Camarones a la Diabla Recipe

Camarones a la diabla, or devil shrimp, are one of Mexico's most exciting dishes: plump shrimp bathed in a smoky, fiery chipotle and tomato sauce. The heat builds gently, balanced by lime and a touch of butter, and it comes together in half an hour.

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

Servings

4 servings

Calories

380

Ingredients

• 600 g large shrimp, peeled and deveined
• 3 chipotle peppers in adobo, chopped
• 400 g crushed tomatoes
• 1 small onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Juice of 1 lime
• Salt and pepper, to taste
• 2 tablespoons chopped fresh coriander
• Warm tortillas or rice, to serve

Instructions

1. Season the shrimp with salt and pepper and set them aside.
2. Blend the crushed tomatoes, chipotles, onion and garlic until smooth.
3. Heat the olive oil and butter in a wide pan and cook the tomato mixture for 5 minutes until it darkens slightly.
4. Stir in the paprika and cumin, then simmer the sauce for 3 more minutes.
5. Add the shrimp in a single layer and cook for 2 to 3 minutes per side until pink and just cooked through.
6. Squeeze over the lime juice, taste and adjust the salt and heat.
7. Serve immediately with chopped coriander and warm tortillas or rice.

Pro tips

• Do not overcook the shrimp; they turn rubbery in seconds once they curl tightly.
• Use fewer chipotles for a milder sauce, or add a spoon of adobo sauce for extra smokiness.
• A little butter at the end rounds out the heat beautifully.
• Leftover sauce is wonderful spooned over grilled chicken or eggs.

Frequently asked questions