Camarones a la Diabla | Mexican Deviled Shrimp Recipe | Kitchenstagram
Camarones a la Diabla is one of those Mexican dishes that delivers an unforgettable punch of flavour with every bite. Plum, juicy shrimp are simmered in a bold, spicy sauce made from dried chilies and fresh tomatoes, creating a fiery red dish that’s both comforting and exciting. The balance of smoky, tangy and spicy notes makes this meal truly irresistible for anyone who loves a little heat on their plate.
Camarones a la Diabla also goes by the names “Diablo Shrimp” or “Mexican Deviled Shrimp,” and it’s easy to see why. The vivid red colour and the spicy kick live up to the fiery reputation. Et, despite the intense flavour, the recipe requires surprisingly few ingredients, making it a budget-friendly option for seafood lovers. It’s especially popular in Mexican coastal towns where seafood is fresh and plentiful.
What makes this recipe so appealing is its simplicity. Shrimp cooks incredibly quickly, which means you can have a restaurant-worthy dinner on the table in less than 30 minutes. That’s why it’s perfect for busy weeknights when you want something satisfying without spending hours in the kitchen. Pair it with a side of fluffy Mexican white rice or even warm tortillas, and you’ve got a complete meal that feels special without being complicated.
The star of the dish is, of course, the sauce. Camarones a la Diabla shines because of its irresistible fiery red chili-based sauce and while traditional recipes rely on guajillo, ancho chili and chile de arbol, I adapted mine with locally available ingredients. Byadgi chilies makes a fantastic stand-in for guajillos, offering the same mild heat, vibrant colour and subtle fruitiness. To mimic the depth of and smokiness of ancho, I used whole dried smoked paprika pods, which gave the sauce a bold, earthy smoky backbone without overwhelming the shrimp. The fiery kick still comes from chile de arbol, so the balance of spice is just right.
For added body and richness, I blended in ripe Roma tomatoes, garlic,onions along with shrimp heads and shells, which lends an incredible depth of flavour often missing when only the flesh is used. This little trick is my favorite way to capture every ounce of seafood flavour. The shells lend body and the heads carry the deep briny essence that transforms the sauce into something velvety and complex. Once everything is blended and strained, you’re left with a smooth,velvety and deep red sauce that clings beautifully to each piece of shrimp.
This dish isn’t just for quick weekday dinners- it also makes a great option for gatherings or family meals. It’s vibrant, full of flavour and sure to impress anyone at the table. A platter of these spicy shrimp alongside Mexican White Rice transforms into a feast worth savouring. Perfect for spice lovers, this dish captures the essence of traditional Mexican cooking, simple ingredients, transformed into a vibrant, flavourful experience.
Why you’ll love this recipe?
Rich Mexican taste that’s both fiery and flavourful.
Fast prep and cooking time, making it weeknight-friendly.
No fuss ingredients you likely already have on hand.
Spice control so it’s as fiery or mild as you like.
Endlessly adaptable- serve with rice, tuck into tacos, or enjoy solo.
Ingredients needed for Camarones a la Diabla:
Shrimp: Choose medium to large shrimp that are peeled and deveined, leaving the tails on for presentation. Cook them gently to keep them tender and juicy.
Ancho Chilies/ Paprika Pod: While traditional versions use ancho chilies, you can substitute with dried smoked paprika pods. They bring a deep, earthy smokiness that pairs beautifully with shrimp.
Guajillo Chilis: Guajillo provides mild spice, vibrant red colour and a subtle sweetness. If unavailable, Byedgi chilies work wonderfully as an alternative.
Chiles de Arbol: Add these fiery red peppers if you’re craving extra heat. For a gentle sauce, leave them out.
Tomatoes: Ripe Roma tomatoes are ideal, but any firm, fleshy tomato will do. They’re charred or sautéed before blending, adding a slightly smoky, roasted flavour to the sauce.
Onion: Onion enhance the savory base of the sauce.
Garlic: Fresh garlic are essential, their sharp, aromatic bite deepens the sauce’s flavour.
Olive oil: A drizzle of good quality olive oil is used to sautée the shrimp and enrich the sauce.
Mexican White Rice: Serve your camarones with fluffy Mexican white rice, plain steamed rice or even nutty brown rice to soak up the fiery sauce. Find our Mexican White Rice recipe HERE!
Serving suggestions:
Camarones a la Diabla pairs beautifully with simple sides. Try spooning it over buttery rice, scooping it up with tortillas or wrapping it into tacos. For balance, garnish with creamy avocado, a squeeze of lime or fresh herbs. It’s equally delicious alongside plain white rice or nutty brown rice or Mexican White Rice. Find our Mexican White Rice recipe HERE!
How to use leftover sauce?
If you end up with more sauce than you need, don’t worry- it stores beautifully. Let it cool fully before sealing in an airtight jar or container. It will last about 10 days chilled in the refrigerator. For longer storage, portion into freezer-safe bags or containers and freeze for up to 6 months. When ready to use thaw gently in the fridge or on the counter. This versatile sauce isn’t just for shrimp- try it as bold topper or roasted veggies and grains, spooned over tacos, or swirled into chilaquiles. It pairs wonderfully with braised meats or grilled chicken too. Think of it as a flavour booster you can reach for anytime, transforming simple meals into something extra special.
Ingredients:
250 gm Fresh Medium sized Prawn
2 tbsp Olive Oil
1 tbsp Butter
2 nos. Dried Byedgi Chili
4 nos. Dried Smoked Paprika Pod
7-8 nos. Dried Chiles de Arbol
2 nos. Onion, chopped
6 nos. Garlic clove
1 tbsp Garlic (minced)
2 nos. Roma Tomato, diced
Preparation:
- Step 1: First, remove the head of the prawn and then remove the shell. Insert the scissor under the shell near the head and cut through the shell on the back of the prawn. Then peel off the shell by starting at the end of the head and working your way down the body, leaving the tail intact. Tail is for presentation purpose only. Next, devein the prawn, it’s an essential part of cleaning them. The prawn vein is the digestive track and is harmful for human consumption. Locate the vein at the back of the prawn, take a sharp knife to make a shallow cut along the back of the prawn. Lift out the dark vein with the help of the tweezer and discard it. Rinse the cleaned prawns in cool water properly. Reserve the head and shells for a flavourful sauce.
- Step 2: Heat 1 tbsp oil in a pan. Then add the dried chilies and fry until they are crispy. Once done take them out and keep aside.
- Step 3: Then add roughly chopped onions and garlic cloves in the same pan and fry for 8-10 minutes or until translucent.
- Step 4: Then add chopped tomatoes and the reserved prawn scrapes and fry for few minutes.
- Step 5: Add the fried chilies and about 1/2 cup of water and stir to combine. Cover and cook on low heat for 10-15 minutes or until softened.
- Step 6: Transfer the cooked chilies, tomatoes and prawn scrapes into a blender and blend until smooth. This is going to be our base of the sauce.
- Step 7: Then strain the mixture and set aside.
- Step 8: Heat 1 tbsp olive oil and butter in the same pan.
- Step 9: Add finely chopped onions and minced garlic, fry for 6-8 minutes.
- Step 10: Then add the cleaned prawns and cook for for 1 minute per side. Once the prawns turns pink, it is cooked so be careful not to overcook.
- Step 11: Add the strained sauce and stir to combine. Bring to a boil and then simmer on low for 4-5 minutes.
- Step 12: Remove the pan from the heat and serve alone as an appetizer or with Mexican White Rice as a meal.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
FOLLOW ME
My Latest Posts
- post 1
- post 2