Mexican · Lunch · Dinner
Camarones a la Diabla (Devilled Shrimp)
Camarones a la diabla
Juicy shrimp simmered in a smoky, fiery sauce of toasted guajillo and árbol chiles, charred tomato and garlic. Bold Mexican heat with very little oil.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
Calories come from: Carbs 24% · Fat 26% · Protein 50%
Track it in BerryFit and see how it fits your own daily target. Get the app ›
Ingredients
For 4 servings- 1 1/2 lb680 gLarge shrimp, peeled and deveined
- 4 chiles24 gDried guajillo chiles, stemmed and seeded
- 6 small chilesDried chiles de árbol, stemmed
- 3 medium240 gPlum tomatoes
- 1/2 medium75 gWhite onion, cut in thick slices
- 4 cloves12 gGarlic cloves, unpeeled
- 1 cup240 gHot water
- 1 tbsp14 gCanola oil
- 1 tspDried Mexican oregano
- 1/2 tspGround cumin
- 1 tsp6 gSalt
- 2 tbsp (1 lime)30 gLime juice
- 1/4 cup10 gFresh cilantro, chopped
Steps
- 1
Heat a dry heavy skillet over medium heat.
- 2
Toast the guajillo and árbol chiles for 20–30 seconds per side until fragrant, without letting them burn.
- 3
Place the toasted chiles in a bowl, cover with the hot water and soak for 15 minutes.
- 4
In the same dry skillet, char the tomatoes, onion slices and unpeeled garlic for about 8 minutes, turning, until blistered and soft.
- 5
Peel the garlic cloves.
- 6
Blend the chiles with their soaking water, the charred tomatoes, onion, garlic, oregano, cumin and salt until very smooth.
- 7
Heat the oil in a large skillet over medium heat and pour in the sauce, standing back as it splatters.
- 8
Simmer the sauce for 10 minutes, stirring, until slightly thickened.
- 9
Add the shrimp and cook for 4–5 minutes, turning once, until pink, opaque and cooked through to 63 °C / 145 °F.
- 10
Stir in the lime juice and taste for salt.
- 11
Sprinkle with cilantro and serve hot.
Swaps, storage and make-ahead
Swaps
- For a milder sauce, use only 1 or 2 chiles de árbol and keep all the guajillos for colour and smoky flavour.
- Swap the shrimp for 1 1/2 lb boneless chicken thighs cut into bite-size pieces, simmering them in the sauce until cooked through to 74 °C / 165 °F.
- For a vegan version, replace the shrimp with drained canned chickpeas or sliced mushrooms and simmer them in the sauce until hot.
- If you can't find guajillo chiles, use the same number of dried ancho or pasilla chiles.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating gently until steaming hot. Shrimp can turn rubbery when reheated, so the dish is best eaten fresh, and freezing the cooked shrimp is not recommended.
Make ahead
Make the chile sauce up to 3 days ahead and keep it covered in the fridge, or freeze it for up to 3 months. When you're ready to eat, reheat it until simmering, then add the shrimp and cook them fresh.
Nutrition values are for the recipe as written.
Track this in BerryFit
Log Camarones a la Diabla (Devilled Shrimp) in one tap and see how it fits your remaining calories for today.
Or ask Coach Berry to change it
Allergens and nutrition
Contains: Crustaceans
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (334 g) | Per 100 g | |
|---|---|---|
| Calories | 200 kcal | 60 kcal |
| Protein | 24.9 g | 7.5 g |
| Carbohydrates | 12.3 g | 3.7 g |
| of which sugars | 5.3 g | 1.6 g |
| Fiber | 3.3 g | 1 g |
| Fat | 5.8 g | 1.7 g |
| of which saturated | 0.8 g | 0.2 g |
| Sodium | 1,559 mg | 467 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
