Mexican Devil Shrimp in Spicy Red Chile Sauce

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This fiery coastal Mexican dish bathes plump shrimp in a glossy, brick-red sauce built from toasted dried chiles, tomatoes, garlic, and butter. Inspired by Sinaloan and Veracruzano home cooking, it's traditionally served with rice and warm tortillas to tame the heat. The name "diablo" is well-earned—every spoonful delivers deep chile flavor backed by serious, but balanced, heat.

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

320 kcalCalories
14 gFat
5 gSaturated Fat
18 gCarbs
4 gFiber
6 gSugar
32 gProtein
780 mgSodium
650 mgPotassium
120 mgCalcium
4 mgIron
18 mgVitamin C
320 mcgVitamin A

Ingredients

For the shrimp and sauce

1.5 lb (680 g) large shrimp, peeled and deveined, tails on
4 dried guajillo chiles, stems and seeds removed
3 dried chile de árbol, stems removed (adjust to taste)
2 tbsp olive oil
3 tbsp unsalted butter, divided
1 medium white onion, finely chopped
4 garlic cloves, minced
2 Roma tomatoes, chopped
1/2 cup low-sodium chicken broth
1 tbsp Worcestershire sauce
1 tsp Mexican oregano
2 bay leaves
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper

For serving

1/4 cup chopped fresh cilantro
1 lime, cut into wedges
Steamed white rice and warm corn tortillas, for serving

Directions

Toast the guajillo and árbol chiles in a dry skillet over medium heat for about 30 seconds per side until fragrant and just darkened—do not let them burn. Transfer to a bowl, cover with hot water, and soak for 15 minutes until softened.
Drain the chiles and transfer to a blender along with the chopped tomatoes, chicken broth, and Worcestershire sauce. Blend until completely smooth, then strain through a fine-mesh sieve into a bowl, pressing to extract all the sauce; discard the solids.
Pat the shrimp very dry with paper towels and season with salt and pepper. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Sear the shrimp for about 1 minute per side until just pink and lightly golden, then transfer to a plate.
Reduce heat to medium and add the chopped onion to the same skillet. Cook for 4–5 minutes until softened and translucent, scraping up any browned bits from the shrimp. Add the garlic and cook 30 seconds until fragrant.
Pour in the strained chile sauce, add the Mexican oregano and bay leaves, and bring to a gentle simmer. Cook for 6–8 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon and turns a deep brick-red color.
Stir in the remaining 2 tablespoons of butter until melted and the sauce looks glossy. Return the shrimp and any accumulated juices to the skillet, nestling them into the sauce. Simmer for 2–3 minutes, just until the shrimp are opaque and cooked through—do not overcook.
Remove and discard the bay leaves. Taste and adjust salt. Spoon the shrimp and generous amounts of sauce onto a platter, shower with cilantro, and serve immediately with lime wedges, rice, and warm tortillas.

Cook’s Notes

Control the heat by adjusting the number of árbol chiles—use 1 for mild, 3 for hot, and 5+ if you truly want the devil's kiss.
Toasting the dried chiles briefly in a dry pan deepens their flavor; just a few seconds per side prevents bitterness.
Make the sauce up to 2 days ahead and refrigerate; reheat gently before adding the shrimp so they stay tender.
For a smokier profile, swap one guajillo for a dried chipotle morita (the brown, smoky one, not the red meco).
Always pat the shrimp dry before searing—moisture is the enemy of a good sear and will thin the sauce.