Textual Chef Textual Chef

Camarones a la Diabla

Large shrimp sauteed in a blazing-hot sauce made from dried guajillo and morita chiles, tomatoes, and garlic. A fiercely spicy Mexican classic that is quick to make and full of deep, smoky heat.

40 minMediumServes 4450 cal/serving

MexicanDinnerStovetopPescatarianHigh ProteinHigh FiberHalal-friendlyGluten-FreeNut-FreeDairy-FreeSoy-FreeLow-SodiumPork-FreeAlcohol-Free

Ingredients

  • 1.5 lbs large shrimp (21/25 count), peeled, deveined
  • 6 dried guajillo chiles, stemmed, seeded
  • 2 dried morita chiles (or chipotle chiles), stemmed, seeded
  • 4 roma tomatoes, quartered
  • 1/2 medium white onion, roughly chopped
  • 4 garlic cloves
  • 4 tbsp vegetable oil
  • 1 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp dried Mexican oregano
  • 2 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 2 cups cooked white rice (for serving)

Instructions

  1. 1

    Toast the 6 stemmed, seeded dried guajillo chiles and 2 stemmed, seeded dried morita chiles (or chipotle chiles) in a dry skillet over medium heat for 30 seconds per side until fragrant but not burnt. Place in a bowl and cover with boiling water. Soak for 15 minutes until softened. Drain.

  2. 2

    Transfer the softened chiles to a blender along with 4 quartered roma tomatoes, 1/2 medium roughly chopped white onion, 4 garlic cloves, 1/2 tsp ground cumin, 1/2 tsp dried Mexican oregano, and 1/4 cup water. Blend until completely smooth. Season with 1 tsp salt.

  3. 3

    Heat half the 4 tbsp vegetable oil in a large skillet over medium-high heat. Add the chile sauce and cook, stirring, for 5-8 minutes until the sauce darkens, thickens, and the fat separates from it. The sauce should coat the back of a spoon.

  4. 4

    While the sauce cooks, pat the 1.5 lbs peeled, deveined large shrimp (21/25 count) dry. In a separate skillet, heat the remaining vegetable oil over high heat. Add the shrimp in a single layer and cook for 1 minute without stirring. Flip and cook until the shrimp are pink, curled, and opaque throughout, reaching an internal temperature of 145°F (63°C), about 1 minute more. Do not overcook.

  5. 5

    Add the cooked shrimp to the chile sauce. Toss to coat and cook together for 30 seconds. Add 2 tbsp fresh lime juice and toss again.

  6. 6

    Garnish with 1/4 cup chopped fresh cilantro and serve immediately over 2 cups cooked white rice (for serving).

Questions

How long does Camarones a la Diabla keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop.

Can I halve or double Camarones a la Diabla?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Cook this free in the app

Textual Chef is 4,504 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.

More Mexican entries

All Mexican recipes · All Dinner recipes · All Shrimp recipes