Inside: Learn how to make this delicious Mexican classic Camarones a la Diabla recipe. It is a perfect appetizer to serve on game day along with an ice-cold Coca-Cola.
This post was sponsored by Kroger and The Coca-Cola Company. All opinions expressed on my site are my own.
For me, there is nothing quite like shrimp for a delicious appetizer. There are so many ways that you can prepare it, and it is a perfect size. One way that I like to make it is in a garlic butter sauce, like in this camarones al mojo de ajo recipe.
My favorite way to make it, however, is as this camarones a la diabla recipe. It combines spice with flavor and is sure to be a hit at your next game day party.
What is Camarones a la Diabla?
Camarones a la diabla translates roughly from Spanish to mean “Devil Shrimp” in English. The reason is that it consists of cooking well-seasoned jumbo shrimp with a very spicy red salsa made from chile de arbol.
This recipe is perfect for those of you that love spicy food. In Mexico, spicy food is very popular, which is why you will often see this served as an appetizer or as a complete meal along with rice.
Like most Mexican foods, the best beverage to serve with camarones a la diabla is Coca-Cola. There is just something about the classic taste of Coca-Cola from a glass bottle that enhances the taste of this delicious recipe. Regardless of how you drink it, Coca-Cola is meant to go with great food and is perfect for your final four parties this year.
I bought all of the ingredients for this recipe at King Soopers, which is Colorado’s Kroger affiliate. While I was there, I picked up a case of Coca-Cola in glass bottles, because I knew that I would be drinking it with this recipe. Kroger is a perfect one-stop solution for all of your Taste of the Tournament needs.
Visit TasteoftheTournament.com for more game day recipe ideas.
How do you make Camarones a la Diabla?
One of the great things about this recipe is that it is easy to make. All you need are the following ingredients:
- Raw, Jumbo Shrimp
- Chile de Arbol (dried chiles, hydrated and deseeded)
- Chile Guajillo (dried chiles, hydrated and deseeded)
- Chipotle Pepper
- Orange Juice
You will start by cleaning and removing the shells from the shrimp and setting them aside. After you have done that, it is time to make the “a la diabla” salsa.
To do that, you need to boil the guajillo and arbol peppers to rehydrate them. At this point, you can remove the seeds as well if you don’t want this to be too spicy.
Once you have done that, you will saute the salsa ingredients in a frying pan with a little bit of olive oil for about 3-5 minutes.
The next step is to blend the salsa ingredients completely before passing them through a strainer so that you end up with a smooth sauce.
Once the salsa is ready, it is time to cook the shrimp. To do this, add the shrimp and some onion slices to a frying pan with a little butter and cook until the shrimp are a nice, pink color.
Then, add the a la diabla salsa and cook over medium heat for about 5 minutes. At this point, the shrimp are ready to serve immediately.
This recipe definitely has some kick to it, but if you remove the seeds as I suggest, it isn’t overwhelmingly spicy and just about anyone will like it!
Let me know in the comments below how it turns out and if you have any questions about how to make it!
Camarones a la diabla (Mexican Spicy Shrimp)
- 10 Jumbo Shrimp cleaned and de-veined
- 2 Red Tomatoes
- 1 White Onion cut into slices and divided into two parts
- 4 Chile De Arbol dried
- 1 Chipotle pepper
- 2 Guajillo Chiles dried
- 1 clove garlic
- 2 tsp pepper
- 1 cup orange juice
- 1 tsp olive oil
- 2 tbsp butter
- salt to taste
- Boil the chiles de arbol and the guajillo chiles until they are rehydrated. Remove all or some of the seeds to achieve a milder taste.
- Saute the tomatoes, 1/2 of the onion, chile de arbol, guajillo chiles, chipotle pepper, and garlic in a frying pan for about 3 minutes.
- Add the above ingredients to a blender with the orange juice and 1 tsp. of pepper and blend until everything is combined. Put through a strainer to get a smooth liquid. Set aside.
- Add the remaining half of the onion to a frying pan with the butter and the shrimp and cook over medium heat until the shrimp is cooked through.
- Add the a la diabla salsa and let cook over medium low heat for about 5 minutes or until heated through.
- Serve immediately.