Camarones a la diabla are Mexican shrimp served in a red chile sauce. Guajillo chiles give this version its color and depth, while chile de árbol supplies adjustable heat. The shrimp cook quickly, so prepare the sauce and serving dishes before heating the skillet.
What does “a la diabla” mean?
The name is commonly translated as “deviled shrimp,” a reference to the chile sauce. It does not identify one fixed recipe or a guaranteed heat level. Coastal Mexican preparations vary: some use dried guajillo and árbol chiles, while others use smoky chipotles in adobo.
This measured recipe is adapted from Isabel Eats and cross-checked with Maricruz Avalos’s dried-chile version. Mely Martínez’s chipotle preparation illustrates another approach. We have not verified one precise birthplace or creation date, and this adaptation has not been independently kitchen-tested by AmigoFoods.
Choose the chiles for flavor and heat
Guajillo chiles provide the main body of the sauce. They are larger than árbol chiles and contribute a red color with an earthy, fruity flavor. Chiles de árbol are the heat adjustment: blend in one first, then decide whether you want more.
“Adobo” is a sauce or preparation, not a separate pepper variety. Chipotles in adobo are a valid option in other versions, but they are not required in this guajillo recipe. Adding an entire can would change both the heat and seasoning considerably.
Remove dried stems and loose seeds before soaking. Wear food-safe gloves if chiles irritate your skin, avoid touching your eyes and wash your hands and utensils afterward.
Build a smooth sauce
Soak the dried chiles until flexible, then drain. Blend them with the tomatoes, onion and garlic. Start with minimal added water: tomatoes already contribute liquid, and a watery sauce takes longer to reduce.
If your blender leaves tough pieces of chile skin, pass the sauce through a fine-mesh sieve. Follow the blender manufacturer’s hot-liquid instructions; a sealed personal blender is not suitable for hot ingredients.
Keep the shrimp tender
Thaw frozen shrimp according to the package instructions and pat dry. Crowding a small pan encourages steaming and uneven cooking, so use a wide skillet or work in batches.
The first brief sear only begins cooking. Finish the shrimp in the sauce until the flesh is pearly and opaque throughout. The FDA recommends 145°F (63°C) for most seafood. If the shrimp finish before the sauce tastes cooked, remove them with a clean utensil, simmer the sauce longer, then return them briefly.
Helpful ingredients and tools
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If local stores do not stock them, you can look for dried guajillo chiles. A fine-mesh strainer is useful if your sauce needs smoothing. Compare quantities and use suitable equipment you already own.
Camarones a la diabla recipe
Yield: 4 servings. Estimated time: 20 minutes preparation and 10 minutes cooking. Larger batches may take longer.
Red chile sauce
- 8 dried guajillo chiles, stems and seeds removed
- 1–3 dried chiles de árbol, stems and seeds removed
- 3 Roma tomatoes, roughly chopped
- 1/2 medium white onion, roughly chopped
- 2 garlic cloves
- 1/2 teaspoon fine salt, plus more to taste
- Water for soaking, plus a little fresh water for blending if needed
Shrimp
- 1 1/2 pounds (680 g) large raw shrimp, peeled and deveined
- 1/4 cup (60 ml) olive oil
For serving
- Cooked rice and warm tortillas, optional
Instructions
- Place the prepared dried chiles in a heatproof bowl and cover with freshly boiled water. Cover and soak for about 15 minutes, until flexible. Drain.
- Blend the softened guajillos with the tomatoes, onion, garlic, salt and only 1 árbol chile initially. Add fresh water a tablespoon at a time only if needed to move the blades. Blend until smooth; taste with a clean spoon and add more softened árbol chiles if desired.
- Pat the shrimp dry. Heat the oil in a wide skillet over medium-high heat. Add shrimp in a single layer, working in batches if necessary, and cook about 1 minute per side to begin cooking.
- Add the blended sauce carefully, reduce to medium heat and simmer about 3–5 minutes, stirring gently, until the sauce is hot and the shrimp are pearly and opaque throughout. Check for 145°F (63°C); cooking time varies with shrimp size.
- Taste the cooked sauce and adjust salt. Serve promptly with rice and warm tortillas, if desired.
The photograph shows a shell-on serving variation; this recipe uses peeled shrimp. Continue below the printable card for serving and troubleshooting.
Camarones a la Diabla
Shrimp in a guajillo, árbol chile and tomato sauce, with adjustable heat. Serve with rice and tortillas.
Ingredients
Red chile sauce
- 8 dried guajillo chiles, stems and seeds removed
- 1–3 dried chiles de árbol, stems and seeds removed
- 3 Roma tomatoes, roughly chopped
- 1/2 medium white onion, roughly chopped
- 2 garlic cloves
- 1/2 teaspoon fine salt, plus more to taste
- Water for soaking, plus a little fresh water for blending if needed
Shrimp
- 1 1/2 pounds (680 g) large raw shrimp, peeled and deveined
- 1/4 cup (60 ml) olive oil
For serving
- Cooked rice and warm tortillas, optional
Instructions
- Place the prepared dried chiles in a heatproof bowl and cover with freshly boiled water. Cover and soak for about 15 minutes, until flexible. Drain.
- Blend the softened guajillos with the tomatoes, onion, garlic, salt and only 1 árbol chile initially. Add fresh water a tablespoon at a time only if needed to move the blades. Blend until smooth; taste with a clean spoon and add more softened árbol chiles if desired.
- Pat the shrimp dry. Heat the oil in a wide skillet over medium-high heat. Add shrimp in a single layer, working in batches if necessary, and cook about 1 minute per side to begin cooking.
- Add the blended sauce carefully, reduce to medium heat and simmer about 3–5 minutes, stirring gently, until the sauce is hot and the shrimp are pearly and opaque throughout. Check for 145°F (63°C); cooking time varies with shrimp size.
- Taste the cooked sauce and adjust salt. Serve promptly with rice and warm tortillas, if desired.
Notes
Adapted from Isabel Eats and cross-checked with Maricruz Avalos’s dried-chile version. Starts with fewer árbol chiles and specifies fine salt. Not independently kitchen-tested by AmigoFoods; times are estimates. Contains shellfish. If the shrimp finish before the sauce tastes cooked, remove them with a clean utensil, simmer the sauce longer and return briefly to serve. Never blend hot liquid in a sealed personal blender.
What to serve alongside
Choose Mexican rice, warm tortillas and a crisp salad. Mild accompaniments let you enjoy the chile sauce without every element of the meal adding more heat.
For another meal, our Mexican shrimp cocktail offers a chilled preparation with tomato, lime and avocado.
Troubleshooting and common questions
My sauce is too spicy. What should I do?
Before adding shrimp, blend in more tomato or set aside part of the chile sauce and dilute the portion you will use. Adding salt does not remove chile heat. Serve extra sauce separately rather than coating every shrimp heavily.
Why does the sauce taste bitter?
Check whether the chiles were scorched or stale. Extra salt is not a cure for burnt ingredients. If the flavor is simply too concentrated, a little more tomato and careful seasoning can help.
Can I use cooked shrimp?
Raw shrimp are preferable for the method above. With ready-cooked shrimp, cook the sauce separately first, then add the shrimp only long enough to heat through. Following the full raw-shrimp timing can make them tough.
How should I store leftovers?
Refrigerate promptly in a covered container. Reheat only the portion you need, gently enough to avoid a prolonged boil. Do not leave seafood out more than 2 hours, or 1 hour when the temperature exceeds 90°F (32°C).
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Jorge Garcia is the founder of AmigoFoods, where he has spent over 20 years helping readers discover authentic Latin American and Spanish cuisine. Raised in a Cuban-American household, Jorge learned to cook at the hands of his mother and grandmother, carrying forward generations of family recipes. That heritage, backed by his family’s four-generation history in the Latin food industry, inspired him to launch AmigoFoods in 2003. With more than 1,000 published articles on recipes, ingredients, and food culture, Jorge’s mission is simple: make authentic Latin cooking approachable for home cooks everywhere while honoring the traditions behind every dish.