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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.

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!
Course Main Entree
Cuisine Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 Servings
Calories 216kcal
Author Lalaine


  • 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


  • 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.


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