For extra depth of flavor, toast the dried chiles in a dry skillet for a few minutes before adding them to the oil. Adjust the amount of chiles to your preferred spice level. Remember that ancho chiles are milder than guajillo chiles. If you don't have fresh orange juice, you can use store-bought, but fresh is always best. Serve with Mexican rice, black beans, and warm tortillas for a complete meal.
The Original Camarones a la Diabla
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PREP TIME25 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs
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SERVING8 People
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VIEWS12
Dive into the fiery depths of flavor with these Camarones a la Diabla! Succulent shrimp are bathed in a rich, smoky, and intensely spiced chile sauce, creating a truly unforgettable Mexican-inspired culinary experience. Get ready to set your taste buds ablaze!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate10 g
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Cholesterol177 mg
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Fiber2 g
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Protein20 g
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Saturated Fat2 g
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Sodium502 mg
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Sugar4 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
21 mins
Prepare the Chile Base: Heat vegetable oil in a large skillet over low heat. Add 0.75 cup sliced white onion and 3 cloves minced garlic; cook until onion is tender, about 5 minutes. Add dried guajillo chiles and ancho chile peppers; 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.
02
Step
2 mins
Blend the Sauce: Transfer the chile mixture to a blender. Add orange juice and chicken bouillon granules. Blend until smooth. Strain the sauce through a fine-mesh sieve set over a bowl; discard the solids.
03
Step
8 mins
Prepare the Shrimp: Sprinkle shrimp with salt and black pepper. Rinse and dry the skillet. Heat olive oil and butter in the skillet over medium heat. Add the remaining 0.75 cup sliced white onion and 2 cloves minced 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.
04
Step
10 mins
Combine and Finish: Add the strained chile sauce to the skillet; simmer over medium heat until slightly thickened, 2 to 3 minutes. Add the shrimp back to the skillet; simmer until the shrimp are cooked through, about 5 minutes. Serve immediately over rice and garnish as desired.
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RECIPE REVIEWS
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Please Rate
Jovan Harrismorissette
Jun 21, 2025This recipe is amazing! The sauce is so flavorful and the shrimp are perfectly cooked.
Erling Fay
Jun 19, 2025I added a pinch of smoked paprika to the sauce for an extra layer of smokiness. Delicious!
Bernadette Robel
Jun 13, 2025The straining step is crucial for a smooth and velvety sauce. Don't skip it!
Andy Reinger
Jun 11, 2025My family loved this dish! It's definitely going into our regular rotation.
Rebeka Bosco
May 25, 2025I found it a bit too spicy for my taste, so I reduced the number of guajillo chiles.