Entree: Mexico – Pacific Coast Mexico (Sinaloa) – Camarones a la Diabla Sinaloense

Serving Size: 4

Approximate Time

Prep 45 min

Cook 33 min

Total 1 hr 15 min

Ingredients

- 1.5 lb (680 g) Pacific shrimp, peeled and deveined, tails on or off as preferred
- 3 tbsp (45 ml) vegetable oil, divided
- 8–10 dried chile de arbol (about 10–12 g)
- 2 dried guajillo chiles, stemmed and seeded (approx. 8 g)
- 1 small dried morita or 1 chipotle in adobo (optional for smoky depth)
- 2 medium Roma tomatoes, roasted (about 10 oz / 280 g)
- 4 cloves garlic, peeled (about 12 g)
- 1 small white onion, halved and charred (about 5 oz / 150 g)
- 1/2 cup (120 ml) low-sodium chicken or seafood broth
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 1/2 tsp (2.5 g) smoked paprika
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1/4 cup (15 g) chopped fresh cilantro, plus extra for garnish
- 1 tbsp (15 ml) butter (optional, for finishing)
- Lime wedges, for serving

For the cilantro-lime rice
- 1 1/2 cups (300 g) long-grain white rice, rinsed
- 3 cups (720 ml) water or low-sodium chicken broth
- 1 tsp (5 g) kosher salt
- 2 tbsp (30 ml) chopped fresh cilantro
- 1 tbsp (15 ml) fresh lime juice

For charred vegetables
- 2 medium zucchini, sliced into 1/2-inch rounds (about 12 oz / 340 g)
- 1 red bell pepper, seeded and sliced into strips (about 6 oz / 170 g)
- 1 tbsp (15 ml) vegetable oil
- Salt and pepper to taste

To serve
- 8 small corn tortillas
- Extra cilantro and lime wedges

Instructions

Short Description:
Spicy Sinaloa-style shrimp simmered in a vibrant chile-tomato sauce, served with cilantro-lime rice, charred seasonal vegetables, and warm corn tortillas for a complete coastal main course. The sauce combines local dried chilies and Pacific shrimp for bright heat and coastal sweetness.

Regional Notes:
This Sinaloa version highlights fresh Pacific shrimp and a distinct blend of local chilies — predominantly chile de arbol and guajillo with a touch of morita for smokiness — producing a sharper, slightly fruity heat than inland variations. The preparation favors a bright, saucy finish and accompaniment of rice and grilled vegetables typical of Pacific coastal meals.

1. Prep the chiles: Remove stems and seeds from the dried chile de arbol and guajillo. Place chiles in a bowl and cover with hot water to soak 10–15 minutes until softened. Reserve soaking liquid.
2. Char aromatics: While chiles soak, roast the Roma tomatoes, halved onion, and garlic cloves over a gas flame, in a hot skillet, or under a broiler until blackened in spots and softened (8–12 minutes). Let cool slightly.
3. Make the sauce: Drain most of the chile soaking liquid but reserve 1/4 cup (60 ml). In a blender, combine softened chiles, charred tomatoes, onion, garlic, reserved 1/4 cup (60 ml) soaking liquid, 1/2 cup (120 ml) broth, cumin, oregano, smoked paprika, 1 tsp (5 g) salt, and 1/2 tsp (2 g) pepper. Blend to a smooth puree, adding a little more broth if needed to reach a saucy consistency.
4. Cook and refine the sauce: Heat 2 tbsp (30 ml) vegetable oil in a wide skillet over medium heat. Pour in the chile-tomato puree and simmer, stirring, for 6–8 minutes to cook raw flavors and slightly thicken. Taste and adjust salt. If sauce is too acidic, simmer 1–2 minutes longer; if too thick, add up to 2 tbsp (30 ml) broth.
5. Prepare rice: While sauce simmers, bring 3 cups (720 ml) water or broth and 1 tsp (5 g) salt to a boil in a medium saucepan. Add the rinsed rice, stir once, reduce heat to low, cover, and cook 15–18 minutes until water is absorbed. Remove from heat, fluff with a fork, then stir in 2 tbsp (30 ml) chopped cilantro and 1 tbsp (15 ml) lime juice. Keep covered and warm.
6. Char the vegetables: Toss zucchini and bell pepper with 1 tbsp (15 ml) oil, salt, and pepper. Heat a grill pan or skillet over high heat and cook vegetables until charred and tender, about 3–4 minutes per side for zucchini and 6–8 minutes total for pepper strips. Keep warm.
7. Finish shrimp in sauce: Increase sauce heat to medium-high. Add 1 tbsp (15 ml) oil (or butter) to the sauce. Pat shrimp dry, sprinkle with a pinch of salt and pepper, and add them to the simmering sauce in a single layer. Cook, stirring gently, until shrimp are opaque and just cooked through, about 3–4 minutes (depending on size). Do not overcook.
8. Add brightness and herbs: Remove skillet from heat and stir in 2 tbsp (30 ml) lime juice and 1/4 cup (15 g) chopped cilantro. Taste and adjust seasoning.
9. Warm tortillas: Heat corn tortillas on a dry skillet or comal until pliable and slightly charred, or wrap in foil and warm in a 350°F (175°C) oven for 5–8 minutes.
10. Plate and serve: Spoon cilantro-lime rice onto plates or a family platter, top with a generous portion of Camarones a la Diabla Sinaloense and a ladle of sauce. Arrange charred vegetables alongside, serve warm corn tortillas and lime wedges, and garnish with extra cilantro.
11. Notes: Sauce can be made ahead and refrigerated for up to 2 days. Reheat gently before adding shrimp. Adjust number of chile de arbol for spiciness to taste.