Camarones a la Diabla


  • 6 dried guajillo chiles, stemmed, seeded, and torn open to lay flat
  • 5 dried chiles de árbol, stemmed
  • 1 cup Clamato®
  • 1 (14.5 oz.) can fire-roasted, diced tomatoes
  • 2 teaspoons kosher salt, divided
  • 2 tablespoons olive oil
  • ½ medium white onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 lbs. large or jumbo peeled and deveined shrimp, patted dry
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon ground cumin
  • 3 to 4 cups cooked white or Mexican rice, for serving
  • 2 avocados, ripe but firm, sliced
  • Chopped cilantro, for garnish


  • In the spicy sauce for this beloved shrimp dish, the chiles de árbol are what bring the heat.
  • Adjust the amount that you use, including or omitting the seeds, to suit your taste.
  • The rice and avocados served on the side help to temper the heat.
  • In a large, dry skillet or griddle over medium heat, arrange chiles and cook, turning occasionally, until toasted and very fragrant (without burning, which makes the sauce bitter), 1 to 2 minutes.
  • Transfer to a bowl, cover with boiling water, and set aside to let soak for 20 minutes.
  • Drain chiles, discarding the water, and transfer to a blender, along with Clamato®, diced tomatoes, and 1 teaspoon salt; purée until smooth.
  • (Strain, if desired.) Set aside.
  • Heat oil in a large, deep skillet over medium-high heat.
  • Add onions and garlic and cook, stirring occasionally, until golden, 2 to 3 minutes.
  • Add shrimp, oregano, cumin, and remaining 1 teaspoon salt and cook, stirring often, until shrimp are pink but not entirely cooked through, 3 to 4 minutes.
  • Carefully add Clamato® mixture, reduce heat to medium-low, and simmer until shrimp are cooked through and opaque, 3 to 4 minutes more.
  • Spoon shrimp and its sauce over the rice, arrange avocados on the side, and garnish with cilantro.

Servings: 6

Enjoy Responsibly!

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