Spicy Diablo Shrimp
This Diablo Shrimp recipe has become one of those dishes that everyone in our house talks about long after the plates are cleared. I still remember the first time I made it—I wanted something bold, spicy, and completely out of the ordinary for our typical weeknight dinner. Let’s just say it did not disappoint. From the very first bite, the smoky heat of the sauce wrapped around the juicy shrimp in the most satisfying way. My husband looked up and said, “Wow—this is restaurant-quality,” and even the kids, who usually shy away from spicy food, couldn’t resist sneaking a few bites with rice to tame the heat.
What I absolutely adore about this dish is how quickly it comes together. We’re talking one skillet, a handful of pantry staples, and under 30 minutes to dinner. And yet, it tastes like something that’s been simmering for hours. It’s rich, fiery, and packed with layers of flavor from the chipotle peppers, garlic, and just a hint of sweetness to balance it all out.
I now make this any time we want something special without the fuss—perfect for impromptu date nights at home or a quick wow-the-guests appetizer. It’s one of those recipes that feels indulgent but is secretly so easy. The way my family lingers at the table a little longer every time I serve it? That’s how I know it’s a keeper. If you’re craving something bold, this might just be your new favorite.
Questions I Often Get Asked About This Recipe
Is Diablo Shrimp very spicy?
Yes, it has a noticeable kick thanks to chipotle peppers and hot sauce. But you can easily adjust the heat by using fewer chilies or adding a bit of sugar to balance it out.
Can I use frozen shrimp?
Absolutely. Just make sure they’re fully thawed and patted dry before cooking to avoid excess moisture in the skillet.
What can I serve with Diablo Shrimp?
It’s fantastic with rice, tortillas, or even on top of pasta. For a low-carb option, try cauliflower rice or a crisp green salad.
Can I make this dish ahead of time?
The sauce can definitely be made in advance and stored in the fridge. Cook the shrimp fresh for best texture, though.
Is this recipe kid-friendly?
It depends on your kids’ spice tolerance! If you dial back the peppers, it can be milder and more family-friendly.
What You Need to Make Diablo Shrimp
1 ½ lbs large shrimp, peeled and deveined
2 tablespoons olive oil
4 cloves garlic, minced
½ small white onion, chopped
3 dried guajillo chilies, stemmed and seeded
2 dried chile de árbol (optional, for extra heat)
2 chipotle peppers in adobo sauce
1 tablespoon adobo sauce (from the chipotles)
1 (8 oz) can tomato sauce
½ cup chicken broth
1 tablespoon apple cider vinegar
1 teaspoon sugar
Salt and pepper to taste
Sliced fresh jalapeños and chopped cilantro, for garnish (optional)
Special Equipment:
Blender or food processor (for sauce)
Large skillet
How to Make Diablo Shrimp
Prepare the dried chilies: Place the guajillo and chile de árbol peppers in a bowl, cover with hot water, and let soak for 15 minutes until softened.
Make the sauce: In a blender, combine the softened chilies, chipotle peppers, adobo sauce, tomato sauce, chicken broth, vinegar, sugar, and a pinch of salt and pepper. Blend until smooth.
Sauté aromatics: In a large skillet over medium heat, warm the olive oil. Add the chopped onion and cook for about 3-4 minutes until translucent. Stir in the garlic and cook another minute.
Cook the shrimp: Add the shrimp to the skillet and season with a bit of salt and pepper. Sear on both sides until pink and just cooked through, about 2 minutes per side. Remove from the pan and set aside.
Simmer the sauce: Pour the blended sauce into the skillet and simmer for 6–8 minutes, stirring occasionally, until slightly thickened.
Combine and finish: Return the shrimp to the skillet and toss in the sauce to coat. Let everything simmer together for 1–2 more minutes.
Garnish and serve: Top with fresh jalapeños and chopped cilantro if desired. Serve hot!
Tips for Making the Best Diablo Shrimp
Use fresh shrimp if possible—it really enhances the texture and flavor.
Adjust the heat to your liking. Skip the chile de árbol for a milder version, or add extra chipotle if you’re a spice lover.
Blend the sauce until silky—no one likes gritty bits in their Diablo!
Serve immediately once the shrimp is cooked in the sauce. Overcooking can make shrimp rubbery.
Don’t skip the vinegar or sugar—they round out the flavor and keep the sauce from being overly harsh.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “Absolutely delicious! The sauce was so flavorful and smoky. My husband said it’s his new favorite shrimp dish!”
⭐️⭐️⭐️⭐️ “Loved it but it was a bit too spicy for the kids. Next time I’ll cut the chilies in half. Still, great flavor!”
⭐️⭐️⭐️⭐️⭐️ “Perfect weeknight dinner. Quick, easy, and tasted like I ordered it from a fancy restaurant.”
⭐️⭐️⭐️ “Pretty good, but I wish the shrimp were a bit saucier. I might double the sauce next time.”
⭐️⭐️⭐️⭐️⭐️ “Made this for friends and everyone asked for the recipe. That smoky heat is addicting!”
Printable Recipe
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Diablo Shrimp
Fiery, bold, and bursting with flavor, this Diablo Shrimp (Camarones a la Diabla) recipe is the ultimate spicy seafood dish. Juicy shrimp are seared and then tossed in a rich, smoky chili-tomato sauce that’s balanced with a touch of vinegar and sweetness. Quick to prepare and packed with heat, it’s perfect for busy weeknights or impressive dinner parties.
Ingredients
- 1 ½ lbs large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- ½ small white onion, chopped
- 3 dried guajillo chilies, stemmed and seeded
- 2 dried chile de árbol (optional, for extra heat)
- 2 chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce (from the chipotles)
- 1 (8 oz) can tomato sauce
- ½ cup chicken broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
- Sliced fresh jalapeños and chopped cilantro, for garnish (optional)
- Special Equipment:
- Blender or food processor (for sauce)
- Large skillet
Instructions
- Prepare the dried chilies: Place the guajillo and chile de árbol peppers in a bowl, cover with hot water, and let soak for 15 minutes until softened.
- Make the sauce: In a blender, combine the softened chilies, chipotle peppers, adobo sauce, tomato sauce, chicken broth, vinegar, sugar, and a pinch of salt and pepper. Blend until smooth.
- Sauté aromatics: In a large skillet over medium heat, warm the olive oil. Add the chopped onion and cook for about 3-4 minutes until translucent. Stir in the garlic and cook another minute.
- Cook the shrimp: Add the shrimp to the skillet and season with a bit of salt and pepper. Sear on both sides until pink and just cooked through, about 2 minutes per side. Remove from the pan and set aside.
- Simmer the sauce: Pour the blended sauce into the skillet and simmer for 6–8 minutes, stirring occasionally, until slightly thickened.
- Combine and finish: Return the shrimp to the skillet and toss in the sauce to coat. Let everything simmer together for 1–2 more minutes.
- Garnish and serve: Top with fresh jalapeños and chopped cilantro if desired. Serve hot!
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