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You are here: Home » Recipes » Seafood

Camarones a la Diabla

Published: Jan 18, 2013 · Updated: Mar 21, 2019 by Mely Martínez

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Camarones a la diabla (Deviled Shrimp) is a flavorful dish and extremely easy to make.  This juicy shrimp recipe is ideal for a formal dinner or an appetizer at your next Mexican party. The best part is that you only need 30 minutes to prepare this fantastic dish any day of the week.

Camarones a la diabla served with rice.

Deviled Shrimp Recipe | Camarones a la Diabla Recipe

Jump to:
  • Deviled Shrimp Recipe | Camarones a la Diabla Recipe
  • Frequently asked questions about Mexican Deviled Shrimp (Camarones a la Diabla)
  • How to make camarones a la diabla recipe
  • How to store your Camarones a la diabla
  • More Mexican style shrimp recipes:
  • 📖 Recipe
  • 💬 Comments

This shrimp recipe is famous in beach towns all over Mexico. You can find it on the east and west coast, with modifications like the kinds of chiles used to make the recipe. You will find recipes made with dried chiles like guajillo peppers or chiles de arbol peppers. For this recipe, we will use chipotle peppers to give the shrimp a smoky flavor with a little kick.

The recipe is easy to make, and it takes very little time when you have all your ingredients ready. It is a great recipe when you have a craving for shrimp and a little spiciness. With a few ingredients and a little time, you, too, will have a filling and satisfying meal, and who doesn’t love that?

Frequently asked questions about Mexican Deviled Shrimp (Camarones a la Diabla)

Before I share my soup recipe, here are a few questions I've been asked about this Deviled Shrimp recipe.

Where do Deviled Shrimp come from?

It is hard to say where this recipe originated. Some people think it came from Golf states in Mexico, and some disagree and believe that the recipe originated on the Mexican west coast. The truth is that most Mexican beach towns rely on seafood for their gastronomy, and we love  eating seafood spicy like Chipotle shrimp tacos or Shrimp cocktails with habanero sauce, to name a few.

What is a la Diabla?

A la diabla(deviled) is a popular Mexican term for preparing a dish with red chile sauce, sometimes spicy. Depending on the region and personal taste, you can find a variety of dried chiles like chiles guajillo, chipotle peppers, Morita, or even chile the Arbol. If you want to learn more about some of the many Mexican chiles, check out The beginners guide to Mexican dried peppers. 

Should frozen shrimp be thawed before cooking?

Yes, it is best to prepare this recipe with thawed shrimp if you are lucky to live in a place where you can get fresh shrimp even better. However, if you only have frozen shrimp to make this camarones a la diabla, place the unopened bag of shrimp in a large bowl of cold water for about 20 to 30 minutes until fully thawed. 

How to make camarones a la diabla recipe

JUMP TO FULL INSTRUCTIONS 

Ingredients:

  • Shrimp raw, cleaned, and deveined 
  • Lime juice
  • Salt and pepper to season
  • Olive oil
  • White onion finely diced
  • Chipotle peppers in adobo canned version, about 1.5 oz.
  • Medium size tomatoes roasted 
  • Garlic clove
  • Thyme 

Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card at the bottom of this post!

Ingredients for Camarones a la diabla

Directions for Camarones a la Diabla:

To make things easier for you, I will break down the directions for this camarones a la diabla recipe into sections.

Prepare the Shrimp:

  • Mix the shrimp with the lemon juice in a bowl and season with salt and pepper. Let it rest for 15 minutes to marinate. (Please check the ingredients list below)
Peeping Shrimp for Camarones a la diabla

Make the Adobo Sauce:

  • Combine roasted tomatoes, garlic, chipotle peppers, and its adobo in a blender, and process until smooth. Set aside.
Adobo Sauce for Mexican Deviled Shrimp

Cook the Shrimp First:

  • Heat 1 Tablespoon of olive oil in a large skillet over medium heat. Add only the diced onion and shrimp. Slightly cook the shrimp, and stir quickly to avoid overcooking. This step is only to precook the shrimp and will take about 4 minutes. After precooking, set aside. 
Cooking Shrimp with onions and garlic

Combine the Adobe Sauce and Shrimp:

  • Add the remaining 1 Tablespoon of olive oil to the skillet and turn the heat to medium-high. Add the sauce and fry, constantly stirring to prevent it from sticking to the bottom of the pan. Simmer for about 10 minutes; if using white wine, add now and the thyme. Season with salt.
  • Add the shrimp and cook for 2 more minutes. Serve your camarones a la diabla over white rice, corn tortillas avocado, and sprinkle with fresh cilantro if desired. Do not overcook the shrimp, or it will taste like rubber. (Smile)
Shrimp combined with chipotle sauce

How to store your Camarones a la diabla

You can also store your leftovers of deviled shrimp for 2-3 days in your refrigerator. It is recommended to keep them in a glass, airtight container to avoid staining. To reheat, place them in a pan over medium heat, stirring frequently. 

¡Buen provecho!

Mely,

Camarones a la diabla served in a plate with white rice

More Mexican style shrimp recipes:

If you enjoyed this recipe for Deviled Shrimp, take a look at some of these other authentic Mexican recipes:

Mexican Shrimp Soup 

Shrimp Mexican Style or Ranchero 

Shrimp Cocktail with Habanero Sauce / Coctel de Camarones

Receta en Español Caldo de Camarones.

For more recipes, follow Us on Facebook, Instagram, and Pinterest. in español Visit Us at Mexico en mi cocina.

Did you like the recipe? Please let me know in the comments section, do you have questions or share the link with your friends. I hope you have an incredible time cooking!

Provecho!

Mely Martínez

📖 Recipe

Camarones a la diabla served with rice.

Deviled Shrimp Recipe

Mely Martínez
Camarones a la Diabla (Deviled Shrimp), The recipe is really easy to make and ready in only 30 minutes. Great with rice and corn tortillas as a meal or an appetizer at your next family reunion.
4.92 from 62 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Seafood
Cuisine Mexican
Servings 4
Calories 190 kcal

Ingredients
  

  • 1 Lb. Shrimp raw, cleaned and deveined (16 Large Shrimps)
  • 1 Tablespoon of lime juice
  • Salt and pepper to season
  • 2 Tablespoon of olive oil
  • ⅓ cup white onion finely diced
  • 2 Chipotle peppers in adobo canned version, about 1.5 oz.
  • 2 medium size tomatoes roasted about 10 oz.
  • 1 garlic clove
  • ¼ teaspoon dried thyme or

Instructions
 

Prepare the Shrimp

  • Mix the shrimp with the lemon juice in a bowl and season with salt and pepper. Let it rest for 15 minutes to marinate. (Please check the ingredients list below)

Make the Adobo sauce:

  • Combine roasted tomatoes, garlic, chipotle peppers, and its adobo in a blender, and process until smooth. Set aside.

Cook the Shrimp:

  • Heat 1 Tablespoon of olive oil in a large skillet over medium heat. Add only the diced onion and shrimp. Slightly cook the shrimp, and stir quickly to avoid overcooking. This step is only to precook the shrimp and will take about 4 minutes. After precooking, set aside. 

Cook the Adobe Sauce and Shrimp:

  • Add the remaining 1 Tablespoon of olive oil to the skillet and turn the heat to medium-high. Add the sauce and fry, constantly stirring to prevent it from sticking to the bottom of the pan. Simmer for about 10 minutes; if using white wine, add now and the thyme. Season with salt.
  • Add the shrimp and cook for 2 more minutes. Serve over white rice, corn tortillas avocado, and sprinkle with fresh cilantro if desired. Do not overcook the shrimp, or it will taste like rubber.

Notes

Some cooks add ¼ cup of white wine and let the sauce reduce a little bit longer. 
To see a picture of roasted tomatoes check this LINK
 

Nutrition

Serving: 4ozCalories: 190kcalCarbohydrates: 3gProtein: 23gFat: 8gSaturated Fat: 1gCholesterol: 285mgSodium: 1590mgPotassium: 198mgSugar: 1gVitamin A: 385IUVitamin C: 12mgCalcium: 171mgIron: 2.6mg
Tried this recipe?Let us know how it was!

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Reader Interactions

Trackbacks

  1. The Best Of Spanish Cuisine: Cocina | PrimerPlato says:
    October 14, 2022 at 4:33 am

    […] seasoned with Puerto Rican spices. A Camarone a la Diabla is also known as a Diablo Shrimp or a Mexican Deviled Shrimp. A bright, spicy red chili pepper sauce is used to make these juicy, large shrimp. Because it is a […]

    Reply

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About me

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
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