Camarones a la Diabla

Today I'm sharing what has to be my second favorite shrimp dish...Camarones a la Diabla (Mexican Deviled Shrimp).  Actually, whenever I make this dish I question why it's not my all-time favorite.  It's so incredibly delicious, and the sauce is finger lickin' good.  But then a couple of days later I'll make that other shrimp dish and remember exactly why it's my favorite.  But Camarones a la Diabla are a very close second favorite.  Maybe I should just say that they're tied for first.  It's like asking which of my children I love most.  That impossible!  I can't choose just one, because I love all four of them.  Same goes for Camarones a la Diabla.  

Camarones a la Diabla is shrimp cooked in a fiery red spicy salsa that some prefer to be hotter than Hades.  But the level of heat is totally up to you.  Not big on spice?  That's okay!  You can get away with adding just one dried chile de arbol just for a little flavor.  Or if you prefer something a lot hotter, add more chilies.  I like to add a couple of dried guajillos, which don't provide any heat of all, because they intensify the color of the salsa.

One of my favorite things about this recipe is that you don't have to peel the shrimp.  My suegra prepares her camarones a la diabla unpeeled and with the shrimp heads attached.  Sucking out the sauce from each individual shrimp is half of the fun of eating this dish.  Add some Arroz Blanco (white rice) and a salad and you've got yourself one delicious meal.

Camarones a la Diabla

  • 4 to 6 roma tomatoes
  • Dried chiles de arbol 
  • 2 dried guajillo chilies 
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 medium onion, thinly sliced
  • 1 clove garlic, minced
  • 1 lb. shrimp, deveined

Bring the tomatoes, 6 arbol chilies, and the guajillo chilies to a boil in a medium saucepan with 2 cups of water.  Remove from heat and let cool slightly.  Remove stems from both chilies, and the seeds from the guajillo chile.  Puree the chilies and the tomatoes, along with the water they were cooked in, in a blender until smooth; season with salt and set aside. 

Heat the olive oil and butter in a large skillet over medium-high heat. Add the sliced onion and saute for about 1 minute.  Add the minced garlic and saute for an additional 30 seconds.  Add the shrimp and saute until fully cooked.  Reduce heat to low and pour the A La Diabla sauce over the shrimp and let simmer for 5 to 10 minutes until the sauce reduces slightly.  Serve with Sopa de Arroz Blanco and accompany with crusty garlic bread or tostadas.  Enjoy!!!

You might also like these delicious Mexican shrimp dishes: 


  1. Leslie, this looks delicious. We went to Progreso yesterday and ate this dish at the beach. Thanks to you, now I can make it at home.

  2. This looks so good. I think that I am going to make it soon. My husband is a very talanted cook and makes this very well but I always love suprizing him with Mexican dishe that I make. he always gets supprised. I can do the USA country food and the Cali health stuff really well but I am perfecting my Mexican

  3. hi leslie love your recipes. i will try this very soon and i'm wondering if you know a recipe similar to this but its with lots of garlic. its very yummy. i think its called camarones al mojo? i think.keep the recipes coming. i'm enjoying each and everyone:)

  4. Anonymous,
    I think the recipe you mean is Camarones al mojo de ajo! And yes, I do know how to make it! I'll try to post the recipe either this Friday or next Friday.

  5. I made this one tonight!! My second recipie by Chef Leslie and it was super! I don't know where Chiles De Arbol have been all my life but is sure is NICE to be cooking with something other than Jalepenos! WON_DER_FUL!! Thanx again for another good one!

  6. Grina-n-Mexico,
    Glad you liked the camarones and I hope you will enjoy cooking with the Chile de Arbol as much as I do! I have a fan page on Facebook that lets you know what recipes are going to be featured and when!

  7. mi favorito plato!!!! estoy aprendiendo mucho aqui amiga. yay! i'm so happy i found yoU!

  8. acabo de hacer la receta y wow.. ke rico mi esposo le gusto mucho... le eche mas chiles para hacerlo mas picante!! yummiiiiiiiiii thx leslie

  9. thank you for your recipes - good help for to me learn to Cook - honestly Raul Rocha

  10. THANK YOU!!! Oh-my-GOSH!!! This is BETTER than my local Mexican eatery that I fell in love with this dish! Thank you so MUCH - but now I don't have a reason to "go out" :)Love your site and LOVE your recipes (my daughter thinks your flan is the best!)


    1. Gracias, Julie! I'm so glad you and your daughter are enjoying the recipes. :)

  11. Camarones a la Diabla? wow!

  12. If this is second, how good must your favorite be? BTW - what is your favorite shrimp dish?

  13. Great recipe!! with mine I like to add 1 onion, 2 garlic cloves, and a habanero per pound of shrimp. I then let the sauce simmer to get all of the flavors infused. It comes out very spicy but the flavor is amazing.

    Only after its been in a low boil for 10-15 minutes I add the shrimp.

  14. This was awesome! So happy that I can cook one of my favorites at home now. My 9 year old fussed at me for eating leftovers without him because he doesn't want to miss out on his share! :-)