholesterol.
Abundant in antioxidants.
Ingredient Quantities
- 1 pound large shrimp, peeled and deveined
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 2 chipotle chiles in adobo sauce
- 3 tablespoons olive oil, divided
- 3 garlic cloves, chopped
- 1 medium white onion, chopped
- 2 Roma tomatoes, chopped
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Fresh lime wedges, for serving
- Chopped fresh cilantro, for garnish
Instructions
1. Begin by taking off the stems and seeds from the dried guajillo and ancho chiles. In a medium saucepan, place the chiles and cover with water. Bring to a boil, then reduce the heat and simmer about 10 minutes until softened. Drain and set aside.
2. In a blender, combine the softened guajillo and ancho chiles, the chipotle chiles with adobo sauce, and half a cup of chicken broth. Blend until smooth, adding a little extra broth if needed for a smooth consistency.
3. In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add the onion, chopped, and cook for about 4-5 minutes, until translucent. Stir in the garlic and cook for another minute, until fragrant.
4. Combine the diced Roma tomatoes in the skillet and sauté them in with the other ingredients for 5 minutes, or until the tomatoes have softened enough not to interfere with the texture of the dish.
5. Blend the chiles with the onions and tomatoes in a batch that fits your blender. If you have a small blender, use half the mixture and half the liquid. Pour that into the skillet and then do the same with the other half. If you have a large enough blender, blend the mixture all at once and then pour it into the skillet.
6. As the sauce simmers, the remaining 2 tablespoons of olive oil are heated in another skillet over medium-high heat. The peeled and deveined shrimp, arranged in a single layer, are added to the skillet. The shrimp cook for about 2-3 minutes on each side and are done when they are pink and opaque.
7. Move the shrimp that has been cooked into the sauce and stir well so that the shrimp gets coated with the sauce evenly. Let the shrimp simmer in the sauce for an additional 2-3 minutes so that the flavors get infused.
8. Check the flavor and seasoning. Add more salt or pepper if you want.
9. Take away from the heat and place in a serving dish. Add to it a sprinkle of finely chopped fresh cilantro.
10. Serve steaming hot, with freshly cut lime wedges on the side, for squeezing over the shrimp just before eating. And then—mucho gusto!
Equipment Needed
1. Medium saucepan
2. Blender
3. Large skillet
4. Wooden spoon or spatula
5. Knife
6. Cutting board
7. Measuring spoons
8. Measuring cup
9. Bowl (for holding ingredients)
10. Serving dish
FAQ
- Q: Can I use different types of shrimp?Yes, you can use any kind of shrimp you like, but adjust cooking times based on the kind and size of the shrimp.
- Q: Are the guajillo and ancho chiles spicy?A: Guajillo and ancho chiles bring a mild to medium heat, focusing more on the rich, smoky flavor they impart than on any real spiciness.
- Q: What can I use if I don’t have chipotle chiles in adobo sauce?If you don’t have the ingredient on hand, substitute with a bit of smoked paprika and a dash of hot sauce. Just remember that this combo will not exactly duplicate the ingredient’s flavor, but it might come close.
- Q: How can I make the dish less spicy?Consider decreasing or completely omitting the chipotle chiles, as well as one of the guajillo or ancho chiles, in order to tone down the level of spiciness.
- Q: Can I prepare the sauce in advance?A: Absolutely! The sauce can be prepared a day or two ahead of time and kept in the fridge. Reheat it slowly and steadily before you add in the shrimp.
- Q: Is there a vegetarian version of this dish?A: You can substitute mushrooms or tofu for the shrimp and use plant-based broth to make it more vegetarian.
- Q: How do I store any leftovers?A: Place the uneaten food in an airtight container. Put that in the refrigerator. It can stay fresh for up to 3 days. When you want to eat it again, be kind and heat it gently on the stovetop. Do this to ensure the texture remains intact.
Substitutions and Variations
Dried New Mexico chiles can be substituted for dried guajillo chiles, resulting in a milder flavor.
If you can’t find dried ancho chiles, you can substitute dried pasilla chiles.
To achieve a different sort of heat, use canned smoked jalapeños instead of chipotle chiles in adobo sauce.
Plum tomatoes can be used in place of Roma tomatoes.
Instead of chicken broth, vegetable broth can be used for a vegetarian option.
Pro Tips
1. Roast the Chiles: Before simmering the guajillo and ancho chiles, consider dry roasting them briefly in a hot pan for added depth of flavor. This can enhance the smoky, earthy notes of the chiles.
2. Marinate the Shrimp: For an extra layer of flavor, marinate the shrimp in a mixture of lime juice, olive oil, salt, and pepper for 15-30 minutes before cooking. This will add a slight citrus tang and enhance the shrimp’s natural sweetness.
3. Layered Blending: When blending the chile mixture, consider adding a pinch of cumin and a small piece of dark chocolate. These ingredients can elevate the sauce’s complexity, adding warmth and a hint of richness.
4. Sauté the Garlic First: To deepen the dish’s flavor profile, sauté the garlic in olive oil before adding the onions. Be careful not to burn the garlic, as over-browned garlic can impart a bitter taste.
5. Rest the Dish: After cooking, let the shrimp and sauce rest for a few minutes with the lid on. This resting period allows the flavors to meld further, resulting in a more harmonious taste.
Camarones A La Diabla Recipe Mexican Spicy Shrimp
My favorite Camarones A La Diabla Recipe Mexican Spicy Shrimp
Equipment Needed:
1. Medium saucepan
2. Blender
3. Large skillet
4. Wooden spoon or spatula
5. Knife
6. Cutting board
7. Measuring spoons
8. Measuring cup
9. Bowl (for holding ingredients)
10. Serving dish
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 2 chipotle chiles in adobo sauce
- 3 tablespoons olive oil, divided
- 3 garlic cloves, chopped
- 1 medium white onion, chopped
- 2 Roma tomatoes, chopped
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Fresh lime wedges, for serving
- Chopped fresh cilantro, for garnish
Instructions:
1. Begin by taking off the stems and seeds from the dried guajillo and ancho chiles. In a medium saucepan, place the chiles and cover with water. Bring to a boil, then reduce the heat and simmer about 10 minutes until softened. Drain and set aside.
2. In a blender, combine the softened guajillo and ancho chiles, the chipotle chiles with adobo sauce, and half a cup of chicken broth. Blend until smooth, adding a little extra broth if needed for a smooth consistency.
3. In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add the onion, chopped, and cook for about 4-5 minutes, until translucent. Stir in the garlic and cook for another minute, until fragrant.
4. Combine the diced Roma tomatoes in the skillet and sauté them in with the other ingredients for 5 minutes, or until the tomatoes have softened enough not to interfere with the texture of the dish.
5. Blend the chiles with the onions and tomatoes in a batch that fits your blender. If you have a small blender, use half the mixture and half the liquid. Pour that into the skillet and then do the same with the other half. If you have a large enough blender, blend the mixture all at once and then pour it into the skillet.
6. As the sauce simmers, the remaining 2 tablespoons of olive oil are heated in another skillet over medium-high heat. The peeled and deveined shrimp, arranged in a single layer, are added to the skillet. The shrimp cook for about 2-3 minutes on each side and are done when they are pink and opaque.
7. Move the shrimp that has been cooked into the sauce and stir well so that the shrimp gets coated with the sauce evenly. Let the shrimp simmer in the sauce for an additional 2-3 minutes so that the flavors get infused.
8. Check the flavor and seasoning. Add more salt or pepper if you want.
9. Take away from the heat and place in a serving dish. Add to it a sprinkle of finely chopped fresh cilantro.
10. Serve steaming hot, with freshly cut lime wedges on the side, for squeezing over the shrimp just before eating. And then—mucho gusto!