Name: Camarones A La Diabla Recipe
Total time: 28 min
Yield: 4
Cuisine: Mexican

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MacroNutrients

Fats

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Calcium

Iron

Vitamin A

Vitamin B1

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Vitamin B6

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Camarones a la diabla (also known as diablo shrimp) are juicy, large shrimp covered in a bright red chile pepper sauce that are ready to eat in 30 minutes (gluten free, low carb, paleo). 

How to make Camarones A La Diabla Recipe

Isabel Eats

Crawler

Mexican

<p>Camarones a la diabla (also known as diablo shrimp) are juicy, large shrimp covered in a bright red chile pepper sauce that are ready to eat in 30 minutes (gluten free, low carb, paleo). </p>

Dried guajillo chiles,  rinsed,  stems and seeds removed

Dried chile de arbol chiles,  rinsed,  stems removed

Roma tomatoes,  chopped

Cloves garlic

Medium white onion,  roughly chopped

Coarse kosher salt

Olive oil

Large raw shrimp,  peeled,  deveined and tail

Salt and pepper,  to taste

In a medium bowl or saucepan, add dried guajillo and arbol chiles. Add very hot or boiling water until chiles are fully submerged. Cover with a lid or large plate and let sit for 15 minutes, until chiles have softened.

step 1

Using a slotted spoon, transfer the softened chiles to a large blender. Add the tomatoes, garlic, onion and salt. Puree until completely smooth. Taste and season with more salt, if necessary. If the sauce is too spicy, add more tomatoes.

step 2

Heat a large saute pan or skillet over medium-high heat. Add olive oil and shrimp. Cook shrimp for 1 minute per side, or until shrimp is light pink.

step 3

Add the red chile sauce to the pan or skillet and mix together to coat the shrimp. Lower the heat to medium and cook for 3 to 5 minutes, until the sauce is bubbling and hot.

step 4

Remove the pan or skillet from the heat and serve alone as an appetizer or with authentic mexican rice as a meal.

step 5