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My Camarones a la Diabla is what I make when I want to impress with something bold yet totally doable on a weeknight. Juicy shrimp get bathed in a punchy chile sauce with just the right mix of smoky and spicy. The whole thing comes together so fast, but tastes like you spent all day in the kitchen. Every time that deep crimson sauce starts simmering, I know dinner will be unforgettable.
The first time I made this was for a family birthday and there were no leftovers. Now it is my secret for casual entertaining or just cheering up a regular Monday evening.
Ingredients
- Shrimp: about one pound of large ones cleaned and peeled for tender bites that soak up sauce
- Guajillo peppers: four dried ones for gentle smokiness and beautiful color choose ones that feel supple not brittle
- Chile de arbol peppers: two dried for signature heat pick bright red pods for best punch
- Roma tomatoes: two medium sized which balance the spicy sauce with sweetness look for deep red fruits with a little give
- Garlic: two cloves for an aromatic boost firm bulbs are freshest
- Onion: a quarter cup diced to add depth and round out the sauce avoid soft or sprouting pieces
- Olive oil: two tablespoons to sauté everything and give a silky finish choose extra virgin for best flavor
- Salt: as needed to make all the other flavors pop sea salt works beautifully
Step-by-Step Instructions
- Prep the Chilies:
- Soak your dried guajillo and arbol chilies in very hot water until fully soft which usually takes about fifteen minutes. This step is crucial for a sauce that blends smoothly and delivers rich flavor.
- Blend the Sauce:
- Cut the rehydrated chilies open and remove any seeds and stems. Place chilies tomatoes garlic and onion in a blender. Puree until completely smooth and vividly red. Let the machine run a few minutes for the silkiest texture.
- Sauté the Shrimp:
- Pat shrimp dry and season lightly with salt. Heat olive oil in a wide pan over medium high until shimmering. Add shrimp in a single layer and watch closely. Cook just until they turn opaque and pink usually about one to two minutes per side. A crowded pan will steam not sear the shrimp so go in batches if needed.
- Simmer the Sauce:
- Lower heat to medium. Pour the blended chile sauce over the shrimp. Stir well and let it simmer so the flavors meld and thicken. Scrape the bottom often and let it go for three to five minutes until the shrimp are just cooked through and the sauce coats each piece.
- Final Seasoning:
- Taste and add a little more salt if needed. If your sauce is super thick, a splash of water brings it to the right consistency. Remove from heat so the shrimp stay tender and serve immediately.
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I love playing with the ratio of chilies in this dish. Guajillo peppers are my favorite here because they give big flavor without overwhelming heat. I can always remember the first time my mom tasted the sauce straight out of the blender and her eyes lit up — it was that good.
Storage Tips
Leftover Camarones a la Diabla will keep fresh in the fridge for up to two days. To reheat add a touch of water to loosen the sauce and warm gently over low heat. Avoid the microwave or high heat on the stovetop as shrimp turn rubbery very quickly.
Ingredient Substitutions
Not a fan of heat? Swap out some or all of the chile de arbol with extra guajillo or even anchos which bring depth without too much burn. Frozen shrimp work in a pinch but make sure to thaw and dry them well. If roma tomatoes are out of season canned fire roasted tomatoes can save the day.
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Serving Suggestions
Pile these shrimp onto warm corn tortillas for easy tacos or ladle over fluffy white rice for comfort food vibes. Sliced avocado and a wedge of lime tame the heat and make plates extra pretty. I always put out Mexican beer or homemade agua fresca for an authentic pairing.
Cultural Context
Camarones a la Diabla literally means devil-style shrimp for good reason. This dish owes its spicy red sauce to the bounty of Mexican dried chilies and carries the spirit of fiesta tables everywhere. Every family has a slightly different version but all agree it is about balancing heat with fresh flavors.
Recipe FAQs
- → How spicy is the chile sauce?
The chile de árbol peppers bring noticeable heat, but you can control the spice by adding fewer peppers or extra tomatoes to mellow the flavor.
- → Why soak the dried chilies before cooking?
Soaking softens the dried chilies, allowing them to blend smoothly into a rich, silky sauce that coats the shrimp perfectly.
- → Can the sauce be prepared in advance?
Yes, the sauce stores well in the fridge for up to a week, so you can prepare it ahead and cook the shrimp fresh when ready to serve.
- → What shrimp size works best here?
Large shrimp, around 16-20 per pound, maintain a tender texture and pair beautifully with the robust chile sauce.
- → What are good side options for this dish?
Fresh tortillas, Mexican rice, or crunchy bread are excellent for soaking up the sauce. Sliced avocado also adds a cooling touch alongside.