Camarones a la Diabla

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.

Did you make this? Be sure to leave a review below and tag me @OnionRingsAndThings on Facebook and Instagram!

4.15 from 7 votes

Camarones a la Diabla

Camarones a la Diabla made with shrimps cooked in a fiery, smoky pepper sauce. Also called deviled shrimps, they're sure to rock your taste buds!

Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

Total Time: 35 minutes mins

Author: Lalaine Manalo

Course: Main Entree

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4 Servings

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

Serving: 268g, Calories: 216kcal, Carbohydrates: 9.7g, Protein: 23.2g, Fat: 9.4g, Saturated Fat: 4.2g, Cholesterol: 177mg, Sodium: 774mg, Potassium: 180mg, Fiber: 12.1g, Sugar: 2.2g, Vitamin A: 3450IU, Vitamin C: 15.7mg, Calcium: 20mg, Iron: 0.5mg

“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.”