Shrimp tossed in a fiery red sauce of guajillo, arbol and morita chiles.
About this recipe
Camarones a la diabla is an explosively spicy Mexican dish. The shrimp are sauteed and smothered in a blazing red sauce made from a blend of dried chiles: 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 chiles. This technique of blending different chile varieties - guajillo for color, 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
$18.44
Total cost
$4.61
Per serving
* Approximate prices based on US supermarkets
Nutritional information per serving
348
Calories
32g
Protein
28g
Carbohydrates
11g
Fat
3g
Fiber
712mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Limpia the chiles 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 chiles 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 chile skin.
💡 The heat level of this salsa is high. If you prefer it milder, reduce the chiles de arbol by half.
- 4
Limpia the shrimp retirando cabeza, cascara y vena negra. Sazonalos with salt y pepper.
- 5
Heat the oil in a large skillet over high heat. When it begins to smoke lightly, add the shrimp in a single layer without overcrowding. Cook for 1-2 minutes per side until pink. Remove and set aside.
- 6
In the same skillet, pour in the strained salsa and 'fry' it over high heat for 3-4 minutes until it darkens and thickens.
- 7
Return the shrimp to the skillet with the salsa. Cook for a further 2-3 minutes, constantly basting the shrimp with the salsa.
- 8
Serve immediately over white rice, with warm corn tortillas alongside.
💡 Shrimp cook very quickly. Do not cook them for more than 5 minutes in total or they will turn rubbery.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.
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