{"id":42220,"date":"2024-02-19T03:43:49","date_gmt":"2024-02-19T03:43:49","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=42220"},"modified":"2025-09-28T14:12:06","modified_gmt":"2025-09-28T14:12:06","slug":"shrimp-diablo-or-camarones-a-la-diabla-fiery-fiery-easy","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/shrimp-diablo-or-camarones-a-la-diabla-fiery-fiery-easy\/","title":{"rendered":"Camarones Diablo o Camarones a la Diabla: Elegantes, Ardientes y F\u00e1ciles"},"content":{"rendered":"\n

Shrimp diablo or camarones a la diabla will probably be on the table when Vivi Abeja<\/a>, one of our favorite Mexican cooks, wants to serve a meal that\u2019s a little extra to honor a special occasion. Unlike most of her delicioso and truly magical Mexican recipes, which she learned to make from her Abuelita<\/a> or one of her aunts in Chicago\u2019s Little Village neighborhood, Vivi did not grow up eating this dish with its signature fiery tomato-chile sauce.<\/p>\n\n\n\n

\u201cI taught myself how to make this recipe. One thing I love to do is treat myself to fancy dinners and replicate the meals in my home. It\u2019s very empowering and fulfilling. I shared this meal with my sister and she could not stop talking about it!\u201d reports Vivi.<\/p>\n\n\n\n

\u201dThis recipe feels so fancy to me. I loved mariscos and going to a mariscos restaurant was always something I did for special occasions. Seafood restaurants can be a little on the pricier side, so this is a treat.\u201d<\/p>\n\n\n\n

What ingredients did she play with to make this shrimp dish truly her own when she came home from that shi-shi restaurant? Vivi smiles. She pumped up the flavor and doubled down on los chiles. \u201cInstead of adding only one or two spices, I love adding a combination of chiles with the sweetness of a tomato. It gives it a spicy, smoky sweet flavor that I love,\u201d she says. <\/p>\n\n\n\n

Chile fan? You will be happy to see that Vivi uses three kinds of dried red ones in this dish. In order of heat, they are: ancho, guajillo and de \u00e1rbol. After lightly frying them in oil, she blends the chiles with saut\u00e9ed tomatoes, onions, garlic and (here\u2019s the fourth in this spicy dish) chipotles in adobo sauce. All this chile love explains where the fuego factor comes from in this delicioso shrimp diablo, which one of her sisters has been telling everyone about ever since Vivi first made it for her recently.<\/p>\n\n\n\n

Now that she has mastered this \u201dfancy\u201d dish, how often does she plan to make it? \u201cAfter hearing all the rave reviews from my sister, it\u2019s definitely being added into the rotation. It\u2019s very simple to make and something I can easily make in a weeknight for a nice pick-me-up,\u201d says Vivi.<\/p>\n\n\n\n

Fancy-tasting and easy? Shrimp diablo is going into rotation here at Familia Kitchen too. Plus, Vivi recommends making this seafood dish for Lent Fridays and for your friends and family who don\u2019t eat meat. And for your family and friends who like their comida bien hot. Vivi\u2019s shrimp diablo is\ud83d\udd25 fuego.<\/p>\n\n\n\n

To check out more of Vivi\u2019s family-famous Mexican recipes, check out some of the traditional dishes she learned to make from her grandmother, who is from Michoac\u00e1n, including these Familia Kitchen community faves: gorditas with beans and cheese<\/a>, red enchiladas<\/a> with queso fresco and onion, and flautas de papa<\/a>. All are abuela approved!<\/p>\n\n\n\n

Ready to Make Vivi\u2019s Shrimp Diablo? They\u2019re Fuego!<\/h2>\n\n\n
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\n\t \n\t \t\n \n <\/svg>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\t\t\t\t<\/figcaption>\n\t\t\t<\/figure>\n\t\t<\/div>\n\t\t\t\t
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Shrimp Diablo or Camarones a la Diabla: Fiery, Fiery & Easy!<\/h2>\n\n
\n \t\t \t\t\tRecipe by Vivi Abeja<\/span>\n \t\t\n
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  • <\/li>
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  • <\/li><\/ul>4.0<\/small> from<\/small> 13<\/small> votes<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Cuisine: Mexican<\/mark><\/span> <\/div>\n\t<\/div>\n\t\n\t\n\t\t\t
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    <\/span>Servings<\/span>

    6<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    20<\/p>minutes<\/span><\/div>

    <\/span>Cooking time<\/span>

    20<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t

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    Ingredients<\/h3>\n\t\t\t\t\t\t
    • For the Chile, Tomato and Onion Sauce<\/strong><\/li>
    • <\/span>

      1\/3<\/span> cup<\/span> vegetable oil<\/span><\/p><\/li>

    • <\/span>

      6<\/span> chiles guajillo, stemmed<\/span><\/p><\/li>

    • <\/span>

      2<\/span> chiles ancho, stemmed<\/span><\/p><\/li>

    • <\/span>

      8<\/span> chiles de \u00e1rbol, stemmed<\/span><\/p><\/li>

    • <\/span>

      3<\/span> cloves<\/span> garlic, whole<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> onion, roughly chopped<\/span><\/p><\/li>

    • <\/span>

      3<\/span> Roma tomatoes, roughly chopped<\/span><\/p><\/li>

    • <\/span>

      3 1\/2<\/span> oz<\/span> chipotles in adobo sauce, canned, about 5 peppers<\/span><\/p><\/li>

    • <\/span>

      1<\/span> tsp<\/span> oregano<\/span><\/p><\/li>

    • <\/span>

      2 to 3<\/span> Tbsp<\/span> chicken bouillon seasoning, to taste<\/span><\/p><\/li>

    • <\/span>

      1<\/span> tsp<\/span> salt, or to taste<\/span><\/p><\/li>

    • <\/span>

      3<\/span> cups<\/span> water<\/span><\/p><\/li>

    • For the Shrimp <\/strong><\/li>
    • <\/span>

      3<\/span> lbs<\/span> raw shrimp<\/span><\/p><\/li>

    • <\/span>

      1<\/span> tsp<\/span> garlic powder, or to taste<\/span><\/p><\/li>

    • <\/span>

      1<\/span> tsp<\/span> onion powder, or to taste<\/span><\/p><\/li>

    • <\/span>

      1<\/span> tsp<\/span> Old Bay seasoning<\/span><\/p><\/li>

    • <\/span>

      1 1\/2<\/span> tsp<\/span> salt, divided<\/span><\/p><\/li>

    • <\/span>

      1\/4<\/span> tsp<\/span> black pepper, or to taste<\/span><\/p><\/li>

    • <\/span>

      4<\/span> oz<\/span> butter (1 stick)<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> onion, thinly sliced<\/span><\/p><\/li>

    • <\/span>

      3 to 4<\/span> cloves<\/span> garlic, minced<\/span><\/p><\/li>

    • <\/span>

      1<\/span> lime, juiced<\/span><\/p><\/li><\/ul>\n \t\t<\/div>\n\n\t\t\t\n\t\t\t

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      Directions<\/h3>\n\t\t\t
      • Make the Chile, Tomato and Onion Sauce<\/strong><\/li>
      • Warm oil in a frying pan on medium heat. <\/li>
      • Lightly fry the chiles and garlic for 1 to 2 minutes, taking care not to burn the chiles. Remove the chiles and add to blender. <\/li>
      • Let the garlic cook for an extra 2 minutes, until slightly golden. Remove and add to the blender.<\/li>
      • In the remaining hot oil in the same pan, saut\u00e9 tomatoes and onions for 3 to 5 minutes, until they start to get soft and darken in color. Remove and add to blender. <\/li>
      • In the blender add chipotle peppers, chicken bouillon seasoning, oregano and water. Blend until smooth. Set aside. <\/li>
      • Prep and Cook the Shrimp<\/strong><\/li>
      • Clean, devein and pat dry the shrimp, using paper towels. <\/li>
      • Sprinkle the shrimp with garlic power, onion powder, Old Bay seasoning, 1 tsp salt, and black pepper. <\/li>
      • Melt butter in a large frying pan.<\/li>
      • Add sliced onion and minced garlic. Saut\u00e9 for 3 to 5 minutes.<\/li>
      • Add shrimp. Saut\u00e9 until the shrimp turns 80% pink, about 2 minutes per side.<\/li>
      • Add the Sauce to the Shrimp<\/strong><\/li>
      • Slowly pour the chiles and tomato mixture through a strainer, using a wooden spoon to help press the sauce through the mesh. Add the strained sauce to the saut\u00e9ed shrimp in the pan.<\/li>
      • Simmer the shrimp and chiles-tomato-onion sauce for about 5 minutes, to let the flavors blend.<\/li>
      • Add juice of 1 lime and season with \u00bd tsp salt, or to taste. Stir.<\/li>
      • Serve hot, with a side of white rice and a green salad. <\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t