Spicy Shrimp Diablo Easy Recipe

Oh, where do I even begin with this Shrimp Diablo recipe? It’s one of those dishes that just sparks joy in my kitchen. You know those nights when you’re craving something exciting, something with a bit of a punch, but you also need it to be relatively quick and, let’s be honest, pretty darn delicious? This is it. It’s got this incredible balance of spicy, savory, and just a hint of sweetness that makes me lick my plate clean every single time. It’s honestly a lifesaver on busy weeknights when the hunger pangs hit hard and baking a whole cake feels like too much effort. Think of it as a more sophisticated, yet equally satisfying, cousin to your favorite spicy pasta dish, but with the star being plump, juicy shrimp. I’ve been making this for years, and my family practically begs for it. It’s the kind of meal that makes everyone gather around the table, their eyes wide with anticipation for that first spicy bite.

What is Shrimp Diablo?

So, what exactly is Shrimp Diablo? Well, the name itself gives you a little hint, doesn’t it? “Diablo” means devil in Spanish, and this dish definitely has a little bit of that fiery, devilish charm. It’s essentially a flavor-packed shrimp dish, typically sautéed or simmered in a rich, spicy sauce that often includes tomatoes, chili peppers, garlic, and a few other magical ingredients that come together to create a symphony of taste. It’s not overwhelmingly spicy to the point where it’s painful, but it has a delightful warmth that builds with every bite, making it incredibly addictive. It’s a dish that feels a little bit fancy, a little bit rustic, and a whole lot of delicious. It’s the kind of thing you might find on a restaurant menu, but I promise you, making it at home is so much more rewarding (and you can control the spice level!).

How do I make Shrimp Diablo?

Quick Overview

This Shrimp Diablo recipe is all about building layers of flavor quickly and efficiently. You’ll start by creating a vibrant, spicy tomato-based sauce, then toss in plump shrimp to cook just until they’re pink and tender. It’s a one-pan wonder that comes together in under 30 minutes, making it ideal for those busy evenings when you need a delicious meal on the table pronto. The key is to have everything prepped before you start cooking, as the actual cooking process moves pretty fast!

Ingredients

What is the recipe for Shrimp and Sauce?
1.5 pounds large shrimp, peeled and deveined (I usually buy them frozen and thaw them, it’s more economical and works just fine!)
2 tablespoons olive oil
4 cloves garlic, minced (don’t be shy with the garlic, it’s essential!)
1/2 teaspoon red pepper flakes (or more, if you like it extra hot! This is where the “Diablo” comes in.)
1 (28 ounce) can crushed tomatoes (fire-roasted ones add an extra layer of smoky flavor if you can find them)
1/2 cup dry white wine (optional, but it adds a lovely depth of flavor; you can substitute with chicken broth if you prefer)
1 tablespoon fresh lemon juice
1/4 cup chopped fresh parsley (for that burst of freshness at the end)
Salt and freshly ground black pepper to taste

Optional Additions for Extra Kick:
1/4 cup chopped Kalamata olives (adds a briny, salty punch)
1 tablespoon capers, drained (similar to olives, adds a lovely briny note)
A pinch of smoked paprika (for a deeper, smoky flavor)

Step-by-Step Instructions

Step 1: Prepare Your Shrimp

First things first, make sure your shrimp are fully thawed if you’re using frozen. Pat them really dry with paper towels. This is a small step, but it makes a big difference in how well they sear. If they’re too wet, they’ll steam instead of getting that nice little bit of color. I usually just toss them in a bowl with a little salt and pepper, ready to go.

Step 2: Sauté Aromatics

Grab a large skillet – a cast-iron one is my absolute favorite for this, but any good, heavy-bottomed skillet will do. Heat the olive oil over medium heat. Once it’s shimmering, add your minced garlic and the red pepper flakes. Cook for about 1 minute, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, or it will turn bitter!

Step 3: Build the Sauce Base

Pour in the crushed tomatoes. Stir everything together, scraping up any bits from the bottom of the pan. If you’re using the white wine, add it now and let it simmer for a minute or two to cook off the alcohol. If you’re using chicken broth, add that in. Bring the sauce to a gentle simmer.

Step 4: Simmer and Season

Let the sauce simmer for about 5-7 minutes, allowing the flavors to meld together. This is also a good time to add any optional ingredients like olives, capers, or smoked paprika. Season with salt and freshly ground black pepper to your taste. Remember, shrimp will absorb the salt from the sauce, so don’t over-salt it initially.

Step 5: Cook the Shrimp

Now for the star of the show! Add the prepared shrimp to the simmering sauce. Stir them in so they’re mostly submerged. Cook for just 3-5 minutes, or until the shrimp turn pink and opaque and are cooked through. You don’t want to overcook them, or they’ll become rubbery. They cook super fast!

Step 6: Finish and Brighten

Once the shrimp are cooked, stir in the fresh lemon juice and most of the chopped fresh parsley. The lemon juice really brightens up all the flavors and cuts through the richness of the sauce. Taste it one last time and adjust seasoning if needed. Sprinkle the remaining parsley over the top just before serving.

Step 7: Serve It Up!

Serve the Shrimp Diablo hot! This is where you get to decide how you want to enjoy it. Pile it high over your favorite pasta, spoon it over fluffy rice, or serve it with a side of crusty bread to soak up all that delicious sauce. It’s ready to be devoured!

What to Serve It With

This Shrimp Diablo is so versatile, it’s a chameleon in the kitchen! For a classic breakfast or brunch that’ll knock your socks off, I love serving it alongside some fluffy scrambled eggs or a simple Hollandaise sauce. The richness of the eggs or sauce is a fantastic counterpoint to the spicy shrimp. You can even serve it over a toasted English muffin with a poached egg on top for a truly decadent Eggs Benedict twist. If you’re looking for a sophisticated dinner party starter, a small portion served in elegant ramekins with a drizzle of cream and a sprinkle of chives looks absolutely stunning. For a heartier meal, it’s fantastic over a bed of creamy polenta or risotto, which really soak up that incredible sauce. And on those days when you just need comfort food, a big bowl of it served over your favorite pasta (linguine or spaghetti are my top picks) is pure bliss. Don’t forget a side of crusty garlic bread or a simple green salad to balance everything out. My kids, surprisingly, love it with a side of plain white rice because they can soak up the sauce without too much spice on their own plate!

Top Tips for Perfecting Your Shrimp Diablo

Over the years, I’ve picked up a few tricks for making this Shrimp Diablo absolutely perfect every single time. When you’re prepping the shrimp, make sure they are *really* dry after peeling and deveining. I can’t stress this enough! A little moisture is okay, but if they’re dripping wet, they won’t get that lovely slight sear in the pan, and you want that little bit of texture. Also, don’t overcrowd the pan when you add the shrimp. If you put too many in at once, they’ll steam instead of sear, and you’ll lose that crucial textural element. Cook them in batches if you have to, it’s worth it. When it comes to the spice level, don’t be afraid to adjust the red pepper flakes to your liking. I always start with half a teaspoon, but if I know I’m serving it to spice-lovers, I’ll bump it up to a full teaspoon or even a little more. And for the tomatoes, I’ve found that using good quality crushed tomatoes makes a noticeable difference. Fire-roasted ones are amazing if you can find them, as they add a subtle smokiness that complements the spice beautifully. If you’re using canned whole peeled tomatoes, just give them a quick pulse in the blender or crush them by hand before adding them to the pan. For the garlic, I always mince mine finely. You want it to dissolve into the sauce and release its flavor, not have big chunks. And that white wine? It’s optional, but it really does add a wonderful layer of complexity. If you don’t use it, a good quality chicken or vegetable broth is a fine substitute. Finally, don’t skip the fresh parsley and lemon juice at the end. That hit of freshness is what truly makes the dish sing and balances out all the richness and heat.

Storing and Reheating Tips

The great thing about this Shrimp Diablo is that it stores pretty well, though honestly, it rarely lasts long enough in my house to need storing! If you do have leftovers, let the dish cool down completely before transferring it to an airtight container. You can store it in the refrigerator for up to 2 days. The flavors actually tend to meld even more overnight, which can be quite delicious. When you’re ready to reheat, I find the stovetop is the best method. Gently warm it in a skillet over medium-low heat, stirring occasionally, until the shrimp are heated through. You don’t want to boil it or cook the shrimp further, as they can become tough. If the sauce seems a bit thick, you can add a splash of water or broth to loosen it up. Avoid reheating in the microwave if possible, as it can sometimes make the shrimp a little rubbery. If you absolutely must use the microwave, heat it in short bursts, stirring in between, until just warmed through. I wouldn’t recommend freezing this particular dish, as the texture of the shrimp can suffer after thawing. It’s best enjoyed fresh or within a couple of days of making it.

Frequently Asked Questions

Final Thoughts

There you have it – my beloved Shrimp Diablo recipe! It’s one of those dishes that feels special enough for company but is also perfectly at home on a Tuesday night when you need something utterly delicious and satisfying. The combination of spicy, savory, and bright flavors, all wrapped around succulent shrimp, is just magical. I truly hope you give this a try and that it becomes a go-to in your kitchen too. It’s a recipe that’s brought so much joy to my table, and I can’t wait to hear how yours turns out! If you try it, or if you have your own little twist on it, please leave a comment below and let me know. I’m always eager to hear about your culinary adventures!

Shrimp Diablo Recipe

This delicious Mexican Shrimp dish is made with saucy Chipotle shrimp served over a bed of corn, zucchini, and red onions, and served with a side of avocado. Spicy, flavorful, and ready in just 30 minutes, it's a perfect weeknight dinner that's both healthy and satisfying.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1 tsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 14.5-ounce can fire roasted diced tomatoes
• 0.25 cup chopped cilantro, plus more for garnish
• 1 tbsp chopped chipotle in adobo adjust to taste for spice level
• 1 tsp brown sugar
• 1 tsp kosher salt, divided
• 1 tbsp unsalted butter
• 2 cups corn kernels (from 2 medium ears of corn)
• 2 medium (8-ounce each) zucchini, cut into 1-inch pieces
• 0.5 medium red onion, halved and cut into wedges
• 1 tsp garlic powder
• 0.5 tsp dried oregano
• to taste Freshly ground black pepper
• 0.5 lime lime juice
• 1 pound large peeled and deveined shrimp tails removed
• 4 ounces avocado (from 1 small Hass), sliced for serving

Instructions

 

Preparation Steps

• In a medium skillet over medium-high heat, add the olive oil, sauté the yellow onion for 3-4 minutes or until translucent. Add the garlic and sauté 30 seconds more.
• Transfer to a blender with the tomatoes, cilantro, chipotle in adobo, brown sugar and 0.5 a teaspoon salt. Blend until smooth.
• In the same skillet, add the butter and allow to melt. Add the corn, zucchini, red onion, garlic powder, oregano, 0.5 teaspoon salt and pepper. Sauté until softened and browned on the edges, stirring occasionally, about 8 minutes. Transfer to a serving platter and squeeze lime juice over the top.
• Transfer the sauce from the blender to the skillet and add the shrimp. Coat the shrimp with the sauce and allow them to cook in the sauce until cooked through and sauce has thickened a bit, about 5 minutes.
• To serve: Pour the shrimp and sauce over the top of the veggies and garnish with avocado and extra cilantro.

Notes

For less heat, reduce the amount of chipotle in adobo. Can be served with cilantro lime rice or tortillas on the side. Store leftovers in an airtight container in the fridge for up to 2 days.