camarones

Camarones a la Diabla or Mexican-style “shrimp of the devil,” is one of my all-time favorite recipes. Plump, tender shrimp are seared and then tossed in a rich, fiery sauce made from dried chiles.

Camarones a la Diabla

ancho (guajillo,

chile de arbol chiles (stemmed and seeded)

tomatoes

onion

garlic

salt

olive oil

shrimp

butter (optional)

Place the chiles in a medium, heat-proof bowl and then pour boiling water over them to cover. Let stand for 15 to 20 minutes, until the chiles are very soft.

Remove the chiles from the soaking water using tongs or a slotted spoon, reserving the soaking water. Transfer the chiles to a blender.

Add the tomatoes, onion, garlic, and salt to the blender with the chiles. Add ½ cup of the soaking liquid (or use water) and process until smooth. Add additional soaking liquid or water as needed to get a saucy consistency. If the mixture is too spicy, add additional tomatoes.

Heat the oil in a large skillet over medium-high heat. Add the shrimp and cook, turning over once, until they are pink and opaque, about 3 minutes total.

Add the sauce to the pan, reduce the heat to medium, and simmer for about 5 minutes, until the sauce is hot and bubbling. Add the butter, if using, and stir until it is fully melted and incorporated.

Serve immediately.

Deliciosa pasta con camarones, un plato sencillo y muy rápido de hacer.

Pasta con camarones

paquete de pasta de su gusto (yo usé spaguetti)

cucharada de mantequilla

cucharada de aceite de oliva

o 3 dientes de ajo picado

200 grs de camarones

Ají o chili picante en polvo u hojuelas a gusto

sal y pimienta a gusto

cucharadas de perejil picado

Queso parmesano a gusto

Preparar la pasta según las indicaciones del envase. Reservar.

2. En un sartén colocar mantequilla y aceite cuando comience a disolverse agregar el ajo picado, no se debe dorar.

. Agregar los camarones, cuando tomen color, añadir sal, pimienta y ají o chili.
4.

Cocinar por 2 minutos y agregar perejil picado y la pasta elegida.
5.

Mezclar muy bien, cocinar 1 o 2 minutos.
6.

Servir inmediatamente con queso parmesano encima.

Camarones al Mojo de Ajo or Mexican Style Garlic Shrimp is one of my favorite Mexican dishes. For this Mexican garlic shrimp recipe, juicy, tender shrimp are tossed in a sauce with loads of garlic, Mexican spices, lime juice, and cilantro.

Camarones al Mojo de Ajo or Mexican Garlic Shrimp

olive oil (divided)

½ teaspoon smoked paprika

paprika

cumin

garlic (4 of them minced and 4 of them thinly sliced)

½ red onion (thinly sliced)

unsalted butter

limes

cilantro parsley

In a large bowl, stir together 2 tablespoons of the olive oil, smoked paprika or chipotle, paprika, cumin, salt, and the minced garlic. Add the shrimp and toss to coat.

In a large skillet over medium heat, heat the remaining 2 tablespoons of olive oil.

Add the onion and the sliced garlic and cook, stirring occasionally, until the onion is soft, about 5 minutes.

Add the shrimp and cook, stirring occasionally, until the shrimp are opaque and completely cooked through, 5 to 6 minutes.

Add the butter to the skillet and cook, stirring, just until the butter is melted and incorporated.

Just before serving, squeeze the lime juice over the top and sprinkle with the cilantro.

Serve hot.

Camarones a la Diabla is the tastiest Mexican shrimp dish. Succulent shrimp are cooked in a spicy red sauce that is DIVINE! It’s quick and easy to whip up in 35 minutes served with a side of cilantro lime rice. For dessert pair with these Mojito Cupcakes!

Shrimp a la Diabla Recipe

medium-grain rice

water

lime

cilantro

neutral oil ((vegetable oil, avocado oil

roma tomatoes

yellow onion

guajillo chiles

chipotle

kosher salt (plus more to taste)

avocado (sliced, for serving)

cilantro (for serving)

shrimp (deveined and peeled (tails still on))

Limes (for serving)

I make rice in a rice cooker because that’s what I grew up doing. Cook the rice, per the instructions of your machine, until fluffy.

Add juice from 1 lime to the rice, along with 2 tablespoons of minced cilantro. Set aside until you’re ready to serve.

To Make the Lime Rice:

In a big saucepan or Dutch oven, set over high heat, add the vegetable oil. When the oil is hot, add the roma tomatoes and sear on first side for about 3 to 5 minutes, flip, using tongs, and sear on the opposite side for an additional 2 minutes. You may need to do this in batches. Remove the tomatoes and set them aside in a bowl or on a cutting board.

Next, add the onion, garlic cloves and guajillo chiles, searing and toasting them for about 2 to 3 minutes. Take a peek at the onion and if it needs more time, leave it for an additional minute or two. Remove the onion and garlic cloves and set them aside. Add the tomatoes back to the pot with the chiles and add 2 cups of water. Cover the pot and cook for about 10 minutes. This will soften the tomatoes quite a bit and soften the chiles too.

To a blender, add the garlic cloves, seared onion and the chipotle in adobo and sauce. You may need to blend this sauce in batches, depending on how big your blender is (I had to do in batches). Add the tomatoes and the broth and the chiles to the blender. Pulse until smooth, making sure to allow a bit of steam out of the blender.

Pour it back to the pot and add a teaspoon of salt. Bring to a gentle simmer, over medium-low heat and cover the pot. Cook for an additional 10 minutes. Just until the flavors can marry all together. Give it a taste and add salt to taste. I added an additional teaspoon or two.

This recipe makes a big batch of sauce. See below for other ideas to eat it with. It stays good in the fridge for up to a week and a half, if kept in an airtight container. It freezes well too so definitely think about doing that!

To Make the A La Diabla Sauce:

Shrimp cook very quickly and overcooked shrimp are SAD! So make sure you get everything ready before hand. Set the table. Get your drinks ready. Slice up your avocado and cilantro.

In a medium skillet, set over medium-high heat, add a tablespoon of neutral flavored oil. When the oil is hot, add the shrimp and cook for about 30 to 40 seconds per side. You’ll know they’re cooked because they’ll turn from translucent to opaque and pink. If you need to, using your tongs, turn the shrimp onto their deveined side. I sometimes do this to make sure they’re cooked.

Turn off the heat and pour in a few ladles of a la diabla sauce into the skillet. Toss them around in the sauce and serve immediately.

To Make Shrimp a La Diabla:

Delicious! The sauce is so flavorful and comes together easily. Will definitely be making this again!

Where did you find that walnut handle serving spoon in the pics? Didn't see it in the shop.

This was soo good! I used New Mexico chiles because I had them on hand - not sure how different the spice level is from guajillo but it worked. So easy and perf for weeknights in the summer!
Side note... I've been using the extra sauce to make these super easy migas all week and it is also bomb in that. My non-recipe goes something like this: fry up some veg (green onions, bell peppers, spinach), add some corn tortilla strips, scramble in some eggs, add a couple spoons of delicious sauce, top with cilantro (obvs.) I'm obsessed!

I made this for dinner because I had (nearly) all the ingredients. It was spicy in just the right way and was totally delicious. So excited to have leftover sauce for tacos later this week! Thank you!!

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Pasta con camarones

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Shrimp a la Diabla Recipe

Top 5 camarones recipes from across the web

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Camarones a la Diabla

Pasta con camarones

Pasta con camarones

Camarones al Mojo de Ajo or Mexican...

Shrimp a la Diabla Recipe

The most viewed camarones recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine