Mexican
Camarones a la diabla
Plump shrimp are quickly cooked in a deep red salsa made from toasted dried chiles, roasted tomatoes, garlic, and a little vinegar. The sauce is fried until glossy and clingy, with the heat and tang typical of coastal Mexican diabla preparations.
Ingredients
- Large shrimp, peeled and deveined450 g
- Dried chile de árbol, stems removed8
- Dried guajillo chiles, stems and seeds removed2
- Roma tomatoes3 medium
- White onion1/4 medium
- Garlic cloves, unpeeled3
- White vinegar1 tbsp
- Mexican oregano1/2 tsp
- Bay leaf1
- Neutral oil2 tbsp
- Unsalted butter1 tbsp
- Kosher saltto taste
- Freshly ground black pepperto taste
- Lime wedgesfor serving
Method
- Pat the shrimp very dry, season lightly with salt and black pepper, and keep chilled while you make the salsa.
- Heat a dry comal or skillet over medium heat and toast the chile de árbol and guajillo chiles for a few seconds per side until fragrant, taking care not to burn them.
- Place the toasted chiles in a bowl, cover with hot water, and soak for 15 minutes until softened.
- On the same comal, roast the tomatoes, onion, and unpeeled garlic, turning occasionally, until blistered and softened.
- Peel the roasted garlic and add it to a blender with the roasted tomatoes, onion, soaked chiles, 1/2 cup of the chile soaking water, vinegar, oregano, and a pinch of salt.
- Blend until very smooth, then strain the salsa through a fine sieve if you want a silkier texture.
- Heat 1 tablespoon oil in a wide skillet over medium-high heat and sear the shrimp for about 45 seconds per side, just until they begin to turn pink, then transfer them to a plate.
- Add the remaining 1 tablespoon oil and the butter to the skillet, then pour in the salsa carefully because it will sputter.
- Add the bay leaf and fry the salsa over medium heat for 6 to 8 minutes, stirring often, until it darkens slightly, thickens, and the oil begins to separate at the edges.
- Return the shrimp and any juices to the skillet and simmer for 2 to 3 minutes, just until the shrimp are fully cooked and coated in the diabla sauce.
- Taste for salt, remove the bay leaf, and serve immediately with lime wedges.
Common questions
Can I substitute the dried chiles in camarones a la diabla if I can’t find chile de árbol or guajillo?
Yes. Use arbol for heat, or substitute pasilla oaxaqueña, cascabel, or extra guajillo for a milder sauce. Keep one hot chile if you want the classic kick, and adjust vinegar and salt after blending.
How long does it take to make camarones a la diabla from start to finish?
Plan on about 30 to 40 minutes total. Toasting, soaking, and roasting the chiles and vegetables takes the longest; the shrimp cook in just a few minutes, so have the salsa ready before searing them.
What are the most common mistakes when making camarones a la diabla?
Burning the dried chiles is the biggest mistake; they turn bitter fast. Also avoid overcooking the shrimp, skipping the roast on the aromatics, or not straining the salsa if you want a smooth, restaurant-style finish.
How should I store leftover camarones a la diabla and reheat them?
Store shrimp and salsa together or separately in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat just until warm; microwaving too long makes the shrimp rubbery.
What should I serve with camarones a la diabla?
Serve it with white rice, warm tortillas, or crusty bread to soak up the sauce. A simple cabbage slaw, avocado slices, or cucumber salad helps cool the heat, and lime wedges brighten the finished dish.