Best 13 Shrimp Diablo Recipes

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Shrimp diablo is a traditional Mexican dish that usually features large shrimp cooked in a spicy tomato sauce. The dish is flavorful and easy to prepare, making it a popular choice for home cooks. Shrimp diablo is often served with rice and tortillas, and it can also be used as a filling for tacos or burritos. Whether you are looking for a quick and easy weeknight meal or a dish to impress your friends and family, shrimp diablo is a great option. The bright flavors of the sauce and the succulent shrimp come together to create a dish that is both delicious and satisfying.

Here are our top 13 tried and tested recipes!

SHRIMP FRA DIABLO



Shrimp Fra Diablo image

A thick, spicy sauce of garlic, olive oil, and fire-roasted tomatoes is sauteed with shrimp or your favorite seafood. Legend has it that it was named for Michele Pezza, also known as 'Fra Diablo' (Friar Devil), who helped push Napoleon's forces out of Naples. Serve the sauce over hot pasta, or, my favorite, hot couscous cooked with olive oil and garlic.

Provided by Allison

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 11

¼ cup olive oil
1 shallot, minced
3 cloves garlic, minced
1 tablespoon red pepper flakes, or to taste
1 (14.5 ounce) can fire-roasted diced tomatoes
3 tablespoons tomato paste
½ cup dry white wine
1 pound large shrimp, peeled and deveined
1 tablespoon dried parsley
½ tablespoon dried basil
1 pinch ground black pepper to taste

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Cook and stir shallot and garlic in hot oil until tender, about 5 minutes. Add red pepper flakes; cook and stir to release flavor, about 1 minute. Stir fire-roasted tomatoes and tomato paste into the shallot mixture. Thin the sauce by stirring white wine into the mixture; cook and stir until sauce becomes thick and bubbly, 4 to 5 minutes.
  • Reduce heat to medium-low. Add shrimp to the tomato mixture; cook and stir until shrimp are pink and cooked through, about 5 minutes. Season with parsley, basil, and black pepper.

Nutrition Facts : Calories 294 calories, Carbohydrate 13.6 g, Cholesterol 172.6 mg, Fat 15 g, Fiber 2.4 g, Protein 20.8 g, SaturatedFat 2.2 g, Sodium 576.3 mg, Sugar 5 g

SPAGHETTI DIABLO WITH SHRIMP



Spaghetti Diablo with Shrimp image

The sauce was tangy and sharp, mellow by my standards for spice, but just right for Nancy and Quinn. Topped with the shrimp, Pecorino cheese and some parsley, it was very satisfying.

Provided by Scott Koeneman

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 2h25m

Yield 4

Number Of Ingredients 15

1 teaspoon olive oil
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 onion, chopped
4 cloves garlic, minced
salt and ground black pepper to taste
2 (14.5 ounce) cans no-salt-added diced tomatoes
½ cup white wine
½ cup chopped fresh parsley, divided
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon red pepper flakes
8 ounces whole-wheat spaghetti
12 ounces cooked shrimp
½ cup grated Pecorino-Romano cheese, or to taste

Steps:

  • Heat oil in a Dutch oven over medium-high heat. Cook and stir green bell pepper, yellow bell pepper, onion, and garlic in hot oil until tender, 5 to 7 minutes. Season the mixture with salt and pepper.
  • Stir tomatoes, wine, 1/4 cup parsley, basil, oregano, and red pepper flakes into the bell pepper mixture; bring to a boil, reduce heat to low, and put a cover on the Dutch oven. Cook, stirring occasionally, until the tomatoes break down, about 2 hours.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until nearly cooked through, about 10 minutes; drain.
  • Stir drained pasta and cooked shrimp into the tomato sauce; cook until the pasta is cooked completely through yet firm to the bite, 2 to 3 minutes more. Serve with remaining parsley and Pecorino-Romano cheese.

Nutrition Facts : Calories 397.5 calories, Carbohydrate 62 g, Cholesterol 163.8 mg, Fat 3.5 g, Fiber 11.5 g, Protein 29.2 g, SaturatedFat 0.7 g, Sodium 223.3 mg, Sugar 11.2 g

SHRIMP DIABLO FOR TWO



Shrimp Diablo for Two image

Make and share this Shrimp Diablo for Two recipe from Food.com.

Provided by PanNan

Categories     < 30 Mins

Time 20m

Yield 2 serving(s)

Number Of Ingredients 13

8 -10 large shrimp, deveined, tail on
1/2 cup red onion, sliced
1/2 cup yellow onion, sliced
1 garlic clove, chopped
1/4 teaspoon crushed red pepper flakes
1 jalapeno pepper, sliced with seeds
2 large roma tomatoes, seeded and diced
2 tablespoons lemon juice
1/2 cup white wine
3 tablespoons butter
salt and pepper
grated parmesan cheese
1/4 lb linguine, cooked

Steps:

  • In a large saute pan, melt butter over medium heat.
  • Saute onion and jalapeno about 3 minutes.
  • Add garlic, crushed red pepper and shrimp and cook until shrimp is opaque, about 2 minutes.
  • Add tomatoes, lemon juice and white wine and reduce until sauce thickens, about 2 minutes.
  • Divide cooked linguine into two bowls and spoon sauce over.
  • Serve immediately and pass grated Parmesan cheese.

SHRIMP DIABLO W/ FETTUCCINE



Shrimp Diablo W/ Fettuccine image

Make and share this Shrimp Diablo W/ Fettuccine recipe from Food.com.

Provided by Sue Freeman

Categories     European

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 lb medium shrimp, peeled and deveined if desired (31 to 35 per pound)
1 teaspoon crushed red pepper flakes (or more, to taste)
6 tablespoons extra virgin olive oil
1 1/2 tablespoons salt
1/4 cup cognac or 1/4 cup brandy
1/4 cup minced garlic (about 20 small, 12 medium, 10 large, or 5 extra-large cloves from 1 or 2 heads)
1/2 teaspoon sugar
1 (28 ounce) can diced tomatoes, drained
1 cup dry white wine
1 lb dried fettuccine pasta or 1 lb spaghetti
1/4 cup minced fresh parsley leaves

Steps:

  • Bring 4 quarts water to a boil in large Dutch oven or stockpot.
  • While water is heating, heat 12-inch heavy-bottomed skillet over high heat for 4 minutes.
  • Meanwhile, toss shrimp with half of red pepper flakes, 2 tablespoons olive oil, and ¾ teaspoon salt.
  • Add shrimp to hot skillet and quickly arrange in single layer; sear until bottom of shrimp forms small spot of crust, about 30 seconds.
  • Remove skillet from heat, turn shrimp over, and add cognac; pause until cognac has warmed slightly, about 5 seconds, and return to high heat.
  • Wave lit match over pan until cognac ignites, shaking pan.
  • When flames subside, 15 to 30 seconds later, remove shrimp to medium bowl and set aside.
  • Allow empty skillet to cool, off heat, for 2 minutes; return to burner over low heat; add 3 tablespoons olive oil and 3 tablespoons garlic and cook, stirring constantly, until garlic foams and becomes sticky and straw colored, 7 to 10 minutes.
  • Add remaining red pepper flakes and 3/4 teaspoon salt, sugar, tomatoes, and wine, increase heat to medium-high, and simmer until thickened and fragrant, about 8 minutes longer.
  • Stir in reserved shrimp (with accumulated juices), remaining 1 tablespoon garlic, and parsley and simmer until shrimp have heated through, about 1 minute longer.
  • Off heat, stir in remaining 1 tablespoon olive oil.
  • Meanwhile, add pasta and 1 tablespoon salt to boiling water, stir to separate pasta, and cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta.
  • Transfer drained pasta back to now empty Dutch oven or stockpot; add about 1/2 cup sauce (sauce only, no shrimp) and 2 to 3 tablespoons reserved pasta cooking water; toss to coat.
  • Divide pasta among warm serving plates, top with a portion of sauce and shrimp, and serve immediately.

DIABLO SHRIMP SAUTE



Diablo Shrimp Saute image

This spicy shrimp and pasta recipe is very quick and easy to make. Great recipe for hot summer days! Double the jalapeno pepper if you like it hot.

Provided by Pammiepi

Categories     Main Dish Recipes     Pasta     Shrimp

Time 30m

Yield 4

Number Of Ingredients 9

1 (8 ounce) package linguine
4 tablespoons butter
1 cup chopped red onion
1 jalapeno pepper, seeded and chopped
1 pound peeled and deveined shrimp
1 (14.5 ounce) can diced tomatoes, drained
1 clove garlic, minced
½ cup white wine
2 tablespoons lemon juice

Steps:

  • Bring a large pot of lightly salted water to a rolling boil. Cook the linguine at a boil, stirring occasionally, until the pasta is cooked through yet firm to the bite, about 11 minutes; drain.
  • Melt butter in a large skillet over medium heat. Cook and stir onion and jalapeno pepper in melted butter until tender, about 3 minutes. Add shrimp, tomatoes, and garlic; cook and stir until shrimp are opaque, about 2 minutes more. Pour white wine and lemon juice over shrimp mixture; continue cooking until the sauce thickens, 3 to 5 minutes. Serve over cooked linguine.

Nutrition Facts : Calories 457.5 calories, Carbohydrate 49.9 g, Cholesterol 203.1 mg, Fat 13.8 g, Fiber 3.6 g, Protein 27.5 g, SaturatedFat 7.8 g, Sodium 445.8 mg, Sugar 6.8 g

DIABLO SHRIMP



Diablo Shrimp image

I don't know where I had this. It must have been a restaurant, and I couldn't find any recipes that are close to what I remember. So this is my take on it. I make this for my wife and I. She really loves it.

Provided by matty1124

Categories     Seafood     Shellfish     Shrimp

Yield 4

Number Of Ingredients 10

1 (12 ounce) package angel hair pasta
⅓ cup salted butter
⅓ cup olive oil
1 jalapeno pepper, sliced
1 tablespoon red pepper flakes
¾ cup dry white wine
salt and ground black pepper to taste
24 peeled and deveined medium shrimp
1 (4 ounce) jar capers
2 tablespoons grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook angel hair at a boil, stirring occasionally, until cooked through yet firm to the bite, 4 to 5 minutes; drain.
  • Melt butter in a large skillet over medium-low heat. Stir olive oil, jalapeno pepper, and red pepper flakes into the melted butter; cook until the flavors of the peppers infuse into the butter mixture, about 10 minutes. Remove and discard the jalapeno slices if desired; they will make this dish really hot if you leave them in. Stir white wine into the butter mixture; cook another 5 minutes. Add shrimp and capers. Increase heat to medium; cook and stir the shrimp until they are bright pink on the outside and no longer transparent in the center, about 5 minutes. Add drained pasta to the shrimp mixture; toss to coat. Top with Parmesan cheese to serve.

Nutrition Facts : Calories 642 calories, Carbohydrate 50.1 g, Cholesterol 134 mg, Fat 37.4 g, Fiber 4.6 g, Protein 20.8 g, SaturatedFat 12.9 g, Sodium 1267.5 mg, Sugar 2.4 g

DIABLO PASTA WITH BACON WRAPPED SHRIMP



Diablo Pasta with Bacon Wrapped Shrimp image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 12

12 ounces chipotle peppers in adobo sauce, pureed
1/4 cup minced garlic
1/4 cup Worcestershire sauce
6 whole tomatoes, diced
One 16-ounce can lager beer
1 bunch fresh cilantro
3 sticks butter
6 teaspoons minced fresh habanero peppers
One 1-pound box linguine, cooked
Bacon Wrapped Shrimp, recipe follows
6 slices good-quality thick-cut bacon
6 medium to large raw shrimp, peeled and deveined

Steps:

  • In a large food processor, blend the chipotles, garlic, Worcestershire, tomatoes, beer and cilantro.
  • Add the puree to a nonstick skillet and heat until the sauce bubbles.
  • Making 2 servings at a time, heat 1 stick butter with 2 teaspoons habanero in a large skillet. When the butter is melted, add one-third of the pasta and one-third of the Diablo sauce. Mix together for 20 seconds, remove from the heat and reserve. Repeat 2 more times.
  • Top with 1 bacon wrapped shrimp per serving.
  • Preheat the oven to 350 degrees F. Place the bacon on a baking sheet and bake until half cooked, 8 to 10 minutes. Let the bacon cool to room temperature.
  • Wrap each shrimp with 1 slice of bacon and secure with a toothpick. Grill until the shrimp is fully cooked and the bacon is crispy, 2 to 3 minutes.

SHRIMP & MONKFISH OVER LINGUINE FRA DIABLO STYLE



Shrimp & Monkfish over Linguine Fra Diablo Style image

Not really sure where this came from. I used monkfish instead of scallops. This was the result. PS--monkfish tastes a lot like lobster.

Provided by Katha

Categories     < 4 Hours

Time 1h30m

Yield 5 serving(s)

Number Of Ingredients 10

4 tablespoons olive oil, divided
6 garlic cloves, crushed
1 (28 ounce) can crushed tomatoes
1/2 teaspoon crushed red pepper flakes (more if you like it spicier)
8 ounces linguine
8 ounces large shrimp, peeled, deveined & cut in half
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
parsley (for garnish)
grated cheese (for garnish)

Steps:

  • In large sauce pan over medium heat add oil and garlic.
  • When garlic starts to sizzle add crushed tomatoes.
  • Season with red pepper.
  • Bring to a boil.
  • Add basil and oregano. Lower heat and simmer 30-60 minutes covered. Stir occasionally.
  • Bring a large pot of water to a boil.
  • Add pasta.
  • Cook 8-10 minutes stirring from time to time.
  • Drain.
  • In a large skillet heat remaining oil over high heat.
  • Add shrimp and monkfish.
  • Cook about 2 minutes, stirring frequently, until shrimp turn pink and fish is white.
  • Add shrimp and fish to tomato sauce mixture.
  • Cook about 5 minutes or until sauce begins to bubble.
  • Serve over pasta.
  • Garnish with parsley and cheese, if desired.
  • Serves 5.

SHRIMP A LA DIABLO



Shrimp a la Diablo image

I emulated this rendition of shrimp a la diablo after eating a similar dish at San Carlos Bay restaurant in Guadalups, AZ. Serve over anything.

Provided by TOM TROTTIER

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 4

Number Of Ingredients 4

1 (7 ounce) can chipotle peppers in adobo sauce
1 (8 ounce) package cream cheese (such as Philadelphia®), softened
½ cup milk
3 pounds large shrimp, peeled and deveined

Steps:

  • Puree chipotle peppers in adobo sauce in a blender until smooth. Add cream cheese and milk to the pureed pepper mixture; blend until smooth.
  • Pour the sauce mixture into a saucepan and bring to a boil. Add shrimp and cook until pink and no longer opaque in the center, about 2 minutes.

Nutrition Facts : Calories 497.5 calories, Carbohydrate 6.1 g, Cholesterol 582.3 mg, Fat 23.8 g, Fiber 1.6 g, Protein 60.8 g, SaturatedFat 13.5 g, Sodium 994.8 mg, Sugar 1.5 g

DIABLO SHRIMP & BACON WRAP



Diablo Shrimp & Bacon Wrap image

Make and share this Diablo Shrimp & Bacon Wrap recipe from Food.com.

Provided by KatyMomma

Categories     Pork

Time 3h

Yield 12 shrimp, 12 serving(s)

Number Of Ingredients 5

12 shrimp (uncooked)
spices
6 slices bacon
8 ounces cream cheese
jalapeno

Steps:

  • 1. Marinate shrimp in spices of your choice. Recommended is Tony Chacere's, italian dressing, salt, pepper, & garlic.
  • 2. Wrap shrimp in half slice of bacon with cream cheese (amount unspecified) & a jalepeno or sliver of bell pepper.
  • 3. Cook over the grill on a kabob skewer until cooked through (we like the bacon to be crispy).
  • 4. ENJOY!

SHRIMP DIABLO



Shrimp Diablo image

This is a very simple recipe that I cook quite often. And is it Yummy!! The recipe says it's for two but if I am hungry it will only feed me!! It is in a spicy(!) white sauce and placed on top of linguini.

Provided by Witch Doctor

Categories     Mexican

Time 30m

Yield 1-2 serving(s)

Number Of Ingredients 12

6 -8 large shrimp, deveined, tail on
1/2 cup red onion, sliced
1/2 cup yellow onion, sliced
1 garlic clove, chopped
1 jalapeno pepper, sliced with seeds
1 large roma tomato, seeded and diced
2 tablespoons lemon juice
1/2 cup white wine
3 tablespoons butter
salt and pepper
1/4 lb linguine, cooked
parmesan cheese (optional)

Steps:

  • In a large sauté pan, melt butter over medium high heat. Sauté onion and jalapeno about 3 minutes. Add garlic, diced tomato and shrimp and cook until shrimp is opaque,
  • about 2 minutes. Add lemon juice and white wine and reduce until sauce thickens,
  • about 2 minutes.
  • Divide cooked linguine into two bowls and spoon sauce over. Serve immediately.
  • Add a little parmesan cheese if you want.

SHRIMP DIABLO FOR TWO RECIPE - (4.6/5)



Shrimp Diablo for Two Recipe - (4.6/5) image

Provided by á-173522

Number Of Ingredients 13

8 to 10 large shrimp, deveined, tail on
1 ⁄2 cup red onion, sliced
1 ⁄2 cup yellow onion, sliced
1 clove garlic, chopped
1 ⁄4 teaspoon crushed red pepper flakes
1 jalapeño pepper, sliced, with seeds
2 large roma tomatoes, seeded and diced
2 tablespoons lemon juice
1 ⁄2 cup white wine
3 tablespoons butter
Salt and pepper, to taste
Parmesan cheese, grated
1 ⁄4 pound linguine, cooked

Steps:

  • In a large sauté pan, melt butter over medium heat. Sauté onion and jalapeño about 3 minutes. Add garlic, crushed red pepper and shrimp and cook until shrimp is opaque, about 2 minutes. Add tomatoes, lemon juice and white wine and reduce until sauce thickens, about 2 minutes. Divide cooked linguine into two bowls and spoon sauce over. Serve immediately and pass grated Parmesan cheese.

SHRIMP DIABLO



Shrimp Diablo image

Categories     Shellfish     Dinner     Sauté

Number Of Ingredients 14

1 pound Shrimp
1 teaspoon Salt
1 teaspoon Red Pepper Flakes
1/4 cup Olive Oil
1 piece Onion (chopped)
3 cloves Garlic
1 cup White Wine
1/4 teaspoons Oregano
1/4 teaspoon Thyme
1/2 cup Green Bell Pepper
1 tablespoon Jalepano
14 ounces Diced Tomatoes
3 tablespoons Italian Parsley
3 tablespoons Basil

Steps:

  • Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes.
  • Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside.
  • Add the onion to the same skillet, adding more olive oil, if necessary, and saute until translucent, about 5 minutes.
  • Add the tomatoes with their juices, wine, garlic, and oregano.
  • Simmer until the sauce thickens slightly, about 10 minutes.
  • Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together.
  • Stir in the parsley and basil. Season with more salt, to taste, and serve.

Tips:

  • For the best results, use fresh shrimp. If using frozen shrimp, thaw them completely before cooking.
  • To clean the shrimp, remove the heads, shells, and tails. Devein the shrimp by making a shallow cut along the back and removing the dark vein.
  • Use a large skillet or Dutch oven to cook the shrimp. This will give the shrimp plenty of room to cook evenly.
  • Season the shrimp with salt and pepper, and any other desired spices, before cooking.
  • Cook the shrimp over medium-high heat until they are pink and opaque. Do not overcook the shrimp, or they will become tough.
  • Serve the shrimp immediately with your favorite sides, such as rice, pasta, or vegetables.

Conclusion:

Shrimp diablo is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its spicy and flavorful sauce, shrimp diablo is sure to be a hit with your family and friends. So next time you're looking for a quick and easy dinner recipe, give shrimp diablo a try.

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