Description
Try this fiery Camarones a la Diabla recipe, packed with bold flavors and spicy shrimp. Get the full recipe at Tales Of A Kitchen and spice up your meals today!
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 3 dried guajillo chilies, stemmed and seeded
- 2 dried chipotle chilies, stemmed and seeded
- 2 tomatoes, chopped
- 1 small white onion, diced
- 2 cloves garlic, minced
- 1/2 cup chicken or vegetable broth
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Prepare the chili sauce: In a small pot, bring the dried guajillo and chipotle chilies to a boil in about 1 cup of water. Reduce heat and simmer for 10 minutes until softened. Drain and transfer the chilies to a blender, along with the chopped tomatoes, garlic, and broth. Blend until smooth.
- Cook the shrimp: In a large skillet, heat the olive oil over medium heat. Add the shrimp and cook for 2-3 minutes per side, until they turn pink and are just cooked through. Remove the shrimp from the skillet and set them aside.
- Make the sauce: In the same skillet, add the diced onion and cook for about 3 minutes until softened. Pour in the blended chili-tomato sauce and simmer for 8-10 minutes until the sauce thickens slightly. Season with salt and pepper.
- Combine shrimp and sauce: Return the shrimp to the skillet, tossing them in the sauce to coat. Let everything simmer together for an additional 2 minutes, ensuring the shrimp absorb all that delicious flavor.
Serve and enjoy: Garnish with fresh cilantro and a squeeze of lime. Serve your shrimp a la diabla with rice, tortillas, or crusty bread to soak up the spicy sauce.
Notes
- If you prefer a milder version, reduce the number of chipotle chilies or omit them entirely.
- For a smokier flavor, roast the tomatoes and onion before blending them with the chilies.
- This diablo shrimp pairs perfectly with a side of Mexican rice or a fresh avocado salad.
Nutrition
- Calories: 220 kcal
- Sugar: 3g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 190mg