Camarones a la Diabla (Deviled Shrimp) Recipe

Camarones a la Diabla, or “Deviled Shrimp,” is a fiery Mexican classic that’s as bold in flavor as it is quick to prepare. Succulent shrimp are simmered in a smoky, spicy chile-tomato sauce made from dried guajillo and arbol chiles, delivering layers of heat balanced with just the right amount of citrusy burn. To intensify the flavor and add a bit of smokiness to the dish, the vegetables are broiled. It’s the perfect dish for spice lovers looking for a satisfying meal that doesn’t hold back. Serve it with rice, warm tortillas, or a simple salad for a dinner that comes together fast.

Where’s the best place to find dried chiles? 

Look for dried chiles at Mexican markets, like Mi Pueblo, or in your produce section of the grocery store near the dried mushrooms.

Notes from the Food & Wine Test Kitchen

Once you rehydrate chiles, they’re incredibly easy to work with and unlock a whole new layer of flavor. Taste your sauce before adding it to the shrimp! You can adjust the heat, acidity, or sweetness before it all comes together. Once the sauce goes in with the shrimp, you can’t cook it too long or the shrimp will overcook.

Make ahead

The sauce can be made up to three days in advance and refrigerated in an airtight container. Or you can freeze the sauce for up to two months. Reheat the cold sauce with a splash of water until simmering, then add sauteed shrimp. 

This recipe was developed by Renu Dhar; the text was written by Breana Killeen.