By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
341 cal · 35 min
Camarones a la Diabla (Deviled Shrimp)
Recipe GLPR22b2aa336f8488
A vibrant, spicy Mexican dish featuring succulent shrimp simmered in a rich chile and tomato sauce. Dried guajillo and arbol chiles are rehydrated and blended with fresh tomatoes, garlic, and onion to create a bold, complex sauce. The shrimp are quickly cooked in this aromatic mixture, creating a restaurant-quality main course that pairs beautifully with cilantro rice and fresh lime.
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Ingredients
3 dried guajillo chiles
3 dried arbol chiles
2 cups boiling water
4 about 12 ounces plum tomatoes
1 small yellow onion, quartered
2 large garlic cloves, unpeeled
2¼ tablespoons extra-virgin olive oil, divided
1½ teaspoons kosher salt
1¾ pounds extra-large peeled and deveined raw shrimp, tail-on
cilantro rice, for serving
Directions
Remove the stems and shake out the seeds from the dried guajillo and arbol chiles. Place the chiles in a heat-safe bowl and pour the 2 cups of boiling water over them. Let them soak for 8 to 10 minutes until completely softened.
Meanwhile, heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Add the plum tomatoes, quartered onion, and unpeeled garlic cloves. Cook for 5 to 7 minutes, stirring occasionally, until the tomatoes are blistered and the onion is lightly charred.
Transfer the charred vegetables to a blender. Drain the softened chiles and add them to the blender along with 1 cup of the soaking liquid. Blend until completely smooth, about 1 minute, scraping down the sides as needed.
Strain the chile-tomato sauce through a fine-mesh sieve into a bowl, pressing firmly with a spoon to extract all liquid and puree while discarding any solids. This creates a silky sauce.
Heat the remaining 2 tablespoons of olive oil in the same large skillet over medium-high heat. Add the raw shrimp and the kosher salt. Cook the shrimp for 2 to 3 minutes, stirring occasionally, until they just begin to turn pink but are not yet fully cooked through.
Pour the strained chile-tomato sauce into the skillet with the shrimp. Bring to a simmer and cook for 3 to 4 minutes, stirring gently, until the shrimp are fully cooked through and opaque (internal temperature of 145°F), and the sauce is heated through.
Divide the cilantro rice among four serving bowls or plates. Top with the shrimp and sauce, dividing evenly. Serve immediately with lime wedges on the side for squeezing over the dish.
Comments
Camarones a la Diabla hinges on dried guajillo and arbol chiles—both available at Harris Teeter and Kroger but often require a deliberate stop in their international or specialty section, adding a cost-planning step that fresh shrimp and simple aromatics do not. The dish is lean and fast once chiles are on hand; 35 minutes is honest if you buy pre-peeled shrimp, though hand-peeling adds 10 minutes. It reheats well as a braise, making it a strong weeknight family meal that stretches four servings without fussy plating. North Carolina's coastal shrimp connection and the warm, acidic spice profile suit the region, but budget the extra store hunt for the chiles if your regular Harris Teeter doesn't stock them reliably.
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