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Restaurants›El Charro Mexican Restaurant›Camaron Ala Diabla Recipe

Camaron Ala Diabla Recipe

Name: El Charro Mexican Restaurants CAMARON ALA DIABLA Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 lb raw large shrimp (16-20 count), peeled & deveined, tails optional; 2 tbs vegetable oil or olive oil; 1 tbs unsalted butter; 1 cup yellow onion, thinly sliced; 3 tsp garlic, minced; 1 tsp chipotle peppers in adobo, finely chopped; 1 cup Mexican or store-bought Diabla-style salsa (spicy red sauce) or homemade*; 1 tsp tomato paste (optional, to deepen sauce); 1 tbsp lime juice (fresh); 1 tsp smoked paprika; 0.5 tsp cumin; 0.5 tsp dried oregano (Mexican oregano if available); 1 tsp salt; 0.5 tsp black pepper; 2 tbsp fresh cilantro, chopped (for garnish); 2 cups white rice or Mexican-style rice, cooked; 4 oz mixed salad greens; 0.5 cup cherry tomatoes, halved; 0.5 cup cucumber, sliced (optional); 2 pieces lime wedges (for serving); 2 cups tortilla chips; 1 tsp olive oil (for salad); 0.25 tsp salt (for salad); 0.125 tsp black pepper (for salad)

Inspired by El Charro Mexican Restaurant

Time35m

Serves2

Sautéed shrimp & onions with spicy salsa. Served with rice, salad, & chips.

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Ingredients

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Shrimp & Salsa

1 lb raw large shrimp (16-20 count), peeled & deveined, tails optional

2 tbs vegetable oil or olive oil

1 tbs Unsalted butter

1 cup yellow onion, thinly sliced

3 tsp Garlic, minced

1 tsp chipotle peppers in adobo, finely chopped

1 cup Mexican or store-bought Diabla-style salsa (spicy red sauce) or homemade*

1 tsp tomato paste (optional, to deepen sauce)

1 tbsp lime juice (fresh)

1 tsp Smoked paprika

1/2 tsp Cumin

1/2 tsp dried oregano (Mexican oregano if available)

1 tsp Celtic sea salt

1/2 tsp black pepper

2 tbsp fresh cilantro, chopped (for garnish)

Sides

2 cups white rice or Mexican-style rice, cooked

4 oz mixed salad greens

1/2 cup Cherry tomatoes, halved

1/2 cup cucumber, sliced (optional)

2 pieces Lime wedges (for serving)

2 cups tortilla chips

1 tsp olive oil (for salad)

1/4 tsp salt (for salad)

1/8 tsp black pepper (for salad)

Method

Shrimp & Salsa

Prep shrimp

Pat shrimp dry with paper towels; season lightly with 0.5 tsp salt and 0.25 tsp black pepper. Set aside while you prepare other ingredients.

Sauté onions

In a large skillet over medium-high heat, warm 2 tbs oil and 1 tbs butter until shimmering. Add the thinly sliced onion (1 cup) and a pinch of salt. Cook, stirring occasionally, until onions are softened and beginning to brown, about 6–8 minutes.

Add garlic and spices

Reduce heat to medium. Add the minced garlic (3 tsp), smoked paprika (1 tsp), cumin (1/2 tsp), and oregano (1/2 tsp). Stir for 30–45 seconds until fragrant, taking care not to burn the garlic.

Build the Diabla sauce

Stir in the chopped chipotle in adobo (1 tsp) and the Diabla-style salsa (1 cup). If using, add tomato paste (1 tsp) and stir to combine. Bring the sauce to a gentle simmer and let it reduce 3–4 minutes so flavors concentrate. Taste and adjust heat/salt as needed (add remaining 0.5 tsp salt if desired).

Cook shrimp

Increase heat to medium-high. Add the seasoned shrimp in a single layer and cook, turning once, until shrimp are opaque and pink throughout, about 2–3 minutes per side depending on size (total 4–6 minutes). Do not overcook. Spoon sauce and onions over the shrimp as they cook so they absorb the flavors.

Finish

Remove skillet from heat. Stir in fresh lime juice (1 tbsp) and chopped cilantro (2 tbsp). Taste and adjust seasoning with additional salt or lime if desired. Keep warm.

Sides

Rice

Heat cooked rice (2 cups) in microwave or on the stovetop with a splash (1–2 tbs) of water for 2–3 minutes until hot, fluff with fork. Optionally season with a pinch of salt.

Simple salad

Toss mixed salad greens (4 oz), halved cherry tomatoes (1/2 cup), and cucumber (1/2 cup) with 1 tsp olive oil, 1/4 tsp salt, and a pinch (1/8 tsp) of black pepper. Divide onto plates.

Plate & serve

Portion rice onto each plate. Spoon the Camarón a la Diabla (shrimp, onions, and sauce) next to the rice. Add a portion of the salad, a handful of tortilla chips (about 2 cups divided), and a lime wedge. Serve immediately while shrimp is hot.