Camarones a la diabla! I just love saying it! This delicious Mexican recipe is made by roasting chillies, onion, garlic, peppercorns, cloves and tomatoes and pureeing it to make a sauce to simmer Shrimp in.

I love using Guajillo chillies, they are the dried version of the Mirasol Chillies. In Mexico and Latin cuisine, fresh Chillies have different names from the dried versions.

Jalapeño – Chipotle
Poblano – Chile Ancho
Ball – Cascabel
Anaheim – Colorado
Mirasol – Guajillo
Chilaca – Pasilla
Serrano – Dry Chile

There’s a reason this is called Deviled Shrimp is because it is spicy! In addition to Guajillo, we also add Chile de Arbol. These add some spice to the gravy, if you want to tone it down, use less spices.

Camarones a la diabla

2.87 from 43 votes



  • 2 Guajillo chillies
  • 6 Chiles de Arbol
  • 1/2 cup Onion
  • 6 Cloves
  • 1 tsp Peppercorns
  • 8 Cloves
  • 2 cups Tomatoes
  • 1 tbsp dried Oregano
  • Shrimp

500 gms – 1.1 lbs Shrimp

  • Salt to taste
  • 1 tsp cracked Pepper
  • 1/2 tsp Mexican Chilli powder


  • Roast the chillies in a pan and keep them aside
  • Add a little oil and add the onions, garlic, peppercorns & cloves
  • Remove when they have some color
  • Off the tomatoes and allow to char and remove
  • Add the chillies back in, cover with water and allow to come to the boil and cook for 30 mins
  • In a food processor, add the chillies, onion, garlic, peppercorns, cloves & tomatoes
  • Add the Oregano and salt and some of the chilli water and blend to a puree
  • You may strain the sauce if you wish
  • Marinate the shrimp with salt, pepper and the chilli powder
  • Add some oil to the wok and just cook the shrimp on both sides
  • Add the sauce and cook for a few minutes before serving
  • Garnish with a pinch of Mexican chilli powder