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This fiery Camarones a la Diabla recipe transforms ordinary shrimp into an extraordinary Mexican feast in just 20 minutes. The smoky chipotle sauce balances perfectly with the sweetness of the shrimp for a dish that delivers restaurant quality flavors with minimal effort.
I discovered this recipe during a particularly busy week when I needed something impressive but quick. The first time I made it, my family actually thought I had ordered takeout from our favorite Mexican restaurant. Now it's requested at least twice a month.
Ingredients
- Fresh shrimp: peeled and deveined for quicker cooking and best texture. Look for shrimp that smells fresh with firm translucent flesh
- Chipotle peppers in adobo sauce: provides the signature smoky heat. Adjust quantity based on your spice preference
- Fire roasted tomatoes: add depth and natural sweetness. The fire roasting really enhances the final flavor
- Fresh lime juice: brightens all the flavors. Always use fresh as bottled lacks the same vibrant notes
- White onion: finely minced provides a sweet aromatic base. Grating the onion helps it melt into the sauce
- Fresh garlic: minced just before cooking ensures maximum flavor
- Cumin and dried thyme: create a fragrant background note. Toast these slightly to release their oils
- Olive oil: helps develop flavor when cooking the aromatics and prevents sticking
Step-by-Step Instructions
- Blend the sauce:
- Place chipotles, fire roasted tomatoes and fresh lime juice in blender and process until completely smooth. This creates the foundation of flavor so make sure everything is well incorporated for an even sauce texture.
- Cook the shrimp:
- Heat olive oil in a large skillet over medium heat then add shrimp in a single layer without crowding. Cook just until pink on one side about one minute then flip and cook just until fully pink about another minute. Remove immediately to avoid overcooking as they will return to the sauce later. Properly cooked shrimp should form a loose C shape while overcooked shrimp curl into a tight O.
- Develop the aromatics:
- Add remaining olive oil to the same pan then add onion and garlic. Cook for two minutes until fragrant and translucent but not browned. This creates an essential flavor base.
- Simmer the sauce:
- Pour blended chipotle mixture into the pan with aromatics then add thyme and cumin. Allow to simmer for about 10 minutes until the sauce thickens slightly and the raw tomato flavor cooks out. Add a splash of water if needed to maintain desired consistency.
- Finish the dish:
- Return the shrimp to the sauce and cook just 3 to 4 minutes until heated through and flavors combine. Season thoughtfully with salt and pepper. The sauce should coat the shrimp beautifully with a glossy appearance.
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The chipotles in adobo are really the star ingredient here. I always keep a can in my pantry just for this recipe. My family loves gathering around this vibrant red dish especially when served family style with all the garnishes in the center of the table. Something about the combination of smoky heat brings everyone together.
Serving Suggestions
Camarones a la Diabla shines when served with cilantro lime rice which soaks up the flavorful sauce beautifully. For a lower carb option cauliflower rice works wonderfully too. When I want to impress guests I serve it with warm corn tortillas fresh avocado slices lime wedges and a sprinkle of cotija cheese allowing everyone to build their own tacos. The combination of the spicy shrimp with cool creamy avocado creates an amazing temperature and texture contrast.
Adjusting The Heat
One wonderful aspect of this recipe is how easily you can customize the spice level. For milder palates use just one chipotle pepper and remove the seeds before blending. The fire roasted tomatoes will still provide plenty of flavor without overwhelming heat. For those who truly love spice add an extra chipotle or even a teaspoon of the adobo sauce from the can. You can also finish the dish with a sprinkle of crushed red pepper flakes for those who want to feel the burn.
Traditional Background
Camarones a la Diabla translates to "Deviled Shrimp" and has roots in coastal Mexican cuisine where seafood meets bold flavors. The dish originated in areas where both seafood was plentiful and chili peppers were a staple of the cuisine. The "diabla" or devil reference comes from the fiery red color and heat of the sauce. Traditional versions might use dried guajillo or arbol chilies but the canned chipotles in this recipe provide a convenient modern adaptation with the same smoky complexity.
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Frequently Asked Questions
- → How do you adjust the spice level in Camarones a la Diabla?
To adjust spice, reduce or increase the amount of chipotle peppers in the sauce based on your preference. You can also add a little sugar to balance the heat.
- → What can I serve with Camarones a la Diabla?
This flavorful dish pairs well with rice, beans, tortillas, or even salad. For a lighter option, you could serve it over cauliflower rice.
- → Can I use frozen shrimp instead of fresh?
Yes, frozen shrimp can be used. Make sure to thaw and pat them dry before cooking to avoid extra moisture in the skillet.
- → How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently to avoid overcooking the shrimp.
- → Can I use different proteins instead of shrimp?
Absolutely! Chicken, fish, or even tofu can be substituted for shrimp. Adjust cooking times accordingly to ensure the protein is fully cooked.