The Ultimate Guide to Making Shrimp a la Diabla

Shrimp a la Diabla, also known as “Camarones a la Diabla,” is a fiery Mexican dish that’s sure to tantalize your taste buds. This recipe features succulent shrimp cooked in a spicy, tangy sauce made from a blend of dried chilies, tomatoes, and garlic. Whether you’re a fan of spicy food or looking to impress at your next dinner party, this dish is a must-try.

Why Shrimp a la Diabla is a Must-Try Dish

Shrimp a la Diabla is beloved for its bold flavors and quick preparation. The combination of tender shrimp with a rich, spicy sauce makes it a standout dish that’s perfect for any occasion. Plus, it’s a fantastic way to bring the vibrant tastes of Mexican cuisine to your table.

Who Is This Recipe For?

This recipe is perfect for spice lovers and seafood enthusiasts alike. If you enjoy robust, spicy dishes and are looking for a new way to enjoy shrimp, this recipe is for you. It’s also great for home cooks who want to add a bit of international flair to their cooking repertoire.

Ingredients for Shrimp a la Diabla

To make Shrimp a la Diabla, you’ll need the following ingredients:

For the Shrimp

  • Large Shrimp: 1 pound, peeled and deveined
  • Olive Oil: 2 tablespoons
  • Salt: 1 teaspoon
  • Black Pepper: 1/2 teaspoon

For the Diabla Sauce

  • Dried Guajillo Chilies: 4-5, stemmed and seeded
  • Dried Arbol Chilies: 2-3, stemmed and seeded (adjust to taste for spice level)
  • Tomatoes: 2 large, roughly chopped
  • Onion: 1 small, roughly chopped
  • Garlic: 3 cloves
  • Chicken Broth: 1 cup
  • White Vinegar: 1 tablespoon
  • Olive Oil: 1 tablespoon
  • Salt: 1 teaspoon
  • Sugar: 1 teaspoon (optional, to balance the heat)

Equipment Needed

Ensure you have the following kitchen equipment on hand:

  • Large Skillet: For cooking the shrimp and sauce.
  • Blender or Food Processor: For making the sauce.
  • Medium Saucepan: For rehydrating the chilies.
  • Tongs: For handling the shrimp.

Directions for Making Shrimp a la Diabla

Step 1: Prepare the Chilies

  1. Rehydrate the Chilies: In a medium saucepan, bring water to a boil. Add the dried guajillo and arbol chilies, and simmer for about 10 minutes until they are soft. Drain and set aside.

Step 2: Make the Diabla Sauce

  1. Blend the Sauce: In a blender or food processor, combine the rehydrated chilies, tomatoes, onion, garlic, chicken broth, and white vinegar. Blend until smooth.
  2. Cook the Sauce: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Pour in the blended sauce, season with salt and sugar (if using), and cook for about 10-15 minutes, stirring occasionally, until the sauce thickens and the flavors meld.

Step 3: Cook the Shrimp

  1. Season the Shrimp: While the sauce is cooking, season the shrimp with salt and black pepper.
  2. Sauté the Shrimp: In a separate large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp and cook for about 2-3 minutes on each side, until they are pink and opaque.
  3. Combine and Cook: Add the cooked shrimp to the skillet with the diabla sauce. Toss to coat the shrimp evenly with the sauce and cook for an additional 2-3 minutes to ensure the shrimp absorb the flavors of the sauce.

Step 4: Serve

  1. Plate the Dish: Serve the Shrimp a la Diabla hot, garnished with fresh cilantro and lime wedges if desired. This dish pairs wonderfully with rice, tortillas, or a fresh salad.

Tips for Making the Best Shrimp a la Diabla

  • Adjust the Spice Level: For a milder sauce, reduce the number of arbol chilies. For extra heat, add more arbol chilies or a pinch of cayenne pepper.
  • Use Fresh Ingredients: Fresh tomatoes, garlic, and onions will give your sauce the best flavor.
  • Don’t Overcook the Shrimp: Shrimp cook quickly and can become rubbery if overcooked. Keep an eye on them and remove them from the heat as soon as they turn pink and opaque.

Storing and Reheating Leftovers

Shrimp a la Diabla can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm the shrimp and sauce gently in a skillet over medium heat until heated through. Be careful not to overcook the shrimp during reheating.

Recipe Variations

  • Chicken a la Diabla: Substitute shrimp with boneless, skinless chicken breasts or thighs, cut into bite-sized pieces.
  • Vegetarian Diabla: Use firm tofu or a mix of vegetables like zucchini, bell peppers, and mushrooms instead of shrimp.
  • Seafood Mix: Add other seafood such as scallops or squid along with the shrimp for a seafood medley.

Food and Drink Pairings

Shrimp a la Diabla pairs beautifully with Mexican sides like rice, refried beans, or a simple avocado salad. For drinks, consider a refreshing margarita, a cold beer, or a crisp white wine like Sauvignon Blanc to balance the heat of the dish.

Frequently Asked Questions

How can I make the sauce less spicy?

To reduce the spiciness, use fewer arbol chilies and remove the seeds from the chilies before rehydrating them. You can also add a bit of sugar to balance the heat.

Can I use pre-cooked shrimp?

While fresh shrimp are best, you can use pre-cooked shrimp. Add them to the sauce just long enough to heat through, being careful not to overcook them.

What can I use instead of chicken broth?

Vegetable broth or fish stock can be used as a substitute for chicken broth in the sauce.

Can I freeze Shrimp a la Diabla?

It’s best to freeze the sauce separately from the shrimp. The sauce can be frozen for up to 2 months. Thaw and reheat the sauce, then add freshly cooked shrimp before serving.

Is there a vegetarian version of this dish?

Yes, you can make a vegetarian version by substituting the shrimp with tofu or a mix of vegetables like zucchini, bell peppers, and mushrooms.

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