Spicy Mexican shrimp dish featuring succulent shrimp cooked in a fiery red chile sauce made with guajillo and árbol chiles, tomatoes, and aromatics.

mexican

Nutrition

Rich in high-quality protein from shrimp with moderate amounts of healthy fats from olive oil, while providing capsaicin and antioxidants from chiles.

Calories	300 kcal
Energy	1256 kJ
Protein	36 g
Total Fat	14 g
Saturated Fat	2 g
Trans Fat	0 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	10 g
Cholesterol	270 mg
Carbohydrate	8 g
Sugars	5 g
Dietary Fibre	2 g
Sodium	700 mg

*per serving

Gluten FreeDairy FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeSugar FreeLow SugarLow CarbHigh ProteinNutritious

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnerseafoodlunchstarterappetizermain coursestovetop

Camarones a la Diabla

Isabel Eats (Isabel Orozco-Moore)

4

Name: Camarones a la Diabla — Tasty Bites
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 8 Guajillo Chiles (rinsed, stems and seeds removed); 3 árbol Chiles (rinsed, stems removed); 3 Roma Tomatoes (chopped); 2 clove Garlic; 0.5 medium White Onion (roughly chopped); 1 teaspoon Kosher Salt; 4 tablespoon Olive Oil; 1.5 pound large Shrimp (raw, peeled, deveined and tail-on); Salt And Black Pepper (to taste)

servings

0

per serve

0

minutes

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Ingredients

8 Guajillo Chiles rinsed, stems and seeds removed

3 árbol Chiles rinsed, stems removed

3 Roma Tomatoes chopped

2 clove Garlic

0.5 medium White Onion roughly chopped

1 teaspoon Kosher Salt

4 tablespoon Olive Oil

1.5 pound large Shrimp raw, peeled, deveined and tail-on

Salt And Black Pepper to taste

Equipment

Medium bowl

Blender

Large saute pan

Slotted spoon

Lid

Instructions

In a medium bowl or saucepan, add dried guajillo and arbol chiles. Add very hot or boiling water until chiles are fully submerged. Cover with a lid or large plate and let sit for 15 minutes, until chiles have softened.

Using a slotted spoon, transfer the softened chiles to a large blender. Add the tomatoes, garlic, onion and salt. Puree until completely smooth. Taste and season with more salt, if necessary. If the sauce is too spicy, add more tomatoes.

Heat a large saute pan or skillet over medium-high heat. Add olive oil and shrimp. Cook shrimp for 1 minute per side, or until shrimp is light pink.

Add the red chile sauce to the pan or skillet and mix together to coat the shrimp. Lower the heat to medium and cook for 3 to 5 minutes, until the sauce is bubbling and hot.

Remove the pan or skillet from the heat and serve alone as an appetizer or with Authentic Mexican Rice as a meal.