Camarones a la Diabla Receta
Experience the vibrant flavors of traditional Mexican cocina with this delicious Camarones a la Diabla receta, a fiery and flavorful shrimp dish. Highlighting the depth of flavor achieved by blending dried guajillo and árbol chiles with fresh tomatoes, garlic, and onions, this dish gets a unique umami boost from Lee Kum Kee Panda Brand Oyster Flavored Sauce. Perfectly seared shrimp are simmered in this rich, glossy sauce, creating an irresistibly spicy and savory meal. Serve these Camarones a la Diabla alongside warm tortillas, Mexican rice, or crusty bread for an authentic and satisfying culinary experience.
What You Will Need
Ingredients
- 4 Tbsp. olive oil, divided
- 1½ lb. large raw shrimp, peeled and deveined, tails on
- Lime wedges and chopped cilantro (for garnish, optional)
Seasoning
- Freshly ground black pepper, to taste
Sauce Mix
- 8 dried guajillo chiles, stems and seeds removed
- 3 dried árbol chiles, stems removed (reduce to 1–2 for less heat)
- 3 Roma tomatoes, chopped
- 2 cloves garlic
- ½ medium white onion, roughly chopped
- 1 tsp. kosher salt (plus more to taste)
- 1 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
Made with
Lee Kum Kee products
How to make it
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In a heatproof bowl, combine guajillo and árbol chiles. Pour very hot or boiling water over them until fully submerged. Cover and let sit for 15 minutes, until softened.
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Using a slotted spoon, transfer softened chiles to a blender. Add chopped tomatoes, garlic, onion, salt, and Lee Kum Kee Panda Brand Oyster Flavored Sauce. Blend until completely smooth. Taste and adjust salt or add another tomato if too spicy.
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Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Season shrimp lightly with salt and pepper. Add shrimp in a single layer and sear 1 minute per side, just until they begin turning pink. Remove to a plate.
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In the same skillet, add remaining 2 Tbsp. olive oil. Pour in the chile sauce. Simmer over medium heat for 3–5 minutes, stirring occasionally, until thickened and bubbling.
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Return shrimp to the skillet and toss to coat in the sauce. Cook 2–3 more minutes, until shrimp are fully cooked and the sauce is glossy and rich. Serve immediately with warm tortillas, Mexican rice, or crusty bread. Garnish with lime wedges and cilantro if desired.