Camarones a la Diabla
Succulent shrimp cooked in a fiery red chile sauce, served over a bed of fluffy rice for a spicy and satisfying meal.
10 min
Prep
10 min
Cook
4
Serves
350
Calories
Macros · per serving
25g protein
40g carbs
10g fat
Ingredients
For 4 servings
- 1 pound shrimp
- 1 cup white rice
- 3 guajillo chiles
- 2 arbol chiles
- 1 cup tomato sauce
- 1 onion
- 2 cloves garlic
- 1 lime
- 0.25 cup cilantro
- 2 tablespoons vegetable oil
- salt — to taste
- black pepper — to taste
Instructions
- 1
Cook the white rice according to package instructions and set aside.
- 2
De-stem and de-seed guajillo and arbol chiles. Soak them in hot water for 5 minutes until softened.
- 3
In a blender, combine the softened chiles, tomato sauce, half the onion, and garlic cloves. Blend until smooth.
- 4
Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the blended sauce and cook for 5 minutes, stirring occasionally, until slightly thickened.
- 5
Season shrimp with salt and black pepper. In another pan, heat 1 tablespoon of vegetable oil over medium-high heat, then add shrimp and cook for 2-3 minutes on each side until pink and cooked through.
- 6
Add the cooked shrimp to the chile sauce and simmer for an additional 2 minutes so the flavors meld.
- 7
Serve shrimp and sauce over the cooked rice. Garnish with chopped cilantro and a squeeze of lime juice.
Cook it this week.
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