Yield: 4 Servings
Camarones a la Diabla (Deviled Shrimp)
Camarones a la Diabla are Mexican “deviled” shrimp, made with a spicy chipotle sauce and ready in 20 minutes. Versatile, flavorful, and low-carb!
Ingredients
- 2 chipotle peppers in adobo sauce
- ¾ cup drained, canned fire roasted tomatoes
- 1 tablespoon lime juice, freshly squeezed
- 3 tablespoons olive oil
- 1 pound medium fresh shrimp, peeled and deveined
- ¼ cup finely minced, or grated white onion
- 1 tablespoon minced garlic
- ¼ teaspoon dried thyme
- ½ teaspoon cumin
- Salt and pepper, to taste
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Instructions
- Place the chipotle peppers, tomatoes and lime juice in a blender or food processor. Blend until smooth. Set aside.
- Heat one tablespoon of olive oil in a large skillet over medium heat. Place the shrimp in the pan making sure not to crowd the pan.
- Cook shrimp until one side has turned pink (about a minute), then flip and cook the shrimp are completely pink (about another minute). Remove the shrimp and keep warm. (I place them in a bowl and cover it with a plate or foil on top.)
- Add the remaining olive oil to the pan and then add the onion and garlic. Cook for 2 minutes.
- Pour in the blended peppers/tomato mixture into the skillet with the onions/garlic. Add the thyme and cumin and simmer for about 10 minutes, until thickened. If the sauce gets too thick, add a tablespoon or two of water, as needed.
- Add the shrimp back into the sauce and cook for 3 to 4 minutes.
- Season with salt and pepper, to taste. Serve over rice, beans, or in tacos!
Notes
Storage:
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat: Be careful reheating to not cook the shrimp anymore as they will become tough. I recommend microwaving the shrimp in 30-second intervals.
Nutrition
Serving: 1, Calories: 225kcal, Carbohydrates: 5g, Protein: 28g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 9g, Cholesterol: 214mg, Sodium: 268mg, Fiber: 1g, Sugar: 2g