Entree: Mexico – Baja California (Northern Mexico) – Camarones a la Diabla

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 25 min

Additional 10 min

Total 50 min

Ingredients

- 1 1/2 lb (680 g) large shrimp, peeled and deveined, tails on or off as preferred (approx. 16–20 shrimp)
- 6–8 dried chile de arbol (0.5 oz / 15 g), stems removed
- 2 dried guajillo chilies, stemmed and seeded (0.5 oz / 15 g) — optional for color and body
- 3 medium Roma tomatoes (14 oz / 400 g)
- 4 garlic cloves (12 g), smashed
- 1/2 medium white onion (4 oz / 115 g), roughly chopped (for sauce)
- 1 small white onion (for sautéing with shrimp) (4 oz / 115 g), sliced
- 1 red bell pepper, seeded and sliced (6 oz / 170 g)
- 2 tbsp (30 ml) vegetable oil, divided
- 1 tbsp (15 g) unsalted butter
- 1/2 cup (120 ml) low-sodium chicken or seafood stock, or water
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 tsp (5 g) dried Mexican oregano or regular oregano
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/4 tsp (1 g) sugar (optional, to balance acidity)
- 1/4 cup (15 g) chopped fresh cilantro, plus extra for garnish
- Lime wedges for serving
- 1 1/2 cups (300 g) long-grain white rice, uncooked
- 3 cups (720 ml) water (for rice)
- 1 tsp (5 g) salt (for rice)
- 8–12 corn tortillas (approx. 8 oz / 225 g total), warmed

Instructions

Short Description:
Camarones a la Diabla are shrimp sautéed in a fiery, garlicky red sauce made from local chilies and tomatoes, served here with steamed rice and warm corn tortillas for a complete Baja California main course.

Regional Notes:
This Baja California version emphasizes bright, toasted chile de arbol for sharp heat and uses ripe tomatoes and lots of garlic; it is served with plain steamed rice and warm corn tortillas rather than heavy sides, reflecting Northern Mexico coastal serving customs.

1. Prepare the rice: rinse 1 1/2 cups (300 g) rice under cold water until water runs clear. In a medium pot bring 3 cups (720 ml) water and 1 tsp (5 g) salt to a boil, add rice, stir, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest covered 10 minutes; fluff with a fork before serving.
2. Toast and rehydrate chilies: heat a dry skillet over medium heat. Toast the dried chile de arbol and guajillo 20–30 seconds per side until fragrant but not burned. Transfer to a bowl and pour 1 cup (240 ml) hot water over them to soak 10–12 minutes until softened. Reserve soaking liquid.
3. Char the tomatoes and garlic: while chilies soak, place the tomatoes and smashed garlic on a hot skillet or directly over a gas flame and char until skin is blackened in spots and tomatoes soften, about 6–8 minutes. Transfer to a blender.
4. Make the chile-tomato sauce: drain chilies (reserve 1/4 cup / 60 ml of the soaking liquid). Add rehydrated chilies, charred tomatoes, garlic, and 1/2 medium chopped onion to the blender. Add 1/4 cup (60 ml) of the reserved soaking liquid (or water/stock if shorter) and blend to a smooth purée. Pass the purée through a fine sieve into a bowl if you prefer a smooth sauce.
5. Cook and season the sauce: heat 1 tbsp (15 ml) vegetable oil in a large skillet over medium heat. Add the remaining 1/2 medium chopped onion and sauté until translucent, 4–5 minutes. Pour in the chile-tomato purée, add 1/2 cup (120 ml) stock or water, 1 tsp (5 g) oregano, 1 tsp (5 g) salt, 1/4 tsp (1 g) sugar (if using), and simmer gently 6–8 minutes until fragrant and slightly reduced. Adjust salt and heat — add a pinch more salt or a little lime juice to balance.
6. Prepare peppers and shrimp: while sauce simmers, pat shrimp dry and season lightly with 1/4 tsp (0.5 g) black pepper and a pinch of salt. In a separate skillet, heat 1 tbsp (15 ml) vegetable oil and 1 tbsp (15 g) butter over medium-high heat. Add sliced red bell pepper and sliced onion (from ingredients for sauté) and sauté until softened and slightly charred, about 4–5 minutes. Transfer peppers and onions to a plate.
7. Finish the shrimp in sauce: lower the heat under the sauce to medium-low. Add the seasoned shrimp to the sauce in a single layer, cover, and cook 3–4 minutes, stirring once, until shrimp are opaque and just cooked through (shrimp cook quickly — do not overcook). If sauce is too thick, stir in up to 2–4 tbsp (30–60 ml) stock or water to loosen.
8. Combine and finish: return the sautéed peppers and onions to the skillet with the shrimp and stir in 2 tbsp (30 ml) fresh lime juice and 1/4 cup (15 g) chopped cilantro. Taste and adjust seasoning with salt, lime, or a pinch of sugar if needed.
9. Warm tortillas and assemble: warm corn tortillas on a dry skillet or comal until pliable, stacking them in a towel to keep warm. Spoon shrimp and sauce over a bed of steamed rice, or serve shrimp in tortillas with rice on the side. Garnish with extra cilantro and lime wedges.
10. Serve immediately: offer additional warm tortillas so diners can make tacos, and pass hot sauce or sliced avocado on the side if desired.