Camarónes a la Diabla (Deviled Shrimp)

Deviled Shrimp

Fire up your taste buds for Camarónes a la Diabla! Translated to Deviled Shrimp in Spanish, Camarones a la Diabla is a spicy shrimp recipe; jumbo shrimp are seared then coated in a spicy and rich diablo sauce made up of dried Mexican chiles and tomatoes.

Similar Mexican recipes: Coctel de Camarón (Shrimp Cocktail), Lemon Garlic Shrimp and Birria.

Mexican Chiles 

This deviled shrimp recipe is all about the fiery red sauce, which is made up of a blend of dried Mexican chiles and tomatoes. 

Traditionally, to make Camarónes a la Diabla, two different peppers used are guajillo chiles and Chiles de árbol. The guajillo chiles adds the deep earthy flavor while the chiles de árbol brings the heat! 

Ingredients You’ll Need

Here are a few key ingredients required to make Camarónes a la Diabla. For the full list of ingredients, reference the recipe card below.

• Raw Shrimp – Preferably large or jumbo, peeled and deveined
• Crushed Tomatoes
• Chiles de Arbol – Adds flavor and heat
• Guajillo Chiles – Adds deep earthy flavor

How To Make Camarón a la Diabla

Below are the key steps with visuals for those who prefer referencing photos while cooking Camarónes a la Diabla. For the full list of instructions reference the recipe card below.

Prep The Chiles – Soak the chiles in boiling water for 20 minutes to soften.

Make the Diablo Sauce – Mix the Camarónes a la Diabla sauce ingredients together in a blender.

Make the Shrimp – Saute the shrimp for 2-3 minutes per side.

Toss the Shrimp – Pour the sauce over the shrimp and toss to combine.

Adjust The Spice Level

Due to the use of chile de árbol, Camarónes a la Diabla is inherently spicy. But, not overly so. The are a few ways to adjust the heat either up or down. 

Increase the Heat

Increase the number of chiles de árbol.  If you’re into intense heat, throw in 5-6 chiles. 

Decrease the Heat

There are two solutions to decreasing the heat; one can be done before making the sauce, and one can be done after. 

Decrease the number of chiles de árbol.  To make a milder shrimp diablo, decrease the chiles de árbol to just one. Don’t omit all together as you still want the extra layer of flavor it provides.

If you’ve already made the sauce and find it too spicy, just mix in a bit more crushed tomatoes. Add 1/4 cup at a time until you’re satisfied with the spice level.

Recipe Tips

• If you have them, wear gloves when preparing chiles for Camarónes a la Diabla.
• Toast the chiles prior to softening to amp up the flavor of Camarónes a la Diabla.
• If you find your dried chiles aren’t softening after 20 minutes in boiling water it means they’re too old. Make sure you’re not using chiles that have been sitting in your pantry for ages.
• Save time buy buying peeled and deveined shrimp. 
• Recipes utilizing dried chiles require more salt than you’d think to balance out the bitter flavor. Just add a little at a time.

Side Dish Ideas

Serve up Camarónes a la Diabla with flour tortillas, Mexican Rice, Cilantro Lime Rice or Mexican Potatoes for a complete meal. Or add to a Carne Asada Platter for a surf and turf dinner.

Drink Pairings

Here are some Mexican themed drinks that would pair extremely well with Camarónes a la Diabla:

Mexican Mule
Corona Sunrise
Michelada
Mexican Candy Shot

Shrimp Diablo

Camarónes a la Diabla takes just 30 minutes from start to finish!