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    Home > Quick & Easy Recipes

    Published: Sep 19, 2020 · Modified: Mar 17, 2021 by Denise Browning · "This post may contain affiliate links which won’t change your price but will share some commission." · 9 Comments

    5-Ingredient Shrimp a la Diabla (Camarones a la Diabla)

    Gluten FreeDairy FreeKeto

    Jump to Recipe ↓

    This 5-Ingredient Shrimp a la Diabla recipe was inspired by the Mexican dish camarones a la diabla, which translates to “deviled shrimp,” and has some spice to it, as the name suggests. Serve this over rice or pasta, or with crusty bread to soak up the sauce. Just like our shrimp in coconut sauce ,this is one of those one pot meals you won't want to miss!

    one shrimp a la diabla being held with a hand out of a bowl

    This Shrimp a la Diabla Recipe

    What really makes Shrimp a la Diabla is the red chile sauce. The deep red color of the sauce is created by the chipotle chile peppers in adobo sauce and tomato puree. It is a spicy dish, but my recipe can very easily be customized to your spice level preference.

    When I need to make a quick and easy meal, I just lovemaking shrimp! It is one of the easiest things to prepare as a home cook. Shrimp is a quick and easy meal, which is why Shrimp a la Diabla is a great 30-minute meal.

    This recipe comes from my book, The Complete 5-Ingredient Cookbook. In it, you’ll find my Shrimp a la Diabla recipe as well as 174 more easy recipes for busy people.

    Where Does Shrimp a la Diabla Come From?

    Camarones a la Diabla is a favorite Mexican dish, also known as shrimp diablo or Mexican deviled shrimp in English. I combine the English and Spanish to call it Shrimp a la Diabla. The dish features large shrimp cooked to juicy perfection in a pan, then smothered in a bright red chile pepper sauce that is spicy and full of flavor. 

    one pan with camarones a la diabla and one spoon on the side

    Can It be Made Less Spicy?

    Yes! Some palates may not enjoy the spice as much as others. For a milder version of the diabla sauce, substitute ½ teaspoon of red pepper flakes for the chipotle pepper.

    Ingredients to Make Camarones a la Diabla

    Here are the ingredients you’ll need when making Shrimp a la Diabla with chipotle:

    • Shrimp – use raw, large shrimp that are peeled, deveined, and with tails removed. Bring the shrimp to room temperature before cooking.

    TIP: when buying shrimp at the seafood counter, you’ll see shrimp that are pink in color and some that are grey. The pink shrimp are already fully cooked and not what you want to use for this recipe.

    • Salt
    • Freshly ground back pepper
    • Olive oil
    • Garlic – use fresh garlic cloves.
    • Tomato puree – canned tomato puree is perfect for this recipe and saves so much time over making your own from scratch.
    • Water
    • Chipotle chiles in adobo sauce

    How to Make Shrimp a la Diabla (Deviled Shrimp)

    blender with diabla sauce

    1. Pat the shrimp dry with paper towels and season them with salt and pepper.
    2. Heat a large nonstick saucepan over medium heat. Pour in 1 tablespoon of oil, then add the garlic and cook for 1 minute, stirring occasionally.
    3. Transfer the garlic to a blender with the tomato puree, water, chipotle peppers, and a pinch each of salt and pepper. Blend until smooth. Pour the sauce into the saucepan, cover, and cook over medium-low heat for 15 minutes, or until the sauce thickens slightly.
    4. Heat a large nonstick skillet over medium heat. Add the remaining 2 tablespoons of oil and cook the shrimp until they turn pink, about 3-4 minutes. Add the shrimp to the sauce and toss to combine. Taste and adjust the seasoning if needed.

    shrimp being cooked in a pan

    Cooking Tips

    1. Thaw frozen shrimp in the fridge and let drain in a colander to remove excess water.
    2. Pat the shrimp dry before seasoning.
    3. Make sure you use raw, thawed shrimp—not cooked!
    4. If you worry about the spice, you can puree the adobo peppers separately and add them a little at a time to the sauce until it’s just right for you.

    Shortcuts

    My Shrimp a la Diabla is one of those 5 ingredients or less recipes, but with all the flavor of longer-cooking versions. Traditionally, you might begin the recipe with dried chile peppers, sautéing them to bring out the flavor, then adding onions, garlic, tomatoes, and other ingredients. This method involves time to simmer the ingredients together, pureeing, straining, and simmering again.

    close up of deviled shrimp in a pool of sauce in a plate

    Using chipotle chiles in adobo sauce is the key to our shortcut recipe. They add all the great chile heat and flavor without the time spent sautéing, simmering, pureeing, and straining.

    Even though this is a shortcut recipe, it is not short on taste! I have a feeling you’ll be making this again and again.

    What to Serve with Shrimp a la Diabla

    Here are some delish sides to serve with the Mexican shrimp dish:

    • Steamed rice – we usually use white rice, but brown rice would be a healthier option.
    • Black beans – rice and black beans together make an excellent side dish with the shrimp.
    • Fried plantains or deep-fried bananas– the sweetness of the plantain/bananas pair so nicely with the spicy shrimp.
    • Sautéed yellow squash or zucchini – these are keto veggies options to go with the Shrimp a la Diabla.
    • Fresh salad – a salad of tossed greens with a light vinaigrette dressing is a great side to go with shrimp.
    • Pasta – this dish goes very nicely with some penne, rigatoni, fettuccine, or spaghetti.
    • Bread – a delicious, fresh, crusty bread such as this no yeast bread is always nice to sop up the rich, spicy sauce.

    shrimp a la diabla on a bed of rice

    How to Store Leftovers

    Keep your leftover Shrimp a la Diabla in an airtight container in the fridge for up to 3 days.

    You can reheat shrimp safely in the microwave, oven, or in a skillet. But do be aware that reheating shrimp can cause it to turn chewy. You may also just enjoy the leftover deviled shrimp cold with or in a salad.

    Other shrimp recipes to enjoy:

    • Garlic shrimp spaghetti
    • Garlic butter shrimp
    • Creamy shrimp scampi
    • Shrimp scampi pasta
    • Texas caviar with shrimp
    • Brazilian shrimp stew (ensopado de camarão)
    • Shrimp gratin
    • Garlic Parmesan Shrimp and asparagus
    • Blackened Shrimp

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    close up of shrimp a la diabla with lime wedges

     

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    one shrimp a la diabla being held with a hand out of a bowl
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    5 from 5 votes

    Shrimp a la Diabla

    This dish was inspired by the Mexican dish, camarones a la diabla, which translates to "deviled shrimp," and has some spice to it, as the name suggests. For a milder version, substitute ½ teaspoon of red pepper flakes for the chipotle pepper. Serve over rice or pasta, or with crusty bread to soak up the sauce. (The Complete 5-Ingredient Cookbook, page 186.
    Course:Main Course
    Cuisine:Mexican
    Keywords:5-ingredient recipes, camarones a la diabla, shrimp a la diabla, shrimp recipes
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4 people
    Calories431 kcal
    Author Denise Browning
    Cost $1.75 per person

    Equipment

    • nonstick saucepan
    • stovetop
    • blender

    Ingredients

    • 2 lbs raw, large shrimp peeled, deveined, tails off, at room temperature
    • salt and freshly ground black pepper
    • 3 tablespoon olive oil divided
    • 7 garlic cloves minced
    • 2 29-oz cans tomato puree
    • ¼ cup water
    • 2 chipotle chiles in adobo sauce

    Instructions

    • "Pat the shrimp dry with paper towels and season them with salt and pepper.
    • Heat a large nonstick saucepan over medium heat. Pour in 1 tablespoon of oil, then add the garlic and cook for 1 minute, stirring occasionally.
    • Transfer the garlic to a blender with the tomato puree, water, chipotle peppers, and a pinch each of salt and pepper. Blend until smooth. Pour the sauce into the saucepan, cover, and cook over medium-low heat for 15 minutes, or until the sauce thickens slightly.
    • Heat a large nonstick skillet over medium heat. Add the remaining 2 tablespoons of oil and cook the shrimp until they turn pink, 3-4 minutes. Add the shrimp to the sauce and toss to combine. Taste and adjust the seasoning, if needed."

    Recipe Video

    YouTube video

    Recipe Notes

    How to Store Leftovers
    Keep your leftover Shrimp a la Diabla in an airtight container in the fridge for up to 3 days.
    You can reheat shrimp safely in the microwave, oven, or in a skillet. But do be aware that reheating shrimp can cause it to turn chewy. You may also just enjoy the leftover deviled shrimp cold with or in a salad.

    Nutrition

    Calories: 431kcal | Carbohydrates: 25g | Protein: 52g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 572mg | Sodium: 4013mg | Potassium: 1563mg | Fiber: 7g | Sugar: 18g | Vitamin A: 2155IU | Vitamin C: 40mg | Calcium: 392mg | Iron: 9mg

    ** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

    Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

    DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

     

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    Filed Under: 5 Ingredients or Less, American Recipes, Easy Dairy-Free Recipes, Easy Dinner Recipes, Easy Gluten-Free Recipes, Easy Keto Recipes, Easy One Pot Meals, Quick & Easy Recipes

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    Reader Interactions

    Comments

    1. JB says

      September 20, 2020 at 10:19 am

      5 stars
      This was so flavorful. And the chipotle really added a kick!

      Reply
      • Denise Browning says

        September 21, 2020 at 8:19 pm

        I am happy to read you enjoyed our shrimp a la diabla!

        Reply
    2. Aarthi | Prepbowls says

      September 20, 2020 at 6:26 pm

      OMG! These shrimp in the spicy red sauce is so delicious, Red sauce is absolutely looks soo tempting and such a lovely color. Perfect with some white rice, Haven't tried Chipotle chilies in adobo sauce , I want to make this sauce after seeing the recipe. Thank you for the great tips and share, Denise! have a wonderful evening.

      Reply
      • Denise Browning says

        September 21, 2020 at 8:18 pm

        Thank you, Aarti! Yes, this shrimp la diabla is from my cookbook and can be prepared in 30 minutes with very few ingredients. Enjoy!

        Reply
    3. Dennis Yannakos says

      September 22, 2020 at 6:54 am

      5 stars
      Thank you for the recipe! This dish looks and tastes so good!

      Reply
      • Denise Browning says

        September 22, 2020 at 8:28 pm

        Hi Dennis! These camarones a la diabla are a Mexican dish full of flavor yet a quick and easy recipe. IT is also keto and gluten-free just like our garlic butter shrimp.

        Reply
    4. John / Kitchen Riffs says

      September 23, 2020 at 9:42 am

      Love spicy. Love shrimp. So I'll love this, right? Right! 🙂

      Reply
    5. Raymund says

      September 23, 2020 at 10:30 pm

      5 stars
      NIce one! I love things spicy. While you mentioned its perfect partners like rice, bread and pasta, you forgot one thing, beer 🙂 This really goes well with it.

      Reply
    6. Dee says

      December 16, 2021 at 2:05 pm

      5 stars
      Wow. This was the simplest shrimp a la diabla recipe that I've prepared before. It was nice not having to soak and grind up peppers for a change. It went nicely over some Mexican rice that I prepared for dinner.

      Just a note: Usually the only wild shrimp that I can find in the market are the naturally pink shrimp. Pink *before* they are cooked. If you see them, try them! Most are rather large in size so the cooking time is about the same as suggested in this recipe but the general rule is that they cook up quicker than their gray shrimp cousins.

      Reply

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