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About this recipe

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Recipe highlight

Why you’ll love it

Juicy seared shrimp, blistered tomatoes, smoky guajillo, fiery chile de árbol, garlic, and fresh lime come together in a glossy red sauce that earns the name “a la Diabla.” 🍤🔥

Ingredients

• Shrimp 🍤 seafood
• 🍤 700 g large raw shrimp, peeled and deveined (1.54 lb) seafood
• 🍋 20 ml fresh lime juice (1 tbsp + 1 tsp / 0.7 fl oz)
• 🧂 ¾ tsp fine sea salt
• ⚫ ¼ tsp black pepper
• 🫒 15 ml neutral oil (1 tbsp / 0.5 fl oz)
• Diabla sauce 🌶️
• 🍅 500 g Roma tomatoes, halved (1.1 lb)
• 🌶️ 4 dried guajillo chiles, stemmed and seeded
• 🌶️ 5–7 dried chile de árbol, stems removed
• 🧅 120 g white onion, cut into wedges (4.2 oz)
• 🧄 20 g garlic (4 cloves / 0.7 oz)
• 🥫 1 chipotle pepper in adobo
• 🌿 ½ tsp dried Mexican oregano
• 🌿 ¼ tsp ground cumin
• 💧 180 ml hot water or seafood broth (¾ cup / 6 fl oz)
• 🧂 ½ tsp fine sea salt
• 🍋 15 ml fresh lime juice (1 tbsp / 0.5 fl oz)
• To finish 🍽️
• 🌿 Fresh cilantro
• 🧅 Finely diced white onion
• 🍋 Fresh lime wedges
• 🥑 Sliced avocado
• 🍚 Steamed white or Mexican rice
• 🌮 Warm corn tortillas

Preparation

• 1 Season the shrimp 🍤 Pat the shrimp completely dry. Toss with lime juice, salt, and black pepper, then leave for 10 minutes while preparing the sauce.
• 2 Toast the dried chiles 🌶️ Heat a dry cast-iron skillet over medium heat. Toast the guajillo and chile de árbol very briefly, approximately 10 seconds per side, until fragrant. Do not allow them to blacken.
• 3 Soften the chiles 💧 Place the toasted chiles in a bowl and cover with hot water. Leave for 10 minutes until softened.
• 4 Char the vegetables 🍅 Place the tomatoes, onion, and unpeeled garlic in the hot skillet. Roast until the tomatoes blister deeply, the onion develops dark edges, and the garlic becomes soft.
• 5 Blend the Diabla sauce 🔥 Peel the roasted garlic and transfer it to a blender with the tomatoes, onion, softened chiles, chipotle, oregano, cumin, salt, lime juice, and 120 ml of the chile soaking liquid.
• 6 Blend until silky 🌶️ Blend until very smooth and intensely red. Add a little more soaking liquid only if necessary to keep the sauce thick but pourable.
• 7 Sear the shrimp 🍤 Heat the oil in a wide skillet over high heat. Add the shrimp in a single layer and sear for approximately 60–90 seconds per side, just until lightly golden. Transfer immediately to a plate.
• 8 Cook the sauce 🍅 Pour the blended Diabla sauce into the same skillet. Reduce the heat to medium and cook for 6–8 minutes, stirring occasionally, until darker, glossy, and slightly reduced.
• 9 Return the shrimp 🔥 Add the seared shrimp back to the skillet and toss thoroughly in the hot red sauce.
• 10 Finish gently 🍋 Cook for only another 1–2 minutes until the shrimp are fully cooked and coated in the glossy chile sauce. Add a final squeeze of lime.
• 11 Serve immediately 🍽️ Spoon the Camarones a la Diabla onto a dark serving plate. Finish with cilantro and diced onion, then serve with avocado, lime wedges, warm tortillas, and rice to balance the heat.

Timing details

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Estimated values per serving.

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