Forget bland—Shrimp a la Diabla brings fire, flavor, and soul straight from Mexico’s Pacific coast.

Shrimp “A La Diabla”: A Spicy Mexican Classic That Belongs on Your Lent Table

Looking for bold, fiery flavors this Lenten season? Say hello to Camarones a la Diabla—a beloved dish from Mexico’s Pacific coast that blends the smoky heat of dried chiles with the sweet, briny punch of shrimp. It’s fast, affordable, and unforgettable.

During Lent, many U.S. households cut back on meat and look for seafood dishes that satisfy both spirit and stomach. While fried fish sandwiches and tuna casseroles might be the go-to, Shrimp a la Diabla offers a spicy, authentic alternative that’s gaining popularity in Latino and foodie communities alike.

This dish, long a staple in coastal Mexican kitchens, has become a favorite in taquerías, food trucks, and home kitchens across Southern California, Texas, and beyond. And with U.S. shrimp consumption at over 1.4 billion pounds per year, it’s clear America loves its seafood—especially when it packs a punch.

Ingredients:

2 lbs medium shrimp, peeled and deveined
4 dried guajillo chiles (seeded)
2 dried chile de árbol (for heat!)
2 large tomatoes
2 garlic cloves
¼ white onion
2 tbsp butter
1 tbsp vegetable oil
Salt and pepper to taste
Optional: 1 tsp sugar or a splash of orange juice to balance the heat

Instructions:

Toast the Chiles: Lightly toast the dried chiles in a skillet until fragrant (don’t burn!). Soak in hot water for 10 minutes.
Make the Sauce: Blend soaked chiles with tomatoes, garlic, and onion. Strain for a smooth finish.
Cook the Sauce: Sauté the sauce in butter and oil for 10 minutes. Season with salt, pepper, and your touch of sweet.
Add Shrimp: Toss in shrimp and cook for 5–7 minutes until pink and tender.
Serve With: Steamed white rice, warm tortillas, refried beans, or tortilla chips.

Pro Tips for Next-Level Shrimp a la Diabla

Go Big: Use large or jumbo shrimp for texture and presentation.
Don’t Overcook: Shrimp cook fast—watch closely to keep them juicy.
Balancing Act: Add a little sugar or orange juice if the sauce is too hot or acidic.
No Blender? Use canned tomato sauce and ground chile powder for a shortcut version.

Camarones a la Diabla likely originated in the mid-20th century in coastal Pacific regions of Mexico, like Guerrero and Sinaloa, where fresh seafood meets the country’s unmatched variety of dried chiles. The dish reflects not just spice but rebellion—the “diabla” refers not only to the fiery flavor but also to the bold character of the sauce.

Today, its fame has spread beyond Latin America, especially in U.S. cities with strong Mexican-American communities, where it’s become a staple during Lent, family cookouts, and Sunday brunches.

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