How to Make Shrimp a la Diabla – A Spicy and Flavorful Mexican Shrimp Dish

Shrimp a la diabla, also known as camarones a la diabla, is a popular Mexican shrimp dish that is incredibly flavorful, spicy, and delicious. This bright red, peppery shrimp is easy to make at home in just 30-35 minutes.

In this article, I’ll walk you through everything you need to know to make fantastic shrimp a la diabla, from the key ingredients to the step-by-step cooking process I’ll also share some tips and tricks for maximizing flavor and spice level. Let’s get started!

What is Shrimp a la Diabla?

Shrimp a la diabla consists of shrimp cooked in a reddish, spicy Mexican sauce made from dried chiles tomatoes, and spices. The name “a la diabla” translates to “devil-style” in English referring to the spicy heat from the chiles.

This dish originated in western Mexico, where fresh shrimp are abundant. The sauce complements the sweetness of the shrimp perfectly. While often served as an appetizer, shrimp a la diabla also makes a great entree when served with rice, beans, and fresh garnishes.

Key Ingredients for Shrimp a la Diabla

The key to amazing shrimp a la diabla is getting the sauce right. Here are the main ingredients you’ll need:

• Shrimp: Use fresh, raw shrimp with the tails left on. Go for large shrimp around 16-20 count per pound. Rinse and pat dry.

• Guajillo chiles: These impart mild heat, sweetness, and that signature red color. Remove stems and seeds before using.

• Chile de arbol: Small, potent chiles that pack some serious heat. Use sparingly.

• Roma tomatoes: Blistered in a pan then blended into the sauce for texture.

• Garlic: Minced or smashed garlic boosts flavor.

• Onion: Yellow or white onion, chopped and sauteed.

• Chipotle in adobo: Adds smoky flavor and heat. Use the sauce from the can too.

• Cilantro and lime: Finish the dish with fresh cilantro and lime juice.

Step-by-Step Guide to Making Shrimp a la Diabla

Follow these simple steps for incredible shrimp a la diabla every time:

1. Make the Chile Sauce

• Toast the dried guajillo chiles in a dry skillet for 1-2 minutes to intensify flavor. Remove stems and seeds.

• Blister the tomatoes and onion in a bit of oil over high heat.

• Add the chiles, garlic, tomato, onion, and chipotle in adobo to a blender with some water. Puree until very smooth.

• Transfer the sauce to a skillet. Simmer for 10 minutes so flavors meld. Season with salt to taste.

2. Cook the Shrimp

• Pat shrimp dry and season with salt and pepper.

• Heat a bit of oil in a skillet over high heat. Add shrimp and cook 1 minute per side until opaque.

• Remove shrimp from pan. Add several ladles of the chile sauce to the skillet.

• Add the cooked shrimp back to the skillet and toss to coat in the sauce.

3. Finish and Serve

• Squeeze lime juice over the sauced shrimp.

• Garnish with sliced avocado and fresh cilantro.

• Enjoy immediately with rice, beans, tortillas, or vegetables!

Tips for Making Perfect Shrimp a la Diabla

Here are some helpful tips to nails this recipe:

• Use a combination of guajillo and arbol chiles to control the spice level. For mild, use more guajillo. For extra heat, add more arbol.

• Blister the veggies before blending for the best flavor.

• Simmer the sauce before adding shrimp to meld the flavors.

• Don’t overcook the shrimp! 90 seconds per side is perfect.

• Finish with lime, cilantro, and avocado for freshness.

• Serve with rice or slice into tacos or tostadas for a complete meal.

• Make extra sauce to use in enchiladas, tacos, eggs, or dipping later.

How to Customize Shrimp a la Diabla

One of the best things about this recipe is how versatile it is. Here are some fun ways to customize shrimp a la diabla to your tastes:

• For less heat, use fewer arbol chiles or omit completely.

• For more smokey flavor, add extra chipotle in adobo.

• Use all guajillos and tomato paste for a more enchilada-style sauce.

• Swap in boneless chicken thighs or fish fillets instead of shrimp.

• Mix in roasted vegetables like bell peppers, zucchini, or eggplant.

• Top with sliced mango, pineapple, or avocado for contrasting flavors and textures.

• Serve over cauliflower rice instead of regular rice for low-carb.

• Garnish with queso fresco, crema, or cotija cheese for extra richness.

Storing and Freezing Leftover Sauce

One of the best parts of this recipe is you’ll have delicious leftover chile sauce. Here are some storage tips:

• Let sauce cool completely before storing. Transfer to an airtight container.

• Store in the fridge for 5-7 days. The flavor will deepen over time.

• Freeze extra sauce for up to 3 months. Thaw in the fridge before using again.

• Use the sauce for enchiladas, tacos, eggs, soups, stews, sandwiches, and more!

Full Recipe for Shrimp a la Diabla

Now that you know all about how to make incredible shrimp a la diabla, here is a full recipe to follow:

Ingredients

• 1 pound shrimp, peeled and deveined with tails on
• 3 guajillo chiles, stemmed and seeded
• 1-2 chiles de arbol
• 1 tablespoon oil
• 1 onion, chopped
• 3 garlic cloves
• 2 roma tomatoes
• 1 chipotle in adobo plus 1 tablespoon adobo sauce
• 1 cup water
• Salt to taste
• 1 avocado, sliced
• 1/4 cup cilantro, chopped
• Lime wedges

Instructions

1. Rinse shrimp and pat very dry. Season with salt and pepper.
2. Heat oil in skillet over medium-high heat. Add shrimp and cook 1 minute per side. Remove and set aside.
3. In the same skillet, toast guajillo chiles 1-2 minutes. Remove stems and seeds.
4. Add more oil to skillet along with onion and garlic. Cook 1 minute until fragrant.
5. Add tomatoes and blister on both sides over high heat.
6. Add toasted chiles, blistered tomatoes & onion, garlic, chipotle in adobo, water, and salt to blender. Puree until smooth.
7. Return sauce to skillet. Simmer 10 minutes.
8. Add cooked shrimp back to skillet with sauce. Toss to coat shrimp.
9. Squeeze lime juice over shrimp. Garnish with avocado and cilantro. Enjoy!