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The Original Camarones a la Diabla

Camarones, spice, and rice are the stars of the show in this Mexican-inspired dish. Serve over hot cooked rice and garnish with orange wedges, Cotija cheese, and/or chopped fresh cilantro.
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine Chinese
Servings 8 people
Calories 1363.1 kcal

Equipment

  • 1 Large Skillet Essential for sautéing, simmering, and searing
  • 1 Blender For achieving a smooth chile sauce
  • 1 Fine-mesh Sieve Crucial for straining the sauce for a silky texture
  • 1 Cutting Board
  • 1 Chef's knife

Ingredients
  

Main

  • 1 tablespoon vegetable oil
  • ¾ cup sliced white onion
  • 3 cloves garlic minced
  • 6 dried guajillo chiles - stems removed seeded, and cut into large pieces
  • 2 dried ancho chile peppers - stems removed seeded, and cut into large pieces
  • 2 large tomatoes cut into chunks
  • 1 ½ cups water
  • ½ cup orange juice
  • 1 tablespoon chicken bouillon granules
  • 2 pounds raw shrimp 31-35 count, peeled and deveined
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon olive oil
  • 1 tablespoon butter
  • ¾ cup sliced white onion
  • 2 cloves garlic minced

Instructions
 

  • Heat oil in a large skillet over low heat. Add onion and garlic; cook until onion is tender, about 5 minutes. Add dried chiles; cook, stirring constantly, until fragrant, 2 to 3 minutes. Add tomatoes; cook until slightly softened, about 3 minutes. Stir in water and bring to a boil. Reduce heat and simmer until peppers are softened, about 10 minutes.
  • Blend chile mixture, orange juice, and bouillon in a blender until smooth. Strain through a sieve set over a bowl; discard solids.
  • Sprinkle shrimp with salt and black pepper. Rinse and dry the skillet. Heat butter and oil in skillet over medium heat. Add onion and garlic; cook, stirring, until tender, about 5 minutes. Add shrimp; cook just until browned on both sides, about 3 minutes. Transfer shrimp to a bowl.
  • Add sauce to the skillet; simmer over medium heat until slightly thickened, 2 to 3 minutes. Add shrimp; simmer until cooked through, about 5 minutes.

Notes

For a deeper flavor profile, lightly toast the dried chiles in a dry pan before adding them to the skillet; this awakens their aromatic oils. Be vigilant to avoid burning them, as this will lead to bitterness. The straining step is crucial for achieving a silky, restaurant-quality sauce; don't skip it. When cooking shrimp, remember they cook very quickly. Sear them just until they begin to turn pink, then remove them and finish cooking them gently in the simmering sauce to prevent a tough, rubbery texture. Taste the final sauce and adjust seasoning as needed, considering the bouillon already adds salt. A squeeze of fresh lime juice at the end can brighten the flavors further, complementing the orange.