Best 6 Camarones A La Diabla Mexican Devils Shrimp Recipes

SHRIMP DIABLO

Steps:

• Marinate the shrimp and vegetables in the El Pato Green and Yellow sauce overnight.
• Cook the sauce and the shrimp together over medium heat on your stovetop, or in a grill-safe pan on your pellet grill at 350°.
• Simmer until the shrimp are cooked, which takes about 5 minutes once the mixture is hot.
• Remove from heat and serve with tortillas and all of your favorite taco fixings.

CAMARONES A LA DIABLA, OR MEXICAN DEVILED SHRIMP

Steps:

• Seed and devein the guajillo chiles and chile de arbol.
• In a stock pot, add the chiles.
• Add enough water to cover the chiles, about 2 cups.
• Bring to a boil. Turn heat off and let the chiles sit in the hot water for 5 minutes or until the chiles are soft.
• Discard water.
• To the blender, add reconstituted chiles, tomatoes, chipotle pepper, ¼ onion, garlic, and salt.
• Blend until smooth, strain the sauce, and set aside.
• Peel the shrimp.
• Add salt and pepper to the shrimp.
• In a large pan, heat olive oil.
• Add the remaining onion. Stirring constantly for 1 minute.
• Add the shrimp. Stir constantly and cook for 2 minutes.
• Do not overcook the shrimp, or they will be rubbery.
• Make sure the heat is on low and add the tomato chile sauce.
• Stir and cook for an additional 2-3 minutes.
• Taste for salt.
• Serve with white rice and lime wedge.
• Enjoy.

DEVILED SHRIMP RECIPE

Steps:

• In a bowl mix the shrimp with the lemon juice and season with salt and pepper. Let it rest for 15 minutes to marinate.
• Combine roasted tomatoes, garlic, chipotle peppers and its adobo in a blender, process until smooth. Set aside.
• Heat 1 Tablespoon of olive oil in a large skillet, over medium-high heat. Add diced onion and the shrimp without the marinated juices. Slightly cook shrimp turning quickly to avoid overcooking. About 4 minutes. The shrimp will keep cooking later with the sauce. Transfer to a plate and set aside.
• Add the remaining 1 Tablespoon of olive oil to the skillet and turn heat to medium-high. Add the sauce and fry stirring constantly to prevent it to stick to the bottom. Simmer for about 10 minutes; if using the white wine add now and also add the thyme. Season with salt.
• Add the shrimp and cook for 2 more minutes. Serve over white rice and sprinkle with cilantro if desired. Do not overcook the shrimp or it will taste like rubber. (Smile)

CAMARONES A LA DIABLA (MEXICAN SPICY SHRIMP)

Steps:

• Boil the chiles de arbol and the guajillo chiles until they are rehydrated. Remove all or some of the seeds to achieve a milder taste.
• Saute the tomatoes, 1/2 of the onion, chile de arbol, guajillo chiles, chipotle pepper, and garlic in a frying pan for about 3 minutes.
• Add the above ingredients to a blender with the orange juice and 1 tsp. of pepper and blend until everything is combined. Put through a strainer to get a smooth liquid. Set aside.
• Add the remaining half of the onion to a frying pan with the butter and the shrimp and cook over medium heat until the shrimp is cooked through.
• Add the a la diabla salsa and let cook over medium low heat for about 5 minutes or until heated through.
• Serve immediately.

THE ORIGINAL CAMARONES A LA DIABLA

Steps:

• Heat oil in a large skillet over low heat. Add onion and garlic; cook until onion is tender, about 5 minutes. Add dried chiles; cook, stirring constantly, until fragrant, 2 to 3 minutes. Add tomatoes; cook until slightly softened, about 3 minutes. Stir in water and bring to a boil. Reduce heat and simmer until peppers are softened, about 10 minutes.
• Blend chile mixture, orange juice, and bouillon in a blender until smooth. Strain through a sieve set over a bowl; discard solids.
• Sprinkle shrimp with salt and black pepper. Rinse and dry the skillet. Heat butter and oil in skillet over medium heat. Add onion and garlic; cook, stirring, until tender, about 5 minutes. Add shrimp; cook just until browned on both sides, about 3 minutes. Transfer shrimp to a bowl.
• Add sauce to the skillet; simmer over medium heat until slightly thickened, 2 to 3 minutes. Add shrimp; simmer until cooked through, about 5 minutes.

CAMARONES A LA DIABLA (MEXICAN DEVIL'S SHRIMP)

Steps:

• Heat butter and oil in a skillet over medium heat. Add shrimp and garlic; cook until shrimp are pink, about 3 minutes. Add hot sauce, ketchup, Worcestershire sauce, oregano, salt, and pepper. Cook until flavors are well blended, 5 to 10 minutes.
• Pour in beer a little at a time, stirring until dish has desired consistency, about 4 minutes. Cook for 5 minutes more.