Spicy Garlic Butter Shrimp — Camarones a la Diabla
Pacific-coast skillet of shrimp seared in butter and finished in fiery sauce of chile de arbol, guajillo, garlic, tomato, and ketchup until glazed, served with white rice and warm corn tortillas.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toast 8 chile de árbol in a dry pan over medium 20 seconds until fragrant. Soak 4 guajillo chiles in hot water 5 minutes, drain. Blend toasted chiles, guajillo, 2 chopped tomatoes, 6 garlic cloves, 0.5 onion, 2 tbsp ketchup, 1 tsp oregano, 0.5 tsp cumin, and 1 tsp salt until smooth. Pat 440g shrimp dry, season with 0.5 tsp salt and pepper.
Sear
Heat 2 tbsp oil and 1 tbsp butter in a large skillet over medium-high 1 minute until foaming. Lay shrimp in a single layer (work in batches if needed), sear 90 seconds undisturbed until underside turns pink and light brown. Flip, cook 30 seconds until just opaque. Transfer to a plate.
Build
Pour diabla sauce into the same pan over medium-high heat. Cook 3 to 4 minutes, stirring constantly, until colour deepens and sauce thickens to coat a spoon. Stir in remaining 3 tbsp butter until glossy.
Glaze
Return shrimp and any juices to the pan. Toss to coat, cook over medium-high 90 seconds, tossing once, until fully heated through and glazed. While sauce reduces, char 4 corn tortillas over a flame or dry skillet 20 seconds per side until pliable with dark spots.
Plate
Divide 240g cooked white rice between 2 plates, top each with saucy shrimp. Scatter cilantro over each portion. Serve with charred tortillas and lime wedges on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.