Super healthy and jam-packed with flavor, this spicy Mexican stewed shrimp (Shrimp Camarones de la Diabla) is perfect served alongside rice, beans, and easy roasted vegetables.
A few years ago I found myself at a random Mexican restaurant with the in-laws totally not in the mood for tacos or a burrito.
who was I?
Anyway, in the spirit of trying something new I scanned the menu for something totally unlike what I usually order and decided on the Shrimp Camarones a la Diabla (spicy Mexican stewed shrimp). Healthier than my usual cheese and sour cream loaded burrito, this Mexican stewed shrimp came cooked with bell peppers, onions, and loads of tomato.
I was instantly hooked.
Naturally, the first thing I did upon returning home was to scour the internet for a recipe so that I could make it anytime I wanted.
Finally, a Mexican recipe that didn’t leave me feeling like I had just swallowed a brick…and I couldn’t find a recipe.
Determined to figure out how to cook it on my own, I continued to order this spicy Mexican stewed shrimp whenever I found myself at a Mexican restaurant. The years have passed and many many (delicious) shrimp later (sorry little guys), I think I finally managed to find a winner.
Of course, every time I make this dish, I change it a little and I encourage you to do the same. More hot sauce, less hot sauce, more veggies and less shrimp, it’s totally up to you. You can also play around with the sauce part- do you prefer the sauce to be thicker or soupier? To thicken it up, add a little tomato paste, one tablespoon at a time.
I am sure there is a very “authentic” way to make this recipe, however, I can’t claim this is it.
After all, I made it up, so what do I know?
That said, and in my humble opinion, it tastes quite similar to many of my fav restaurants…if that means anything these days.
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Spicy Mexican Stewed Shrimp (Shrimp Camarones)
- 1 tbsp olive oil
- 4 tbsp butter
- 1 large white onion (minced)
- 8 cloves garlic (minced)
- 1 15 ounce can diced tomatoes
- 1/2-3/4 cup fresh orange juice
- 1 chipotle chili in adobo sauce (chopped)
- 1/3 cup hot sauce (I used Cholula hot sauce)
- 2 tbsp tomato paste
- salt + pepper (to taste)
- 2 red bell peppers (seeded and roughly chopped)
- 1 green bell pepper (seeded and roughly chopped)
- 2 pounds shrimp (thawed, peeled, deveined with tail on)
- Fresh chopped cilantro and green onion (to garnish)
- Add butter and oil to a medium Dutch oven over medium-high heat. Once hot, add the onion and sauté for 3-4 minutes, or until starting to soften and turn translucent. Stir frequently. Add the minced garlic to the onions and cook for one minute more.
- Add the diced tomatoes, orange juice, and chipotle chili to the pot and bring it to a low simmer. Cook for 4-5 minutes. Add the hot sauce and tomato paste and season with salt and pepper to taste. If it tastes too sweet, add a bit of vinegar, 1 teaspoon at a time, to balance the flavors.
- Reduce heat to medium-low and add the peppers to the sauce. Cook for 2-3 minutes, stirring occasionally. Once the sauce has reached desired thickness and taste, add the shrimp to the pot. Cook for 4-5 minutes or until shrimp are fully cooked and no longer translucent (resist overcooking as that turns shrimp dry and rubbery).
- Serve with your favorite rice and beans and garnish with fresh chopped cilantro and lime, if desired.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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