Camarones a la Diabla (Mexican Deviled Shrimp)

Gambas a la Diabla/Camarones a la Diabla served on a platter.

4.74 from 23 votes

Camarones a la Diabla (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!

Prep Time20

Cook Time15

Total Time35

Course: Appetizer, Main Course

Cuisine: Mexican

Servings:

Calories: 195kcal

Author: Catherine Arena

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 tablespoon unsalted butter
3 tablespoon fresh cilantro chopped
salt and pepper to taste
1 lime (optional) sprinkled over shrimp

Instructions

Boil tomatoes with all the peppers for 10 to 15 minutes. Blend all in blender 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 for a minute. Add onion and cook for about 4 minutes or until translucent. Followed by the garlic. Cook for 1 minute.
Add sauce and cilantro. Continue to cook for another 7-10 minutes.
Add shrimp, cook for about 5 minutes over medium heat (depending on the size of your shrimp, do not over cook).
Serve immediately! Serve 4-5 jumbo shrimp per person (or so). Enjoy! Optional: sprinkle with fresh lime juice.

Notes

Serve as an appetizer by itself or with warm corn tortillas.

Serve as an entree with white rice.

Nutrition