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one shrimp a la diabla being held with a hand out of a bowl
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5 from 3 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 tbsp olive oil divided
  • 7 garlic cloves minced
  • 2 29-oz cans tomato puree
  • 1/4 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

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
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