Camarones a La Diabla (Devil Shrimp)

Susan Hovey


This was taught to me by an 80 year old, sweet Mexican lady (who spoke no English) while my husband and I were living in Guerrero, Mexico.


★★★★★ 1 vote

6 to 8
15 Min
30 Min


  • 1 ½ kg
    shrimp, cleaned and deveined
  • ½
    onion, thinly sliced lengthwise
  • 4 clove
    garlic, minced
  • 3 Tbsp
    oil ( i prefer olive oil or smart balance)
  • 3 Tbsp
    butter, unsalted
  • 1 Tbsp
    worcestershire sauce
  • 2 Tbsp
  • 2
    ancho peppers, seeds and veins removed
  • 1
    chilacate pepper, seeds and veins removed
  • 3
  • 1 clove
  • 1/4 c
    white wine
  • ·
    salt and pepper to taste
  • ½ c
    ketchup (optional)

How to Make Camarones a La Diabla (Devil Shrimp)


  1. 1. Cook the peppers in a small amount of water and grind them in a blender with the tomatoes and whole garlic clove. Strain and set aside.

    2. In a large skillet, heat the butter and oil and sauté’ the minced garlic and onion until the onion is translucent. Add the shrimp and cook until they turn bright pink, then add the consommé’ and Worcestershire sauce, salt and pepper to taste.

    3. Add the sauce (and the ketchup now if you choose), cover and simmer for a few minutes, then add the white wine and simmer a few minutes more.

    Yield: 6 to 8 servings

    Serve with hot rice, beans and tortillas

Printable Recipe Card

About Camarones a La Diabla (Devil Shrimp)

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Mexican
Other Tag: Heirloom
Hashtag: #spicy

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