Serves 6
35 min
Camarones a la Diabla
Recipe GLPRcfca7e1925265d
A fiery Mexican shrimp dish featuring plump butterflied jumbo shrimp in a bold, spicy chile-based sauce. Árbol, guajillo, and habanero chiles are toasted and blended into a rich, smoky paste, then combined with sautéed onions, garlic, and aromatic spices. The shrimp are quickly cooked in this devilishly hot sauce until pink and tender, creating an impressive yet straightforward entrée that captures authentic Mexican coastal flavors.
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Ingredients
1 cup low-sodium chicken broth
2 tablespoons canned tomato sauce
2 teaspoons chicken bouillon powder
2 teaspoons ground cumin
1 teaspoon ground coriander
3 dried árbol chiles, stemmed and seeded
2 dried guajillo chiles, stemmed and seeded
1 fresh habanero chile, stemmed
3 tablespoons unsalted butter
1/2 small yellow onion, thinly sliced
3 cloves garlic, minced
1 pound jumbo shell-on shrimp (butterflied), 16/20 or 21/25 count
1 tablespoon canola oil
Kosher salt, to taste
Hot sauce, for serving
Lime wedges, for serving
Crusty bread or tortillas, for serving (optional)
Directions
Lightly toast the stemmed and seeded árbol chiles and guajillo chiles in a dry skillet over medium heat for about 1-2 minutes, stirring frequently, until fragrant. Be careful not to scorch them. Transfer to a bowl and cover with warm chicken broth; let soak for 10 minutes to soften.
In a blender, combine the soaked chiles (reserving the soaking liquid), the fresh habanero, cumin, coriander, tomato sauce, chicken bouillon powder, and 1/2 cup of the reserved soaking liquid. Blend until completely smooth. Strain the chile sauce through a fine-mesh sieve into a bowl, pressing gently to extract all the sauce while leaving behind the solids.
Heat the canola oil in a large, heavy skillet over medium-high heat. Add the sliced onion and cook, stirring occasionally, until softened and just beginning to caramelize, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Carefully pour the strained chile sauce into the skillet with the onions and garlic. Stir well to combine, then add the remaining 1/2 cup chicken broth and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, to meld the flavors.
Season the butterflied shrimp lightly with kosher salt. Increase the heat under the skillet to medium-high. Add the butter to the simmering chile sauce and stir until melted. Carefully place the shrimp in the sauce in a single layer.
Cook the shrimp, stirring gently and turning them occasionally, until they are opaque throughout and have reached an internal temperature of 165°F, about 3-5 minutes depending on size. Do not overcook. Taste the sauce and adjust seasoning with additional salt if needed.
Transfer the camarones a la diabla to a serving platter or individual bowls, spooning the spicy chile sauce generously over the shrimp. Serve immediately with lime wedges, hot sauce on the side, and crusty bread or tortillas for soaking up the sauce.
