Camarones a la Diabla
Toasted guajillo and arbol, plump shrimp and over rice.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Make the sauce ahead. Through step 4, the diabla sauce keeps 3 days in the fridge and actually deepens - then it's literally 5 minutes to sear shrimp and plate when you're ready to eat.
Ingredients
Everything below makes 4 servings.
- 1½ lblarge shrimp, peeled and deveined
- 4dried guajillo chilesstems and seeds removed
- 3dried chiles de arbolstems removed
- 3 mediumRoma tomatoeshalved
- ½ mediumwhite onionroughly chopped
- 4garlic cloves
- 2 tbspolive oil
- 1 tspkosher salt
- 1limejuiced, plus wedges to serve
- ¼ cupfresh cilantrochopped, for serving
- 3 cupscooked white ricefor serving
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 380calories
- 38gprotein
- 34gcarbs
- 10gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Remove stems and seeds from the guajillo chiles. Remove stems from the arbol chiles.
- Halve the Roma tomatoes.
- Roughly chop ½ medium onion. Peel 4 garlic cloves.
- Pat the shrimp dry with paper towels and keep refrigerated until step 5.
- Juice ½ lime; cut the rest into wedges. Chop a small handful of cilantro.
Toast
Heat a dry skillet over medium. Toast the guajillo and arbol chiles 30-60 seconds per side until fragrant and slightly puffed - don't let them blacken or they'll turn bitter. Transfer to a heatproof bowl, cover with hot water, and soak 10 minutes.
11 min · hands offChar
Use the same skillet, still on medium. Add the halved tomatoes (cut side down), chopped onion, and whole garlic cloves. Let them char in spots, about 5 minutes total, turning once.
5 min · hands onBlend
Drain the chiles, reserving 1/2 cup of the soaking water. Add chiles, charred tomatoes, onion, garlic, salt, and 1/4 cup of the chile water to a blender. Blend until smooth - add more chile water if you need a pourable sauce.
2 min · hands onReduce
Heat olive oil in the large skillet over medium-high. Carefully pour in the sauce (it spatters). Simmer 5-7 minutes, stirring, until it darkens slightly and the raw chile taste cooks out.
6 min · hands offSear
Add the shrimp to the sauce in a single layer. Cook 2 minutes, flip, cook 1-2 minutes more until shrimp are pink and curled. Don't overcook - they go from perfect to rubbery in seconds.
3 min · hands onFinish
Off the heat, squeeze in the lime juice and stir. Taste and adjust salt. Serve over rice with cilantro and lime wedges.
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Scallops cook 1 min/side; pull as soon as the edges turn opaque. Saves about 2 minutes.
Sear cubes 2 min/side before adding to sauce; finish 4 min in sauce. Adds about 2 minutes.
Sauté cauliflower rice 4 min in olive oil and salt during sauce simmer. Saves about 5 minutes.
Warm tortillas 30s per side; serve shrimp like soft tacos.
What keeps
Make the diabla sauce ahead - it holds 3 days in the fridge and tastes BETTER day 2. Day-of, just sear the shrimp in the sauce (4-5 min total).
DO NOT reheat cooked shrimp; the texture goes rubbery.
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