Camarones a la Diabla
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 30 min · Shellfish · pescatarian, gluten-free, dairy-free, low-carb, high-protein
361 cal
32g protein
20g carbs
17g fat
per serving · estimated
Ingredients
- 3/4 lb large shrimp, peeled and deveined
- 2 guajillo chiles
- 2 chiles de arbol
- 1 chipotle peppers in adobo
- 2 roma tomatoes
- 2 garlic cloves
- 1 white onion
- 1 tbsp olive oil
- 1 1/2 cups cooked white rice
Method (tap to check — screen stays awake)
- Toast guajillo and arbol chiles for 30 seconds, then soak in hot water for 10 minutes.
- Blend the drained chiles with chipotles, tomatoes, garlic, and onion until smooth.
- Season the shrimp with salt and sear in olive oil over high heat for 1 minute per side, then remove.
- Pour the chile sauce into the same pan and simmer for 6 to 7 minutes until thickened.
- Return the shrimp to the sauce and cook for 2 minutes until just cooked through.
- Serve over white rice.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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