Name: Camarones a la Diabla (Mexican Deviled Shrimp)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 lb jumbo or colossal shrimp (your choice leave shell on tail or off but do devein shrimp); 2 dried guajillo peppers; 4 dried arbol peppers; 1 medium onion (quartered and chopped); 6 roma tomatoes; 2 garlic cloves (minced); 2 tbsp unsalted butter; 3 tbsp fresh cilantro (chopped); salt and pepper (to taste); 1 lime (optional) (sprinkled over shrimp)

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Camarones a la Diabla also known as Gambas a la Diabla or Diablo Shrimp (Mexican Deviled Shrimp) are perfect on their own as an appetizer served with corn tortillas or as an entree over white rice. Savory tomato spicy sauce made with arbol peppers. Excellent!

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Camarones a la Diabla or Mexican Deviled Shrimp are just amazing! Absolutely savory, rich, spicy and very tasty!

A recipe that is quite easy to prepare and packed-full of delectable flavor!

These jumbo juicy savory plump shrimp are made in a spicy red fiery chile de arbol sauce.

Olfaction

Olfaction, or rather our sense of smell, is truly one of the most powerful senses we have. It’s so powerful that we can be transported back to a moment in time that we shared with someone special and dear to us, a moment that can resonate with us for awhile.

And let me tell you, when you are preparing this dish in your home, everyone knows it! The smells are so inviting and truly enticing!

The delicious aroma of these camarones a la diabla cooking will certainly linger in your mind for awhile and those you share this delicious dish with.

A word of caution…

If you don’t like any kind of spicy food, you may want to move on to my next appetizer or dish.

Although, I use 4 chile de arbol peppers for this recipe, it can be made even spicier. So if you like super spicy food add another pepper, you decide, make this dish to your preferred heat level or too your liking.

Arbol Peppers

In case you’re unaware or unfamiliar with the heat of a arbol pepper, lets compare it to the jalapeño pepper.

On the Scoville Scale, a jalapeño pepper scales at 3,500 to 8,000 SHU (Scoville Heat Units) while the arbol pepper scales at 15,000 to 30,000 SHU.

So as you see these peppers although they are not quite s spicy as say the cayenne pepper (30,000 to 50,000 SHU), spicy and hot they are.

Ingredients for Camarones a la Diabla

jumbo shrimp
dried guajillo peppers
dried arbol peppers
onion
roma tomatoes
garlic cloves
unsalted butter
fresh cilantro
salt and pepper
lime (optional)

How to Make Camarones a la Diabla

Boil tomatoes with all the peppers for 10 to 15 minutes.

(Guajillo peppers, arbol peppers and tomatoes cooking for sauce. Cook for 10 minutes or until peppers are soft.)

Blend all in blender or food chopper with two cups of water, salt and pepper to taste.

Strain sauce through colander. (This will remove the bits of the pepper skin left behind).

De-shell and devein shrimp (optional: leave tail on as I did, looks pretty!)
Season shrimp with salt and pepper to taste.
In a skillet, over medium heat, add oil and butter and cook for a minute.
Add onion and cook for another 4 minutes or until translucent. Add garlic. Cook for 1 minute.
Add sauce and cilantro. Continue to cook for another 7-10 minutes.
Follow with the shrimp and cook for about 5 minutes over medium heat (depending on the size of your shrimp, do not over cook).

Done!

What to Serve with Camarones a la Diabla

Serve as an appetizer, in tacos, in burrito or over white rice.

Note: If you’d like to learn how to peel and devein shrimp, please check out this video from Gordon Ramsay.

Below recipe box find more delicious shrimp recipes.

For more delicious shrimp appetizers click here. Here are a few recipes you will find. (Click on recipe title to go straight to recipe)

Mexican Bruschetta Recipe

Seafood Guacamole

Smoky Black Bean Avocado Tostadas

When will you be making Camarones a la Diabla?