Mexican shrimp diablo recipe brings together juicy shrimp and a spicy red chile sauce made with guajillo chiles, chiles de árbol, tomatoes, onion, and garlic. Ready in about 30 minutes, it’s fiery, full of flavor, and perfect with rice and a squeeze of lime.
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Shrimp Diablo is one of those dishes I can never resist ordering when I see it at Mexican restaurants.
I love that first bite when you get the sweetness of the shrimp followed by all that warming chile heat and, of course, I’m always using a warm tortilla to swipe up every last bit of sauce.
If you love shrimp as much as I do, my Shrimp Aguachile Verde and Skillet Charred Cajun Shrimp Tacos are two more favorites to try.
Making shrimp diablo at home means I can get that same bold flavor and make it exactly as spicy as I’m in the mood for.
Why You’ll Love This Shrimp Diablo
- Big flavor: Lots of chiles and charred vegetables make a deeply savory sauce.
- Adjustable heat: Use fewer or more chiles de árbol to control the spice.
- Ready fast: Dinner is on the table in about 30 minutes.
- Juicy shrimp: A quick sear keeps them tender.
- Simple ingredients: Everything is easy to find at most grocery stores.
What Is Camarones A La Diabla?
Camarones a la diabla is a classic Mexican seafood dish featuring shrimp cooked in a spicy red chile sauce.
The name roughly translates to “devil’s shrimp” or “shrimp of the devil,” which is fitting considering its reputation for heat.
There isn’t one single la diabla recipe used throughout Mexican cooking.
Some versions use bottled hot sauce, chipotle peppers, or adobo sauce, while others rely on dried chiles.
For this shrimp diablo, guajillo chiles create deep color and an earthy, slightly fruity flavor, while chile de árbol peppers provide the real fire.
If you love this recipe and want to try another version, check out my pollo a la diabla recipe made with juicy chicken thighs.
Ingredients You’ll Need
For The Diabla Sauce
- Guajillo chiles: Look for chiles that are still pliable, not brittle; I usually find the best selection at a Mexican market.
- Chiles de árbol: The main source of heat in the spicy sauce. Adjust the amount depending on your preferred spice level.
- Roma tomatoes: I like Roma tomatoes because they’re meaty and not too watery, which helps keep the sauce thick. Other plum tomatoes work too.
- White onion: Adds sweetness once charred. Yellow onion is a good substitute if that’s what you have.
- Garlic cloves: Four cloves give the sauce plenty of garlicky flavor.
- Broth: Chicken or vegetable broth helps create a smooth sauce. Water also works.
- Mexican oregano: Adds earthy, citrusy notes that pair beautifully with chile peppers. Substitute regular dried oregano (Mediterranean oregano) if you can’t find Mexican oregano.
- Ground cumin: Brings subtle warmth.
- Kosher salt: I prefer Morton kosher salt for consistent seasoning.
For The Shrimp
- Large shrimp: Fresh shrimp or thawed frozen shrimp both work well.
- Olive oil or butter: I usually reach for California Ranch Extra Virgin Olive Oil, but butter gives the shrimp a richer finish.
- Garlic powder: Seasons the shrimp before searing.
- Cilantro and lime: Don’t skip these. Fresh cilantro and a squeeze of lime brighten the smoky, spicy sauce right before serving.
How To Make Shrimp Diablo
Toast and soften chiles: Heat a dry skillet or comal over medium heat. Toast the guajillo and árbol chilies for 1–2 minutes until fragrant (do not burn). Transfer chiles to a simmering pot of water and submerge. Remove the pot from the heat and soak chiles until soft, about 15 minutes.
Char veggies: In the same skillet or comal over medium-high heat, add the tomatoes, onion, and garlic cloves. Sear for 5–7 minutes until lightly charred on all sides.
Blend the sauce: Transfer the charred tomatoes, onion, garlic, rehydrated chiles (discard soaking water), broth, oregano, cumin, and 1 teaspoon salt to a high-speed blender. Blend until completely smooth. Strain through a fine-mesh sieve if you prefer a silkier sauce.
Sear the shrimp: Pat the shrimp dry and season lightly with garlic powder and a pinch of salt. Heat 2 tablespoons olive oil (or butter) in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and almost fully cooked.
Simmer in sauce: Pour the blended chili sauce directly over the shrimp in the skillet. Reduce heat to medium-low and simmer for 2–3 minutes, stirring constantly, until the sauce thickens slightly and coats the shrimp completely.
Serve: Garnish generously with fresh chopped cilantro and serve immediately with fresh lime wedges, Mexican white rice, and warm corn tortillas.
Tips For Making The Best Mexican Shrimp Diablo
- Toast, don’t burn, the chiles. Burned dried chiles can make the sauce bitter.
- Control the heat. Use fewer chiles de árbol for a milder spicy dish.
- Dry the shrimp well. This helps them sear instead of steam.
- Slightly undercook them at first. The shrimp cook again in the fiery sauce, keeping them tender.
- Don’t cook too long. Don’t cook the shrimp too long with the sauce or they will get tough, just a couple of minutes.
- Finish with lime. A squeeze of lime balances the smoky, spicy flavors.
Variations To Try
- Milder: Use fewer chiles de árbol for less heat.
- Extra spicy: Add another chile de árbol or two.
- Richer: Use unsalted butter instead of olive oil.
- More tomato-forward: Add an extra Roma tomato to the sauce.
- Swap the seafood: Try the diabla sauce with scallops or firm white fish.
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Buy Now → What To Serve With Shrimp Diablo
Shrimp Diablo has plenty of bold flavor and heat, so I like pairing it with sides that can cool things down a little or soak up that spicy red sauce.
- Mexican cabbage recipes: Something fresh and crunchy made with cabbage gives you a nice contrast to the warm, saucy shrimp.
- Borracho beans: These hearty Mexican beans are a great addition if you want to turn the shrimp into a more substantial meal.
- Mexican street corn casserole: Creamy elote-style corn brings sweetness and richness that plays really well with the smoky chiles.
- Mexican quinoa black bean salad: For something fresher, this combination of quinoa, black beans, and corn makes a colorful side without competing with the shrimp.
- Sweet and spicy Mexican fruit salad: The fresh fruit is a refreshing contrast if your shrimp Diablo is particularly fiery.
And, of course, don’t forget plenty of warm corn tortillas and lime wedges for scooping up the shrimp and every last bit of sauce.
Make The Sauce Ahead
Prepare the diabla sauce up to 3 days ahead and store it in an airtight container in the refrigerator. When ready to serve, sear the shrimp, add the sauce, and simmer briefly until hot.
FAQs
Diabla sauce is a spicy Mexican red sauce usually made with chile peppers, tomatoes, garlic, and seasonings. In this recipe, guajillo chiles add smoky, fruity depth while chiles de árbol provide most of the heat.
The heat comes mostly from the chiles de árbol. Use fewer for a milder sauce or all 6 for a much spicier dish.
Yes. Fresh or frozen large shrimp both work well. If using frozen shrimp, thaw completely and pat dry with paper towels before cooking so they sear properly.
MEXICAN SHRIMP DIABLO RECIPE
Ingredients
Method
- Toast and soften the chiles: Heat a dry skillet or comal over medium heat. Toast 2 dried guajillo chiles and 2-4 dried chiles de árbol for 1–2 minutes until fragrant. Transfer to a small pot of simmering water. Remove the pot from the heat and let soak until soft, about 15 minutes.
- Char the vegetables: In the same skillet or comal over medium-high heat, add the Roma tomato, 1/2 white onion, and 2 peeled garlic cloves. Sear for 5–7 minutes until lightly charred on all sides. Watch the garlic and remove it as soon as it is lightly charred. If it burns it will be bitter.
- Blend the diabla sauce: Transfer the charred vegetables and drained chiles to a blender with the 1/2 teaspoon dried oregano, 1/2 teaspoon ground cumin, and 1/2 teaspoon kosher salt. Blend until smooth and strain if you prefer a silkier spicy red sauce.
- Sear the shrimp: Pat 1 pound large shrimp dry with paper towels and season with 1/2 teaspoon garlic powder and a pinch of salt. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the shrimp for 1–2 minutes per side until starting to turn pink.
- Simmer in the sauce: Pour the diabla sauce over the shrimp. Reduce to medium-low heat and simmer for 2–3 minutes, stirring frequently, until the sauce thickens and the shrimp are cooked through.
- Serve: Garnish with fresh cilantro and lime wedges. Serve immediately with Mexican white rice and warm corn tortillas.
Notes
- Mexican Oregano: Standard Mediterranean oregano works in a pinch, but Mexican oregano brings a citrusy, earthy note that complements the chiles best.
- Don’t Burn the Chiles: Dry-toast the guajillo and árbol chiles for just 30–60 seconds per side. Burning them introduces an unpleasantly bitter taste to the sauce.
- Shrimp: Fresh or thawed frozen shrimp work equally well. Ensure they are fully patted dry before seasoning so they sear rather than steam.
- Milder Heat: Use 1–2 árbol chiles and remove the seeds, or substitute one with a spoonful of adobo for smoke without intense burn.
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