Camarones a la Diabla (Shrimp in Spicy Tomato Sauce)

Name: Camarones a la Diabla (Shrimp in Spicy Tomato Sauce)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 tablespoons extra-virgin olive oil, divided; 2 tablespoons butter; 1 small yellow onion, cut into ¾-inch-thick wedges; 4 large garlic cloves, thinly sliced; 1½ pounds peeled and deveined shrimp (large or extra-large); Salt and black pepper; 1 tablespoon paprika; 2 chiles de árbol (or other small dried red chiles), stemmed; 1 (8-ounce) can tomato sauce; 1 cup fresh orange juice; 2 to 4 tablespoons chopped chipotle chiles in adobo (from a 7-ounce can), depending on heat preference; 2 tablespoons Worcestershire sauce; Cilantro leaves and tender stems, for serving; Rice pilaf, roasted vegetables or warm tortillas (or a combination), for serving

By Paola Briseño-González

Published January 14, 2026

Armando Rafael for The New York Times. Food Stylist: Brett Regot.

Ready In: 25 min
Rating: (0)
Comments: Read comments

In Mexican cooking, a la diabla is a term for very saucy and very spicy dishes, with shrimp a la diabla being the most popular for obvious reasons. The spicy-sweet-savory sauce is supremely satisfying, made with two different types of chiles: smoky and fruity canned chipotles in adobo, and actually-hot chile de árbol. But fear not, because it's not all spicy; the heat is balanced with canned tomatoes, fresh orange juice and a dash of Worcestershire sauce. The buttery shrimp is cooked first, then tossed in the sauce for a super tender texture. Serve it with rice, roasted vegetables or tortillas to soak up all the sauce. A refreshing cucumber-avocado salad would also be a nice partner.

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Ingredients

Yield:4 servings

4 tablespoons extra-virgin olive oil, divided
2 tablespoons butter
1 small yellow onion, cut into ¾-inch-thick wedges
4 large garlic cloves, thinly sliced
1½ pounds peeled and deveined shrimp (large or extra-large)
Salt and black pepper
1 tablespoon paprika
2 chiles de árbol (or other small dried red chiles), stemmed
1 (8-ounce) can tomato sauce
1 cup fresh orange juice
2 to 4 tablespoons chopped chipotle chiles in adobo (from a 7-ounce can), depending on heat preference
2 tablespoons Worcestershire sauce
Cilantro leaves and tender stems, for serving
Rice pilaf, roasted vegetables or warm tortillas (or a combination), for serving

Ingredient Substitution Guide

Preparation

Step 1
Heat 2 tablespoons oil and the butter in a large stainless steel skillet over medium. Add onion and garlic, and cook, stirring frequently, until translucent and the onion edges turn golden brown, 3 to 5 minutes. Add the shrimp, season with salt and pepper, and cook until the shrimp curl, 3 to 5 minutes. Using a slotted spoon, transfer shrimp and onion to a large bowl and set aside.
Step 2
Heat the remaining 2 tablespoons olive oil over medium. When the oil shimmers, add paprika and árbol chiles and cook, stirring occasionally, until the paprika darkens, about 1 minute. Add the tomato sauce and cook, stirring constantly, for 30 seconds. Add orange juice, chipotle chiles and Worcestershire sauce and bring to a simmer, then cook until the flavors meld, 5 minutes.
1. Step 3
  Transfer mixture to a blender with 1¼ cups water and blend on high until smooth. Pour the sauce back into the skillet over medium, season with salt, and cook, stirring occasionally, until it thickens slightly, 3 to 5 minutes. Stir the reserved shrimp and onion into the sauce to warm through; turn off the heat.
1. Step 4
  Serve shrimp garnished with cilantro, with your choice of rice pilaf, roasted vegetables and warm tortillas alongside, if desired.