You can hear Sinaloa before you see it. It’s the thump of a tuba on a Mazatlán beach, the sizzle of shrimp hitting a hot pan, and the fiery snap of chile de árbol in a salsa that’s not here to play. Sinaloa isn’t shy — not in sound, not in spice, and definitely not in the kitchen.
This northwestern coastal state is Mexico’s seafood powerhouse. With the Pacific Ocean licking its shores and rivers like the Fuerte and Sinaloa snaking through fertile valleys, it’s no surprise that Sinaloenses are fiercely proud of their mariscos. Whether it’s aguachile eaten straight off the boat or a bucket of icy beer with grilled octopus, food here is bold, briny, and unapologetically loud. If Baja-style seafood tacos are more your vibe, check out our crispy take on Baja California’s iconic fish tacos.
And when it comes to shrimp, nobody does it better. Enter Camarones a la Diabla — or “Deviled Shrimp.” This dish is everything Sinaloa stands for: fiery, flavorful, and just a little dangerous. Think plump shrimp smothered in a smoky, garlicky, tomato-chile sauce that packs enough heat to make you break a sweat — and love every second of it.
But don’t let the name fool you. Camarones a la Diabla might sound scary, but they’re more seductive than sinister. It’s the kind of dish that makes you sit up straighter, crack open another cerveza, and dive in for just one more bite.
Coming up, we’ll walk you through a home-style version that brings the soul of Sinaloa into your kitchen — no banda soundtrack required (but highly recommended).
The Sinaloan Connection: Coastal Bounty with a Side of Sass
If you’ve ever driven Highway 15 down the coast, you’ve seen it: signs for mariscos, smoke drifting from roadside grills, and shrimp piled high on ice, ready for action. Sinaloa’s culinary identity is practically built on seafood. Whether it’s aguachile, ceviche, or grilled fish, the region’s plates are shaped by the sea.
But what makes Sinaloa unique is the boldness. The flavors here don’t whisper—they shout. Dishes are often spicy, acidic, and layered with herbs, onions, lime, and chiles. Camarones a la Diabla is a perfect expression of that vibe. It’s the kind of dish you eat with a napkin in one hand and a beer in the other.
And while every region has their version of spicy shrimp, Sinaloa’s is louder, bolder, and more unapologetically itself. Locals don’t hold back on the heat, and neither should you.
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Camarones a la Diabla (Sinaloan Spicy Shrimp)
Ingredients
- For the shrimp:
- 1 ½ lbs large shrimp peeled and deveined
- 2 tbsp butter
- 1 tbsp olive oil
- ½ white onion sliced
- 3 garlic cloves minced
- Salt and pepper to taste
- For the diabla sauce:
- 4 dried guajillo chiles stemmed and seeded
- 2 dried chile de árbol more if you like it extra spicy!
- 1 chipotle chile in adobo optional but recommended
- 2 roma tomatoes chopped
- ¼ white onion
- 2 garlic cloves
- 1 tbsp ketchup yes, really
- 1 tsp Worcestershire sauce
- 1 tsp white vinegar
- ½ tsp sugar
- ½ cup water from rehydrating chiles
Instructions
- Prep the chiles: Boil water and soak the guajillo and chile de árbol in a bowl for 10–15 minutes until softened.
- Make the sauce: Add softened chiles, chipotle (if using), tomatoes, onion, garlic, ketchup, Worcestershire, vinegar, sugar, and about ½ cup of the soaking liquid to a blender. Blend until smooth.
- Cook the shrimp: In a large skillet over medium heat, melt butter and olive oil. Add sliced onions and cook until soft and translucent. Add minced garlic and stir for 30 seconds.
- Add shrimp: Toss in the shrimp and season with salt and pepper. Cook for 2–3 minutes until they start to turn pink.
- Pour in the diabla sauce: Let everything simmer together for 5–7 minutes, until the shrimp are fully cooked and the sauce thickens slightly.
- Serve hot: Plate with rice, beans, or tortillas and garnish with chopped cilantro or lime wedges.
Shrimp soaking up the heat — this diabla sauce simmers into every bite for a spicy Sinaloan punch.
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Bonus Salsa: Salsa Tatemada Roja
Want even more heat? Pair your Camarones a la Diabla with this rustic salsa tatemada. It’s smoky, bold, and built to stand up to the diabla sauce.
Ingredients:
- 4 roma tomatoes
- 3 chile de árbol
- 2 garlic cloves, unpeeled
- ¼ white onion
- Salt to taste
Instructions:
- Char the tomatoes, chiles, garlic, and onion directly on a hot comal or skillet until blistered and blackened in spots.
- Peel the garlic and blend everything together with a big pinch of salt. Keep it chunky for that classic rustic feel.
- Serve on the side for dipping or drizzling.
What to Serve With It
- Sides: Mexican red rice, refried beans, or grilled calabacitas (zucchini with corn and onions)
- Drinks: Cold Pacifico, micheladas, or tamarindo agua fresca Or go big and grill a whole fish Sinaloa-style with our Pescado Zarandeado recipe from Nayarit.
- Bread: Crusty bolillo rolls to mop up that extra sauce
This is how Sinaloa does spice—fiery shrimp, bold colors, and flavor that doesn’t hold back.
The Final Bite
Camarones a la Diabla is everything Sinaloa does best: bold, fiery, and impossible to ignore. It’s not just about burning your tongue—it’s about waking up your palate and diving headfirst into flavor. Whether you’re cooking this for a weeknight thrill or impressing friends at your next seafood night, this dish delivers.
So next time you hear that banda beat or smell that spicy-sweet sauce in the air, remember: in Sinaloa, even the shrimp come with swagger.
Now pass the tortillas—and maybe a glass of milk.
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