This spicy camarones a la diabla recipe, aka "diablo shrimp", is fiery shrimp simmered in a homemade chili sauce. Quick and easy to make! It's time for spicy shrimp in the Chili Pepper Madness kitchen, my friends. Care to join me? Shrimp is always a palate pleaser, cooks up fast, and pairs perfectly with all manner of spicy foods.
Just like our shrimp in coconut sauce ,this is one of those one pot meals you won't want to miss! What really makes Shrimp a la Diabla is the red chile sauce. The deep red color of the sauce is created by the chipotle chile peppers in adobo sauce and tomato puree.
Keep your leftover Shrimp a la Diabla in an airtight container in the fridge for up to 3 days. You can reheat shrimp safely in the microwave, oven, or in a skillet. But do be aware that reheating shrimp can cause it to turn chewy. You may also just enjoy the leftover deviled shrimp cold with or in a salad. PIN & ENJOY!
Chile de Arbol (dried chiles, hydrated and deseeded) Chile Guajillo (dried chiles, hydrated and deseeded) 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.