Diablo Shrimp

The first time I tried these Diablo Shrimp, wow, I was in for a surprise. I mean, here in La Paz and throughout Mexico, we use plenty of chiles in our cooking, but this recipe takes things to a whole different level because it delivers not only that traditional spicy kick, but also tons of flavor. In these Diablo Shrimp, the shrimp stay juicy and are coated in a colorful chile sauce with a deliciously unexpected taste. Best of all, this easy recipe is ready in just 30 minutes and is perfect for both a weeknight dinner and impressing your guests with a dish full of personality. So, let’s make them!

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Diablo Shrimp

Ingredients

• 1 lb (450 g) large shrimp, peeled and deveined
• 1 tablespoon (15 ml) olive oil
• 2 tablespoons (28 g) unsalted butter
• 5 garlic cloves, finely minced
• 3 dried guajillo chiles, stemmed and seeded
• 6 dried chile de árbol peppers (adjust to taste)
• 2 medium Roma tomatoes
• 1/4 white onion
• 1 tablespoon (15 g) tomato paste
• 1 teaspoon (5 ml) apple cider vinegar
• 1 teaspoon (5 g) brown sugar
• 1/2 teaspoon (1 g) dried Mexican oregano
• 1/2 teaspoon (1 g) ground cumin
• 1/2 teaspoon (3 g) salt, or to taste
• 1/4 teaspoon (1 g) black pepper
• 1/2 cup (120 ml) chicken broth or water
• 2 tablespoons (8 g) chopped fresh cilantro
• Fresh jalapeño slices for garnish (optional)
• Lime wedges, for serving

Kitchen Equipment

• Large skillet
• Blender
• Small saucepan or pot
• Kitchen tongs
• Chef's knife
• Cutting board
• Fine mesh strainer (optional)
• Measuring cups and spoons

See 5 variations of the recipe at the end.

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Instructions

1. Let's get started! First things first, you'll need to prepare the base for the sauce. Carefully remove the stems and seeds from the guajillo and chile de árbol peppers, then wash your hands right away. Trust me, you definitely don't want to rub your eyes after handling hot chiles! Heat a dry skillet over medium heat and toast the chiles for just 20 to 30 seconds per side. Be careful not to burn them, or they'll turn bitter. As soon as they become fragrant, carefully transfer them to a bowl of very hot water and let them soak for about 10 minutes until they're completely softened.
2. While the chiles are soaking, place the Roma tomatoes, onion, and garlic cloves in the same skillet. Cook them over medium heat, turning them occasionally so they roast evenly on all sides. You want the tomatoes to release their juices, the onion to become soft with a little caramelization, and the garlic to turn tender and lightly golden without burning. Don't skip this step—it makes a huge difference and gives the sauce a much deeper, richer flavor.
3. Drain the softened chiles and add them to a blender along with the roasted tomatoes, onion, garlic, tomato paste, chicken broth, apple cider vinegar, brown sugar, Mexican oregano, cumin, salt, and black pepper. Blend for 1 to 2 minutes until the sauce is completely smooth. If you're going for that restaurant-quality finish, pour the sauce through a fine mesh strainer to remove any bits of skin or seeds and create an extra silky texture.
4. Now it's time to cook those shrimp! Pat them completely dry with paper towels so they'll sear instead of steam. Heat the olive oil and 1 tablespoon (14 g) of butter in a large skillet over medium heat. Once the butter has melted and starts to lightly foam, arrange the shrimp in a single layer without overcrowding the pan. Cook them for just 1 to 2 minutes per side, until they turn from gray to pink and opaque. Don't overcook them—they'll finish cooking later in the sauce. Transfer them to a plate and set them aside.

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5. Without washing the skillet, pour the blended sauce directly into the pan, letting it pick up all those delicious browned bits left behind by the shrimp. Cook over medium heat for about 8 to 10 minutes, stirring occasionally with a wooden spoon so nothing sticks. You'll notice the sauce gradually thickening, developing a gorgeous deep red color, and filling your kitchen with an amazing aroma. If it becomes a little too thick, simply stir in a few tablespoons of chicken broth or water until it reaches your preferred consistency.
6. Once the sauce has reached the perfect consistency, stir in the remaining tablespoon of butter. Don't skip this little step—it gives the sauce a beautiful glossy finish, an extra velvety texture, and the kind of rich flavor you'd expect from some of my favorite seafood restaurants here in La Paz. You'll see exactly what I mean.
7. Return the shrimp to the skillet and gently toss them in the sauce until they're completely coated. Cook everything together for about 2 more minutes over medium heat, stirring occasionally so the shrimp soak up all that incredible flavor without becoming rubbery. You'll see the sauce cling beautifully to every single shrimp.
8. Remove the skillet from the heat and sprinkle chopped fresh cilantro over the top. If you're like me and love an extra kick of heat, go ahead and add a few thin slices of fresh jalapeño. Besides adding a little more spice, they also make the dish look even more colorful and inviting.
9. And that's it! Serve your Diablo Shrimp immediately while they're still hot and the sauce is glossy and silky. Pair them with steamed white rice, cilantro lime rice, pasta, roasted vegetables, warm corn tortillas, or plenty of crusty bread to soak up every last drop of that incredible spicy sauce. Don't forget a few lime wedges on the side so everyone can squeeze on a little fresh citrus just before digging in.

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Ingredient Substitutions

• Shrimp: If you don't have large shrimp, you can use medium shrimp, scallops, or even chunks of firm fish like mahi-mahi or cod. Just keep in mind the flavor and texture will be a little different.
• Guajillo chiles: If you can't find dried guajillo chiles, dried New Mexico chiles are the closest substitute. You can also use a combination of ancho chile and paprika for a similar color and mild smoky flavor.
• Chile de árbol: If you'd like a milder sauce or can't find them, swap them for dried Japanese chiles or a pinch of cayenne pepper.
• Roma tomatoes: No fresh tomatoes? No worries! You can substitute 1 cup (240 ml) of canned crushed tomatoes instead.
• Butter: If you'd rather skip the butter, use the same amount of olive oil or avocado oil instead. The sauce will still be delicious, although the flavor will be slightly different.
• Tomato paste: If you don't have any on hand, simply leave it out or replace it with 2 tablespoons (30 ml) of thick tomato sauce.
• Apple cider vinegar: Fresh lime juice or white vinegar work perfectly as a substitute in the same amount.
• Chicken broth: If you're out of chicken broth, use hot water mixed with 1/2 teaspoon (2.5 g) of chicken bouillon, or simply use plain hot water.
• Cilantro: If cilantro isn't your thing, chopped fresh parsley makes a great alternative.
• Jalapeño: For a different kind of heat, use sliced serrano peppers, or simply leave them out if you prefer.

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Prep Tips

• Don't overcook the shrimp: Cook them only until they turn pink and opaque. Remember, they'll finish cooking once they go back into the sauce.
• Toast the chiles carefully: Toast them for only a few seconds to deepen their flavor, but never let them burn or your sauce will turn bitter. And don't forget to wash your hands afterward!
• Strain the sauce: If you're after a silky, restaurant-style sauce, run it through a fine mesh strainer before cooking.
• Let the sauce reduce: Simmer the sauce until it thickens slightly so it coats every shrimp beautifully.
• Add the butter at the end: Butter gives the sauce a glossy finish and a silky texture, but it works best when stirred in at the very end.
• Taste before serving: Once the sauce has reduced, adjust the salt and spice level to your liking before adding the shrimp.
• Serve immediately: Shrimp are at their juiciest right after they're cooked, so don't let them sit around too long.
• Serve with rice or bread: Honestly, anything works—as long as you have something to soak up every last drop of that amazing sauce!

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Common Mistakes (What Not to Do)

• Overcooking the shrimp: Seriously, don't cook them too long or they'll become tough, rubbery, and not nearly as enjoyable.
• Burning the chiles: Never leave the chiles in the skillet for too long. Burned chiles will make the sauce bitter, and there goes all that great flavor.
• Skipping shrimp prep: Always remove the dark vein from the back of the shrimp for better texture, appearance, and flavor.
• Making the sauce too thin: Don't add too much broth at the beginning. It's always easier to thin out a sauce later than to reduce one that's too watery.
• Not cooking the sauce: After blending, let the sauce simmer for several minutes to cook out the raw flavor of the vegetables and spices.
• Adding the shrimp too early: If you add them at the beginning, they'll be overcooked by the time the sauce is ready. Wait until the very end.
• Skipping the taste test: Before adding the shrimp, always check the salt, acidity, and heat level. A quick taste can make all the difference.
• Using heat that's too high: High heat can cause the sauce to splatter and reduce too quickly before the flavors have time to fully develop.

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FAQ

• What type of shrimp works best? Large or jumbo shrimp are the best choice because they stay juicy and tender while cooking.
• How spicy is this recipe? I'd call it medium to fairly spicy, but it's easy to tone it down by using fewer chile de árbol peppers.
• Can I use frozen shrimp? Absolutely! Just thaw them completely and pat them dry before cooking.
• Can I make this ahead of time? Yes! You can prepare the sauce up to 2 days ahead. For the best texture, cook the shrimp just before serving.
• How should I store leftovers? Store them in an airtight container in the refrigerator for up to 2 days.
• Can I freeze it? It's best to freeze only the sauce. Shrimp tend to lose their texture after being frozen and thawed.
• What should I serve with Diablo Shrimp? They're fantastic with steamed white rice, Mexican rice, pasta, mashed potatoes, roasted vegetables, or crusty bread. Here in La Paz, white rice is definitely the classic pairing.
• Can I make the sauce less spicy? Of course! Simply reduce the number of chile de árbol peppers and use a little more guajillo to keep all that great flavor and beautiful color.
• How do I know when the shrimp are done? It's easy—they're ready when they've turned pink, are opaque, and curl into a gentle "C" shape. If they curl into a tight "O," they've probably been overcooked, so keep an eye on them.
• Can I make this recipe with other seafood? Absolutely! It's also delicious with scallops, chunks of firm fish, or even a combination of your favorite seafood.

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Storing & Reheating

• Refrigerating: You can store your Diablo Shrimp in an airtight container in the refrigerator for up to 2 days without any problem. Just be sure to refrigerate them as soon as they've cooled down to help preserve their texture.
• Store the sauce separately: If you're making this recipe ahead of time, I highly recommend storing the sauce and shrimp separately. That way, the shrimp won't continue soaking up the sauce and become overly soft or mushy.
• Freezing: The sauce freezes beautifully for up to 2 months. However, I don't recommend freezing the cooked shrimp since they can become rubbery once reheated.
• Reheating on the stovetop: This is definitely the best method. Simply warm the shrimp and sauce together in a skillet over low heat for 3 to 5 minutes, stirring gently until everything is heated through.
• Reheating in the microwave: If you're short on time, microwave a single serving for about 30 seconds, stir, then continue heating in 15-second intervals until hot.
• Add a little moisture: If the sauce thickens too much after being refrigerated, stir in 1 to 2 tablespoons (15 to 30 ml) of chicken broth or water while reheating to bring it back to the perfect consistency.

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Serving Suggestions

• Serve your Diablo Shrimp over fluffy white rice, cilantro lime rice, or classic Mexican rice.
• Pair them with warm corn tortillas, sliced avocado, and a little thinly sliced red onion to make quick and incredibly delicious tacos.
• They're also amazing alongside a fresh salad made with cabbage, cucumber, tomatoes, and a squeeze of lime. The crisp vegetables help balance the heat beautifully.
• Enjoy them with a refreshing drink like a classic margarita, an ice-cold Mexican beer, hibiscus tea (agua de jamaica), or fresh homemade lemonade.
• Finish the meal with a cool and creamy dessert such as flan, tres leches cake, mango popsicles, or a scoop of vanilla ice cream.

For Kids and Teens

• Make a much milder version by using only guajillo chiles and leaving out the chile de árbol peppers completely.
• Serve the shrimp over white rice with sliced avocado and a little shredded cheese to create an easy, colorful bowl kids will love.
• You can also use the shrimp as a filling for soft tacos topped with sour cream, shredded lettuce, and cheese to mellow out the spicy sauce.
• Pair them with a refreshing drink like homemade lemonade, watermelon agua fresca, horchata, or a tropical mango smoothie.
• For dessert, serve fruit popsicles, gelatin, strawberries and cream, or even a small vanilla sundae for a fun finishing touch.

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Recipe Variations

• Extra Spicy Diablo Shrimp: If you're someone who loves serious heat, add 2 extra chile de árbol peppers, 1 fresh serrano pepper, or a pinch of cayenne to the sauce. Just be warned—it really packs a punch!
• Creamy Diablo Shrimp: For a smoother, creamier sauce, stir in 1/3 cup (80 ml) of heavy cream after the sauce has reduced. You'll be surprised how delicious it is.
• Diablo Shrimp Tacos: Turn them into incredible tacos by serving the shrimp in warm tortillas with shredded cabbage, avocado, fresh cilantro, and a spoonful of lime crema.
• Diablo Shrimp Pasta: This one's one of my favorites! Toss the shrimp and sauce with 8 oz (225 g) of cooked linguine or spaghetti, adding a splash of the pasta cooking water to bring everything together. You won't believe how good it tastes.
• Diablo Seafood: For a seafood feast, combine the shrimp with scallops, squid, or chunks of firm white fish to create a hearty mixed seafood version that's absolutely delicious.

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Nutritional Information (per serving)

• Calories: 295
• Protein: 29 g
• Total Fat: 15 g
• Saturated Fat: 6 g
• Carbohydrates: 10 g
• Fiber: 2 g
• Sugars: 5 g
• Sodium: 690 mg
• Cholesterol: 235 mg

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