Camarones a la Diabla

Camarones a la diabla is a classic Mexican dish served in restaurants across Mexico, but its origin is in the town of Veracruz, a city and port located in the Gulf of Mexico.

Camarones a la diabla are pan-fried prawns smothered in a spicy red sauce. The sauce is commonly prepared with Mexican dried chilies such as guajillo, pasilla, ancho, or arbol chili, tomatoes, onion, garlic, and spices. The heat of the sauce can vary, as you can add as many or as few chilies as you want.

For our recipe, we are using Gran Luchito Chipotle Paste, which is already packed with all the Mexican dried chili flavor that you need to make this dish. The chipotle paste provides the smokiness, heat, and spices necessary to make these Camarones a la diabla easy to prepare for busy midweek dinners.

What are the key components of Camarones a la diabla?

1. Prawns or shrimps: Large king prawns or shrimps are the main ingredients for this recipe. Fresh, raw prawns are the best choice, shelled and deveined. Alternatively, you can use frozen prawns, but make sure to thaw them completely before cooking.
2. Mexican dried chilies: Guajillo, pasilla, ancho, and arbol chilies are the most commonly used. For our recipe, we use Gran Luchito Chipotle Paste, which is already spicy enough and packed with all the Mexican chili flavor.
3. Onion and garlic: These are the main components in Mexican cooking, and they are used to give depth of flavor to sauces.
4. Tomatoes: They help to balance out the spiciness of the chilies in the sauce, as well as giving more body to the sauce.

Here are our top tips when preparing Camarones a la diabla at home:

• If you like your Camarones a la diabla extra spicy, you can add more chipotle paste to the mix.
• Make sure not to overcook the shrimp, as they will become tough and rubbery.
• Serve Camarones a la diabla with a side of steamed white rice, or our recipe for Mexican rice, or arroz primavera. These sides are great to soak up the diabla sauce.