Creamy Camarones a la Diabla (Diablo Shrimp)

An easy and flavorful dish, the scrumptious, plump shrimp coated in a spicy-red chili and tomato sauce turns this meal into a delicious adventure. Experience just the right amount of heat from the guajillos, árbol and chipotle chilies, balanced with savory-sweet tomatoes and a touch of whole milk for a creamy coating.

15 min
Prep Time
30 min
Cook Time


  • 1½ pounds large raw shrimp, tail on
  • 10 dried guajillo chiles, seeds and stems removed
  • 1 dried árbol chile, stem removed
  • 1 garlic clove
  • 1 cup onion, chopped, divided
  • ¼ cup olive oil, divided
  • 3 Roma tomatoes, chopped
  • 1 canned chipotle chile with 2 tablespoons adobo sauce
  • 1 teaspoon salt, divided
  • ½ teaspoon black pepper, divided
  • ½ cup Crystal whole milk
  • White rice for serving
  • Fresh cilantro sprig for garnish

Products used

  • Whole Milk


  • Step 1

    Place dried guajillo and árbol chile skins in a medium saucepan with enough water to cover over medium heat. When water comes to a boil, immediately remove saucepan from heat and let chiles soak for 15 minutes. Drain.

  • Step 2

    Transfer chile skins to blender. Add garlic, ½ cup onion and chipotle chiles with adobo. Blend until smooth. Run sauce through a strainer, scraping with a spoon. Set aside.

  • Step 3

    Heat 1 tablespoon olive oil in a large pan over medium heat. Add remaining onion and sauté for 2 minutes or until onion begins to soften. Stir in tomatoes, cook for 3 minutes then add chile sauce. Cook for 2 minutes.

  • Step 4

    Season shrimp with ½ teaspoon salt and ¼ teaspoon black pepper. Heat remaining oil in a large sauté pan over medium-low heat. Add shrimp and cook 1-2 minutes on each side or until shrimp turns pink.

  • Step 5

    Return sauté pan with sauce back to medium low heat. Stir in milk, season with remaining salt and pepper. Add shrimp and stir to coat with creamy sauce; cook for 3 minutes.
  • Step 6

    Serve with white rice and garnish with a parsley sprig.

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    Recipe & Photos: Ericka Sanchez /  Nibbles & Feasts