Camarones a la Diabla (Spicy Devil’s Shrimp)

Start by placing the guajillo and árbol chiles in a small saucepan. Pour in enough water to cover them completely and bring the water to a gentle boil. Reduce the heat to low and simmer the chiles for about 10 minutes. This softens them and helps release their smoky, earthy flavor. After simmering, drain the water and let the chiles cool slightly before blending.

Add the softened chiles to a blender or food processor. Include the chopped tomatoes, onion, and garlic. Blend until completely smooth. If the sauce is too thick or doesn’t blend easily, add 2–4 tablespoons of clean water to help it along. The final sauce should be silky and deep red, with a bold aroma. Taste it — it will be spicy, but not overpowering yet.

In a wide skillet, heat the oil and butter over medium heat until melted and hot. Slowly pour the blended sauce into the pan — be cautious, as it may splatter from the heat. Stir constantly as the sauce starts to bubble. Let it cook uncovered for about 5–7 minutes to thicken and darken in color. Add the ketchup or tomato paste to deepen the flavor and give it a hint of sweetness. Season with salt and pepper to your liking. The sauce should smell smoky, spicy, and slightly sweet.

While the sauce is simmering, prepare the shrimp. If needed, pat them dry with a paper towel to remove excess moisture. In another skillet, add a drizzle of oil and heat it over medium-high. Add the shrimp in a single layer and sear for about 2 minutes per side, just until they turn pink and opaque. Avoid overcooking, as the shrimp will continue cooking in the sauce later. If you're using one pan, push the sauce to one side and sear the shrimp directly in the same pan.

Transfer the seared shrimp into the pan with the chili sauce. Use a spoon to gently stir and coat each shrimp in the bold, spicy mixture. Lower the heat slightly and simmer everything together for 2–3 minutes. This allows the shrimp to absorb the rich flavors of the sauce without becoming overcooked. Finally, squeeze fresh lime juice over the shrimp and give one last stir.

Spoon the camarones a la diabla over a plate of freshly cooked white rice or warm corn tortillas. Garnish with lime wedges, chopped cilantro, or sliced avocado if you like. Serve immediately while hot and enjoy the spicy, smoky, and tangy balance of this traditional Mexican seafood dish.