If you love some Mexican food but are tired of spending all of your money on takeout, then you should try making some authentic cuisine in your own home!
Not only is Mexican food surprisingly easy to make, but a homemade dinner will taste miles better than any takeout food you could get.
One very popular Mexican dish is called “shrimp of the devil,” also known as “Camarones a la Diabla”.
In this recipe, fried plump and tender shrimp are tossed in a brilliant red chile pepper sauce that gives the whole meal a rich and spicy flavor.
And the best part is that you’ll be able to make this delicious meal in just 30 minutes!
Here, we will give you the very best recipe for making Camarones a la Diabla, and show you some of the best side dishes to serve with this meal.
Camarones A La Diabla Recipie
One of the best parts of this recipe for Camarones a la Diabla is that it only uses 9 ingredients, many of which you will probably already own.
Every one of them, including the dried chilies, is available in most grocery stores, though for the chilies you might have to check out the international section.
If the supermarket near you doesn’t stock a variety of dried chiles, you’ll be able to find them in a Mexican store.
Here’s everything you need to make this recipe:
- 6 dried, seeded and stemmed pasilla, ancho, or guajillo chilies (or a combo of all)
- 1/2 cup of crushed tomatoes
- 1 clove of garlic
- 2 tablespoons of olive oil
- 1 tablespoon of butter (optional)
- 3-5 dried, seeded, and stemmed chile de arbol chiles
- 1/2 chopped onion
- 1 teaspoon of kosher salt
- 2 pounds of shrimp (either frozen ones that are thawed or fresh ones that have been peeled and cleaned)
1. Put the chilies in a heat-proof dish and cover them with boiling water. The bowl should be medium in size. Allow to sit for fifteen to twenty minutes, or until the chilies have become soft.
2. Tongs or a slotted spoon can be used to remove the chilies from the soaking water, and you should keep the water for later use.
3. Put the chilies in a blender, then add the tomatoes, onion, garlic, and salt to the mixture. Add a half cup of the boiling water, and process until smooth.
You can add more water to get the right consistency of needs to be. If you find that the mixture has too much heat, try adding some more tomatoes.
4. In a large skillet, bring the oil to temperature over medium-high heat. After adding the shrimp, cook them for about three minutes, turning them over once, until they are pink and opaque.
5. After adding the sauce to the pan, reduce the heat to medium and let it simmer for five minutes, or until the sauce is bubbling hot. If using butter, add it now and stir it in until it’s completely melted and mixed into the mixture.
6. Immediately serve after cooking.
What To Serve With Camarones A La Diabla
So now that you’ve made this delicious dish, what are you going to make to go with it? To ensure that none of that delicious spicy red sauce is wasted, the best way to serve this dish is on a bed of rice.
Here’s a very easy rice recipe to try making alongside this dish.
Instant Pot Rice
In the Instant Pot, you can make a quick version of Spanish rice that’s inexpensive, rich with flavor, and requires only five ingredients.
It can be prepared in a matter of minutes and is the ideal accompaniment for any Taco Tuesday or Mexican night.
This Instant Pot Spanish Rice is exactly what you need if you’re looking for a rice dish that can be prepared quickly but still satisfies your hunger.
This dish is a time saver because it uses jarred salsa, which adds more flavor without requiring a long list of ingredients.
- 1 tablespoon vegetable oil
- a quarter of a cup of chopped onion
- 1 mug of white rice with long grains
- 1 and a quarter cups of chicken broth
- 1/2 cup mild salsa
1. Sauté the food while adding oil to the frying pot. Once the heat is up, add the onions. Cook everything, stirring every so often, for around three to five minutes, or until the onion is soft.
2. After stirring in the rice, continue cooking it for about 1-2 minutes, continuing to toss it regularly, until the rice becomes opaque. Mix in some salsa and broth.
3. Make sure the lid is securely fastened. Choose High-Pressure cooking, and set the timer for 4 minutes.
At the end of the cooking time, after allowing the pressure to release naturally for five minutes, finish by performing a rapid pressure release. When the valve is in the down position, remove the cover carefully.
4. Rice should be fluffed with a fork and served
Instant Pot Mexican Black Beans
If you’re not a fan of rice or want to add even more flavors to the Camarones a la diabla dish, then another great side dish to make is Mexican black beans.
Like with the rice above, these can also be cooked in an instant pot to make the whole process quicker and easier.
These black beans are fantastic as a side dish for any Mexican food, whether it be tacos, burritos, enchiladas, or something else entirely.
The preparation is speedy and uncomplicated, and the end results are deliciously superior to anything that can be purchased in a store.
One of the best advantages of cooking black beans at home is that you have complete control over the ingredients that go into them.
It’s possible to prepare them with a sodium content that’s far lower than that of the canned version, as well as without the use of any thickeners, stabilizers, preservatives, or hydrogenated oils.
Here’s how to make Mexican black beans in an instant pot.
- 1 tablespoon cooking oil
- 1 onion, cut into small pieces
- 3 garlic cloves, chopped
- 2 poblano peppers, seeded and cut into small pieces
- 1 or 2 jalapeño peppers, diced
- 1 pound (2 cups) dried black beans, washed
- 1 tablespoon of ground cumin
- 1 teaspoon of ground chili peppers
- 12 teaspoons of red pepper flakes
- 1 ½ tablespoons kosher salt
- 3 cups liquid, either water or broth
1. Using the saute function of your Instant Pot, bring the oil up to temperature.
2. After adding the onions, peppers, and garlic, simmer the mixture while stirring it regularly for about 5 minutes, or until the vegetables have become softer.
3. Mix in the cayenne pepper, cumin, chili powder, and salt with a stir.
4. Deglaze the pot by adding the beans and water, then cook the mixture while stirring constantly.
5. After turning off the heat, cover and make sure the lid is completely closed. Cook for forty-five minutes while using high pressure.
6. Once the cooking time is over, allow the pressure to release naturally for approximately ten minutes before using a quick-release method on any pressure that’s still there.
7. Serve immediately.
Camarones a la diabla is a wonderfully shrimpy and spicy dish that pairs well with many traditional Mexican side dishes like rice or beans. Try these recipes above the next time you and your family are craving a Mexican night.