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Fish, Americas

Shrimp a la diabla with rice

Shrimp a la diabla is sauteed shrimp coated in a Mexican sauce made with guajillo chiles and tomato, served over rice with avocado. It serves 4, takes 35 minutes, and is rated easy, at a cost of €4.20 per serving. The key to success is a well reduced sauce and shrimp pulled from the heat the moment they turn pink.

Careful, tonight it's spicy, shrimp a la diabla in their red sauce, with rice and avocado to cool things down.

Shrimp a la diabla with rice
Total time
35 min
Difficulty
Easy
Cost per person
€4.20
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall

The diabla sauce gets its name from its straightforward heat, carried by guajillo chiles blended with tomato, onion and garlic. Once reduced in the pan, it turns thick and deep red, with just enough tang from the vinegar. The shrimp, sauteed in butter, soak it up in minutes while staying firm and juicy.

This is a dish that wakes up a weeknight dinner without much effort, as long as you like a real kick of heat. Plain rice and sliced avocado act as the cooling agents on the plate, perfect for anyone who wants to tame the fire without losing the flavor. Save this one for a dinner among adults or spice loving teens.

The ingredients

4 people

Fish counter

  • Shrimp, peeled 600 g

Pantry

  • Dried guajillo chiles 4
  • Crushed tomatoesoften in the pantry 400 g
  • Red wine vinegaroften in the pantry 1 tbsp
  • Riceoften in the pantry 300 g
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1
  • Garlic 3 cloves
  • Avocado 2

Dairy

  • Butter 20 g

Allergens Shellfish

The step by step recipe

  1. Soak the seeded chiles in hot water, then blend them with the tomatoes, onion, garlic and vinegar. 10 min

    Keep one small chile with its seeds for anyone who likes extra heat.

  2. Pour the sauce into an oiled pan and let it reduce over medium heat. 10 min

    Strain it through a sieve if bits of chile skin remain.

  3. Meanwhile, cook the rice in salted water, then drain it. 11 min

    Save a ladle of cooking water to loosen the rice later if needed.

  4. Saute the shrimp in butter with salt, then coat them in the sauce. 5 min

    They cook in two minutes, pull them out as soon as they turn pink.

  5. Serve the shrimp over the rice with sliced avocado.

    Cold avocado tames the heat, don't skip it on the plate.

Our tips to get it right

  • Pick guajillo chiles that are pliable and deep red, if they are too dry or brittle the sauce turns bitter.
  • Salt the shrimp right before cooking, not earlier, so they stay tender and don't release too much water.
  • If the sauce still looks thin after reducing, leave the pan uncovered over the heat a few more minutes.

The variations

  • Swap the shrimp for chunks of firm white fish like cod, adjusting the cooking time accordingly.
  • For a vegetarian version, replace the shrimp with button mushrooms or firm tofu cubes sauteed the same way.
  • For a milder version kids can handle, use only two guajillo chiles and remove every seed.

What to serve it with

  • Lime wedges
  • Warm corn tortillas
  • Cold water or homemade limeade

Storage

The diabla sauce keeps for 2 days in the fridge in a sealed container, stored separately from the cooked shrimp. It freezes well for up to 2 months. Reheat the sauce gently in a pan before warming the shrimp in it for barely a minute, so they don't toughen up.

Questions about this dish

Can I use a different chile instead of guajillo?

Yes, ancho chiles give a milder, fruitier result, while chipotle chiles add a smoky note. Adjust the amount based on their strength, tasting the sauce before adding the shrimp.

Can the sauce be made ahead?

Yes, the diabla sauce can be made a day ahead and kept in the fridge in a sealed container. Just reheat it gently before sauteing the shrimp in it at the last minute.

Should shrimp be thawed before cooking?

Yes, thaw the shrimp fully and pat them dry with paper towels. Wet shrimp release water during cooking, which keeps the sauce from coating them properly.

How do you tone down the heat if the sauce is too spicy?

Stir in a spoonful of cream or a bit more crushed tomato to mellow the sauce. Sliced avocado served alongside also goes a long way in cooling down each bite.

How long does it take to make shrimp a la diabla with rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in shrimp a la diabla with rice?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does shrimp a la diabla with rice cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish. Always check the labels of the products you buy.

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