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
3g
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.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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