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Shrimp a la Diabla

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  • Prep 10 min
  • Total 30 min
  • Ingredients 12
  • Servings 4
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Shrimp a la Diabla is a delicious way to enjoy shrimp. The signature picante sauce to this spicy shrimp recipe makes it perfect for special occasions, or as a treat for the whole family on a night that calls for an extra kick of flavor. In Mexico it’s known as “camarones a la diabla”,and you too can learn how to make Shrimp a la Diabla by following these easy steps. Dare to try? Let's get cooking!
by Adriana Martin
Updated May 30, 2024
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Ingredients

  • 3 garlic cloves, finely diced
  • 2 tablespoons olive oil, divided
  • 2 cups from 1 can (28 oz) Muir Glen™ Organic Tomato Puree
  • Salt, as desired
  • Pepper, as desired
  • 2 jalapeño chiles
  • 2 chipotle chiles in adobo sauce (from 7 oz can)
  • 1 lb uncooked large shrimp thawed if frozen, peeled and deveined, tail-on
  • 1 teaspoon ground cumin

Garnish, if desired

  • Chopped fresh cilantro
  • Avocado slices

Serve with, if desired

  • Cooked white rice

Directions

  •  
    1
    In a large deep saucepan, sauté the garlic using one tablespoon of the olive oil, then add the tomato pureee, salt and pepper.
  •  
    2
    Char the jalapeño chiles until the skins are blackened on either a grill, gas stove or under the broiler. Put the peppers in a resealable food-storage plastic bag to steam and cool for 10 to 15 minutes; remove the stems and skins. Place chiles in a food processor or blender with the chipotle chiles and blend with a little water. When finished, add the chile puree to the tomato sauce mixture and continue to cook for 15 minutes.
  •  
    3
    In a large bowl, season the shrimp with cumin, salt and pepper. Heat the remaining tablespoon of olive oil in a large skillet; add shrimp and cook until they are pink in color.
  •  
    4
    Combine cooked shrimp with the prepared sauce; stir well. Garnish with fresh cilantro and avocado slices. Serve with a side of white rice.

Nutrition Information

No nutrition information available for this recipe
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