Entree: Mexico – Sinaloa & Pacific Coast – Camarones a la Diabla (Spicy Pacific-coast sautéed shrimp in a fiery red chili and garlic sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 15 min

Total 40 min

Ingredients

- 1 1/2 lb (680 g) large shrimp, peeled and deveined, tails on or off as preferred (about 21–25 count)
- 3 tbsp (45 ml) vegetable oil, divided
- 3 dried guajillo chilies, stemmed and seeded
- 3 dried chile de árbol, stemmed (leave seeds for heat)
- 2 Roma tomatoes, roughly chopped (about 10 oz / 280 g)
- 1 small white onion, roughly chopped (about 5 oz / 140 g)
- 4 cloves (about 12 g) garlic, divided
- 2 tbsp (30 ml) white vinegar
- 1 tsp (5 g) dried oregano (preferably Mexican oregano)
- 1/2 tsp (3 g) ground cumin
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 g) unsalted butter (optional, for glossy finish)
- 2 tbsp (30 ml) fresh cilantro, chopped (for garnish)
- Lime wedges, for serving (no measurement)
- Cooked white rice or warm corn tortillas, for serving (no measurement)

Instructions

1. Rehydrate and blend chilies: Toast the dried guajillo and árbol chilies briefly in a dry skillet over medium heat until fragrant, then soak in 1 cup (240 ml) hot water for 15 minutes. Transfer chilies and soaking liquid to a blender with tomatoes, half the onion, 2 cloves garlic, vinegar, oregano, cumin, salt, and pepper; blend until smooth.
2. Strain sauce: Pass the blended sauce through a fine mesh strainer into a bowl, pressing to extract puree. Set aside.
3. Sauté aromatics: In a large skillet over medium-high heat, warm 2 tbsp (30 ml) vegetable oil. Add remaining onion and 2 cloves garlic (minced) and sauté until translucent, about 3–4 minutes.
4. Cook sauce: Pour the strained chili-tomato sauce into the skillet, reduce heat to medium-low, and simmer 8–10 minutes until slightly thickened and bright red. Taste and adjust salt and a pinch of sugar if needed.
5. Cook shrimp: Increase heat to medium-high, add remaining 1 tbsp (15 ml) oil. Add the shrimp to the sauce in a single layer and cook 2–3 minutes per side until pink and opaque and sauce clings to the shrimp.
6. Finish and serve: Stir in butter if using for richness, sprinkle with chopped cilantro, and squeeze lime over top. Serve immediately with white rice or warm tortillas and extra lime wedges.