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camarones a la diabla - spicy Mexican shrimp served in a white bowl with fries and slaw on the side

Camarones a la Diabla

Course: Appetizer, Main
Cuisine: Mexican
Keyword: deviled shrimp, easy seafood recipe, easy shrimp recipe, Mexican shrimp, spicy shrimp
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 6 minutes
Total Time: 26 minutes
Servings: 4
Calories: 326kcal
Author: Marilyn
Spicy jewels of shrimp known as Camarones a la Diabla or Deviled Shrimp are extra-large shrimp simmered in a deeply flavored sauce of Mexican chilies, tomatoes, garlic and onions. The delightful sauce makes the shrimp shine! Serve as an appetizer or with seasoned rice or crusty bread.
Print Recipe


  • 7 dried guajillo chiles rinsed
  • 3 dried Chile de Árbol peppers rinsed
  • 3 Roma tomatoes coarsely chopped
  • 2 cloves garlic peeled
  • 1 small onion coarsely chopped
  • Coarse kosher salt
  • ¼ cup olive oil
  • 1-½ pounds extra large (26/30) raw shrimp peeled and deveined tail-on
  • Freshly ground black pepper
  • Granulated sugar optional
  • Lime wedges optional


  • In a medium saucepan, bring 6 cups of water to boiling. Remove from the heat and add dried guajillo and Chile de Árbol peppers. Submerge peppers. If more water is needed add hot tap water to cover the chilies. Cover and let stand for 15 to 20 minutes or until the chilies have softened. Drain the chilies and remove the stems and seeds. Discard the stems and set the seeds aside.
  • Add the chilies, tomatoes, garlic, onion and 1 teaspoon coarse kosher salt to a blender. Puree until smooth. Season to taste with kosher salt.
  • In a large skillet over medium-high heat, add the oil and heat until shimmering. Add the shrimp and cook, turning once, for 1 to 2 minutes or until the shrimp is light pink. Using a slotted spoon, transfer the shrimp to a bowl.
  • Lower the heat to medium. Slowly add the chili mixture to the skillet. Cook, stirring, 5 to 7 minutes or until the sauce is bubbling. Season to taste with salt and pepper. If the sauce is too spicy, add sugar, in ¼ teaspoon increments, until the sauce is to your liking.
  • Add the shrimp to the sauce and heat, stirring, 3 minutes or until the shrimp is heated through.
  • Serve with lime wedges, if using.


Extra large shrimp (26/30) means that there are 26 to 30 shrimp in a pound. The numeric designation is a better title for shrimp than just a description since you know exactly what you are getting.
Check your shrimp for any leftover shells pieces or dark veins. Even if you purchased peeled and deveined shrimp, there can often be stragglers that you will want to remove.
If you are serving Camarones a la Diabla as a main course, figure about 6 ounces of raw headless shrimp per person. This is the number I used when determining the serving size of this dish. If you are serving deviled shrimp as an appetizer, you can figure about 2 to 3 ounces of raw headless shrimp per person.
Shrimp are done when they turn pink and opaque and have curled into a C-shape. Shrimp cook very quickly, so remove them from the heat immediately when they turn pink. A reliable reference is to look at the thick end near the V-shape where the vein was removed. As soon as that area turns opaque, your shrimp are done.
Guajillo chiles are some of the most popular chili peppers used in Mexico. They are a mild, fruity and sweet tasting chili that is often used in making salsas and sauces. Dried guajillo chiles range from 2,500 to 5,000 heat units on the Scoville scale.
Chile de Arbol is a classic Mexican pepper that is often used in traditional sauces. It has a nutty and smoky flavor with medium to hot spiciness. Chile de Arbol range from 15,000 to 30,000 Scoville heat units.
If you want your shrimp less spicy, you can omit the Chile de Arbol and add more guajillo chiles. A pinch of crushed red pepper or more to taste, would add a little more spiciness if you want to increase the heat by only a small amount.
You can substitute canned whole peeled tomatoes for the fresh Roma tomatoes. A typical 14.5 ounce can of whole tomatoes has about 5 to 6 tomatoes in it so you will have leftovers. Store the leftover tomatoes in their juice in a sealed container for up to 5 days. Do not store them in the can.
You may also substitute 2 teaspoons minced garlic for the 2 garlic cloves. 
Deviled Shrimp is best when served and enjoyed soon after being prepared. Leftovers can be stored in a sealed container and kept in the fridge for a day or so. Briefly reheat on the stovetop, but note that the shrimp will not have quite the same texture or taste as when originally cooked.


Calories: 326kcal | Carbohydrates: 8g | Protein: 36g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 429mg | Sodium: 1330mg | Potassium: 381mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1646IU | Vitamin C: 17mg | Calcium: 263mg | Iron: 4mg