Camarones a la Diabla cooked a fiery, smoky pepper sauce are sure to rock your taste buds. Also called “deviled shrimps”, they’re loaded with big, bold flavors you’ll love.
When I said that these creamy lime vodka shrimps would be the only way you’d want to eat shrimps ever again, I was wrong. Drenched in a slightly tangy, vodka-spiked cream sauce to die for, they are, by all means, a fantastic seafood dish and for a while, were the only way I’d eat shrimps.
That was until I took a bite of these camarones a la diabla and had all my senses rocked!
Let me forewarn you, this is called a la diabla for good reason. It’s freakin’ spicy!
Flash-cooked in a fiery, smoky sauce made of dried Arbol and guajillo peppers, these deviled shrimps were so viciously hot I seriously couldn’t feel my tongue after each bite and yet deliriously delicious, I couldn’t stop digging for more.
I paired these camarones a la diabla with cilantro rice for lunch today and it was truly an adventure for the taste buds, with the rice providing a delicious balance to the robust flavors of the seafood dish. Give this delicious combo a try tonight and let me know what you think.
Ingredients
- 1 pound large shrimps, shell on
- 2 pieces chili guajillo, stems and seeds removed
- 8 pieces chili arbol, stems removed
- 2 Roma tomatoes
- 1/2 onion, peeled and quartered
- 2 cloves garlic, peeled
- water
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic, peeled and minced
Instructions
- Remove and discard heads from shrimps. With a small knife, make an incision on the back of shrimp and with the tip of the knife, remove veins.
- In a saucepan over medium heat, combine guajillo peppers, arbol peppers, tomatoes, onion, whole garlic, and salt.
- Add enough water to cover. Cook for about 7 to 10 minutes or until softened.
- In blender or food processor, process with about 1 cup of the liquid until well-blended and smooth.
- In a wide pan over high heat, heat olive oil and butter.
- Add minced garlic and cook, stirring regularly, for about 20 to 30 seconds or until aromatic.
- Add the shrimps and cook, stirring regularly, until color begins to change to pink.
- Add sauce and bring to a boil. Continue to cook until the shrimps are cooked through and sauce is reduced.
- Season with salt to taste. Serve hot.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Veronika Sykorova says
Saving this for later, it looks amazing” 🙂
Lalaine says
Thank you 🙂
Christine says
Super spicy garlicky shrimp? Yes, please!
Sue Ringsdorf says
I’ve been on a shrimp eating kick lately!! I love them and could eat them every day!! Thanks for this delicious looking recipe!!
Lalaine says
Me, too! I can never get enough of shrimps. I hope you’ll give the recipe a try, it’s delicious with lots of flavor 🙂
Elaine @ Dishes Delish says
Mmmmm. Camarones Diabla! Love, love, love spicy shrimp dishes. This looks fabulous! I can see myself eating some on some noodles. (I don’t like rice). Great recipe!
Lalaine says
Thanks, Elaine! Definitely good with noodles too!
Janet Gudgel says
Can you make the sauce ahead and use the next day? Without the shrimp of course
Lalaine says
Hi Janet
Yes, you can. It will be good for 2 to 3 days in the fridge. 🙂
Diana says
I made these today for dinner. My husband was very happy 🙂
I used the arbol, 1 habanero that I needed to use and 2 new mexico chiles, I did not have guajillo. I love your recipe because you put onion and garlic in your sauce, that’s flavor! Will use your recipe again for sure. Thank you!
Lalaine says
Thanks, Diana, for the feedback. Always a good thing to make hubby happy with his dinner 🙂
I am glad you were able to put your own spin to it, I’ll try habanero next time. I bet it really gave a lot of delicious heat to the dish. 🙂
Dawn @ Words Of Deliciousness says
I love to eat shrimp. Your recipe sounds really yummy. I am sure that I would love these shrimp.
Lalaine says
Hi Dawn
I love shrimps, too! Steamed, breaded, etc., I can eat them every meal every day. But this a la diabla is by far my favorite. Hope you give this dish a try, so good! 🙂