Camarones a la Diabla
Camarones a la Diabla (also known as diablo shrimp) are juicy, large shrimp covered in a bright red chile pepper sauce that are ready to eat in 30 minutes! (gluten free, low carb, paleo)
- Prep time
- 20 min
- Cook time
- 8 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 8 guajillo chiles, (rinsed, stems and seeds removed)
- 3 árbol chiles, (rinsed, stems removed)
- 3 Roma tomatoes, (chopped)
- 2 clove garlic
- 1/2 medium white onion, (roughly chopped)
- 1 tsp kosher salt
- 4 tbsp olive oil
- 1.5 lb large raw shrimp, (peeled, deveined and tail-on)
- salt and black pepper, (to taste)
Instructions
- 1
In a medium bowl or saucepan, add dried guajillo and arbol chiles. Add very hot or boiling water until chiles are fully submerged. Cover with a lid or large plate and let sit for 15 minutes, until chiles have softened.
- 2
Using a slotted spoon, transfer the softened chiles to a large blender. Add the tomatoes, garlic, onion and salt. Puree until completely smooth. Taste and season with more salt, if necessary. If the sauce is too spicy, add more tomatoes.
- 3
Heat a large saute pan or skillet over medium-high heat. Add olive oil and shrimp. Cook shrimp for 1 minute per side, or until shrimp is light pink.
- 4
Add the red chile sauce to the pan or skillet and mix together to coat the shrimp. Lower the heat to medium and cook for 3 to 5 minutes, until the sauce is bubbling and hot.
- 5
Remove the pan or skillet from the heat and serve alone as an appetizer or with Authentic Mexican Rice as a meal.