Camarones A La Diabla Recipe

Prep shrimp

Rinse jumbo shrimp and pat dry with paper towels. If not already done, peel and devein. Place shrimp in a bowl and season with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1 tbsp lime juice. Toss to coat and let rest while you prepare the sauce (about 10 minutes).

Right before cooking, heat 1 tbsp olive oil in a large skillet over medium-high heat. When the oil shimmers, add shrimp in a single layer (do not overcrowd; cook in two batches if needed). Sear shrimp 1.5–2 minutes per side until pink and just opaque. Remove shrimp to a plate and keep warm. Do not overcook.

Toast and rehydrate chiles

Remove stems and seeds from 10 dried chile de árbol (leave some seeds if you want extra heat). In a dry skillet over medium heat, toast chiles 30–60 seconds per side until fragrant and slightly darkened — do not burn. Transfer toasted chiles to a heatproof bowl and cover with 1/2 cup hot water or stock. Let soak 10 minutes until softened.

Sauté aromatics

While chiles soak, heat 2 tbsp vegetable or canola oil in a medium skillet over medium heat. Add 4 garlic cloves (whole or roughly chopped) and 1/4 cup chopped white onion. Sauté 2–3 minutes until softened and fragrant but not browned.

Blend sauce

Drain chiles, reserving about 2 tbsp of the soaking liquid. In a blender, combine softened chiles, sautéed garlic and onion, 3 tbsp tomato paste (or 1/3 cup tomato sauce), reserved soaking liquid or additional stock as needed, 1/2 tsp brown sugar (optional), 1/4 tsp dried oregano, and 1/8 tsp ground cumin. Blend on high until very smooth, adding up to 2–3 tbsp more stock/water to reach a saucy but still slightly thick consistency.

Cook and season sauce

Pour blended sauce back into the skillet over medium heat. Simmer gently 4–6 minutes, stirring occasionally, to cook out raw tomato taste and concentrate flavors. Taste and season with a pinch of salt and a little additional sugar if too acidic. If sauce is very thick, thin with up to 2 tbsp stock.

Finish with butter

Lower heat to medium-low and whisk in 2 tbsp unsalted butter until glossy and fully incorporated. This mellows heat and adds richness. If you prefer an even richer finish, add the optional 1 tbsp extra butter now.

Return the cooked shrimp to the skillet with the diabla sauce and gently toss to coat, cooking together 1–2 minutes so the shrimp absorb some sauce flavor. Taste and adjust seasoning with salt, a squeeze of lime if desired, and chopped cilantro.

Transfer shrimp and sauce to a serving platter. Garnish with chopped cilantro and serve immediately with lime wedges on the side. Recommended accompaniments: warm tortillas, white rice, or crusty bread to soak up the sauce.