Camarones a la Diabla (Sinaloan Spicy Shrimp)
Camarones a la Diabla is a bold and fiery shrimp dish straight from the heart of Sinaloa. Featuring plump shrimp simmered in a spicy, smoky red sauce made with dried chiles, garlic, and tomatoes, this dish delivers serious heat and serious flavor. It comes together in just 30 minutes, making it perfect for weeknight dinners or weekend seafood fiestas. Serve with Mexican rice, beans, and a cold drink for the ultimate Sinaloan experience.
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.