If you’re a fan of fiery, flavorful dishes, then Camarones a la Diabla (or “Devil’s Shrimp”) is the perfect recipe for you! This Mexican favorite combines plump, juicy shrimp with a bold, spicy chile sauce that delivers heat and incredible taste in every bite. Whether you’re looking for a quick meal for weeknights or an impressive dish for entertaining guests, this recipe has you covered.
Ingredients
The ingredients are simple, but they come together to create a flavorful explosion of spice. Here’s what you’ll need:
- 1 pound of large shrimp, peeled and deveined
- 5 dried guajillo chiles (for a mild heat)
- 2 dried chiles de árbol (for a hotter kick)
- 2 garlic cloves, minced
- ½ medium onion, chopped
- 2 tomatoes, chopped
- 2 tablespoons of olive oil
- Salt and pepper, to taste
- 1 cup of water
- Fresh lime juice, for garnish (optional)
Ingredient Tips:
- You can adjust the heat by increasing or decreasing the number of chiles de árbol. If you prefer a very mild version, omit them entirely and use just guajillo chiles.
- If fresh tomatoes aren’t available, you can use canned diced tomatoes as a substitute.
Directions
Creating Camarones a la Diabla is a straightforward process. The key is getting the chile sauce just right, so follow these steps carefully:
Step 1: Prepare the Chiles
- Toast the chiles: Heat a skillet over medium heat and lightly toast the dried chiles for about 1-2 minutes until fragrant. Be careful not to burn them.
- Rehydrate the chiles: Remove the chiles from the skillet and place them in a bowl of hot water. Let them soak for about 15 minutes until softened.
Step 2: Make the Diablo Sauce
- Blend the sauce: In a blender, combine the softened chiles, garlic, onion, tomatoes, and 1 cup of water. Blend until smooth.
- Cook the sauce: In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add the blended sauce, season with salt and pepper, and let it simmer for about 10 minutes until thickened. Stir occasionally to avoid sticking.
Step 3: Cook the Shrimp
- Sauté the shrimp: In another skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes on each side until they turn pink and are cooked through.
- Combine: Add the cooked shrimp to the simmering sauce, stirring to coat the shrimp thoroughly. Let everything cook together for 2 more minutes to allow the flavors to meld.
Cooking Tip: Shrimp cook very quickly! Overcooking them can result in a rubbery texture, so watch carefully.
Step 4: Serve
- Transfer the shrimp and sauce to a serving dish.
- Garnish with a squeeze of fresh lime juice if desired.
- Serve with rice, warm tortillas, or a simple side salad for a complete meal.
Serving and Storage Tips
Serving Suggestions
- Camarones a la Diabla pairs beautifully with Mexican rice or warm corn tortillas.
- For a balanced meal, serve it with black beans, avocado slices, or a fresh green salad to complement the spiciness.
- You can also cool things down by serving it with a side of sour cream or crema fresca to help balance the heat.
Storage Instructions
- Refrigeration: Store leftover Camarones a la Diabla in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the shrimp and sauce in a freezer-safe container for up to 2 months. To reheat, thaw overnight in the fridge and then warm gently in a skillet over medium heat.
- Reheating: For best results, reheat on the stove over low heat to avoid overcooking the shrimp.
Variations
There are several ways to make Camarones a la Diabla your own. Here are a few ideas:
- Adjust the spiciness: For a milder version, reduce the number of chiles de árbol or use only guajillo chiles. If you’re feeling bold, add more chiles de árbol or even try chipotle chiles for a smoky flavor.
- Grill the shrimp: Instead of sautéing the shrimp, you can grill them for a smoky twist. Simply toss the shrimp in olive oil and seasoning, then grill until cooked through.
- Healthier version: For a lighter dish, reduce the amount of oil used, or swap it out for avocado oil, which is high in healthy fats. You can also serve the shrimp over a bed of cauliflower rice for a low-carb option.
- Vegetarian alternative: Try making a vegetarian version by substituting shrimp with mushrooms or tofu. The rich chile sauce will still deliver that signature spicy kick.
Frequently Asked Questions (FAQs)
1. What is the best shrimp to use for Camarones a la Diabla?
- It’s best to use large or jumbo shrimp, as they hold up well when cooked in the sauce. Make sure they are peeled and deveined for the best texture and flavor.
2. How can I make the dish less spicy?
- To make a milder version, reduce or omit the chiles de árbol, and only use guajillo chiles. You can also serve the dish with sour cream or avocado to cool down the heat.
3. Can I use frozen shrimp for this recipe?
- Yes! Just make sure to thaw the shrimp completely and pat them dry before cooking to avoid excess water in the pan.
4. Can I make the sauce ahead of time?
- Absolutely! The sauce can be made 1-2 days in advance and stored in the refrigerator. When you’re ready to cook the shrimp, simply reheat the sauce and add the shrimp.
5. Can I substitute different chiles in the recipe?
- Yes, feel free to experiment with different dried chiles. Chipotle chiles add a smoky flavor, while pasilla chiles can give a more earthy taste.
Conclusion
Camarones a la Diabla is an easy yet impressive dish that brings bold, spicy flavors to your table. Whether you’re making it for a special occasion or a weeknight dinner, this recipe is sure to delight your taste buds. Don’t be afraid to experiment with the level of heat or serve it with your favorite sides for a meal that everyone will love.
So why not give this dish a try? Grab your ingredients, prepare your chiles, and let the devilishly delicious flavor of Camarones a la Diabla bring some heat to your next meal!