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.
Deviled Shrimp Recipe | Camarones a la Diabla Recipe
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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
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!
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)
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 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.
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)
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,
More Mexican style shrimp recipes:
If you enjoyed this recipe for Deviled Shrimp, take a look at some of these other authentic Mexican recipes:
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
Deviled Shrimp Recipe
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.
[…] 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 […]