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Delicious Camarones a la Diabla

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A quick and easy spicy shrimp dish with a smoky chili-tomato sauce, ready in about 30 minutes. Perfect for busy weeknights and packed with bold, balanced heat.

Ingredients

Scale
  • 1 pound (450g) peeled and deveined medium-sized shrimp (wild-caught if possible)
  • 6–8 dried arbol chilies, stems removed
  • 3 cloves garlic, minced
  • 2 medium Roma tomatoes, roughly chopped (fresh or canned diced tomatoes work too)
  • 1 small white onion, finely chopped
  • 2 tablespoons extra virgin olive oil
  • Juice of 1 lime (freshly squeezed)
  • ½ cup (120ml) chicken or vegetable broth
  • Salt to taste
  • Black pepper to taste
  • A handful of chopped cilantro (optional garnish)

Instructions

  1. Remove stems from 6-8 dried arbol chilies. Toast them lightly in a dry skillet over medium heat for 1-2 minutes until fragrant but not burnt.
  2. Transfer toasted chilies to a blender along with 2 chopped Roma tomatoes, 3 cloves minced garlic, and 1 small chopped white onion. Add about ¼ cup (60ml) broth and blend into a smooth, vibrant red sauce. Set aside.
  3. Heat 2 tablespoons olive oil in the skillet over medium heat. Pour in the blended chili-tomato sauce carefully and let it simmer gently for 5-7 minutes, stirring occasionally, until it thickens slightly and deepens in color. Season with salt and pepper to taste.
  4. While the sauce simmers, pat dry the peeled and deveined shrimp with paper towels and season lightly with salt and pepper.
  5. Push the sauce to one side of the skillet or remove briefly. Add the shrimp in a single layer and cook for about 2 minutes per side until pink and opaque. Avoid overcooking.
  6. Toss the cooked shrimp in the sauce until evenly coated.
  7. Squeeze fresh lime juice over the shrimp and sprinkle with chopped cilantro if using. Stir and remove from heat.
  8. Serve immediately with warm tortillas, steamed rice, or your favorite sides.

Notes

[‘Toast chilies gently over medium-low heat to avoid bitterness.’, ‘Blend sauce until smooth for best texture and coating.’, ‘Pat shrimp dry to ensure proper searing and avoid watery sauce.’, ‘Do not overcook shrimp; they cook quickly and become rubbery if overdone.’, ‘Adjust chili quantity to control heat level.’, ‘If sauce is too thick, add a splash more broth or water to loosen.’, ‘Use gluten-free broth to keep recipe gluten-free.’, ‘Sauce can be prepared ahead and stored in the fridge; cook shrimp fresh when ready to serve.’, ‘Leftovers keep up to 2 days refrigerated; reheat gently on stovetop with broth or water.’]

Nutrition

Keywords: spicy shrimp, camarones a la diabla, Mexican shrimp recipe, quick shrimp dinner, easy spicy seafood, weeknight dinner, chili shrimp

Find it online: https://bouncybowl.com/delicious-camarones-a-la-diabla-recipe-easy-spicy-shrimp-in-30-minutes/