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

Serving Size: 4

Approximate Time

Prep 35 min

Cook 30 min

Total 1 hr 5 min

Ingredients

- For the shrimp and sauce:
- 1 1/2 lb (680 g) large shrimp, peeled and deveined (about 20–24), tails optional
- 2 tbsp (30 ml) neutral oil (vegetable or canola)
- 2 tbsp (30 g) unsalted butter
- 1 medium white onion, quartered (about 8 oz / 225 g)
- 4 cloves garlic, peeled (about 15 g)
- 4 Roma tomatoes, halved (about 20 oz / 600 g) or 2 cups (480 g) chopped canned tomatoes, drained
- 6–8 dried chile de árbol (adjust to heat preference) (approx. 6–8 pcs, 6–12 g)
- 1–2 tsp (2–4 g) dried chiltepín or 1 tsp (2 g) crushed chiltepín (optional, for extra heat)
- 1 tbsp (15 ml) white vinegar or 2 tbsp (30 ml) fresh lime juice
- 1 cup (240 ml) low-sodium chicken or seafood stock
- 1 tsp (1 g) dried Mexican oregano
- 1/2 tsp (1 g) ground cumin
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) finely chopped fresh cilantro, plus extra for garnish
- 1 lime, cut into wedges (for serving)

- For the cilantro-lime rice:
- 1 1/2 cups long-grain white rice, rinsed (approx. 300 g)
- 2 1/4 cups water or light chicken stock (540 ml)
- 1 tbsp (15 ml) oil
- 1 small garlic clove, minced (about 3 g)
- 1/2 tsp (3 g) salt
- 2 tbsp (8 g) chopped cilantro
- 1 tbsp (15 ml) fresh lime juice

- For the calabacitas (squash and corn):
- 1 tbsp (15 ml) olive oil
- 1 small white onion, diced (about 6 oz / 170 g)
- 2 medium zucchini or Mexican calabacita squash, diced (about 1 lb / 450 g)
- 1 cup (150 g) fresh or frozen corn kernels
- 1 medium tomato, seeded and diced (about 6 oz / 175 g)
- 1/2 tsp (1 g) salt
- 1/4 tsp (0.5 g) black pepper
- 2 tbsp (30 g) crumbled queso fresco or feta (optional)
- 1 tbsp (15 ml) chopped cilantro (for garnish)

Instructions

Short Description:
Camarones a la Diabla is a fiery shrimp main course in a charred red-chile sauce. This Nayarit-style version emphasizes local chiles for heat and is served with cilantro-lime rice and calabacitas (squash with corn) to make a complete plate.

Regional Notes:
The Nayarit variation uses locally favored hot chiles—especially chile de árbol and fresh or dried chiltepín—for an intense, bright heat and smoky flavor. Unlike some adobo-rich central Mexican versions, this Pacific Coast rendition keeps the sauce brighter with charred tomatoes and a splash of citrus, pairing it with coastal-styled sides (cilantro-lime rice and calabacitas) common in the region.

1. Prepare ingredients: rinse and drain rice; peel/devein shrimp and pat dry; halve tomatoes; measure chiles and aromatics.
2. Toast chiles: heat a dry skillet over medium heat and toast dried chile de árbol for 20–30 seconds per side until fragrant and slightly blistered (do not burn). Remove seeds if you want less heat. Briefly toast chiltepín if using (10–15 seconds).
3. Char tomatoes and aromatics: in the same skillet, char tomato halves, quartered onion pieces, and whole garlic cloves over medium-high heat until blackened in spots, about 6–8 minutes total, turning occasionally. Transfer charred tomatoes, onion, garlic, and toasted chiles to a blender.
4. Blend the sauce: add 1/2 cup (120 ml) stock, vinegar or lime juice, oregano, cumin, 1/2 teaspoon salt, and a grind of black pepper to the blender. Blend to a smooth, bright red sauce. If too thick, add up to 1/4 cup (60 ml) more stock. Taste and adjust salt/acid carefully — the sauce should be spicy, tangy, and slightly smoky.
5. Cook the sauce: heat 1 tbsp (15 ml) oil and 1 tbsp (14 g) butter in a wide skillet over medium heat. Pour in blended sauce and simmer gently, uncovered, for 6–8 minutes to concentrate flavors. Add remaining 1/2 cup (120 ml) stock if sauce seems too thick. Stir in chopped cilantro and keep warm.
6. Make shrimp: season shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a separate large skillet, heat remaining 1 tbsp (15 ml) oil and 1 tbsp (14 g) butter over medium-high heat. Sear shrimp in batches, 1–2 minutes per side, until just opaque (do not overcook). Transfer seared shrimp into the simmering sauce and toss to coat for 1–2 minutes so shrimp finish cooking and absorb sauce. Keep warm until plating.
7. Cook rice: while sauce simmers, heat 1 tbsp (15 ml) oil in a saucepan over medium heat. Add minced garlic and rice; toast 1–2 minutes until rice is glossy. Add 2 1/4 cups (540 ml) water or stock and 1/2 tsp (3 g) salt; bring to a boil, reduce to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest 5 minutes, then fluff with fork and stir in cilantro and lime juice.
8. Make calabacitas: heat 1 tbsp (15 ml) olive oil in a skillet over medium heat. Add diced onion and cook 3–4 minutes until translucent. Add zucchini and corn, season with 1/2 tsp salt and 1/4 tsp pepper, and cook 5–7 minutes until tender but not mushy. Stir in diced tomato and cook 1–2 minutes more. Remove from heat and stir in queso fresco if using and 1 tbsp chopped cilantro.
9. Plate: divide cilantro-lime rice among 4 plates, add a generous scoop of calabacitas, then spoon 5–6 shrimp per person with ample Diabla sauce over the rice. Garnish with extra cilantro and lime wedges.
10. Serve: offer additional toasted chile de árbol or lime wedges at the table. Enjoy immediately while sauce is hot and shrimp are tender.