Camarones a la Diabla with Fiery Chile Sauce

Why You’ll Love This Recipe

• Fiery, smoky chile flavor that’s bold but beautifully balanced with tomato, garlic, and a splash of vinegar.
• Juicy shrimp cooked in minutes, perfect for a weeknight but special enough for guests.
• Make-ahead friendly sauce so dinner comes together fast when you need it.
• Complete plate: fluffy rice, creamy avocado, and warm tortillas to scoop up every last drop.

Grocery List

• Produce: Roma tomatoes, white onion, garlic, limes, cilantro, avocado, optional radishes
• Dairy: None
• Pantry: Dried guajillo chiles, dried árbol chiles, long-grain white rice, neutral oil, apple cider vinegar, sugar, ground cumin, Mexican oregano, kosher salt, black pepper, smoked paprika (optional), low-sodium broth or water, corn tortillas, 1.5 lb large shrimp (seafood counter)

Full Ingredients

For the Shrimp & Diabla Sauce

• 1.5 lb large shrimp (21/25 count), peeled and deveined, tails on optional
• 1 tbsp fresh lime juice
• 1 tsp kosher salt (for shrimp)
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika or ancho powder (optional)
• 8 dried guajillo chiles, stemmed and seeded
• 6 dried árbol chiles, stemmed (seeded for less heat)
• 4 Roma tomatoes (about 1 lb), halved
• 6 garlic cloves, peeled
• 1/2 medium white onion, thickly sliced
• 1 cup total blending liquid: 3/4 cup reserved chile soaking liquid + 1/4 cup low-sodium broth or water
• 1 tbsp apple cider vinegar
• 1 tsp granulated sugar (or piloncillo), optional but recommended
• 1/2 tsp ground cumin
• 1/2 tsp dried Mexican oregano
• 1 tsp kosher salt (for sauce), plus more to taste
• 2 tbsp neutral oil (divided, for searing shrimp and frying sauce)
• Lime wedges, for serving
• 2–3 tbsp chopped fresh cilantro, for garnish

For the Rice

• 1 cup long-grain white rice, rinsed until water runs clear
• 1 1/2 cups water
• 1/2 tsp kosher salt
• 1 tsp neutral oil

For Serving

• 8 small corn tortillas (6-inch), warmed
• 1 large ripe avocado, sliced
• Extra cilantro leaves and optional thinly sliced radishes

Step-by-Step Instructions

Step 1: Cook the rice until fluffy

In a small saucepan (2-quart), combine the rinsed rice, 1 1/2 cups water, 1/2 tsp salt, and 1 tsp oil. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and rest, covered, for 10 minutes. Fluff before serving.

Step 2: Toast and soak the dried chiles

Heat a dry skillet over medium heat. Toast guajillo and árbol chiles in batches, pressing lightly, 30–45 seconds per side until fragrant and slightly darkened (do not burn). Transfer to a bowl and cover with very hot water. Weigh them down with a small plate and soak 15 minutes. Reserve 3/4 cup of the soaking liquid, then drain the chiles.

Step 3: Char aromatics and blend the diabla sauce

In the same skillet over medium-high, add 2 tsp oil. Char the tomato halves (cut-side down), onion slices, and whole garlic cloves until lightly blistered in spots, 5–7 minutes (add garlic in the last 1–2 minutes so it doesn’t burn). Transfer to a blender with the drained chiles, 3/4 cup reserved soaking liquid, 1/4 cup broth or water, vinegar, sugar, cumin, oregano, and 1 tsp salt. Blend on high until very smooth, 60–90 seconds. For an ultra-silky sauce, strain through a fine-mesh sieve. You should have about 2 cups.

Step 4: Season and sear the shrimp

Pat shrimp dry. Toss with lime juice, 1 tsp kosher salt, black pepper, and smoked paprika (if using). Heat 1 tbsp oil in a large skillet (12-inch) over medium-high. Sear shrimp in a single layer until just opaque at the edges, 1–2 minutes per side. Transfer to a bowl; they will finish cooking in the sauce.

Step 5: Fry the sauce and finish the shrimp

In the same skillet, add the remaining 1 tbsp oil. Carefully pour in the blended sauce (it may sputter). Cook, stirring, until the sauce thickens and darkens slightly, 5–7 minutes. If it gets too thick, splash in 2–4 tbsp water or broth. Return shrimp and any juices to the pan; simmer 1–2 minutes until just cooked through. Squeeze in a little lime to brighten and adjust salt to taste.

Step 6: Warm tortillas and prep garnishes

Wrap tortillas in a damp towel and microwave 30–45 seconds, or warm on a dry skillet 20–30 seconds per side until pliable. Slice avocado and season lightly with a pinch of salt and a few drops of lime to keep it vivid.

Step 7: Plate and serve

Spoon a bed of fluffy rice onto plates. Top with camarones a la diabla and extra sauce. Garnish with chopped cilantro (and radishes if using). Add avocado slices and lime wedges on the side, and serve with warm tortillas for scooping.

Pro Tips

• Heat control: seed the árbol chiles for a milder sauce, or add 1–2 more for extra fire.
• Fry the sauce: that 5–7 minute “fry” is key to deep, restaurant-level flavor.
• Silky finish: strain the blended sauce for a smooth, nappe consistency that clings to shrimp.
• Don’t overcook shrimp: pull them when just opaque; they finish in the sauce fast.
• Make quick stock: simmer shrimp shells with water 15 minutes for a flavorful blending liquid.

Variations

• Smokier Diabla: char tomatoes more deeply and add 1 minced chipotle in adobo to the blender.
• Weeknight Shortcut: use a 14.5 oz can fire-roasted tomatoes; skip charring the fresh tomatoes.
• Different Protein: try sea scallops or firm white fish; adjust sear time to avoid overcooking.

Storage & Make-Ahead

Diabla sauce can be made up to 3 days in advance and refrigerated, or frozen up to 2 months. Cook shrimp right before serving for best texture. Leftover camarones keep 1–2 days refrigerated; reheat gently over low heat until just warm. Cooked rice keeps 4 days refrigerated; reheat with a splash of water. Tortillas reheat best on a hot skillet just before serving.

Nutrition (per serving)

Approximate: 640 calories; 36 g protein; 68 g carbohydrates; 21 g fat; 6 g fiber; 920 mg sodium. Includes 3/4 cup cooked rice, 2 small corn tortillas, and 1/4 avocado per serving.