How to Make Shrimp Diablo

shrimp cooked in a tomato and chili sauce topped with diced green onion and cilantro on a white serving platter.

In this Mexican dish, fiery shrimp are marinated and cooked in a spicy homemade chili and tomato sauce. Diablo shrimp, also known as “camarones a la diabla” translates in English to “deviled shrimp”.

Course Main Course

Cuisine Mexican

Prep Time 20

Cook Time 10

Servings

Calories 272kcal

Author Kylie Mazon-Chambers

Ingredients

3 tablespoons vegetable oil (or another neutral oil) , divided
½ medium yellow onion, diced
1 cup diced tomatoes
1 cup chicken broth
2 dried guajillo chilies, stem and seeds removed
6 chiles de arbol, stem and seeds removed
2 tablespoons freshly squeezed lime juice
Kosher salt, as needed
1½ pound extra jumbo, 16/20 count shrimp, peeled and deveined
1 medium serrano, thinly sliced
2 green onions, thinly sliced on the bias, for garnish
2 tablespoons chopped cilantro, for garnish

US Customary - Metric

Instructions

Heat a medium pot over medium-high heat, add 2 tablespoons (28g) of the oil and heat through. Add the onion and sauté, stirring occasionally, until tender and no longer opaque, about 5 minutes.
Add the tomatoes and chicken stock and bring to a boil then add the guajillo chilies and chiles de arbol. Reduce heat to medium and let simmer for 10 minutes until the chilies are rehydrated and the sauce is slightly thickened.
Let the sauce cool, then add to a blender and puree until completely smooth. Stir in lime juice and season the sauce to taste with salt.
Add the shrimp to a large mixing bowl and season with salt and pepper. Pour the chili sauce over the top and marinate for about 10 minutes.
Heat a large skillet pan over medium high heat, add the remaining oil and heat through. Working in batches so as not to overcrowd the pan, remove the shrimp from the marinade, shaking off any excess sauce and add to the pan.
Cook the shrimp until pink and no longer translucent, about 1 minute per side. Remove the cooked shrimp to a platter and repeat with the remaining shrimp.
Top the cooked shrimp with serrano, green onions and cilantro. Serve immediately.

Notes

For saucier shrimp: If you want saucier shrimp, return the pan to medium-low heat, add the remaining marinade to the pan and reduce by half, about 3 to 5 minutes. Toss with the cooked shrimp.

Serving Suggestion: Serve over rice or chop the shrimp up into smaller pieces and serve over corn tortillas as tacos with garnishes like cilantro and slices of avocado.

Nutrition