SeafoodMedium

Devilled Prawns

Name: Devilled Prawns
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 3 tbsp Vegetable oil; 3 cloves Garlic; 600 g Large prawns; 0.5 White onion; 8 Dried chilli de arbol; 6 Dried guajillo chilli; 3 Morita chilli; 3 Tomato; 0.5 tsp Black pepper; 1 tsp Salt

45 min (20 prep + 25 cook) Medium 4 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

Prawns tossed in a fiery red sauce of guajillo, arbol and morita chillies.

About this recipe

Camarones a la diabla is an explosively spicy Mexican dish. The prawns are sauteed and smothered in a blazing red sauce made from a blend of dried chillies: guajillo, arbol and morita. Served with white rice, these are widely considered one of the hottest dishes in Mexico.

History & Origin

Camarones a la diabla is a dish that combines the seafood tradition of the Mexican coast with the national passion for extreme heat. The term 'a la diabla' (devil-style) is used in Mexican gastronomy to describe preparations with a very high level of spiciness, achieved by combining multiple dried chillies. This technique of blending different chilli varieties — guajillo for colour, árbol for sharp heat and morita for smoky depth — is inherited from the sophisticated tradition of pre-Hispanic sauces. The dish became popular in seafood restaurants in Mexico City during the second half of the twentieth century. It is traditionally served on a bed of white rice with sweetcorn tortillas, and it is common for diners to order it as a 'test of courage' given its intense level of heat.

Estimated cost

£24.42

Total cost

£6.11

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

348

Calories

32g

Protein

28g

Carbohydrates

11g

Fat

Fibre

712mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Limpia the chillies guajillo, de arbol y morita: retira tallos, semillas y venas. Tuestalos en un comal (griddle) seco over medium heat durante 30 segundos for side. Remojalos en water hot durante 15 minutes.
2
Roast the tomatoes and the half onion on a comal (griddle) for 10 minutes until they are soft and blackened. Peel the garlic cloves.
3
Blend the drained chillies with the charred tomatoes, onion, garlic, salt and pepper with a splash of the soaking water until you have a smooth salsa. Strain to remove any remaining chilli skin.
💡 The heat level of this salsa is high. If you prefer it milder, reduce the chillies de arbol by half.
4
Limpia the prawns retirando cabeza, cascara y vena negra. Sazonalos with salt y pepper.
5
Heat the oil in a large frying pan over high heat. When it begins to smoke lightly, add the prawns in a single layer without overcrowding. Cook for 1-2 minutes per side until pink. Remove and set aside.
6
In the same frying pan, pour in the strained salsa and 'fry' it over high heat for 3-4 minutes until it darkens and thickens.
7
Return the prawns to the frying pan with the salsa. Cook for a further 2-3 minutes, constantly basting the prawns with the salsa.
8
Sirve inmediatamente on white rice, acompanando with tortillas de maiz calientes.
💡 The prawns se cocinan rapidamente. No the dejes mas de 5 minutes en total o quedaran chiclosos.