Description
Diablo Shrimp, or Camarones a la Diabla, is a spicy Mexican shrimp dish simmered in a smoky, tangy red chile sauce. Perfect with rice, tortillas, or bread for a quick, flavorful meal.
Ingredients
- 1 1/2 pounds large raw shrimp, peeled and deveined
- 4-5 dried guajillo chiles, seeded and softened
- 2 chipotle peppers in adobo sauce
- 2 medium tomatoes (fresh or canned)
- 1/2 medium white onion
- 3 garlic cloves
- 2 tablespoons olive oil or vegetable oil
- 1 tablespoon fresh lime juice
- Salt, to taste
- Black pepper, to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Soak dried guajillo chiles in hot water for about 15 minutes until softened.
- In a blender, combine softened chiles, chipotle peppers, tomatoes, onion, and garlic. Blend until smooth.
- Heat oil in a large skillet over medium heat. Pour in the blended sauce and cook for 5-7 minutes, stirring occasionally, until it thickens slightly.
- Season shrimp with salt and pepper. Add shrimp to the sauce and cook for about 5 minutes, stirring occasionally, until shrimp turn pink and are cooked through.
- Squeeze fresh lime juice over the shrimp and garnish with chopped cilantro.
- Serve immediately with warm tortillas, rice, or crusty bread.
Notes
- Adjust the spice level by using fewer chipotle peppers or removing seeds from the chiles.
- Prepare the sauce up to 2 days in advance and refrigerate.
- Do not overcook the shrimp to keep them tender.
- Use fresh lime juice for the best flavor.